Assistant Kitchen Manager - OMAKAI Hand Roll Bar
hace 25 días
Miami
Job Description Hand Roll Bar Store Manager Assistant Location: Downtown Miami Employment Type: [FULL-TIME] About OMAKAI Hand Roll Bar OMAKAI Hand Roll Bar is a counter concept restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality hand rolls at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurant and hand roll bar concepts. Every seat is at the counter, where guests watch our chefs and servers work together. We hold ourselves to a five-star hotel standard in a casual counter setting, which means the details matter more here than in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking a Store Manager Assistant for one of our hand roll bars. This is a new seat, and it spans both sides of the store. We require prior restaurant supervisory or management experience, and experience in a sushi or Japanese concept is welcome but not required. You are the second manager in the building. You run the shift when the Store Manager is not there, and you run alongside them when they are. On the floor you lead the counter chefs, the servers, and the host and packer staff, coordinating the counter, seating, food running, and pacing so service flow holds. Behind the counter you oversee prep, service, and breakdown, making sure every station is set up after service, running correctly during, and cleaned and restocked afterward. You hold the food to recipe and the service to standard, and you correct deviations in technique, portioning, or presentation in the moment rather than after. You also carry a defined set of responsibilities assigned by your Store Manager, which may include inventory counts, receiving and vendor orders, or ownership of a specific daypart. Those assignments vary by store and are set at the location level. The store is small and open, with every seat at the counter, so you work in full view of guests for most of your shift. We are looking for someone who leads from the floor, who is comfortable on both the counter and the dining area rather than one side only, and who brings the same standards to the paperwork as to the food. Responsibilities Lead, Manage, and Hold Accountable • Lead, manage, and hold accountable all store staff during the shift, including counter chefs, servers, and host and packer staff, • Ensure the team is performing to standard, address performance issues in the moment, and communicate concerns to the Store Manager, • Enforce staff policies, dress code, and service standards on every shift, • Address violations promptly and document recurring issues for Store Manager follow up, • Deliver corrective feedback privately, never in front of guests, and keep favoritism and gossip out of the store, • Coach in the moment by showing rather than telling, and pull up the recipe or the standard rather than correcting from memory Operational Oversight • Monitor all floor operations in real time, keeping the counter, seating, food running, and pacing coordinated so service flow stays consistent, • Maintain visibility across the dining area throughout service, stepping in to resolve guest issues and support staff, • Oversee kitchen operations across prep, service, and breakdown, with each station set up correctly after service and cleaned and restocked afterward, • Work a station or the floor yourself when the shift needs it, • Keep the counter and dining area clean, stocked, and set for service, • Notice the guest who has been waiting, the empty water, or the smudged counter, and fix it after anyone asks Recipe and Service Standards Adherence • Ensure every item is executed according to our recipes and standards, and monitor consistency across all stations, • Correct deviations in technique, portioning, or presentation immediately, • Hand each roll across at the moment it is at its best, and never let one sit on the counter, • Hold the service steps accurate and consistent, delivering omotenashi and not only good service, • Oversee take-out and delivery accuracy, packing, and timing Assist the Store Manager • Run the shift as the senior manager on duty when the Store Manager is off, and bring them solutions rather than only problems, • Own a defined set of responsibilities assigned by your Store Manager, which may include a specific daypart, station, or administrative area, and which vary by location, • Support onboarding and ongoing training for new team members on both the counter and the floor, • Complete assigned administrative work around service rather than during peak hours, • Raise operational issues the same shift they happen rather than saving them for a weekly conversation Inventory and Order Management • Assist with inventory counts, tracking, and reporting as directed by the Store Manager, • Receive deliveries, verify orders against invoices, and place vendor orders on assigned days, • Flag discrepancies, shortages, or damaged product in a timely manner, • Hold product handling, labeling, and rotation to procedure, with storage areas organized to standard, • Keep an eye on par levels so the store stays stocked without excess ordering or waste Qualifications • Prior restaurant supervisory or management experience is required, with exposure to both front and back of house strongly preferred, • Experience in a sushi or Japanese concept is welcome but not required, • SafeServe or food handling, alcohol serving, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Comfortable working in full view of guests and leading a team in an open counter setting, • Comfortable with point-of-sale, scheduling, and checklist systems, and able to learn ours quickly, • Experience with inventory counts, receiving, and invoice verification is preferred, • Available for the schedule the store needs, including nights, weekends, and holidays, • Communicates clearly with team members, your Store Manager, and guests, especially under pressure, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor counter environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The store is small and open, with every seat at the counter, so you work in full view of guests for most of your shift, • Standing and moving for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Contact with raw seafood, including cold and wet product, when working a station, • Moderate lifting, up to 50 pounds, • Maneuvering in narrow spaces behind the counter, between equipment, coworkers, and corners, • Walk-in and cold storage access as part of inventory and product rotation Characteristics We Value • Hands-on, you lead from the counter and the floor and jump in where the shift needs you, • Comfortable on both sides of the house, and willing to learn the side you know less well, • Detail-driven, you catch the off cut or the slow section after anyone else does, • Direct, you can correct a teammate in the moment without creating friction, • Composed, you keep the store calm through a rush with guests watching, • Organized, you complete counts, orders, and documentation accurately and on time, • Honest, you tell your Store Manager about a problem or a mistake after they hear it from someone else, • Team first, you work the station that is drowning after you work the one that is comfortable Core Values • You coach the team patiently and keep morale steady across prep, service, and breakdown. You give correction privately, as an investment in the person., • Be Reliable. You ensure every station is prepared and on standard, and you own a recipe, inventory, or service miss instead of pointing fingers., • Blowing Minds. You catch an off cut, a slow section, or a dirty counter after a guest ever sees it, and you fix it without being told., • Make It Happen. When the Store Manager is away and the store gets buried, you step up, keep the stations and the floor moving, and confront what needs confronting., • No Drama. You stay composed when the counter is slammed and keep the team positive rather than letting tension build in front of guests., • Build Trust. You communicate problems to your Store Manager openly and follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is covering shifts and filling in gaps, • You do not want to own team accountability, station oversight, or recipe and service consistency, • You do not want to own inventory counts, receiving, and vendor accuracy, • You want the manager title but avoid the hard conversations, the documentation, and the accountability that come with it, • You are strong on one side of the house and have no interest in learning the other, • Standards, counts, or paperwork slip once volume rises, • You would rather be left alone to work a station than lead the shift, • You bring negativity, gossip, or dark energy into a store where guests can see and hear it, • You correct your team where guests can watch, or you let it slide to avoid the conversation Compensation & Benefits • $62,000 to $67,000 annually, plus a performance-based bonus tied to the store's key metrics, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • $300 monthly credits that can be used at any location. It does not roll over, • Medical insurance reimbursement, • Free parking, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Limpieza
Chef y Cocinero
Seguridad
Comida Rápida
Venta Minorista
Almacén
Azafato y Azafata
Servicio al Cliente
Agricultura
Educación
Personal de Bar
Otros