General Manager / Store Manager Dumpling District / Pho District About the Position Dumpling District / Pho District is seeking a hands-on, motivated, and experienced General Manager to lead the daily operations of our fast-casual restaurant. The General Manager is responsible for the overall success of the restaurant , including team development, guest experience, food quality, kitchen operations, labor and food cost control, cleanliness, and financial performance. This is a hands-on management position . Our General Manager is expected to understand and be able to work in both Front of House and Back of House operations when needed. Key Responsibilities Restaurant Operations Oversee the overall daily operation of the restaurant Ensure smooth opening, closing, and shift operations Maintain fast, accurate, and consistent service during peak hours Ensure all company operating procedures and standards are followed Identify operational problems and take immediate corrective action Maintain a clean, organized, safe, and efficient restaurant Team Leadership & Development Recruit, interview, hire, onboard, and train restaurant employees Build and maintain a reliable and high-performing team Create employee schedules based on business needs Coach employees and provide ongoing performance feedback Develop Shift Leaders and future managers Maintain proper staffing levels while controlling labor costs Handle attendance, performance, and employee relations issues professionally Kitchen & Food Operations Learn and understand food preparation and cooking procedures Understand recipes, portions, plating, and presentation standards Monitor food quality and consistency Ensure proper food temperatures and food handling procedures Maintain proper product rotation and storage Monitor prep levels and production based on projected sales Manage inventory and food waste Ensure compliance with food safety and sanitation standards Be able to step into kitchen operations and support the team when necessary The GM should be capable of understanding and supporting the full operational process from: Prep → Cooking → Assembly → Packaging → Guest Guest Experience Deliver friendly, fast, and consistent guest service Maintain high standards for food quality and order accuracy Resolve guest complaints professionally Monitor online and in-store guest feedback Create a welcoming and positive restaurant environment Ensure dine-in, takeout, and delivery orders meet company standards Financial & Cost Management Achieve restaurant sales and profitability goals Monitor daily and weekly sales performance Manage labor costs through effective scheduling and productivity Monitor food cost, portion control, inventory, and waste Review inventory and ordering levels Reduce unnecessary overtime and operational expenses Understand basic restaurant P&L and key performance indicators Protect company assets and maintain proper cash-handling procedures Food Safety & Cleanliness Maintain high standards of restaurant cleanliness Ensure compliance with local health department requirements Enforce proper food storage, labeling, temperature, and sanitation procedures Conduct regular restaurant and kitchen inspections Ensure employees follow proper cleaning and food safety procedures Qualifications Required Previous restaurant, retail, hospitality, or similar operations experience Previous leadership or management experience preferred Strong leadership and communication skills Ability to work in a fast-paced restaurant environment Strong sense of responsibility and ownership Ability to manage both people and restaurant operations Willingness to learn and work in both FOH and BOH Ability to work evenings, weekends, and holidays based on business needs Ability to stand for extended periods and perform normal restaurant duties Food Manager / ServSafe certification or ability to obtain certification Preferred 2+ years of restaurant management experience Previous fast-casual or quick-service restaurant management experience Experience managing labor cost, food cost, inventory, and scheduling Experience hiring and developing restaurant employees Understanding of restaurant P&L and financial performance Key Performance Areas The General Manager's performance will primarily be evaluated based on: 1. Sales & Profitability Sales growth, restaurant profitability, and overall business performance. 2. Labor Management Proper staffing, scheduling efficiency, productivity, and overtime control. 3. Food Cost & Inventory Food cost, portion control, waste, inventory accuracy, and ordering. 4. Food Quality & Consistency Recipe execution, portion standards, presentation, and product quality. 5. Guest Experience Service speed, order accuracy, hospitality, and complaint resolution. 6. Food Safety & Cleanliness Health department compliance, sanitation, restaurant cleanliness, and food safety. 7. Team Development Hiring, training, employee retention, performance management, and development of future leaders.

Pay:

$5,500.00 - $8,000.00 per month

Work Location:

In person