General Manager

About wagamama 

At wagamama, frombowl 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