TTFB: Taiwan’s Largest Restaurant Group is Hiring for Rapid U.S. Expansion
Join the U.S. Launch of Taiwan’s Culinary Giant – Big Growth, Bigger Opportunity
From Taipei to LA – Build Your Career with TTFB

GENERAL MANAGER (GM)

The General Manager (GM) is the strategic and cultural leader of the restaurant, responsible for delivering profitability, team excellence, operational precision, and memorable guest experiences. This role demands a high level of accountability, presence, and a hospitality-first mindset.

Key Responsibilities:

Full accountability for all aspects of restaurant operations, including FOH and BOH departments, seven days a week
Set and maintain high standards of service, cleanliness, and culinary execution
Build, lead, and retain a high-performing team through recruiting, training, coaching, and structured development programs
Own the restaurant's P&L: manage labor, cost of goods, and operational expenses within budget
Oversee all daily and weekly reporting, payroll submission, tip pool tracking, and scheduling
Actively monitor dining room flow and floor service during peak shifts; serve as the lead presence and guest liaison
Ensure strict adherence to health department standards, OSHA requirements, and all federal/state labor laws
Implement and monitor systems for purchasing, inventory management, and waste reduction
Collaborate with the Executive Chef and Beverage Manager on product offerings, pricing strategy, and seasonal changes
Lead pre-shift meetings, weekly manager meetings, and monthly financial reviews with corporate team
Partner with marketing team and corporate to execute PR events, influencer tastings, social media campaigns, and local partnerships
Manage vendor relationships and negotiate pricing where applicable
Address guest concerns promptly and empathetically; follow up with resolution and documentation

Leadership & Culture:

Create and uphold a positive, team-oriented culture built on mutual respect, communication, and accountability
Set expectations for professionalism, punctuality, and appearance
Act as a mentor and conflict mediator within the management team and hourly staff
Build bench strength by developing AGMs, Ops Managers, and rising hourly stars
Uphold the vision, mission, and values of the company with clarity and consistency

Qualifications:

Minimum 3 years’ experience as a General Manager in a high-volume or upscale full-service concept or as a very accomplished Assistant General Manager
Proven track record of strong financial results and guest satisfaction
Deep understanding of both BOH and FOH operations, including cost controls and staff development
Excellent verbal and written communication, leadership presence, and emotional intelligence
Proficiency in POS, scheduling, inventory, payroll, and reporting platforms (Toast, 7Shifts, ADP, etc.)
ServSafe, Food Handler, and alcohol service certifications required or obtainable

Compensation:

Salary range: $95,000 – $110,000 depending on experience
Quarterly performance-based bonus structure
Competitive Benefits
Paid time off
Dining allowance

Job Type: Full-time

Pay: $95,000.00 - $110,000.00 per year

Work Location: In person