Omotenashi
The word translates to mean Japanese hospitality. For us, it is our commitment to our food, our service, and our team so that every guest experience is memorable. To achieve this commitment, we focus on exceptional training and development which is why the majority of our managers have been promoted from our hourly team. Our Team members take pride in preparing and serving Marugame Udon’s delicious food. They know that to do this right, a clean and organized work area at all times is the key to success at Marugame Udon. By also consistently following the proper recipes and procedures and adhering to Marugame Udon’s high standards regarding food preparation, cleaning and sanitation, teamwork, and guest services. Team Members help to ensure that the Marugame Udon guest experience is always the best it can be. Team members get to learn about and work at a variety of stations: dough-making, tempura, order taker, prep, busser, cashier, and dishwasher. In each area they’re greeting and interacting with Marugame Udon’s guests directly, making their meals, while portioning out the ingredients to our standards. Team members’ responsibilities require them to be on their feet working while clocked in, unless on a break. If they are not busy, they are expected to take on other tasks that need to be completed. They are expected to work with others as a team. Every Team Member is expected to follow Marugame Udon’s policies and procedures.
The Restaurant Manager’s principal responsibilities include, but are not limited to the following:
Essential Functions and Duties as General Manager:
General Summary of Duties:
The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, to overseeing the inventory and ordering the food, beverages, and supplies, optimizing profits, and ensuring that guests are satisfied with their dining experience. The General Manager reports to the Director of Operations.
Essential Functions:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Primary Duties
Financial:
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
- Responsible for ensuring that all financial (invoices, reporting) and personnel / payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
Food Safety and Planning:
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high quality of food presentation and service.
- Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Work with corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Must be ServSafe certified.
Guest Service:
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities:
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
Personnel:
- Provide direction to employees regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.
- Conduct orientation, explain the company policies and oversee the training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure the restaurant is staffed for all shifts.
Community Involvement:
- Provide strong presence in the local community and high level of community involvement by restaurant and personnel.
Accountabilities:
- Keeps Director of Operations and other Senior Management promptly and fully informed of all issues (ie. problems, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
- Completes job responsibilities and performance objectives in a timely and effective manner and accordance with company policies and procedures.
- Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
- Performs other duties and responsibilities are required or requested.
Daily/Weekly/Monthly/Annual Duties
- Oversee/Analyze daily sales report
- Correspondence with Corporate
- Daily Labor cost control
- Corporate weekly report
- PL Analysis
- Monthly Closing Operational Reports
- Inventory
- Budgeting
- Others
- Updating Menu, Financial Related Data, Reporting in POS System.
In addition, the Restaurant Manager must be able to
- Fulfill all hourly Crew Member duties: Cook/Prep - BOH
- Learn and become validated in one of or all of the prep area stations.
- Following recipes accurately and maintaining food preparation processes such as cooking, marinating, seasoning, and mixing dough; dicing, cutting, and slicing vegetables.
- Completing hot and cold food preparation assignments accurately, neatly, and in a timely fashion.
- Prepare food throughout the day as needed, anticipating and reacting to guest volume.
- Maintain appropriate portion control and consistently monitoring food levels on the line.
- Maintain proper food handling, safety, and sanitation standards while preparing and cooking food.
- Set up the station and locates necessary utensils and equipment for food preparation.
- Prepare all materials/ingredients needed according to recipe requirements and adheres to product sensitivity and plate presentation guidelines.
- Ensure that all prepared food meets the standard of excellence.
- Keep updated on recipe changes and produce assigned items exactly according to recipes.
- Prepare items exactly according to recipe every time; using measuring devices and scales to control food costs. Discusses production priorities with the manager and line cooks.
- Clean and sanitize the station throughout the shift.
- Label, day dot, FIFO, and store all items produced.
- Ensure equipment is operated and maintained consistently and properly.
- Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
- Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency, and effectiveness.
- Provide a favorable image of the Company at all times to promote recognition and acceptance of all of its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
- Maintain the organization and cleanliness of the station
- Apply company’s sanitation procedures
- Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
- At all times provide a favorable image of Marugame Udon Restaurant to promote its aims and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavor.
- Lift and carry bags and cases of up to 70 lbs., up to 20 times per shift: places these items on high shelves.
- Frequently bend and kneel
- Work frequently in a hot and damp environment.
- Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping, and tripping.
- Stands and uses hands for the entire 5-8 hours shift.
- Able to understand and follow the work schedule
Guest Experience
- Providing friendly, quality guest service to each MARUGAME UDON guest
- Working toward understanding and articulating Food with Integrity
Miscellaneous
- Consistently and accurately use prep sheets, cleaning list, and station checklists.
- Follow Marugame Udon sanitation standards including: washing cookware and utensils throughout the day and cleaning equipment, as assigned, thoroughly and in a timely fashion according to Marugame Udon sanitation guideline.
ADA Notification:
- Lift and carry bags and cases of up to 40 lbs., up to 20 times per shift: places these items on high shelves.
- Frequently bend and kneel
- Work frequently in a hot and damp environment.
- Stand and use hands for the entire 5-8 hours shift.
- Able to understand and follow the work schedule
- Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping, and tripping.
EEO Statement:
The Company is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender or gender identity, national origin, disability status, protected veteran status or any other characteristic protected by state or federal law.
Privacy Statement:
For information on Marugame Udon's privacy policy, please go to https://www.marugameudon.com/privacy/.