General Manager

Benefits Generous employee discounts Bonus programs 401K for Managers Insurance and PTO for full-time employees Competitive wages Fun and rewarding work environment Dental insurance Health insurance Vision insurance Competitive salary Job Title: General Manager Position Status: Exempt Salaried Salary Range: $65k-$90k Direct Oversight: FOH/BOH – Overall Operations Reports To: Director of Operations and/or VP of Operations Job Summary The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to set the expectation for the FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to upper management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees. Primary Responsibilities Manage and lead entire restaurant operation Serve customers in a professional manner as per the steps of service Manage the entire guest experience from start to finish Communicate daily operations through text, email and phone calls Cross‑train qualified team members to expand operational efficiency of all shifts, especially key positions within the kitchen and provide training to Franchise Operations Manage breaks and employee scheduling Ensure cleanliness and oversee the cleaning program Manage day‑to‑day operations; identify and resolve problems efficiently Handle cash procedures with precision Oversee FOH/BOH employees and management team Ensure accurate reporting of all daily reports, end‑of‑night reporting, time‑clock review/edits Maintain organizational skills with urgency and a positive attitude Address basic repairs and facility upkeep or safety concerns promptly Lead others, cultivating an exceptional work environment for all employees Delegate tasks and follow‑up to ensure accountability Have thorough knowledge of service steps, menu items, allergy charts and food preparation procedures Build mutual respect among team members Coach subordinates continuously Provide proper training of all team members as they are hired and recommend to upper management as needed Conduct quarterly store assessment on cleanliness, food quality and presentation Conduct annual employee/manager evaluations Execute all food safety laws and hold a valid certified food handler certificate Recruit, hire and train all restaurant team members Respond efficiently to any guest complaints and corporate communications Collaborate with other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs Train, develop and manage current and new front‑of‑house team members on safety, beverage recipe adherence and service/hospitality standards Ensure all aspects of the front‑of‑house operate effectively, delivering the best dining experience Embrace, understand and execute the Company mission, values, vision and culture Complete other managerial tasks as needed or assigned All other duties as assigned Required Competencies Minimum 2 years’ experience in restaurant and/or hospitality, preferably high‑volume and fast‑pace restaurant Outstanding verbal and written communication skills, with strong multitasking ability Read and comprehend simple instructions, short correspondence and memos; write simple correspondence Lead by example, inspire and motivate team spirit, present information effectively in one‑on‑one and small group settings Work well under pressure and conduct inventory assessments Knowledge of restaurant systems (e.g., ALOHA, other POS systems) and MS Office; perform basic arithmetic Excellent interpersonal communication skills, integrity, credibility and commitment to corporate mission; strong organization and leadership Dependable and reliable; 21 years of age or older Experience in multicultural environments Willingness to work flexible hours, including weekends and holidays Required Education High School Diploma preferred; college education is a plus. Ability to read and speak English; Spanish language skills are a plus. Must hold local, state and federal certifications including alcohol and food handling certificates. Work Environment This role operates in a fun yet professional restaurant environment. It requires frequent movement inside and outside the restaurant, using kitchen equipment and occasionally using ladders to access overhead items. The Manager will regularly communicate with staff, guests and team members, exchanging accurate and factual information. The Manager must detect and resolve fires, spills and other safety‑related issues immediately. Physical Demands The job demands regular talking and hearing, standing, walking, using hands to finger, handle and feel, and reaching. The Manager must distinguish between food flavors, work in hot, humid and wet kitchen environments, lift/move up to 50 pounds, and stand for extended periods. Travel Requirements Travel is primarily local during the business day based on the home restaurant location, but may be required for training, meetings and other job‑related functions. #J-18808-Ljbffr Jinya-Ramen