Omotenashi 

The word translates to mean Japanese hospitality. For us, it is our commitment to our food, our service, and our team so  that every guest experience is memorable. To achieve this commitment, we focus on exceptional training and development  which is why the majority of our managers have been promoted from our hourly team. Our team members take pride in  preparing and serving Marugame Udon’s delicious food. They know that to do this right, a clean and organized work  area at all times is the key to success at Marugame Udon. By also consistently following the proper recipes and  procedures and adhering to Marugame Udon’s high standards regarding food preparation, cleaning and sanitation,  teamwork, and guest service. Team members help to ensure that the Marugame Udon guest experience is always the best it can be. Team members get to learn about and work at a variety of stations: dough-making, tempura, order taker, prep, busser, cashier, and dishwasher. In each area they’re greeting and interacting with Marugame Udon’s guests  directly, making their meals, while portioning out the ingredients to our standards. Team members’ responsibilities require  them to be on their feet working while clocked in, unless on break. If they are not busy, they are expected to take on other  tasks that need to be completed. They are expected to work with others as a team. Every team member is expected to follow Marugame Udon's policies and procedures. 

The Restaurant Manager’s principal responsibilities include, but are not limited to the following: 

Essential Functions and Duties as Restaurant Manager: 

The Restaurant Manager is responsible for meeting restaurant’s revenue, profitability and quality goals. To ensure efficient restaurant  operation and maintain high production, productivity, quality, and customer-service standards. 

Essential Functions: 

Oversee and manage all areas of the Marugame Udon restaurant and make final decisions on matters of importance to  guest service and operational success with store management team. 

Primary Duties: 

• Coordinate the entire restaurant operation 
• Deliver superior guest services and ensure absolute customer satisfaction 
• Respond efficiently to customer complaints 
• Enforce and offer the best quality of products possible 
• Deliver the up-most food quality to the company standard 
• Organize and supervise shifts 
• Appraise personnel’s performance and provide feedback to keep them upbeat and productive 
• Estimate consumption, forecast requirements and maintain inventory 
• Monitor compliance with sanitation and safety rules and regulations 
• Control costs and minimize waste 
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage,  supply, utility and labor costs.
• Ensure that all financial (invoices, reporting) and personnel / payroll related administrative duties  are completed accurately, on time and in accordance with company policies and procedures. 
• Promote and publicize the brand 
• Nurture a positive working environment and lead by example 
• Monitor operations and initiate corrective action 
• Manage recruitment, including hiring and terminating of hourly and exempt personnel 
• Cultivate and train next supervisors and manager candidates internally 

Accountabilities: 

• Keep General Manager and Director of Operations promptly and fully informed of all issues (ie. problems, unusual  matters of significance and positive events) and takes prompt corrective action where necessary of suggests  alternative courses of action. 
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with  company policies and procedures. 
• Maintain favorable working relationship with all company employees to foster and promote a cooperative and  harmonious working climate, which will be conductive to maximum employee morale, productivity and efficiency / effectiveness. 
• Perform other duties and responsibilities are required or requested.

Guest Experience 

• Provide friendly, quality guest service to each Marugame Udon guest 
• Work toward understanding and articulating food with integrity 

Miscellaneous 

• Consistently and accurately use prep sheets, cleaning list, and station checklists 
• Following Marugame Udon sanitation standards including washing cookware and utensils throughout the day 
• Cleaning equipment, as assigned, thoroughly and in a timely fashion according to Marugame Udon sanitation guideline 

Requirements:

• 5 shifts a week minimum including weekends and nights. Managers are paid hourly non-exempt and are expected to work 42.5 hours a week. 40 hours of regular time and 2.5 overtime hours.
• Flexibility of schedule.
• Ability to work in a busy, fast environment 
• Ability to develop positive working relationships with all restaurant employees and work as a team by helping others  as needed or requested 
• Ability to speak clearly and listen attentively with guests and other employees 
• Ability to maintain a professional appearance at all times and display a positive and enthusiastic approach to all  assignments 
• Must maintain good hygiene with a clean and polished appearance and uniform 
• Able to exhibit a positive and helpful attitude, and provide exceptional customer service 
• Must work with a sense of urgency, no matter the level of business 
• Ability to demonstrate a complete understanding of the menu 
• Able to follow instructions for recipes and sanitation guidelines 
• Ability to be cross-trained in all areas of the kitchen and line 
• Punctual, strict attendance policy 
• Abide by policy/procedure 
• Coordinating the entire operation of the restaurant during scheduled shifts

Benefits:

• Medical, Dental, and Vision Insurance
• Short Term Disability, Long Term Disability, Life Insurance, and AD&D
• 401(k) with Company Match
• Vacation
• Employee Wellness Benefit
• Employee Discount Program
• Employee Assistance Program
• Career Development Opportunities

ADA Notification:

• Lift and carry bags and cases of up to 40 lbs., up to 20 times per shift: places these items on high shelves. 
• Frequently bend and kneel 
• Work frequently in a hot and damp environment.
• Stand and use hands for the entire 5-8 hours shift. 
• Able to understand and follow the work schedule
• Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping, and tripping. 

EEO Statement:

The Company is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender or gender identity, national origin, disability status, protected veteran status or any other characteristic protected by state or federal law.

Privacy Statement:

For information on Marugame Udon's privacy policy, please go to https://www.marugameudon.com/privacy/.