RESTAURANT GENERAL MANAGER RED LOTUS
About The Position
The Red Lotus Restaurant General Manager oversees all aspects of restaurant operations, ensuring exceptional guest experiences, efficient service, and strong financial performance. The role calls for dynamic leadership, knowledge of Asian cuisine concepts, and the ability to manage staff, inventory, and customer satisfaction while maintaining high standards of quality and authenticity. The General Manager oversees daily operations and service, maintains the authenticity and consistency of Asian cuisine offerings, and ensures cleanliness, food safety, and compliance with health, safety, and licensing regulations. The role also leads staffing and employee development, manages scheduling and labor costs, handles guest concerns, and works to improve service quality and satisfaction. The position manages budgets, food costs, inventory, purchasing, and waste; reviews sales reports and develops strategies to improve profitability. It also supports promotions and special menus, collaborates with marketing, and maintains the restaurant’s online presence and reviews. The position has supervisory responsibilities, including hiring recommendations, scheduling, workflow direction, performance evaluation, coaching, discipline, training, and employee recognition.
Requirements
- Must be at least 21 years of age.
- Bachelor’s degree from a four-year college or university, or 5+ years of progressive leadership experience in high-volume, upscale, or celebrity-driven restaurants.
- Proven track record managing large teams and delivering exceptional guest experiences.
- Strong financial acumen, including experience managing P&L, budgeting, and forecasting.
- Excellent interpersonal, communication, and problem-solving skills.
- Ability to thrive in a fast-paced, high-profile environment with discretion and professionalism.
- Proficiency in Microsoft Excel, Access, Word, Outlook, and PowerPoint.
- Ability to perform arithmetic using whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and draw and interpret bar graphs.
Responsibilities
- Oversee daily restaurant operations, ensuring smooth service and high-quality standards.
- Maintain authenticity and consistency in Asian cuisine offerings, including Chinese, Japanese, Vietnamese, and Thai cuisines.
- Ensure cleanliness, hygiene, and compliance with food safety regulations.
- Recruit, train, and supervise front-of-house and kitchen staff.
- Schedule shifts and manage labor costs effectively.
- Foster a positive, culturally respectful team environment.
- Ensure excellent guest service and handle customer complaints professionally.
- Monitor service quality and continuously improve guest satisfaction.
- Build relationships with regular customers.
- Manage budgets, food costs, and inventory.
- Analyze sales reports and implement strategies to improve profitability.
- Control waste and optimize purchasing.
- Develop promotions and special menus, such as seasonal or regional Asian dishes.
- Collaborate with marketing teams to attract new customers.
- Maintain a strong online presence and manage reviews.
- Ensure adherence to local health, safety, and licensing regulations.
- Maintain proper food handling and sanitation standards.
- Lead staff development and training programs.
- Manage rewards and recognition programs to maximize employee engagement.
- Evaluate team members and provide constructive performance feedback.
- Make staffing recommendations, including interviewing and hiring, and plan, assign, and direct work and scheduling to meet business needs.
- Determine work procedures and expedite workflow.
- Manage employee performance through discipline, coaching, and counseling.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
