About this opportunity
SuViche Hospitality Group lists this Assistant General Manager - OMAKAI sushi opportunity in chicago, Illinois. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Job Category : Restaurant Management
Requisition Number : ASSIS
Posted : September 9, 2026
Full-Time
Locations
Showing 1 location
OMAKAI sushi - Fulton Market
951 W Fulton Market
Chicago, IL 60607, USA
Description
Assistant General Manager
Location: Chicago, IL (Fulton Market)
Employment Type:Full-Time (30+ hours)
About OMAKAI
OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit.
We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants.
We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do.
Position Overview
We are seeking an exceptional Assistant General Manager with at least three years of restaurant experience, including at least one year leading a front-of-house team. Japanese or sushi restaurant experience is a plus but not required.
The Assistant General Manager is the second in command of the restaurant and the senior manager on duty whenever the General Manager is away. You will help lead, manage, and hold the entire team accountable, run the dining room in real time, own a defined set of Areas of Responsibility (AORs) assigned by your General Manager, and support the General Manager on inventory and new hire training. We are looking for someone who leads by example rather than by title, spots problems early and arrives with solutions, and knows what excellence looks like on a busy floor.
Responsibilities
Leadership and Team Accountability
Lead, manage, and hold the entire team accountable, including Floor Managers, every shift
Lead by example on the floor, jumping in to bus, run food, or take a table when the team needs it
Coach in the moment and deliver correction respectfully and to the point, rather than barking orders
Recognize talent, delegate clearly, and develop your strongest people toward their next seat
Communicate concerns and operational issues to the General Manager openly and early
Floor and Service Oversight
Monitor front-of-house operations in real time, including expo, seating, food running, and pacing, and keep those functions coordinated
Maintain visibility across the dining room throughout service and step in to resolve guest issues
Re-balance sections, adjust staffing, and reset the pace of service when volume shifts
Hold the room to standard, catching a wobbly table, misaligned chairs, or a slow section before a guest notices
Senior Manager on Duty and General Manager Support
Step in as the highest-ranking manager on duty when the General Manager is absent, holding standards and accountability across the shift
Own a defined set of Areas of Responsibility (AORs) assigned by your General Manager, which may include the hostess team, a specific daypart, or a department-level initiative
Identify operational gaps early and bring the General Manager practical, ready-to-execute solutions instead of problems
Handle cash, comps, and daily disciplinary decisions in line with company procedures and General Manager guidelines
Standards and Policy Enforcement
Enforce company staff policies, dress code, and service standards on every shift
Address violations promptly, document recurring issues, and follow up with the General Manager
Confront performance issues directly to uphold standards, especially when the General Manager is away
Inventory and Vendor Support
Assist with inventory counts, tracking, and reporting as directed by the General Manager
Ensure accuracy of stock levels and flag discrepancies or shortages in a timely manner
Receive deliveries, verify orders against invoices, and place vendor orders on assigned days
Training and Onboarding
Onboard new hires by following training schedules, assigning shadow shifts, and tracking checklist completion
Support new team members through the full training process and relay performance concerns to the General Manager for review
Qualifications
Three years of restaurant experience required, including at least one year in a front-of-house management or shift lead role
Experience leading, coaching, and holding a service team accountable during peak volume
Manager, alcohol serving, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of all three certificates once you pass the 90-day probation mark
Japanese cuisine or sushi restaurant knowledge is a plus but not required
Full open availability, including nights, weekends, and holidays
Able to learn and memorize the entire menu in detail, including ingredients, preparation, presentation, and pairings
Comfortable with scheduling, labor and inventory tracking, cash handling, and a point-of-sale system, including basic math under pressure
Communicates clearly and calmly with guests, teammates, and upper management, even during a rush
High school diploma or equivalent preferred but not required
Reliable transportation to and from the restaurant
Must be legally authorized to work in the United States
Working Conditions
Indoor dining room environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products
Candidates with food allergies must inform management during the application process
Noise levels vary depending on how busy the restaurant is
Standing and walking the floor for long periods, with some bending and kneeling to reach items such as plates, spoons, sauces, and beverages
Moderate tray handling and lifting, up to 30 pounds, including receiving and moving deliveries
Pre-bussing and bussing tables, running food, and resetting the dining room when the team needs support
Maneuvering between tables and corners in a full dining room
Time split between the floor and administrative work such as scheduling, inventory, and reporting
Characteristics We Value
Genuinely kind, with humility that shows in how you coach and correct
Reliable without exception, stepping in as senior manager on duty fully prepared
Detail-oriented, catching the small misses in alignment, cleanliness, and pacing before guests do
Composed under pressure, calm and positive through the busiest turns
Resourceful, arriving with ready-to-execute solutions rather than problems
Honest and accountable, including about your own misses
Ambitious, eager to own more and grow toward a General Manager seat
Team first, developing your people and giving credit where it belongs
Core Values
Hospitality from the heart, applied to your team as much as your guests. You back up the General Manager with humility, coach the team kindly, and keep the guest experience front of mind while running the floor.
Be Reliable. You step in as senior manager on duty fully prepared, with sections set and checklists started, and you own your assigned AORs. When the team falls short, you take accountability instead of passing blame.
Blowing Minds. A five-star hotel mentality in a casual room, where mediocrity bothers you. You hold service standards with a sharp eye, fixing misaligned chairs, wobbly tables, or slow sections before a guest ever notices.
Make It Happen. When the General Manager is away and something breaks, you take charge, work the problem, and come back with options that are ready to execute.
No Drama. You keep the floor calm and positive under pressure and shut down gossip at the source. You deliver corrections respectfully and to the point, and the best idea wins no matter who it comes from.
Build Trust. You communicate problems to the General Manager openly and early, and you are honest about your own misses rather than covering them. You hold the team to standards without playing favorites.
This May Not Be the Right Fit If
You see this seat as a shift babysitter, clocking manager hours without owning the team
You are comfortable staying a senior staffer and would rather not be pulled into leadership, inventory, discipline, or training
You treat guest issues, staff coaching, and policy enforcement as annoyances
You lead by authority rather than motivation, or you let ego get in the way of the team
You hold problems back from your General Manager instead of raising them early
You bring negativity, gossip, or dark energy onto the floor, or tolerate it from others
You are reliable on one station but get overwhelmed leading the team, the floor, and inventory at once
$72,000 to $76,000 base depending on experience
Quarterly bonuses depending on performance and hitting store targets
Paid time off
Sick days
Additional personal unpaid time off
Medical and other insurance reimbursements
Daily meal when working
$300 monthly credits for personal use at any of our locations
Paid manager, alcohol serving, and sexual harassment prevention trainings after passing 90-day probation period
Free parking
A dedicated onboarding and training program
Equal Opportunity Employer
OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Worksite address
chicago, IL, 60290, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.