Position Summary:
The Assistant General Manager (AGM) helps the General Manager run every part of Yama’s daily operations: the sushi counter, grocery sales floor, inventory, staffing and guest experience. The AGM leads the store when the General Manager is away. This hands-on role needs someone with real sushi skills who can also lead a team, hit financial targets and maintain Yama’s standards for quality, freshness and Japanese food culture.
Essential Duties and Responsibilities
Store Leadership & Operations
- Assist the General Manager in overseeing all daily store operations
- Open and close the store, including cash handling, safe counts, deposits and security procedures
- Build and manage employee schedules that align with sales trends and labor budgets
- Ensure the store complies with all company policies, SOPs and brand standards
- Train, coach and mentor staff, including sushi chefs, sushi helpers, cashiers and stock associates
- Spot high performers and develop them for future leadership roles
- Help drive sales and control costs, including food cost, labor, waste and shrink
- Manage inventory for sushi ingredients, grocery items, and supplies
Sushi Production, Food Quality & Safety
- Demonstrate expert knife skills, cutting and portioning techniques, and teach them to others
- Ensure seafood quality, freshness, proper storage and handling at all times
- Collaborate with the sushi team on new menu items, specials and seasonal offerings
- Hold the team to consistent quality, speed and presentation on every sushi item
- Ensure compliance with all food safety, health code and sanitation rules
- Keep temperature logs, cleaning schedules and HACCP records
- Lead the store through health inspections and internal audits
- Maintain a safe workplace and report incidents promptly
Knowledge, Skills, and Abilities
- Proficiency in sushi preparation methods
- Deep understanding of seafood types, shelf life and flavor pairings
- Strong knife handling and presentation skills
- Knowledge of Japanese grocery products, ingredients and terminology
- Strong leadership, coaching and conflict resolution skills
- Understanding of retail operations, merchandising and inventory control
- Business sense, including the ability to read sales reports and manage food cost and labor
- Excellent time management, organization and multitasking skills
- Clear verbal and written communication; Japanese language skills a plus
- Comfortable with POS systems, scheduling software and basic computer tools (email, Excel/Google Sheets)
- Able to stay calm and decisive in a fast-paced environment
Physical Requirements
- Ability to stand and walk for extended periods (8+ hours)
- Ability to lift and carry up to 40 lbs
- Repetitive motions including cutting, chopping, reaching, bending and stocking shelves
- Exposure to cold food storage, freezers and hot equipment
Qualifications
- 4–5 years of sushi and sashimi experience (required)
- 2+ years of supervisory or management experience in a restaurant, grocery or food retail setting (required)
- Certified Food Protection Manager certification, such as ServSafe Manager (required, or obtained within 30 days of hire)
- Experience with inventory management, ordering and scheduling preferred
- Knowledge of Japanese ingredients and terminology
- Availability to work flexible hours, including early mornings, evenings, weekends and holidays
Work schedule
- Monday to Friday
- Weekend availability
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- 401(k)
- 401(k) matching
- Referral program
- Employee discount
- Paid training