General Manager

Restaurant General Manager — San Diego (UTC)

Full-Time | High-Growth International Restaurant Brand | No Visa Sponsorship

$130,000 to $150,000

Step into a leadership role with one of the most dynamic and rapidly expanding fast‑casual restaurant groups in the world. Known for redefining Asian-inspired quick-service dining, this organisation has become a global sensation, innovating traditional flavors through a modern, high-efficiency service model.

With thousands of locations across multiple continents, the brand continues to scale at record speed—powered by strong operational systems, a vibrant company culture, and a commitment to quality, consistency, and customer obsession.

This is your opportunity to lead a flagship location, grow your career, and make a meaningful impact in a brand with genuine international momentum.

About the Organisation

This global restaurant group was built on a simple but powerful idea: to bring authentic, comforting, Asian-inspired dishes into a fast, accessible, and modern dining format. Over the years, the brand has expanded from a single domestic market to more than 300+ cities worldwide, with a growing footprint in North America, the Middle East, Europe, and Southeast Asia.

The company is known for:

• A high-volume, high-efficiency operating model
• Strong training systems and structured leadership development
• A people-first culture that values empowerment, respect, and collaboration
• An innovative approach to menu creation and customer experience
• Industry-leading technology and operational processes

Its global success is driven by a commitment to consistency, bold flavors, and a scalable, franchisable business model that has positioned it as a dominant leader in its category.

About the Role

As the Restaurant General Manager, youll lead all operational, financial, and people-related functions of a busy, high-performing location. You will champion the companys standards, inspire your team, elevate guest satisfaction, and run the restaurant with an ownership mindset.

This is a hands-on, fast-paced role ideal for a leader who thrives on operational excellence, team development, and building strong community presence.

What Youll Do

Operations Leadership

• Oversee daily FOH & BOH operations, ensuring full compliance with company SOPs and all safety regulations.
• Plan and execute business strategies across monthly, quarterly, and annual cycles to meet sales and profit goals.
• Track and improve KPIs including table turnover, guest satisfaction, operational performance, and quality control.
• Stay alert to cultural, consumer, and market trends to optimize competitive positioning and enhance efficiency.

Team Management & Development

• Lead and motivate department heads and supervisors to maintain strong cross-functional coordination.
• Recruit, train, mentor, and evaluate a team of 20–30 employees, developing future leaders from within.
• Create effective schedules and allocate staffing based on demand and operational needs.
• Maintain a culture rooted in communication, positivity, collaboration, and accountability.

Guest Experience

• Engage with guests during busy periods, ensuring excellent service and immediate issue resolution.
• Review and act on guest feedback to elevate service consistently across channels.
• Support local marketing initiatives and represent the brand professionally within the community.

Financial & Resource Management

• Build and manage budgets, ensuring strong control of food, labor, and operating costs.
• Oversee vendor relationships, inventory processes, and supply chain coordination.
• Present financial and operational results to regional leadership with clarity and transparency.

Compliance & Safety

• Ensure strict compliance with federal, state, and local regulations related to food safety, labor, sanitation, and fire safety.
• Maintain (or obtain) a Serv Safe Manager Certification.
• Carry out additional duties as assigned by leadership.

Who Were Looking For

• 2+ years as a Restaurant General Manager, ideally within a high-volume or chain environment
• Proven experience leading 20–30 team members
• Strong ability to recruit, coach, train, and inspire teams
• Competency in cost management, P&L analysis, and financial planning
• Strong knowledge of U.S. food safety and labor regulations
• Bilingual in English and Chinese (Mandarin) — required for cross‑regional communication
• A mature, strategic leader with excellent judgment and problem‑solving skills

Interview Process

3 Stages:

Location

San Diego – UTC, California

Physical Requirements

• Ability to stand and walk for extended durations
• Ability to lift up to 30 lbs.
• Ability to reach, stretch, bend, and handle supplies (with or without accommodation)
• Ability to work in varying temperature areas, including walk-in coolers and hot kitchen environments
• Ability to maintain strong sanitation and safety standards