TWC
Restuarant Manager Level 1 Asian Cuisine
Full Time • Texas-TWC FINN
Responsive recruiter
Benefits:
- Employee discounts
- Free uniforms
- Opportunity for advancement
- Paid time off
- Training & development
- Wellness resources
We are seeking a driven and experienced Restaurant Manager with a strong background in Asian cuisine, preferably Korean barbecue, to join our leadership team. This role is ideal for someone who understands the unique demands of running a live-fire, interactive dining experience, with a focus on kitchen efficiency, cost control, team development, and outstanding customer service.
The ideal candidate has a hands-on leadership style, thrives in a fast-paced environment, and brings deep knowledge of Asian cooking techniques, culinary operations, scheduling, inventory management, and food cost control.
Key Responsibilities
- Oversee all BOH & FOH operations to ensure food quality, consistency, cleanliness, and customer service excellence.
- Manage staff scheduling, labor optimization, and team performance.
- Maintain proper par levels for grocery orders and food prep, monitor prep sheets, and enforce portioning standards to minimize waste and maximize efficiency.
- Conduct regular inventory counts and ensure accurate tracking of all BOH items.
- Analyze and control food and labor costs, identifying areas for improvement and implementing corrective action as needed.
- Lead specialized training in Korean barbecue grilling techniques, marinade preparation, side dish execution (banchan), and plating standards.
- Ensure adherence to safety, sanitation, and health code standards at all times.
- Collaborate with the culinary team on menu development, recipe costing, and seasonal specials.
- Participate in recruiting, onboarding, and ongoing development of all restaurant team members.
Qualifications
- 2+ years in a BOH leadership role (Sous Chef, Kitchen Manager, or similar) within an Asian cuisine or Korean barbecue concept strongly preferred.
- Proven track record in food cost control, inventory management, and labor scheduling.
- Strong knowledge of Asian cooking techniques, flavor profiles, and ingredient handling.
- Experience with scheduling software, POS systems, and inventory tools.
- Excellent leadership, communication, and organizational skills.
- Ability to work nights, weekends, and holidays if needed.
- ServSafe or equivalent certification required.
Compensation: $38,000.00 - $45,000.00 per year
(if you already have a resume on Indeed)