Vietnamese Restaurant GM - Lead Ops & Guest Experience

The Press Club Grill; Pearland (TX); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Quarterly bonus

Health insurance

Dental insurance

Vision insurance

Paid time off

Paid sick time off

Job summary

Pho Prime in Pearland, TX is seeking a Restaurant General Manager to lead operations and ensure an outstanding guest experience. The ideal candidate will have knowledge of Vietnamese cuisine and strong leadership in the food service industry.

Responsibilities include directing daily operations, developing staff, ensuring food safety, managing budgets, and leveraging POS data to optimize performance. The role requires 55–60 hours weekly and kitchen line cooking experience.

Qualifications

• Extensive experience in the food industry with a deep understanding of restaurant operations.
• Strong budgeting and financial oversight within a restaurant environment.
• Knowledgeable in food safety and preparation standards.
• Exceptional organizational skills, with a focus on inventory control and attention to detail.

Responsibilities

• Manage day-to-day restaurant operations to ensure smooth and efficient service.
• Lead, train, and develop staff to promote a positive and productive work culture.
• Oversee food preparation, ensuring that quality and presentation standards are consistently met.
• Control inventory, manage supply orders, and track usage to maintain stock levels.
• Create and manage budgets to improve operational performance and efficiency.
• Utilize POS systems to track sales, manage transactions, and analyze data.
• Organize and manage banquet events, handling logistics and execution with precision.
• Address guest concerns and provide quick resolutions to maintain high satisfaction levels.

Skills

Restaurant ops

Budgeting

Food safety

Inventory control

Job description

Pho Prime in Pearland, TX is seeking a Restaurant General Manager to lead operations and ensure an outstanding guest experience. The ideal candidate will have knowledge of Vietnamese cuisine and strong leadership in the food service industry.

Responsibilities include directing daily operations, developing staff, ensuring food safety, managing budgets, and leveraging POS data to optimize performance. The role requires 55–60 hours weekly and kitchen line cooking experience.