Restaurant General Manager

Restaurant General ManagerStep into a leadership role with one of the most dynamic and rapidly expanding fast-casual restaurant groups in the world. Known for redefining Asian-inspired quick-service dining, this organization has become a global sensation, innovating traditional flavors through a modern, high-efficiency service model.With thousands of locations across multiple continents, the brand continues to scale at record speed—powered by strong operational systems, a vibrant company culture, and a commitment to quality, consistency, and customer obsession.This is your opportunity to lead a flagship location, grow your career, and make a meaningful impact in a brand with genuine international momentum.As the Restaurant General Manager, you’ll lead all operational, financial, and people-related functions of a busy, high-performing location. You will champion the company’s standards, inspire your team, elevate guest satisfaction, and run the restaurant with an ownership mindset.This is a hands-on, fast-paced role ideal for a leader who thrives on operational excellence, team development, and building strong community presence.Operations Leadership:Oversee daily FOH & BOH operations, ensuring full compliance with company SOPs and all safety regulations.Plan and execute business strategies across monthly, quarterly, and annual cycles to meet sales and profit goals.Track and improve KPIs including table turnover, guest satisfaction, operational performance, and quality control.Stay alert to cultural, consumer, and market trends to optimize competitive positioning and enhance efficiency.Team Management & Development:Lead and motivate department heads and supervisors to maintain strong cross-functional coordination.Recruit, train, mentor, and evaluate a team of 20–30 employees, developing future leaders from within.Create effective schedules and allocate staffing based on demand and operational needs.Maintain a culture rooted in communication, positivity, collaboration, and accountability.Guest Experience:Engage with guests during busy periods, ensuring excellent service and immediate issue resolution.Review and act on guest feedback to elevate service consistently across channels.Support local marketing initiatives and represent the brand professionally within the community.Financial & Resource Management:Build and manage budgets, ensuring strong control of food, labor, and operating costs.Oversee vendor relationships, inventory processes, and supply chain coordination.Present financial and operational results to regional leadership with clarity and transparency.Compliance & Safety:Ensure strict compliance with federal, state, and local regulations related to food safety, labor, sanitation, and fire safety.Maintain (or obtain) a ServSafe Manager Certification.Carry out additional duties as assigned by leadership.Who We’re Looking For:2+ years as a Restaurant General Manager, ideally within a high-volume or chain environmentProven experience leading 20–30 team membersStrong ability to recruit, coach, train, and inspire teamsCompetency in cost management, P&L analysis, and financial planningStrong knowledge of U.S. food safety and labor regulationsBilingual in English and Chinese (Mandarin) — required for cross-regional communicationA mature, strategic leader with excellent judgment and problem-solving skillsInterview Process:HR ScreeningOperations Leadership InterviewSenior Management InterviewLocation: San Diego – UTC, CaliforniaPhysical Requirements:Ability to stand and walk for extended durationsAbility to lift up to 30 lbs.Ability to reach, stretch, bend, and handle supplies (with or without accommodation)Ability to work in varying temperature areas, including walk-in coolers and hot kitchen environmentsAbility to maintain strong sanitation and safety standards