General Manager

Description of Duties

The General Manager sets and achieves the highest standards in all areas of restaurant operations and delivers revenues and profits by developing, marketing, financing, and managing staff. Key responsibilities include overseeing operations of all branches, supervising branch managers, and maintaining branch facilities. The General Manager serves as the expert in office, administrative, and computer work.

• Oversee operations of 2-3 branches.
• Establish restaurant business plans by surveying market demand.
• Achieve budgeted revenues, control costs (including labor, food, maintenance, etc.), and maximize profitability.
• Prepare financial reports, including annual budgets and monthly forecasts, to meet set goals and objectives.
• Develop and implement policies and standard operating procedures.
• Supervise branch managers and assistant managers.
• Participate in recruiting, hiring, and training staff, while providing career development opportunities.
• Ensure a safe, secure, and healthy environment by establishing and enforcing sanitation standards, complying with health and legal regulations, and maintaining security systems.

• Minimum of five years of managerial/leadership experience in the hospitality and food service industry.
• Ability to work in multiple regional locations.
• Capability to perform cross-functional roles (front-of-house & back-of-house).
• Flexibility to adapt to business needs and scheduling requirements.
• Proficiency in reading and analyzing P&L statements to drive business operations effectively.
• Bilingual proficiency in English and Korean (speaking, writing, reading, and comprehension).
• Proficiency in MS Office programs.
• Medical Insurance (including Dental & Vision)