Restaurant General Manager | QSR| Van Nuys

Job Description

Job Description

General Manager – Quick Service / Fast Casual | Inland Empire / OC / LA

$26–$29/hour (equivalent to approximately $65K–$69K annually with overtime)

Confidential Opportunity | Partnering with an Established Multi-Unit Restaurant Brand

We are partnering with a well-established, multi-unit restaurant brand to identify a hands-on General Manager to lead day-to-day operations in a high-volume environment. This role is ideal for a strong operator who thrives in fast-paced settings and leads from the front.

What You’ll Be Responsible For

• Lead daily restaurant operations, including food preparation, service execution, and guest experience
• Actively work alongside the team — this is a hands-on leadership role
• Ensure all food and beverage items are prepared and presented to brand and food safety standards
• Supervise, coach, and develop team members throughout each shift
• Provide real-time feedback, recognition, and performance coaching
• Support performance management, including documentation and disciplinary action when needed
• Manage inventory, ordering, and product rotation (FIFO)
• Conduct regular inventory counts and maintain proper stock levels
• Build and manage team schedules while controlling labor costs
• Oversee all cash handling procedures and financial controls
• Maintain a clean, organized, and fully operational restaurant
• Coordinate repairs and maintenance as needed
• Promote a strong culture of safety and compliance, including regular safety meetings
• Support recruiting, interviewing, and onboarding of new team members
• Communicate effectively with field leadership and cross-functional partners
• Participate in meetings and support broader operational initiatives
• Occasionally travel to support nearby locations as needed

What We’re Looking For

• 2+ years of restaurant management experience (QSR or fast casual preferred)
• Hands-on leadership style with strong operational awareness
• Experience managing labor, inventory, and team performance
• Food safety certification (ServSafe or equivalent)
• Strong communication and team development skills
• Ability to thrive in a fast-paced, high-volume environment
• Comfortable working both in operations and on the floor with the team

Key Skills & Abilities

• Ability to read and interpret operational and safety procedures
• Strong basic math skills (inventory, labor, reporting)
• Ability to prepare reports and track performance metrics
• Effective communication with guests and team members
• Sound judgment and problem-solving skills
• Ability to follow structured processes while adapting to business needs

Leadership Scope

• Full responsibility for restaurant operations
• Direct oversight of hourly team members and shift leaders
• Accountable for team performance, culture, and execution

Work Environment

This role operates in a fast-paced restaurant setting with exposure to:

• Hot cooking surfaces and kitchen equipment
• Wet floors and tight working spaces
• Walk-in coolers/freezers
• Variable outdoor conditions depending on location

Physical Requirements

• Standing and walking for extended periods
• Frequent bending, lifting, and reaching
• Ability to lift up to ~25 lbs regularly
• Active, hands-on movement throughout the shift

Additional Details

• Travel: May support multiple locations within the district