General Manager

The General Manager is responsible for leading overall restaurant operations, driving sales and profitability, developing team members and managers, and ensuring an exceptional guest experience. This role oversees staffing, training, food quality, safety, sanitation, labor management, inventory, cost controls, local store marketing, and compliance with company policies and applicable employment requirements. The General Manager serves as the primary leader of the restaurant and is accountable for building a positive, inclusive, performance-driven culture that supports operational excellence and brand standards. Essential Job Functions and Responsibilities Restaurant Operations and Business Performance Oversee all daily restaurant operations, including front-of-house and back-of-house execution, staffing, food quality, safety, cleanliness, and guest experience. Manage restaurant profit and loss performance, including sales growth, labor, food cost, controllable expenses, and profitability goals. Review business results, identify trends, and implement action plans that improve operations, sales, guest satisfaction, and financial performance. Ensure consistent execution of company standards, operating procedures, checklists, systems, and brand expectations. Support local marketing initiatives and community engagement efforts to help grow restaurant sales and brand awareness. Leadership, Staffing, and Team Development Recruit, interview, hire, onboard, train, coach, and develop team members and restaurant leaders according to company standards. Build and maintain a high-performing team through clear expectations, accountability, feedback, recognition, and consistent follow-up. Create a respectful, inclusive, safe, and performance-driven work environment. Develop bench strength and support career growth through training, delegation, coaching, and leadership development. Address performance concerns, attendance issues, policy violations, and workplace concerns promptly and professionally, partnering with Human Resources when appropriate. Guest Experience and Brand Standards Ensure guests receive friendly, accurate, timely, and professional service during every visit. Resolve guest concerns promptly and respectfully, using sound judgment and company service recovery standards. Maintain restaurant appearance, cleanliness, product quality, and hospitality standards that support guest satisfaction. Model guest-focused leadership and coach employees on service expectations and brand standards. Food Safety, Sanitation, and Workplace Safety Maintain compliance with company food safety, sanitation, health, and workplace safety standards. Ensure team members understand and follow proper handwashing, hygiene, illness reporting, glove use, cleaning, sanitizing, and food handling procedures. Monitor food temperatures, labeling, dating, rotation, storage, preparation, cooking, holding, cooling, and reheating practices. Identify and correct unsafe conditions, food safety concerns, equipment issues, and operational risks promptly. Maintain required certifications, including ServSafe certification or equivalent certification as required by company policy or local requirements. Administrative, Compliance, and Financial Controls Manage scheduling, labor planning, payroll review, inventory, ordering, cash controls, deposits, and other administrative processes as assigned. Maintain accurate restaurant records and ensure compliance with company policies, timekeeping procedures, wage and hour requirements, safety requirements, and reporting expectations. Protect company assets through proper cash handling, loss prevention, inventory control, and security procedures. Maintain confidentiality when handling employee, customer, financial, operational, or company information. Partner with company leadership, Human Resources, and support departments to resolve operational, staffing, compliance, and employee relations matters Qualifications Minimum of 2 years of General Manager experience in restaurant, QSR, fast-casual, hospitality, retail, or similar multi-functional operations preferred or required based on hiring standards. Strong leadership, communication, coaching, team-building, and conflict-resolution skills. Experience managing front-of-house and back-of-house operations. Proven ability to manage restaurant financial performance, including sales, labor, inventory, food cost, and controllable expenses. Passion for hospitality, food quality, team development, and delivering exceptional guest experiences. Ability to work effectively in a fast-paced restaurant environment and respond to changing business demands. ServSafe certification required or ability to obtain within the timeframe required by company policy. Ability to work a flexible schedule, including days, evenings, weekends, holidays, and varying shifts based on business needs. Experience Minimum of 2 years of General Manager experience in restaurant, QSR, fast-casual, or similar operations is preferred. Experience leading managers and hourly team members is preferred. Experience with P&L management, scheduling, inventory, hiring, training, guest recovery, food safety, and operational execution is preferred. Education High School Diploma or GED required. Additional coursework or training in business, hospitality, restaurant management, leadership, or food safety is preferred. Completion of company-required onboarding, leadership development, food safety, workplace safety, and operational training is required. Compensation and Benefits Competitive salary range based on experience and company compensation practices. Quarterly performance bonus eligibility may apply, based on company policy and performance criteria. Benefits may include medical, dental, and vision insurance; 401(k) with company match; paid time off; structured training; career advancement opportunities; flexible scheduling; and other benefits offered by the Company. All compensation, bonus, benefits, paid time off, and payroll practices should be administered in accordance with applicable federal, state, and local requirements and company policy. Adaptability and Core Competencies Adapt to changing guest volume, staffing needs, business priorities, operational challenges, and company initiatives. Demonstrate accountability, professionalism, sound judgment, urgency, and consistent follow-through. Build trust through respectful communication, coaching, inclusion, and teamwork. Analyze restaurant results and make informed decisions that support the business and team. Lead through change while maintaining company standards, morale, and operational discipline. Maintain confidentiality and handle sensitive employee and business matters appropriately. Physical Requirements Stand and walk for extended periods, often for the majority of the scheduled shift. Frequently bend, reach, stoop, twist, lift, carry, push, pull, and perform repetitive motions while supporting restaurant operations. Lift and carry up to 30 pounds regularly and greater weights with assistance when appropriate. Use hands and fingers to operate POS systems, computers, restaurant equipment, smallwares, phones, and cleaning tools. Work safely around hot surfaces, steam, sharp objects, cleaning chemicals, wet floors, refrigerated areas, and restaurant equipment. Communicate effectively with guests, employees, vendors, company leaders, and support departments in a restaurant environment. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. Working Conditions Work is performed in a fast-paced restaurant environment that includes front-of-house and back-of-house areas. Exposure may include heat, steam, cold storage areas, cleaning chemicals, noise, wet floors, sharp objects, and varying temperatures. Requires frequent interaction with guests, team members, vendors, company leadership, and support departments. Work schedule may include mornings, evenings, weekends, holidays, extended shifts, and varying hours based on business needs. The role may require responding to urgent operational, staffing, guest, safety, or equipment matters outside of standard restaurant routines. Equal Employment Opportunity Statement Leeann Chin is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, creed, religion, national origin, sex, pregnancy, age, disability, genetic information, marital status, sexual orientation, gender identity, veteran status, or any other protected status under applicable federal, state, or local law. Reasonable accommodations may be provided to qualified individuals with disabilities to perform essential job functions. #J-18808-Ljbffr Leeann Chin, Inc