Restaurant Manager

Company Description Panda Restaurant Group is the global leader in Asian dining, including brands such as Panda Express and Panda Inn. Founded in 1973 by Andrew and Peggy Cherng, the company has grown into a family-owned organization with nearly 2,800 restaurants worldwide. Panda Restaurant Group focuses on delivering exceptional Asian dining experiences through high-quality food and welcoming service. The company is committed to building an environment where team members are encouraged and supported to grow, develop, and better their lives.

Joining Panda means becoming part of a values-driven, growth-oriented organization with opportunities for advancement.
Role Description The Restaurant Manager is a full-time, on-site role based in Oakland, OR, responsible for overseeing daily operations of the restaurant. This role includes managing team members, coordinating schedules, and ensuring consistent, high-quality guest service. The Restaurant Manager monitors food quality and safety, maintains cleanliness and organization, and oversees cash handling and inventory control. This position also supports hiring, onboarding, and training, and leads team members in meeting sales goals, controlling costs, and complying with company policies.

The Restaurant Manager serves as a role model for Panda’s culture and values, fostering a positive work environment and addressing guest feedback promptly and professionally.

• Experience in restaurant or retail management, including supervising teams and overseeing daily operations.
• Strong customer service and hospitality skills, with the ability to resolve guest issues and build guest loyalty.
• Knowledge of basic business operations such as cash handling, inventory control, and labor and food cost management.
• Ability to train, coach, and develop team members, and to promote a respectful, inclusive, and safety-focused workplace.
• Solid communication and interpersonal skills, with the ability to collaborate with diverse team members and stakeholders.
• Comfort working in a fast-paced, hands-on environment, including standing for extended periods and performing operational tasks.
• High school diploma or equivalent; post-secondary education in hospitality, business, or a related field is a plus.
• Previous experience in quick-service or casual dining, and familiarity with food safety regulations, is preferred.