General Manager - Katsuya Ko

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry. Role Overview The General Manager (GM) is responsible for the overall success of the restaurant by leading daily operations, driving financial performance, ensuring exceptional guest experiences, and developing a high‑performing team. This role requires a hands‑on leader who balances operational excellence with people leadership, brand standards, and profitability. Essential Responsibilities - Oversee all daily restaurant operations to ensure quality, efficiency, and consistency - Maintain high standards of food quality, service, cleanliness, and safety - Ensure compliance with all health, safety, labor, and alcohol service regulations - Lead service execution during peak hours to deliver exceptional guest experiences - Resolve guest concerns promptly and professionally Manage and control labor, food, beverage, and operating costs - Analyze P&L statements and take corrective actions to meet financial goals - Drive sales growth through execution of marketing initiatives and local promotions - Oversee inventory management, ordering, and vendor relationships - Hire, onboard, train, coach, and develop restaurant leadership and hourly team members - Build a positive, inclusive, and high‑performance culture aligned with company values - Conduct performance reviews and provide continuous feedback and coaching - Create effective schedules that align with labor targets and business needs - Ensure compliance with employment laws and internal policies - Implement and uphold brand standards, systems, and processes - Monitor key performance indicators (KPIs) and operational metrics - Collaborate with regional leadership on business planning and execution - Identify opportunities for operational improvements and efficiencies - Lead change initiatives and support new openings, promotions, or rollouts as needed Desired Qualifications - Prefer a minimum of five (5) years’ relevant restaurant management experience in high-end, service-focused environment - Proven ability to lead, develop, and retain high‑performing teams - Strong understanding of restaurant financials, labor management, and cost controls - Excellent communication, organizational, and problem‑solving skills - Ability to work flexible hours, including nights, weekends, and holidays - Must be at least 21 years of age or older - High School Diploma or equivalent required - Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional - Must have excellent organizational skills, ability to function under time constraints, exped…