Assistant General Manager, Niku Steakhouse

Job Title : Assistant General Manager, Niku Steakhouse

Department : Front Of House

Reports to : General Manager, Director of Operations

Salary : $85-$105K

Benefits : Medical, Dental, Vision, Vacation, Sick, Holiday Pay, Meal Discounts

Employment Type : Full-Time, Exempt

Location (Job Location) : San Francisco, CA

About us

Located in San Francisco’s Design District, Niku Steakhouse is one of the few Michelin-starred steakhouses in the country. Our restaurant is distinguished by its in-house dry-aging program and exclusive cuts of prized Japanese A5 wagyu, along with an emphasis on wood-fired cooking.

Part of the Omakase Restaurant Group, Niku has a dining room oriented around a roaring custom binchotan charcoal and wood-fired grill, where guests watch as Executive Chef Dustin Falcon (Rosemary & Pine, Lazy Bear, The French Laundry) and his team prepare steaks to perfection.

The 60-seat restaurant, complete with a private dining room, features clean lines, floor-to-ceiling windows, and glass casing, while dark wood walls and plush leather chairs lend a classic, luxurious feel to the modern space.

Job Summary

The Assistant General Manager is responsible for upholding the high-level hospitality standards of the Michelin star restaurant. Including operations, quality of goods and high customer service standards. This position oversees the daily operations of the restaurant and will be responsible for the supervision of FOH the house staff. The AGM is an admired mentor and leader to the team. They collaborate with the GM to create an unforgettable dining experience for the guests.

Primary Duties & Responsibilities

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and budgeted labor costs.
• Assist with all financial and personnel / payroll related administrative duties are completed accurately, on time and in accordance with company procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; compliance with operational standards, company policies, federal / state / local laws, and ordinances.
• Responsible for ensuring consistent high quality food preparation and service.
• Assist with food and beverage costs; work with the General Manager and Operations team for efficient provisioning and purchasing of supplies; supervise portion control and preparation to minimize waste.
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Ensure 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.
• Assist managing shifts which include : daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Provides direction to employees regarding operational and procedural issues.
• Supervision, development and, when necessary, termination of employees; maintain an accurate and up-to-date plan of restaurant staffing needs.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Provide strong presence in the local community and vendors; maintain a high level of community involvement by restaurant and personnel.
• Assist clients with menu selections and collaborate with the General Manager and Chef on pricing, food presentation and execution.
• Assist GM with administrative duties. This includes ordering supplies, scheduling, invoice tracking, sales and labor input into the manager playbook.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements :

Prerequisites for Employment :

Schedule (Work Hours) :

Minimum of 50 hours expected to be worked per week. May be required to work after business hours, weekends, and holidays as needed.

Physical Requirements :

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal / state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.