**Experience and Education:**
* Must have minimum one year management or supervisory level experience in the restaurant, hospitality, tourism or commercial recreation industries or minimum one year as certified trainer at RA Sushi with solid performance and proven result or 6 months as a certified Key RA’cker with written Regional Manager Approval.
* Strong Business Acumen with proven results in driving sales, decreasing
* College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
* Working knowledge of POS Systems, Scheduling Tools and basic computer skills including Microsoft Office. Experience with Aloha, HotSchedules preferred.
* Ability to conduct gap analysis between desired and current state of expressed goals, based on business planning, knowledge of basic business operations, employee satisfaction, consumer satisfaction, and marketing effectiveness.
* High school diploma or GED Equivalent
* Valid driver’s license with clean driving record
* Must be eligible to work in the United States.
* Must submit to pre-employment screening.
* Serv Safe certified, alcohol service certified
**Competencies, Knowledge and Skills:**
* **Customer Service:** Must possess excellent customer service skills. Ability to maintain a high degree of professionalism when interacting with guests and dealing with guest complaints. Ability to monitor and anticipate guests’ needs and respond accordingly in an effort to maintain a positive and enjoyable dining experience.
* **Communication:** Must possess excellent verbal and nonverbal communication skills. Must be able to interpret nonverbal cues in an effort to identify and correct potential problems. Must be able to effectively communicate in English.
* **Interpersonal Relationships:** Ability to adapt and interact with a diverse group of people. Ability to maintain a professional and courteous demeanor during stressful and/or busy times. Must be able to work as part of a team and recognize the importance of each team member’s role in the guest dining experience.
* **Physical Demands:** Must be able to perform a variety of physical activities including, but not limited to, standing for long periods of time, climbing, walking, bending, reaching, and lifting up to 50 lbs. Ability to carry and lift cookware (pots, pans, etc) containing hot or cool foods and liquids. Repetitive hand and wrist motion may be required. Working with hot, cold and hazardous equipment as well as operate phones, computers and other office equipment.
* **Food Knowledge, Preparation, Production and Safety:** Knowledge of industry standards on food storage and handling techniques is required. Must be able to clearly explain how food is prepared, cooked, and served to guests. Knowledge of hibachi and beverages is a plus.
* **Problem Solving and Conflict Management:** Must exercise sound judgment and possess good problem solving skills. Must have the ability to recognize and resolve problems in an appropriate manner.
* **Leadership:** Must possess self-discipline, initiative, leadership ability and outgoing, pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Ability to recognize, maintain and understand the need for confidentiality and handling confidential company information.
* **Shift Flexibility:** Must be able to work different shifts, include holidays, nights and weekends. Typical work week = 50 hours.