Store Management: Overseeing the overall operations of the restaurant, ensuring smooth day-to-day functioning of both the front and back of house.
Staff Management: Recruiting, training, and managing employees, creating work schedules, and ensuring efficient team performance.
Ingredient Procurement and Inventory Management: Responsible for sourcing fresh ingredients and managing inventory to ensure an adequate supply for sushi preparation.
Quality Control: Ensuring that sushi meets quality standards, overseeing the kitchen team to maintain high-quality food preparation.
