General Manager, Assistant General Manager - JINYA

Join the Real Ramen Culture

JINYA is on a mission to change the way people think about ramen, and it’s catching on fast.  As JINYA Ramen Bar continues to grow we have many exciting career opportunities available for you. We are always looking for enthusiastic, positive and dependable people to join our team. Apply today to join the team of real ramen culture.

We are bringing the JINYA Ramen Bar concept to the Tri-State area!  With a planned growth of 25+ locations throughout NJ, NY, CT, and PA!  Come Join us on this epic adventure!

HIRING FOR 2ND AND 3RD LOCATIONS COMING SOON IN 2025!

We’re looking for committed Managers, Assistant General Managers and GM's who will take full advantage of the chance to lead, grow and succeed. As part of the JINYA Ramen Bar management team, your decisions and experience will impact your entire team-and can lead to great rewards, including personal growth and competitive salaries.  Our Management Team is responsible for the operational excellence of his/her restaurant.  We believe that service comes from the mind – hospitality comes from the heart!

We offer some of the best benefits that will protect your health, ensure your future and provide the tools you need to succeed at work and in life.

Our Restaurants close on Thanksgiving and Christmas so your home with the Family!

• Competitive Pay
• Quarterly Bonus Opportunity
• Healthcare; Medical, Dental, Vision, Life Insurance for you and your family
• Domestic Partner Benefits
• Flexible Dependent and Health Spending Accounts
• 401(k) Savings Plan with company matching
• Paid Time Off
• Dining Privileges and a whole lot more!

Front of House Management Responsibilities:

• Build and maintain a restaurant culture that brings the company’s mission, vision, and guiding principles to life.
• Effectively lead the Associates to expected results related to people (i.e., staffing levels, turnover, survey results, PFWs) and financials (i.e., food cost, labor cost and controllable costs); accurately forecast sales and write schedules in alignment with labor goals.
• Role model and enforce company and concept operational policy and specifications including those for cash handling, safety and security, and food safety.
• Create and maintain a proactive recruiting and staffing plan to sustain optimal staffing levels; select great talent, make good hiring decisions, ensure that all new hire orientations and training are delivered effectively, ensure company policies and procedures are clearly communicated and enforced.
• Lead a positive team environment by recognizing, rewarding, and reinforcing individual and team accomplishments.
• Ensure acceptable associate performance by providing effective coaching and/or formal progressive discipline when appropriate, per company policy; write and deliver Associate Performance Reviews, make recommendations regarding promotions, and pay rate increases; identify and develop top performers.
• Lead a positive team environment by recognizing, rewarding, and reinforcing individual and team accomplishments.
• Role model and ensure the safe and responsible service of alcohol according to local law and company standards.  Take action that support the achievement of the restaurant's expected results in sales, products, environment, and great service; achieve restaurant goals on Doherty standards and on all franchisor evaulations and third-party score card results.
• Ensure that excellent restaurant operations are consistently achieved, and guests are WOW ’ed; Be visibly engaged with guests to build strong relationships and directly impact guest metrics; Identify and resolve potential guest issues before the guest leaves the building and take action to correct them.
• Implement and build upon approved local restaurant marketing programs to promote community involvement and increase guest loyalty.
• Maintain cleanliness, safety, sanitation, and organization throughout the restaurant; Ensure all food items are prepared according to company and concept specs and enforce standards of quality, consistency, and timeliness; Ensure the completion of weekly cleaning schedules; Ensure all food safety standards and procedures are always followed (i.e., product temps, handwashing).
• Support and follow preventative maintenance schedules.

• 1-3 years restaurant management experience in specific roles.
• Experience in full-service dining preferred.
• Strong interpersonal skills.
• Team building skills.
• Ability to use discretion in providing direction to others.
• Ability to develop and maintain effective working relationships.
• Ability to lead a team and communicate efficiently.
• Must thrive in a fast-paced work environment.
• Must have a strong work ethic and accountability.
• Exceptional time management and organization skills.
• Ability to provide exceptional guest service that exceeds expectations.
• Ability to work evenings, weekends, and holidays.
• Able to travel out of state 10 weeks for concept training (travel plans would be in 3 separate trips)