Restaurant Manager

About the role
District Saigon is looking for a General Manager who runs the restaurant from the floor, not from behind a desk. You'll own the full P&L and every operational system behind the scenes — but you'll also be on the floor for every shift, expediting, greeting guests, jumping on a table when the section is slammed, and setting the tone the rest of the team follows. This is a GM role built for someone who wants to lead hands-on, not manage from a distance.

What you'll do

• Work the floor every shift — pre-shift lineup, greeting and seating flow, expo, and real-time guest recovery — as the visible leader of the room, not just the person who signs off on it
• Own full day-to-day operations across front and back of house, including opening/closing procedures and shift coverage
• Manage the restaurant's P&L: labor cost, food cost, and controllable expenses, with regular reporting to ownership
• Recruit, hire, train, schedule, and develop FOH and BOH staff; step into any floor position — host, server, expo — when the shift needs it
• Handle guest issues personally and in the moment; you're the first and last line on service recovery
• Maintain compliance with NYC health, safety, and sanitation standards
• Manage vendor relationships, ordering, and inventory in partnership with the kitchen team
• Partner with ownership on menu execution, promotions, and site-level growth initiatives

What you'll need

• 3+ years as a Manager or Assistant GM in a full-service restaurant
• Hands-on floor experience — you've run service in the room, not just reviewed it in a report
• A track record of managing labor cost and P&L in a high-volume environment
• NYC Food Protection Certificate, or ability to obtain one within 30 days of hire
• Availability for nights, weekends, and holidays

Nice to have

• Experience opening a new location or turning around an underperforming one
• Vietnamese or Southeast Asian cuisine and hospitality experience
• Bilingual English/Spanish or English/Vietnamese

About District Saigon: part of the Little Viet Kitchen restaurant group, a growing multi-location Vietnamese restaurant company in New York City.

Worth knowing: Craigslist restaurant/hospitality postings without a pay range tend to pull more time-wasters and get fewer serious applicants, since most job seekers filter or skip listings with no number at all. If you'd rather not commit to a fixed range in the post, one middle ground is a line like "Compensation commensurate with experience" so it's not a blank — want me to add that instead?

70- 80k

Updated:

General Manager — District Saigon (Astoria, Queens, NY)
Full-time, On-site | Reports to Ownership

About the role
District Saigon is looking for a General Manager who runs the restaurant from the floor, not from behind a desk. You'll own the full P&L and every operational system behind the scenes — but you'll also be on the floor for every shift, expediting, greeting guests, jumping on a table when the section is slammed, and setting the tone the rest of the team follows. This is a GM role built for someone who wants to lead hands-on, not manage from a distance.

What you'll do

• Work the floor every shift — pre-shift lineup, greeting and seating flow, expo, and real-time guest recovery — as the visible leader of the room, not just the person who signs off on it
• Own full day-to-day operations across front and back of house, including opening/closing procedures and shift coverage
• Manage the restaurant's P&L: labor cost, food cost, and controllable expenses, with regular reporting to ownership
• Recruit, hire, train, schedule, and develop FOH and BOH staff; step into any floor position — host, server, expo — when the shift needs it
• Handle guest issues personally and in the moment; you're the first and last line on service recovery
• Maintain compliance with NYC health, safety, and sanitation standards
• Manage vendor relationships, ordering, and inventory in partnership with the kitchen team
• Partner with ownership on menu execution, promotions, and site-level growth initiatives

What you'll need

• 2+ years as a General Manager or Assistant GM in a full-service restaurant
• Hands-on floor experience — you've run service in the room, not just reviewed it in a report
• A track record of managing labor cost and P&L in a high-volume environment
• NYC Food Protection Certificate, or ability to obtain one within 30 days of hire
• Availability for nights, weekends, and holidays

Nice to have

• Experience opening a new location or turning around an underperforming one
• Vietnamese or Southeast Asian cuisine and hospitality experience
• Bilingual English/Spanish or English/Vietnamese