Hai Hospitality

Manager

• Serve as the primary point of contact for restaurant facilities needs across the East Coast market.
• Oversee restaurant building systems and facilities.
• Coordinate repairs, upgrades, installations, and preventative maintenance with vendors and contractors.
• Maintain HVAC, plumbing, electrical, mechanical, kitchen equipment, and other building systems.
• Review monthly hood cleaning compliance with local codes.
• Conduct quarterly reviews with regional managers, GMs, and CDCs.
• Manage cleanliness, safety, and functionality of front-of-house, back-of-house, storage, restrooms, landscaping, and parking facilities.
• Ensure compliance with health and safety regulations, building codes, and applicable standards.
• Provide hands-on project management for remodels, upgrades, repairs, and maintenance.
• Respond to emergency repair requests to minimize restaurant downtime and guest impact.
• Maintain the ServiceChannel facilities management system, including vendor management and administration.
• Ensure regional facilities invoices are submitted on time and coded correctly.
• Manage warranty repairs and monitor expenses for cost-saving opportunities.
• Collaborate with upper management on long-term facility improvement and capital investment strategies.
• Conduct weekly walkthroughs with GM, CDC, and key management.
• Lead monthly staff meetings and janitorial meetings.
• Perform other duties as required.
• Travel periodically to restaurants along the East Coast.

Regional Restaurant Facilities Manager

Executive

• Motivate, mentor, and develop a culinary team of cooks and chefs
• Manage overall culinary standards in a high-volume, high-standard scratch kitchen
• Assist and float through all kitchen stations
• Cook food in a modern kitchen
• Handle ordering, scheduling, inventory, and various administrative duties
• Train temporarily in an existing Hai Hospitality market before Uchiko Bethesda opens

Executive Sous Chef / Sous Chef

• Motivate, mentor and develop a culinary team comprised of cooks and chefs
• Manage the overall culinary standards in a high volume/high standard scratch kitchen
• Assist and float through all kitchen stations
• Cook great food in a modern kitchen
• Handle ordering, scheduling, inventory and various other administrative duties
• Temporarily relocate to an existing market to train with the team before Uchi Salt Lake City opens

Regional Restaurant Facilities Manager

Executive Sous Chef / Sous Chef

Sous Chef, Executive Sous Chef