General Manager

JINYA Ramen Bar; Alpharetta (GA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading restaurant chain is seeking a General Manager to oversee operations, ensure excellent customer service, and lead the team. The ideal candidate will have strong leadership skills, experience in high-volume settings, and a commitment to quality and safety standards.

Qualifications

• At least 2 years of experience in a restaurant or hospitality environment.
• Must be 21 or older with valid certifications.

Responsibilities

• Manage and lead the entire restaurant operation.
• Ensure effective communication of daily operations.
• Recruit, hire, and train restaurant team members.

Skills

Communication

Leadership

Multitasking

Interpersonal Skills

Education

High School Diploma

College Education

Tools

POS Systems

MS Office

Job description

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SALARY RANGE: Varies on Experience

Direct Oversight: FOH/BOH – Overall Operations

Reports To: Director of Operations and/or VP of Operations

JOB SUMMARY:

The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to set the expectation for the FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization, and food quality while providing accurate speedy service. The General Manager must ensure all operational duties and tasks are completed timely. They will act as a liaison to upper management for the entire facility and demonstrate full leadership skills while working and setting an example for all subordinate employees.

PRIMARY RESPONSIBILITIES:

1. Manage and lead the entire restaurant operation.
2. Serve customers professionally according to the steps of service.
3. Manage the entire guest experience from start to finish.
4. Ensure effective communication of daily operations via text, email, and phone.
5. Cross-train team members to improve operational efficiency across shifts, especially for key kitchen positions, and provide training to franchise operations.
6. Manage employee scheduling and breaks.
7. Oversee cleanliness and the cleaning program.
8. Handle daily operations and resolve issues effectively.
9. Manage cash handling procedures accurately.
10. Oversee FOH/BOH staff and management team.
11. Ensure accurate reporting of daily and nightly reports, including end-of-day and time clock reviews.
12. Maintain organizational skills with a sense of urgency and a positive attitude.
13. Address facility repairs and safety concerns promptly.
14. Lead and develop team relationships, fostering an exceptional work environment.
15. Delegate tasks with accountability and follow-up.
16. Have thorough knowledge of service steps, menu items, allergy charts, and food prep procedures.
17. Develop mutual respect among team members.
18. Coach and develop subordinates continuously.
19. Ensure proper training for new hires and suggest improvements to upper management.
20. Manage quarterly assessments related to cleanliness, food quality, and presentation.
21. Conduct annual employee and management evaluations.
22. Ensure compliance with food safety laws; hold valid food handler certification.
23. Recruit, hire, and train restaurant team members.
24. Respond promptly and accurately to guest complaints and corporate communications.
25. Work closely with other managers to meet revenue goals, including food, beverage, and labor costs.
26. Train and develop front-of-house team members on safety, recipes, and service standards.
27. Ensure effective operation of all front-of-house aspects to deliver the best guest experience.
28. Embrace and execute the company's mission, values, and culture.
29. Perform other managerial duties as assigned.

REQUIRED COMPETENCIES:

1. At least 2 years of experience in a restaurant or hospitality environment, preferably high-volume and fast-paced.
2. Excellent verbal and written communication skills; ability to multitask.
3. Ability to read and write simple instructions and correspondence.
4. Leadership skills to inspire and motivate the team, and present effectively in small groups.
5. Ability to work under pressure.
6. Knowledge of restaurant systems like POS (e.g., ALOHA), MS Office, and basic math skills.
7. Strong interpersonal skills, integrity, credibility, and commitment to the company's mission.
8. Dependability and reliability.
9. Must be 21 or older.
10. Experience in multicultural environments preferred.
11. Flexible working hours, including weekends and holidays.

REQUIRED EDUCATION:

High School Diploma preferred; college education is a plus. Proficiency in English is required; Spanish is a plus. Valid city, state, and federal certifications (including alcohol and food handling) are necessary.

WORK ENVIRONMENT:

This role operates in a lively restaurant setting, requiring movement inside and outside, handling kitchen tools, and occasional ladder use. Effective communication with staff and guests is essential. Safety awareness to detect and resolve hazards is required.

PHYSICAL DEMANDS:

Regular talking and hearing, standing, walking, handling, reaching, and lifting up to 50 pounds are expected. The environment may be hot, humid, and wet.

TRAVEL REQUIREMENTS:

Primarily local travel based on restaurant location, with possible trips for training and meetings.