Benefits:

Employee discounts

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Wellness resources

We are seeking a driven and experienced Restaurant Manager with a strong background in Asian cuisine, preferably Korean barbecue, to join our leadership team. This role is ideal for someone who understands the unique demands of running a live-fire, interactive dining experience, with a focus on kitchen efficiency, cost control, team development, and outstanding customer service.

The ideal candidate has a hands-on leadership style, thrives in a fast-paced environment, and brings deep knowledge of Asian cooking techniques, culinary operations, scheduling, inventory management, and food cost control.

Key Responsibilities

Oversee all BOH & FOH operations to ensure food quality, consistency, cleanliness, and customer service excellence.

Manage staff scheduling, labor optimization, and team performance.

Maintain proper par levels for grocery orders and food prep, monitor prep sheets, and enforce portioning standards to minimize waste and maximize efficiency.

Conduct regular inventory counts and ensure accurate tracking of all BOH items.

Analyze and control food and labor costs, identifying areas for improvement and implementing corrective action as needed.

Lead specialized training in Korean barbecue grilling techniques, marinade preparation, side dish execution (banchan), and plating standards.

Ensure adherence to safety, sanitation, and health code standards at all times.

Collaborate with the culinary team on menu development, recipe costing, and seasonal specials.

Participate in recruiting, onboarding, and ongoing development of all restaurant team members.

Qualifications

2+ years in a BOH leadership role (Sous Chef, Kitchen Manager, or similar) within an Asian cuisine or Korean barbecue concept strongly preferred.

Proven track record in food cost control, inventory management, and labor scheduling.

Strong knowledge of Asian cooking techniques, flavor profiles, and ingredient handling.

Experience with scheduling software, POS systems, and inventory tools.

Excellent leadership, communication, and organizational skills.

Ability to work nights, weekends, and holidays if needed.

ServSafe or equivalent certification required.