Restaurant General Manager — San Diego (UTC) Full-Time | High-Growth International Restaurant Brand | No Visa Sponsorship Step into a leadership role with one of the most dynamic and rapidly expanding fast‑casual restaurant groups in the world. Known for redefining Asian-inspired quick-service dining, this organisation has become a global sensation, innovating traditional flavors through a modern, high-efficiency service model. With thousands of locations across multiple continents, the brand continues to scale at record speed—powered by strong operational systems, a vibrant company culture, and a commitment to quality, consistency, and customer obsession. This is your opportunity to lead a flagship location, grow your career, and make a meaningful impact in a brand with genuine international momentum. About the Organisation This global restaurant group was built on a simple but powerful idea: to bring authentic, comforting, Asian-inspired dishes into a fast, accessible, and modern dining format. Over the years, the brand has expanded from a single domestic market to more than 300+ cities worldwide, with a growing footprint in North America, the Middle East, Europe, and Southeast Asia. The company is known for: • A high-volume, high-efficiency operating model • Strong training systems and structured leadership development • A people-first culture that values empowerment, respect, and collaboration • An innovative approach to menu creation and customer experience • Industry-leading technology and operational processes Its global success is driven by a commitment to consistency, bold flavors, and a scalable, franchisable business model that has positioned it as a dominant leader in its category. About the Role As the Restaurant General Manager, youll lead all operational, financial, and people-related functions of a busy, high-performing location. You will champion the companys standards, inspire your team, elevate guest satisfaction, and run the restaurant with an ownership mindset. This is a hands-on, fast-paced role ideal for a leader who thrives on operational excellence, team development, and building strong community presence. What Youll Do Operations Leadership • Oversee daily FOH & BOH operations, ensuring full compliance with company SOPs and all safety regulations. • Plan and execute business strategies across monthly, quarterly, and annual cycles to meet sales and profit goals. • Track and improve KPIs including table turnover, guest satisfaction, operational performance, and quality control. • Stay alert to cultural, consumer, and market trends to optimize competitive positioning and enhance efficiency. Team Management & Development • Lead and motivate department heads and supervisors to maintain strong cross-functional coordination. • Recruit, train, mentor, and evaluate a team of 20–30 employees, developing future leaders from within. • Create effective schedules and allocate staffing based on demand and operational needs. • Maintain a culture rooted in communication, positivity, collaboration, and accountability. Guest Experience • Engage with guests during busy periods, ensuring excellent service and immediate issue resolution. • Review and act on guest feedback to elevate service consistently across channels. • Support local marketing initiatives and represent the brand professionally within the community. Financial & Resource Management • Build and manage budgets, ensuring strong control of food, labor, and operating costs. • Oversee vendor relationships, inventory processes, and supply chain coordination. • Present financial and operational results to regional leadership with clarity and transparency. Compliance & Safety • Ensure strict compliance with federal, state, and local regulations related to food safety, labor, sanitation, and fire safety. • Maintain (or obtain) a ServSafe Manager Certification. • Carry out additional duties as assigned by leadership. Who Were Looking For • 2+ years as a Restaurant General Manager, ideally within a high-volume or chain environment • Proven experience leading 20–30 team members • Strong ability to recruit, coach, train, and inspire teams • Competency in cost management, P&L analysis, and financial planning • Strong knowledge of U.S. food safety and labor regulations • Bilingual in English and Chinese (Mandarin) — required for cross‑regional communication • A mature, strategic leader with excellent judgment and problem‑solving skills Interview Process 3 Stages: • HR Screening • Operations Leadership Interview • Senior Management Interview Location San Diego – UTC, California Physical Requirements • Ability to stand and walk for extended durations • Ability to lift up to 30 lbs. • Ability to reach, stretch, bend, and handle supplies (with or without accommodation) • Ability to work in varying temperature areas, including walk-in coolers and hot kitchen environments • Ability to maintain strong sanitation and safety standards