We are seeking an experienced and business-minded Restaurant General Manager to lead overall front-of-house (FOH) and back-of-house (BOH) daily operations. You will drive restaurant profitability, maintain exceptional food quality and customer satisfaction, manage operational costs, and foster a high-performing team culture. Key Responsibilities Financial & Business Management Manage P&L responsibilities, control food and labor costs, and optimize profitability margins. Build annual budgets, set sales targets, monitor daily inventory, and manage POS data. Negotiate vendor contracts and manage supplier relationships to streamline purchasing. Operations & Service Excellence Supervise and coordinate peak service flow across FOH and BOH. Enforce high standards for service pace, guest experience, food quality, and visual presentation. Resolve guest feedback and complaints promptly with a customer-first mindset. Team Leadership & Development Oversee hiring, onboarding, continuous training, and scheduling for all staff members. Conduct performance reviews, coach team leads, and minimize employee turnover. Ensure compliance with local health codes, food safety (ServSafe), labor laws, and OSHA standards.
Responsible for financial control, budgeting, forecasting, and monthly financial reporting. Responsible for timely product costing. Monitor inventory costs and Min/Max level valuation in a timely manner. Responsible for preparing Conversion Reports (inventory differences by department with valuation). Review daily transactions, including advance requests, advance receipts, payment vouchers, and accounting entries prepared by the accountants. Monitor day-to-day financial operations. Monitor month-end and year-end closing activities. Initiate and implement accounting and expense policies and procedures, and assist the team in meeting internal and external requirements. Prepare and submit financial reports on time and ensure compliance with local tax legislation. Maintain local accounting records for fixed assets.