Restaurant General Manager

Los Angeles, United States | Posted on 06/22/2026 Responsibilities Oversee all daily restaurant operations, including front-of-house (FOH) and back-of-house (BOH) functions. Manage restaurant profitability by monitoring sales performance, labor costs, food costs, and operational expenses. Recruit, train, coach, and evaluate restaurant managers, supervisors, and hourly staff. Develop staffing schedules and workforce plans to support business volume and seasonal demand. Monitor inventory levels, purchasing activities, and vendor relationships to maintain operational efficiency. Ensure compliance with all food safety regulations, health department standards, and company policies. Prepare financial reports, operational summaries, and business performance updates for executive leadership. Requirements 5+ years of restaurant management experience, including multi-department operational oversight. 3+ years of experience supervising restaurant managers, supervisors, or large service teams. Proven experience managing P&L, labor budgets, and food cost controls. Strong leadership, communication, and problem-solving abilities. Professional‑level English communication skills. Food Safety Manager Certification (ServSafe or equivalent) preferred. #J-18808-Ljbffr TMS America Inc.