psushi + ramen bar /p pVERSOIX (GE) /p h3HEAD OF RESTAURANT OPERATIONS /h3 h3The Company /h3 pSUSHO is an independent Japanese restaurant based in Versoix, just outside Geneva. /p pOur cuisine starts from a strong respect forbJapanese tradition, techniques and ingredients /b, to which we bring a distinctivebMediterranean touch /b— both through the products we select and the way we approach flavours and hospitality. /p pWe work with exceptional products, from ikejime fish and Mediterranean Bluefin tuna to carefully selected local and international ingredients. Our food is prepared fresh and largely à la minute, with a strong focus on sushi alongside a concise selection of hot dishes. /p pSUSHO has built a loyal customer base and a strong reputation in the region and is today recognised by both thebMichelin Guide and GaultMillau /b. /p pWe are now preparing for the next stage of the project, with the ambition to grow SUSHO throughbnew restaurants across the Lake Geneva region /b. /p pThis creates an important challenge: preserving the personality, quality and attention to detail that define SUSHO while making our operation increasingly consistent, efficient and replicable. /p pWe are therefore looking for someone capable of helping us turn a very good restaurant into an exceptional operation — and helping us build the operational foundations for what comes next. /p h3The Role /h3 pWe are looking for an experienced hospitality professional to take responsibility for the day-to-day operation and guest experience at SUSHO. /p pThis isbnot an office-based management position /b. /p pThe majority of your time will be spent on the floor, with the team and with our guests. You will be expected to understand what is happening in the restaurant in real time, anticipate problems, support service whenever required and ensure that every guest receives the experience we want SUSHO to deliver. /p pYou will be the person ultimately responsible forbhow the restaurant operates and how the guest experiences it, every day /b. /p pAt the same time, an important part of your role will be to occasionally step outside the daily operation, analyse how we work and turn good practices into clear and repeatable systems. /p pYou should be able to move naturally betweenbdoing the job, improving the job and teaching others how to do the job /b. /p pAs SUSHO grows, this becomes particularly important. The objective is not to create bureaucracy, but to build simple standards, procedures and training tools that allow us to maintain the same level of quality and hospitality across a growing organisation. /p h3Your Responsibilities /h3 pYou will take ownership of the day-to-day operation of the restaurant, with particular responsibility for: /p ul libGuest experience: /bbeing present on the floor, welcoming guests, reading the room, anticipating needs, resolving issues and ensuring consistently excellent hospitality. /li libService excellence: /bcontinuously improving the way guests experience SUSHO, from reservation and arrival to ordering, pacing, table management, payment and departure. /li libOperational leadership: /bleading services from the front and ensuring smooth coordination between front of house, sushi counter and kitchen. /li libTeam leadership: /bcoaching, motivating and developing a small team while creating clear expectations around attitude, hospitality, discipline and execution. /li libStandards procedures: /bidentifying what works, formalising it and translating it into practical SOPs, checklists and operating standards. /li libTraining: /bbuilding simple and effective training materials and ensuring that standards are understood, practised and maintained by the team. /li libContinuous improvement: /bconstantly identifying friction, inefficiencies and recurring problems and implementing practical solutions. /li libQuality control: /bensuring that every detail of the guest experience — food presentation, service, cleanliness, atmosphere and communication — consistently reflects SUSHO standards. /li libFood safety: /bmaintaining and continuously improving HACCP procedures and ensuring excellent food safety, hygiene and workplace safety standards. /li libPerformance: /bworking closely with ownership to achieve revenue, labour-cost, purchasing, stock and profitability objectives without compromising the guest experience. /li libReservations and restaurant flow: /boptimising table allocation, service pacing, dine-in, takeaway and other sales channels while protecting the quality of the restaurant experience. /li libCustomer feedback: /bactively monitoring guest feedback and reviews, understanding recurring patterns and translating them into concrete improvements. /li libScalability: /bhelping transform the best practices developed at SUSHO into operational standards that can eventually be transferred to future locations. /li /ul pUltimately, you will be responsible for making SUSHObbetter every week than it was the week before /b. /p h3What We Are Looking For /h3 pAbove all, we are looking for abstrong hospitality operator /b. /p pYou are someone who notices when a guest has been waiting too long, when a table needs attention, when the restaurant does not look exactly right or when a process is unnecessarily complicated — and you act. /p pAt the same time, you are capable of asking:bwhy did this happen, how should we solve it permanently, and how do we make sure the whole team knows the new standard? /b /p pYou should have: /p ul liMinimum 2–3 years of restaurant or hospitality management experience in a demanding environment. /li liExcellent operational and floor-management skills. /li liA genuine passion for hospitality and customer experience. /li libExcellent spoken French /b, with the ability to interact naturally and confidently with our predominantly French-speaking clientele and team. Strong written French is also highly desirable. /li liGood working English. Additional languages are an advantage. /li liStrong leadership and interpersonal skills. /li liThe ability to coach people and establish high standards without creating unnecessary complexity. /li liA structured mindset and the ability to document procedures, standards and training materials clearly. /li liStrong problem-solving skills and the ability to make good decisions quickly during service. /li liExperience with stock management, labour management and restaurant KPIs. /li liExcellent food-safety and workplace-safety awareness. /li liThe ability to prioritise and remain effective under pressure. /li liStrong attention to detail. /li liComfort with technology and a willingness to use digital tools to simplify and improve restaurant operations. /li liFlexibility regarding working hours, including evenings and weekends. /li liThe right to work in Switzerland. /li /ul pFirst Aid certification is an advantage but can be provided if required. /p h3The Person /h3 pThis role will suit someone who does not want to manage a restaurant from behind a computer. /p pYou enjoy being on the floor. You like guests. You notice details. You take ownership. When something goes wrong, you solve it rather than explaining why it happened. /p pBut you also understand that a great restaurant cannot depend exclusively on talented individuals improvising every day. /p pYou want to build an operation where excellence becomesba system rather than an accident /b. /p pToday, that means taking ownership of the operation and guest experience of our restaurant in Versoix. /p pTomorrow, for the right person, it could mean playing an important role inbbuilding and maintaining the operational standards of a growing SUSHO organisation /b. /p #J-18808-Ljbffr
Store Operations Manager in Genève
