Restaurant General Manager

-Position

Restaurant General Manager (NY) (Full-Time, Exempt)

-Summary

The General Manager is the steward of the Tenshou standard at every unit. You are responsible for the totality of the guest experience, the performance of every team member, and the financial and operational integrity of your location. You lead by example — on the floor, in feedback, and in culture.

-Key Responsibilities:

Operations

— Own the full guest experience from reservation through farewell — every service, every shift.

— Conduct pre-shift briefings every service: reservations, team notes, focus KPI, and one Kando intention.

— Manage daily opening and closing procedures; ensure all standards are met before first guest arrival.

— Oversee inventory management, ordering, and vendor coordination in partnership with culinary

leadership.

— Monitor labor, COGS, and revenue against targets; report weekly to COO.

— Ensure full compliance with all California labor laws, food safety regulations, and ABC licensing

requirements.

People Leadership

— Hire, onboard, train, and develop all unit-level team members per Tenshou standards.

— Conduct monthly KPI reviews for all team members; deliver structured, specific feedback.

— Manage progressive discipline in compliance with Company policy and California law.

— Build a team culture rooted in Omotenashi, Kando, Wa, and Kaizen.

— Coordinate with HR on all personnel actions: offers, changes, separations, and compliance.

Guest Experience

— Introduce yourself to every table during service. Own guest relationships at the highest level.

— Lead all guest recovery situations with composure and decisiveness — no issue escalates past the GM.

— Track and respond to all guest feedback: in-person, digital, and internal reporting.

-Working Hours

9:00 - 18:00

-Working Location

New York, NY

-Salary and Benefit

・$112K- $128K Annually

・Health, Dental, and Vision Coverage

・Paid Time Off and Holiday.

・401(k)

-Qualifications

— Minimum 5 years progressive hospitality leadership experience; 2+ years as GM of a fine dining or luxury concept.

— Demonstrated P&L management and labor cost control.

— Exceptional written and verbal communication in English; Japanese language a plus.

— Proficiency in POS systems, scheduling platforms, and reservation management tools.

— Deep knowledge of Japanese culinary culture and luxury hospitality standards.