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Restuarant Manager Level 1 Asian Cuisine

Restuarant Manager Level 1 Asian Cuisine

TWCHouston, TX, US
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Job Description

Job Description

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.
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