About the role District Saigon is looking for a General Manager who runs the restaurant from the floor, not from behind a desk. You'll own the full P&L and every operational system behind the scenes — but you'll also be on the floor for every shift, expediting, greeting guests, jumping on a table when the section is slammed, and setting the tone the rest of the team follows. This is a GM role built for someone who wants to lead hands-on, not manage from a distance. What you'll do Work the floor every shift — pre-shift lineup, greeting and seating flow, expo, and real-time guest recovery — as the visible leader of the room, not just the person who signs off on it Own full day-to-day operations across front and back of house, including opening/closing procedures and shift coverage Manage the restaurant's

P&L:

labor cost, food cost, and controllable expenses, with regular reporting to ownership Recruit, hire, train, schedule, and develop FOH and BOH staff; step into any floor position — host, server, expo — when the shift needs it Handle guest issues personally and in the moment; you're the first and last line on service recovery Maintain compliance with NYC health, safety, and sanitation standards Manage vendor relationships, ordering, and inventory in partnership with the kitchen team Partner with ownership on menu execution, promotions, and site-level growth initiatives What you'll need 3+ years as a Manager or Assistant GM in a full-service restaurant Hands-on floor experience — you've run service in the room, not just reviewed it in a report A track record of managing labor cost and P&L in a high-volume environment NYC Food Protection Certificate, or ability to obtain one within 30 days of hire Availability for nights, weekends, and holidays Nice to have Experience opening a new location or turning around an underperforming one Vietnamese or Southeast Asian cuisine and hospitality experience

Bilingual English/Spanish or English/Vietnamese About District Saigon:

part of the Little Viet Kitchen restaurant group, a growing multi-location Vietnamese restaurant company in New York City.

Worth knowing:

Craigslist restaurant/hospitality postings without a pay range tend to pull more time-wasters and get fewer serious applicants, since most job seekers filter or skip listings with no number at all. If you'd rather not commit to a fixed range in the post, one middle ground is a line like 'Compensation commensurate with experience' so it's not a blank — want me to add that instead? 70- 80k

Updated:

General Manager — District Saigon (Astoria, Queens, NY) Full-time, On-site | Reports to Ownership About the role District Saigon is looking for a General Manager who runs the restaurant from the floor, not from behind a desk. You'll own the full P&L and every operational system behind the scenes — but you'll also be on the floor for every shift, expediting, greeting guests, jumping on a table when the section is slammed, and setting the tone the rest of the team follows. This is a GM role built for someone who wants to lead hands-on, not manage from a distance. What you'll do Work the floor every shift — pre-shift lineup, greeting and seating flow, expo, and real-time guest recovery — as the visible leader of the room, not just the person who signs off on it Own full day-to-day operations across front and back of house, including opening/closing procedures and shift coverage Manage the restaurant's

P&L:

labor cost, food cost, and controllable expenses, with regular reporting to ownership Recruit, hire, train, schedule, and develop FOH and BOH staff; step into any floor position — host, server, expo — when the shift needs it Handle guest issues personally and in the moment; you're the first and last line on service recovery Maintain compliance with NYC health, safety, and sanitation standards Manage vendor relationships, ordering, and inventory in partnership with the kitchen team Partner with ownership on menu execution, promotions, and site-level growth initiatives What you'll need 2+ years as a General Manager or Assistant GM in a full-service restaurant Hands-on floor experience — you've run service in the room, not just reviewed it in a report A track record of managing labor cost and P&L in a high-volume environment NYC Food Protection Certificate, or ability to obtain one within 30 days of hire Availability for nights, weekends, and holidays Nice to have Experience opening a new location or turning around an underperforming one Vietnamese or Southeast Asian cuisine and hospitality experience Bilingual English/Spanish or English/Vietnamese