General Manager

Job Summary

The Restaurant Manager oversees all daily operations, including front-of-house (FOH) service, back-of-house (BOH) coordination, and financial performance. This role is responsible for maintaining the "soul" of the restaurant's cuisine while ensuring compliance with strict NYC Department of Health (DOH) regulations and driving profitability.

Key Responsibilities

1. Operational Excellence & Service

• Floor Management: Maintain a strong presence during peak hours to ensure service flow, handle VIP guests, and resolve customer complaints immediately.

• Menu & Culinary Oversight: Work with the Head Chef to manage menu updates, seasonal specials, and ensure the authenticity and quality of Chinese cuisine (e.g., dim sum, Cantonese, Sichuan).

• Compliance: Ensure the restaurant maintains an "A" Grade from the NYC DOH. Manage NYC-specific requirements like FDNY fire safety and liquor license compliance.

2. Team Leadership

• Hiring & Training: Recruit and train staff in both service etiquette and specific menu knowledge (tea service, wine pairing, or traditional plating).

• Bilingual Liaison: Often serves as the primary communicator between Mandarin/Cantonese-speaking kitchen staff and English-speaking guests or vendors.

• Scheduling: Manage complex shift rotations to cover high-volume weekend and holiday rushes (e.g., Lunar New Year).

3. Financial & Administrative

• Cost Control: Monitor P&L, manage labor costs, and track inventory for specialty imported ingredients.

• Marketing: Oversee local outreach and social media, often including platforms popular in the Chinese community like Little Red Book (Xiaohongshu) or WeChat, alongside Instagram.

• Vendor Relations: Coordinate with local NYC markets and international suppliers for authentic ingredients