Leeann Chin, Inc-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.

• 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.

• 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.

• 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.

• 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 Serv Safe certification or equivalent certification as required by company policy or local requirements.

• 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

• 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…