JINYA founder Tomonori Takahasi wants a world where eating ramen is an everyday ritual, like ordering pizza or going out for a great burger. In 2000, he opened our first JINYA Ramen Bar in Studio City, CA, where guests experience ramen as it was meant to be – with thick, rich broth in perfect balance with handmade noodles. JINYA is ramen culture, where the relationship between the broth and noodles is serious but delicious business. From the water we use to prepare our broths – we only just Fuji, which is 99.9% free from impurities – to the special aging process that our noodles undergo before they are cooked and served, we’re crazy about ramen and pay meticulous attention to everything that goes into your bowl. You’ll quickly see why we say, “No Ramen, No Life.”
JINYA has four restaurant concepts. Our first and home-based concept is JINYA Ramen Bar, serving exciting and very authentic Ramen and small plates recipe. The goal is to translate ramen into our daily community and expand this concept throughout the United States and all over the world. Robata JINYA is our second concept, a take on traditional Japanese grill, offering a unique and fun dining experience in a relaxed and casual atmosphere. JINYA Ramen Express is our “fast-casual” Japanese Ramen Bar concept, where our guests customize and build their own ramen, incorporating a fun experience. And our fourth concept, Bushi, meaning samurai warrior, serves limited ramen and small plates menu with authentic hand-made sushi rolls.
Combining both corporate and franchisees, JINYA currently has 39 restaurants nationwide, with growth projections of over 250 locations by 2023.
JINYA restaurants are continuously recruiting for top talent management individuals to contribute to our amazing and growing concepts. We are hiring for current and future locations. Join our fun and emerging brand today!
Our restaurant manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. Our manager provides daily guidance and motivation to all team members as well as maximizing productivity, maintaining cleanliness and adhering to food quality and standards. The manager acts as our liaison between our guests and operations team, leading our team and setting the example.
- Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols
- Maintains ambiance by controlling guest flow, lighting, background music, food presentation, restaurant cleanliness and overall guest service
- Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest excellence in service, food and overall quality
- Ensures consistent and accurate reporting of all reporting, such as daily server sales, end of night reports and time and attendance edits
- Coordinates daily front and back of the house operations, from sales goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper and efficient scheduling needs
- Appraises team members performance and continuously provide feedback to improve service and productivity
- Responds efficiently and accurately to any guest complaints and corporate communications
- Manages the daily operations such as daily service assignments, proper execution of opening and closing duties and proper cash handling transactions
- Works closely with general manager and kitchen manager to meet and exceed revenue objectives, including food and labor costs
- Trains, develops and manages current and new team members on guest service utilizing the company’s training protocols. Cross-train qualified team members to expand the operational efficiency of all shifts
- Ensures all aspects of the restaurant operates effectively and efficiently, and our guests receive the best dining experience
- Embraces, understands and executes the JINYA mission, values and culture
- Completes other managerial tasks as needed or assigned
- Minimum 2 years’ experience, in restaurant and/or hospitality restaurant
- Outstanding and professional verbal and written skills; with strong ability to multi-task. Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence.
- Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations
- Must have knowledge of restaurant systems, including but not limited to ALOHA, CTUIT or other POS systems; knowledge of MS Office Suites; able to add, subtract, multiply and divide in all units of measures, using whole numbers, common fractions and decimals.
- Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission. Exceptional organization and leadership skills
- Must be dependable and reliable
- Experience working in a multi-cultural environment
- Ability and willingness to work flexible hours, including weekends and holidays
- Be able to write and speak English. Preferred knowledge of kitchen Spanish or equivalent
- Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates
This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the kitchen and operate tools such as pots, pans and other kitchen equipment. Manager will occasionally ascend/descend ladder to reach overhead items. Manager will frequently communicate with staff, guests and other team members; must be able to exchange accurate and factual information in all cases. Manager must be able to detect fires, spills and other safety-related issues and immediately resolve it.
The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The team member frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Team member must be able to distinguish between sweet, savory and other food flavors. Frequently move equipment or supplies up to 50 pounds across kitchen and restaurant. Team member will work indoor kitchen environment, which might be hot, humid and wet.
Travel is primarily local during the business day based on home restaurant location, but may be required to various locations for training, meetings and other job-related functions.