Restaurant Assistant General Manager

-Position

Restaurant Assistant General Manager(Full-Time, Exempt)

-Summary

The Assistant General Manager is the GM’s trusted second-in-command and a future GM candidate. You own daily operations, team performance, guest experience, and financial monitoring across all units — operating under the GM’s direction while exercising independent judgment on day-to-day decisions.

You lead through presence, precision, and an unwavering commitment to the company's standard.

-Key Responsibilities:

Operations

・Serve as GM deputy during absence — maintain operational continuity and uphold Tenshou standards across all unit locations.

・Oversee daily floor operations including service execution, opening/closing procedures, facility checks, and incident response per company policy.

・Supervise unit-wide shared staff (Receptionists and Janitorial team); oversee all reception operations including reservation management and guest communication.

・Monitor OSHA standards, health and safety regulations, and internal sanitation procedures; support facility functionality and maintenance under General Manager direction.

・Manage monthly schedules including seasonal menu updates; develop guest-facing tools to communicate relevant information clearly and effectively.

・Prepare, analyze, and present weekly report materials — sales performance, reservation trends, and operational insights — for GM review and Japan partner restaurant information sharing.

・Collaborate with partner restaurants in Japan to support budgeting, performance management and

strategic planning efforts aimed at enhancing operational efficiency and increasing revenue.

・Identify and lead process improvement initiatives across unit operations; present proposals to GM and implement approved changes.

・Own labor, food, and beverage cost monitoring across the unit; conduct variance analysis and present findings with corrective action recommendations to GM each period.

・Utilize Microsoft Office to prepare reports, analyze operational data, and support operational planning.

People Leadership

・Lead recruitment and conduct candidate interviews in collaboration with GM and HR; present hiring

recommendations to GM for final approval. Own onboarding and training for unit-level team members.

・Support implementation of ongoing training initiatives for service standards, compliance, and leadership development as directed by the GM.

・Own labor scheduling and management across the unit; submit finalized schedules and labor data for GM review and approval.

・Lead the performance evaluation process for unit-level staff; develop performance improvement plans and present recommendations to GM for final approval.

・Lead regularly scheduled managers’ meetings; facilitate sharing of operational challenges and drive

implementation of improvement initiatives.

・Must demonstrate cultural sensitivity and strong communication skills when working with international teams and guests.

Guest Experience

・Serve as the primary owner of all floor-level guest escalations — resolve independently in the moment with composure and decisiveness. Escalate to GM only when a significant policy exception or senior-level judgment call is required. Develop and implement strategies that strengthen guest satisfaction and brand loyalty.

・Ensure accurate centralized management of guest information; foster repeat business through warm, attentive hospitality aligned with each restaurant’s philosophy.

-Working Location

West Hollywood  or Las Vegas

-Salary and Benefit

・$95K- $112K Annually

・Health, Dental, and Vision Coverage

・Paid Time Off and Holiday.

・401(k)

-Qualifications

・Minimum 3 years management experience in fine dining or luxury hotel/hospitality (supervising 10+ staff); 5+ years total industry experience preferred.

・Practical experience with POS systems and restaurant operations required.

・Business-level English proficiency required; conversational Japanese ability preferred.

・Bachelor’s degree in Hospitality, Business, or related field preferred; equivalent professional experience considered.

・ Possesses exceptional communication, leadership, and relationship-building skills essential to luxury hospitality operations, fostering a positive workplace culture and enhancing employee retention.

・Ability to successfully manage multiple restaurant operations at the same time, exercising sound judgment, effective prioritization, and strong organizational skills.

・Strong interest in Japanese culture and cuisine highly desirable.

・Demonstrated leadership trajectory with clear aspiration to advance into a General Manager role; operates with GM-level ownership within the boundaries of the role.

- Certifications & Legal Requirements

・California Food Manager Certification (ServSafe or equivalent) — required at hire.

・Responsible Beverage Service (RBS) Certification — California ABC compliant, preferred.

・Sommelier certification preferred.

・Valid California Food Handler Card — or equivalent manager certification

・Awareness of California Wage Orders (IWC Wage Order No. 5) and WeHo