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, expedite and meet deadlines with attention to detail

Work Schedule:

• Full-time, on-site position
• Requires flexibility to work evenings, weekends, and holidays
• The position operates in a fast-paced, dynamic hospitality environment focused on delivering high-impact guest experiences.

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Physical Requirements:

• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must be able to lift and carry 25-50 pounds.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Work Authorization

Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.

Education / Experience / Credentials

Minimum of five (5) years relevant restaurant management experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Affirmative Action / EEO Statement

We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations.

Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

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