General Manager

About wagamama

At wagamama, from bowl to soul reflects how we care for our guests and our people. Guided by our philosophy of kaizen -always striving to be better-we foster a culture where growth, teamwork, and continuous learning thrive. Join a team where your voice matters, your development is supported, and your work has a meaningful impact.


About the Role

The General Manager leads all aspects of restaurant operations to deliver exceptional guest experiences, build and develop high-performing teams, and achieve strong business results. This role champions the wagamama brand by driving excellence in hospitality, food quality, food safety, financial performance, and operational execution while fostering a culture of continuous improvement, accountability, and team engagement.wagamama brand by driving excellence in hospitality, food quality, food safety, financial performance, and operational execution while fostering a culture of continuous improvement, accountability, and team engagement.


Key Responsibilities

• Recruit, develop, coach, and retain a high-performing team.

• Create a positive culture focused on guest satisfaction and employee growth.

• Lead day-to-day restaurant operations, including sales, labor, and cost management.

• Ensure compliance with food safety, cleanliness, and brand standards.

• Monitor guest feedback and resolve concerns to drive loyalty and repeat visits.

• Oversee scheduling, onboarding, training, and compliance programs.

• Manage operational systems and maintain accurate employee records.

• Partner with leadership to achieve sales, profitability, and budget goals.

• Maintain and improve operating procedures and training standards.

Qualifications

• 7+ years of restaurant management experience, including 3+ years in a General Manager or equivalent role.

• High-volume casual or fine dining leadership experience preferred.

• Strong financial, leadership, and problem-solving skills.

• Food safety/sanitation certification as required by local laws.

• Proficient with restaurant and business management systems.

Physical Requirements & Availability

• Ability to stand and walk for extended periods and lift up to 40 lbs.

• Flexible schedule, including days, nights, weekends, and holidays.

• Occasional off-site support and up to 15-20% travel may be required.

• Ability to work up to 55 hours per week, depending on business needs