The Restaurant General Manager - Asian Concept will oversee and direct the daily operations of our Asian-themed restaurant in the Event Center at WEC. This role will play a key role in overseeing daily operations and delivering an unparalleled dining experience that blends authenticity with modern, trendy flair. Located within the Event Center at the World Equestrian Center, our restaurant offers guests an innovative culinary journey, from expertly crafted sushi to meticulously curated sake offerings. You will drive both guest satisfaction and operational excellence while ensuring the highest standards of service, presentation, and efficiency. The General Manager will lead a team dedicated to delivering unparalleled service, while promoting a warm, dynamic, and quality-driven atmosphere that aligns with the World Equestrian Center’s values of Quality Class and Distinction.

 Primary Responsibilities:

• Guest Experience Focus: Deliver a sophisticated, yet approachable dining experience by providing personalized service, anticipating guest needs, and addressing concerns promptly. Foster an atmosphere where guests feel welcomed and valued, ensuring that first-time visitors become loyal patrons.
• VIP Guest Relations: Create memorable experiences for VIP guests by providing tailored services, expert recommendations on sushi pairings, and enhancing their sake journey with curated tasting experiences. Anticipate their unique preferences to exceed expectations.
• Financial Oversight: Oversee the restaurant's financial performance, including food, beverage, labor, and supply costs. Manage budgeting processes to ensure profitability while maintaining the highest quality standards.
• Staff Scheduling: Design efficient front-of-house staff schedules based on guest traffic and business forecasts, ensuring optimal staffing levels while adhering to labor budgets and local regulations.
• Payroll Management: Oversee and manage payroll for front-of-house staff, ensuring timely and accurate processing while maintaining compliance with company policies and controlling labor costs.
• Team Development: Lead recruitment, training, and ongoing development of front-of-house staff, emphasizing excellence in service and knowledge of Japanese cuisine and beverage offerings. Inspire a culture of teamwork, continuous learning, and pride in delivering exceptional guest experiences.
• Operational Excellence: Maintain impeccable cleanliness, health, and safety standards, ensuring compliance with all local, state, and federal regulations. Oversee the upkeep of restaurant facilities and equipment to create a seamless and safe environment.
• Event Planning & Execution: Conceptualize and execute special events such as sake tastings, seasonal menu offerings, and Japanese holiday celebrations. Drive revenue through exclusive events and private dining experiences that showcase the artistry of the restaurant.
• Operational Leadership: Oversee daily operations, ensuring consistency in service quality, food and beverage preparation, and cleanliness. Actively manage shifts, lead by example, and step in when necessary to maintain smooth operations.
• Menu Innovation: Collaborate closely with the culinary team to develop and refine the menu. Additionally, take ownership of crafting unique, trend-setting beverage and cocktail offerings that complement the Japanese food experience. Design signature cocktails, introduce new drink specials, and elevate the sake menu to enhance the guest experience.
• Guest Feedback Management: Listen to guest feedback with care and resolve issues swiftly to turn challenges into positive outcomes. Use guest insights to continuously refine the guest experience and identify areas for operational improvement.
• Continuous Improvement: Regularly review performance metrics and implement strategies to enhance service, operational efficiency, and guest satisfaction. Adapt strategies to ensure consistent high standards and evolving market trends.
• Flexibility & Availability: Be available for work outside of regular hours, including evenings, weekends, holidays, and special events. Ensure smooth operations during peak times and special promotions.

• Inventory Management: Oversee inventory management and ordering, ensuring that stock levels meet operational needs while minimizing waste and controlling costs.

 Knowledge and Skills:

• Problem-Solving: Ability to assess and address operational challenges while maintaining a high level of service quality, especially in a fast-paced environment.
• Delegation & Efficiency: Expertise in managing multiple tasks and delegating effectively to ensure the smooth and efficient operation of all aspects of the restaurant.
• Leadership & Communication: Proven leadership abilities, including motivating, developing, and retaining talent. Excellent communication skills are essential for guest interactions, staff coaching, and collaborating with the culinary team.
• Trend Awareness: Passionate about Japanese cuisine, particularly sushi, sake, and cocktails. Knowledge of the latest trends in food and beverage, especially within the Asian dining sector, is essential to creating a fresh and innovative dining experience.
• Financial Management: Demonstrated ability to manage budgets, control costs, and drive revenue while maintaining high operational standards and a positive guest experience.
• Guest-Centric Approach: Deep understanding of hospitality principles and a dedication to creating memorable experiences that keep guests coming back.
• Tech Savvy: Proficient in various computer systems, including POS, Microsoft Office, and team communication tools (e.g., MS Teams). Knowledge of restaurant management software is a plus.

 Education and Experience:

• 5+ Years of Experience: A proven track record of successful food and beverage management, ideally in an upscale, high-volume, or fine-dining Asian restaurant specializing in Japanese cuisine.
• Strong Communication Skills: Excellent verbal and written communication skills, with the ability to engage effectively with guests, staff, and management.
• Technical Expertise: Comprehensive knowledge of restaurant operations, including labor and beverage cost management, inventory control, safety, sanitation, and compliance with all relevant regulations.
• Event Planning Expertise: Experience in designing and executing private dining events, tastings, and high-end catering functions, particularly those centered around Japanese cuisine or sake.
• Certifications: ServSafe Certification, Alcohol Compliance Certification, and additional training in food safety and alcohol management are required.

 Physical Requirements:

To succeed in this role, you must be able to:

• Stand, walk, reach, bend, kneel, and occasionally lift heavy objects as part of daily operational duties.
• Communicate effectively with team members and guests in both written and verbal forms.
• Maintain a visible and professional presence in the restaurant, ensuring service standards, cleanliness, and the guest experience are always upheld.

 About Us:

The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to creating memorable guest experiences and a welcoming, positive work environment. We offer a supportive atmosphere that encourages a healthy work-life balance and provides opportunities for professional growth.

We are proud to be a Drug-Free Workplace and an Equal Opportunity Employer (EOE). All applicants will be required to undergo a background check as part of the hiring process.

This job description serves as a general guide for the responsibilities and qualifications required for the role. It does not encompass all tasks the General Manager may be required to perform, as responsibilities may evolve to meet the needs of the business.