MM By Morimoto GM

Chef Masaharu Morimoto is an internationally acclaimed Iron Chef, restaurateur, and Michelin-starred master of Japanese cuisine. Known for blending traditional techniques with modern innovation, Chef Morimoto has created some of the most celebrated dining experiences worldwide.

MM by Morimoto represents his latest vision-a refined, high-end Japanese concept that showcases precision, artistry, and the finest ingredients. In addition to Chef Morimoto’s signature approach to sushi, sake, and Japanese flavors, MM by Morimoto will debut an exciting new steak program, featuring world-class cuts prepared with expert technique. This new
program will elevate the restaurant’s offerings, delivering an unparalleled dining experience.

Position Overview
We are currently seeking a passionate and experienced General Manager to lead MM by Morimoto, Chef Masaharu Morimoto's newest high-end Japanese concept set to open in Montclair, NJ. This role is an extraordinary opportunity to be at the forefront of shaping a unparalleled dining experience from one of the world’s most renowned culinary innovators. The
General Manager will oversee every aspect of the restaurants pre-opening preparations, launch, and ongoing operations, ensuring that the highest standards of service and excellence are upheld in line with Chef Morimoto’s vision.

Core Responsibilities

• Lead and oversee all aspects of the restaurant’s pre-opening, launch, and ongoing operations: This includes coordinating with contractors, suppliers, and staff to ensure that the restaurant is fully equipped and ready for opening day. You will also be responsible for setting up operational procedures and standards to ensure smooth day-to-day operations.
  
  
• Recruit, train, and develop a high-performing team while fostering a positive and professional culture: You will be in charge of hiring the best talent for various roles within the restaurant, conducting training sessions to ensure all staff members are well-prepared, and creating a work environment that promotes teamwork, professionalism, and continuous improvement.
  
  
• Ensure seamless coordination between front-of-house and back-of-house teams: This involves facilitating effective communication and collaboration between the service staff and kitchen staff to ensure that guests receive timely and high-quality service. You will also address any issues that arise and implement solutions to improve efficiency and
  service quality.
  
  
• Oversee financial performance, including P&L analysis, budgeting, forecasting, labor productivity, inventory control, and operational expenses: You will be responsible for managing the restaurant’s finances, including analyzing profit and loss statements, creating and managing budgets, forecasting future financial performance, optimizing labor productivity, controlling inventory, and minimizing operational expenses.
  
  
• Implement and uphold exceptional service standards, ensuring an unparalleled guest experience in line with Chef Morimoto’s vision: You will establish and enforce high service standards to ensure that every guest has a memorable dining experience. This includes training staff on service protocols, monitoring service quality, and addressing
  any guest concerns or feedback
  
  
• Ensure compliance with all health, safety, and sanitation regulations: You will be
  responsible for maintaining a safe and sanitary environment for both guests and staff.
  This includes ensuring that the restaurant complies with all local health and safety
  regulations, conducting regular inspections, and implementing corrective actions as
  needed.
  
  
• Manage schedules, staffing, and operational logistics to optimize efficiency and
  service: You will create and manage staff schedules to ensure that the restaurant is
  adequately staffed at all times. You will also oversee operational logistics, such as
  inventory management, supply ordering, and equipment maintenance, to ensure that the
  restaurant runs smoothly and efficiently.
  
  
• Work varied shifts, including nights, weekends, and holidays, adapting to the needs of
  the business: You will need to be flexible with your work schedule to accommodate the
  restaurant’s operational needs. This includes working during peak hours, such as
  evenings, weekends, and holidays, to ensure that the restaurant is well-managed during
  busy periods.

Qualifications

• Minimum of 5 years of previous hospitality experience in a general manager or senior
  management role within a high volume, high-end restaurant.
• Minimum of 7 years’ experience in the restaurant industry
  
• Serve Safe Certification Required
  
• Must have strong financial acumen to be able to understand financial reports, budgeting,
  inventory and labor control.
  
• Knowledge of Japanese cuisine, sake, wine, and steak programs is a plus but not
  required.
  
• Experience with restaurant POS and MS Office
  
• Must be able to work a flexible schedule to including nights, weekends, and holidays

Benefits

• Performance-Based Bonus
• Health Insurance
• Paid Time Off
  
• Dental Insurance
  
• Employee discount
  
• Vision Insurance