Restaurant General Manager - Red Lotus

SUMMARY

The Red Lotus Restaurant General Manager oversees all aspects of restaurant operations, ensuring exceptional guest experiences, efficient service, and strong financial performance. This role requires dynamic leadership, a strong understanding of Asian cuisine concepts, and the ability to effectively manage staff, inventory, and customer satisfaction while maintaining high standards of quality and authenticity.

• Oversee daily restaurant operations, ensuring smooth service and high-quality standards
• Maintain authenticity and consistency in Asian cuisine offerings (e.g., Chinese, Japanese, Vietnemese, Thai, etc.)
• 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 (e.g., seasonal or regional Asian dishes)
• Collaborate with marketing teams to attract new customers
• Maintain strong online presence and reviews
• Ensure adherence to local health, safety, and licensing regulations
• Maintain proper food handling and sanitation standards

SUPERVISORY RESPONSIBILITIES                                                     

This job has supervisory responsibilities:

• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Evaluates team members within department and delivers constructive feedback to employees in regard to performance.
• Determines recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.
• Determines work procedures and expedites workflow.
• Responsible for employee performance (disciplining, coaching, counseling).

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor's degree (B. A.) from four-year college or university; or 5+ years of progressive leadership experience in high-volume, upscale, or celebrity-driven restaurants.
• Proven track record in managing large teams and delivering exceptional guest experiences.
• Strong financial acumen with 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.
• Must be proficient in Microsoft applications (Excel, Access, Word, Outlook, and Power Point).
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.