Restaurant Manager – High-Volume Chinese Restaurant | Multi-Unit Growth Path

Hospitality Confidential is pleased to present an exciting Restaurant Manager opportunity with a growing and dynamic restaurant group. This high-volume location is known for its strong culinary execution, operational discipline, and commitment to delivering an exceptional guest experience. The Restaurant Manager will oversee all front and back-of-house operations while helping to build the foundation for future multi-unit growth.

Our client believes it is the responsibility of a business to foster a culture that empowers its staff, supports personal and professional growth, and uplifts the community it serves. They value excellence, accountability, consistency, and genuine hospitality—and seek leaders who share these values and are motivated to grow alongside the organization.

They are seeking a hands-on, highly organized, and financially savvy Restaurant Manager to lead one flagship location. The ideal candidate thrives in a fast-paced environment, understands both FOH and BOH operations, and has a strong grasp of labor management, food cost controls, and team development. This individual will play a critical role in driving operational excellence today, with the opportunity to grow into multi-unit leadership as the company expands.

This is an exceptional opportunity for a driven hospitality leader ready to take ownership of a restaurant and position themselves for long-term growth.

Restaurant Manager Core Competencies

Operational Leadership

• Oversees all daily front and back-of-house operations

• Ensures adherence to company policies, systems, and service standards

• Manages the flow of service, maintaining efficiency and guest satisfaction

• Implements and refines processes to improve restaurant performance

• Maintains strong communication with ownership and senior leadership
  

Food & Beverage Quality Control

• Upholds the highest standards of food presentation, taste, and consistency

• Monitors freshness, labeling, and inventory practices

• Ensures compliance with all health department and food safety regulations

• Addresses quality concerns immediately and implements corrective measures
  

Financial Management & Cost Control

• Manages labor scheduling in alignment with sales forecasts and budgeted targets

• Maintains tight control over food cost, inventory, discounts, and voids

• Participates in monthly financial reviews and P&L analysis

• Oversees cash handling procedures and loss prevention practices

• Works to achieve sales, labor, and food cost goals without compromising quality
  

Team Leadership & Development

• Hires, trains, and develops FOH and BOH team members

• Creates a positive, team-oriented work environment

• Conducts performance evaluations and provides ongoing coaching

• Oversees onboarding documentation and compliance requirements

• Manages employee relations, disciplinary processes, and conflict resolution

• Identifies and develops high-potential employees for advancement

Labor Management & Compliance

• Creates and reviews weekly schedules to ensure proper staffing levels

• Monitors payroll and timesheets to ensure compliance with labor laws

• Maintains accountability for break compliance and labor standards

• Partners with HR and senior leadership when necessary

Guest Experience Excellence

• Ensures every guest receives a consistent, high-quality dining experience

• Enforces hospitality and service standards

• Responds to guest feedback and online reviews with professionalism

• Builds relationships with loyal guests, community partners, and vendors

Cleanliness & Maintenance

• Maintains a clean, organized, and fully operational restaurant

• Oversees routine maintenance and vendor coordination

• Ensures all equipment is functioning properly and escalates issues promptly
  

Growth Mindset & Scalability

• Demonstrates the leadership capacity to grow into multi-unit oversight

• Thinks strategically about systems that support scalability

• Drives continuous improvement in operations and team performance

Qualifications

• 3–5+ years of restaurant management experience

• Strong understanding of both FOH and BOH operations

• Proven experience managing labor and food costs

• Experience with scheduling, inventory, and financial reporting

• Strong leadership presence and ability to hold teams accountable

• Desire to grow into multi-unit leadership

Pay & Benefits

• $80K - $85K

• Performance Bonus

• Medical Insurance

• 401K w/ match

• PTO
  
  Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or any other protected status.