General Manager

## Description

**About wagamama**

At wagamama, from *bowl to soul* reflects how we care for our guests and our people. Guided by our philosophy of **kaizen**—always striving to be better—we foster a culture where growth, teamwork, and continuous learning thrive. Join a team where your voice matters, your development is supported, and your work has a meaningful impact.

**About the Role**

The General Manager leads all aspects of restaurant operations to deliver exceptional guest experiences, build and develop high-performing teams, and achieve strong business results. This role champions the wagamama brand by driving excellence in hospitality, food quality, food safety, financial performance, and operational execution while fostering a culture of continuous improvement, accountability, and team engagement.wagamama brand by driving excellence in hospitality, food quality, food safety, financial performance, and operational execution while fostering a culture of continuous improvement, accountability, and team engagement.

**Key Responsibilities**

• Recruit, develop, coach, and retain a high-performing team.
• Create a positive culture focused on guest satisfaction and employee growth.
• Lead day-to-day restaurant operations, including sales, labor, and cost management.
• Ensure compliance with food safety, cleanliness, and brand standards.
• Monitor guest feedback and resolve concerns to drive loyalty and repeat visits.
• Oversee scheduling, onboarding, training, and compliance programs.
• Manage operational systems and maintain accurate employee records.
• Partner with leadership to achieve sales, profitability, and budget goals.
• Maintain and improve operating procedures and training standards.

**Qualifications**

• 7+ years of restaurant management experience, including 3+ years in a General Manager or equivalent role.
• High-volume casual or fine dining leadership experience preferred.
• Strong financial, leadership, and problem-solving skills.
• Food safety/sanitation certification as required by local laws.
• Proficient with restaurant and business management systems.

**Physical Requirements & Availability**

• Ability to stand and walk for extended periods and lift up to 40 lbs.
• Flexible schedule, including days, nights, weekends, and holidays.
• Occasional off-site support and up to 15–20% travel may be required.
• Ability to work up to 55 hours per week, depending on business needs