General Manager | Covington, WA

TRAPPERS SUSHI INC•Covington, WA

12d•$35 - $38•Onsite

About The Position

The General Manager leads all daily operations at Trapper’s Sushi’s Covington restaurant, overseeing the guest experience, food quality, team development, and financial performance. The role requires a hands-on, visible leader who sets clear expectations, supports service during busy periods, and follows through on operational priorities. The General Manager coaches managers and team members, addresses concerns directly, and partners with the Regional Manager and Human Resources. The position offers leadership development and a potential pathway to Managing Partner and restaurant ownership. This is a restaurant-based role in a fast-paced, high-volume environment. Applicants must live in the Covington, Washington area or within commuting distance; relocation assistance is not offered. The position is classified as non-exempt and is eligible for overtime compensation. All hours worked must be accurately recorded, including work outside scheduled shifts or off site. The role requires a flexible schedule, including evenings, weekends, and holidays, and occasional travel for meetings, training, or operational support.

Requirements

Three or more years of restaurant management experience, including profit and loss responsibility, or equivalent internal progression through Trapper’s Sushi leadership roles.
Demonstrated ability to lead, train, develop, and retain restaurant team members and managers.
Experience overseeing both front-of-house and back-of-house operations.
Working knowledge of scheduling, labor management, inventory, food costs, and financial performance.
Ability to stay organized, prioritize competing needs, and make sound decisions during busy service.
Clear, professional communication with team members, guests, vendors, leadership, and Human Resources.
A consistent approach to accountability, coaching, and follow-through.
Proficiency with point-of-sale, scheduling, timekeeping, and workforce systems.
Ability to obtain and maintain required Washington food worker and alcohol service credentials.
Food Protection Manager certification must be obtained after hire if not already held.
Availability to work a flexible schedule, including evenings, weekends, and holidays.
Willingness to travel occasionally for meetings, training, or operational support as assigned.
Ability to stand and walk for extended periods and move throughout the restaurant.
Ability to regularly bend, reach, stoop, kneel, push, and pull.
Ability to lift and carry up to 25 pounds frequently and up to 50 pounds occasionally, with or without assistance.
Ability to perform essential job functions with or without reasonable accommodation.
Use of required personal protective equipment, including non-slip footwear.

Nice To Haves

Toast and 7shifts experience.
Food Protection Manager certification.

Responsibilities

Lead daily front- and back-of-house operations, including opening, closing, and management coverage.
Maintain a visible leadership presence during peak business periods and support the team throughout service.
Ensure food quality, presentation, portioning, and ticket times meet company standards.
Address guest concerns promptly and professionally, identify recurring issues, and follow through on improvements.
Build, train, and retain hourly team members and managers; partner with Human Resources on recruiting, interviewing, hiring, and onboarding.
Ensure required training is completed and certifications and permits remain current.
Develop Assistant General Managers, Kitchen Managers, and shift leaders through coaching, delegation, and timely feedback.
Conduct performance reviews and address performance or conduct concerns with Human Resources.
Promote a respectful workplace and route employee complaints, accommodation requests, and other sensitive concerns to Human Resources promptly.
Manage scheduling, labor, and overtime in line with sales volume and approved operating plans.
Oversee ordering, inventory, portion control, product rotation, and waste reduction.
Review financial results with the Regional Manager, identify opportunities, and implement corrective actions.
Oversee cash handling, deposits, reconciliation, and authorized discounts, comps, and voids.
Maintain cleanliness, sanitation, equipment, and facility standards.
Ensure accurate timekeeping and adherence to company meal and rest break procedures.
Immediately report workplace injuries and safety incidents and complete required documentation.
Execute company promotions, menu changes, and operational initiatives.
Protect confidential employee, payroll, and financial information.
Complete reports, checklists, and administrative responsibilities accurately and on time.
Uphold Trapper’s Sushi’s TRAPCHK values: Teamwork, Respect, Accountability, Passion, Communication, Honesty, and Kindness.
Perform other related duties and support business needs as assigned.

Benefits

Hourly compensation of $34.60–$38.00, based on experience and qualifications.
Eligible for the Semiannual General Manager Bonus Program, subject to plan terms, eligibility, and performance requirements; bonus payments are not guaranteed.
Medical insurance beginning the first of the month following two consecutive months of full-time employment; the company covers 80% of the employee-only premium for the PPO 1000 plan.
Paid vacation starting at two weeks per year and increasing with tenure up to four weeks, per company policy.
DailyPay access for eligible employees to access earned wages before payday.
401(k) retirement plan eligibility after one year of continuous employment, subject to plan terms.
Voluntary dental and vision coverage.
Employee Assistance Program (EAP).
Paid sick leave in accordance with Washington state and local laws.
Complimentary meal while on shift and a 25% off-duty dining discount that extends to immediate family.
Food Protection Manager certification provided and paid for by the company.
Leadership development and advancement opportunities.
Pathway to become a Managing Partner and pursue restaurant ownership through the company ownership program.
Supportive, collaborative, people-first culture.