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TS
The Stand Restaurants
General Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Restaurant General Manager— The Stand Tustin 13205 Jamboree Rd, Tustin, CA 92782, USA The Stand is one of California's fastest-growing fast-casual restaurant brands — 22+ locations across California and Texas, and we're opening more. That growth isn't just a number. It means new territories, new markets, and real opportunities for the leaders who are ready to help us build. We're not looking for a caretaker. We're looking for a General Manager who runs their restaurant like they own it. Someone who builds a great team, obsesses over the guest experience, manages the P&L with discipline, and takes pride in making their location the best one in the system. If you're a hospitality leader who's ready to do meaningful work at a company that's going somewhere — this is your opportunity. What You'll Own as a Restaurant General Manager Full restaurant operations — every shift, every guest, every standard Team leadership: hiring, training, coaching, and developing your ARM and staff P&L ownership: sales, labor, food cost, and hitting your financial targets Guest experience and complaint resolution — the buck stops with you Food safety, cleanliness, and brand standards — no exceptions Scheduling, ordering, and day-to-day operational execution Reporting to your Regional Manager and staying aligned with company direction