General Manager Jobs in Scottsdale, AZ

Position Summary

The General Manager of Ling's Wok Shop is the Integrator of the fast-casual unit: the person who translates the brand vision into daily execution, owns the full P&L, and holds the operating system together. This is not an elevated shift lead. The GM is accountable for every outcome the restaurant produces, including financial performance, team culture, throughput efficiency, off-premise channel results, and guest experience consistency.

Operating within the EOS framework, the GM runs the unit's weekly rhythms, owns the Scorecard, drives Rock completion, and holds every seat on the accountability chart to its defined function. Orders That Matter is the unifying KPI across all brands and all departments: the GM ensures the entire Ling's Wok Shop team understands it, measures it, and executes against it every shift.

Fast-casual operations present a distinct operational challenge: high volume, lean staffing, compressed service windows, and a significant off-premise revenue channel. The GM must be equally fluent in throughput management and digital order execution as in the guest-facing hospitality standards that define the Ling & Louie's Restaurants brand.

This is an exempt management position and is not eligible for overtime.

EOS Operating Responsibilities

The GM owns the following EOS functions as the unit Integrator:

• Own and facilitate the weekly Level 10 (L10) Meeting: review the Scorecard, surface Issues, drive IDS (Identify, Discuss, Solve), and hold the team accountable to agreed-upon actions.
• Set and own quarterly Rocks for the unit; ensure each department seat has defined Rocks aligned to company priorities and reports progress weekly.
• Maintain the restaurant's Accountability Chart; ensure every seat is filled by the right person doing the right job, and address misalignment through coaching or personnel decisions.
• Own the unit Scorecard end-to-end: define the measurables, ensure data accuracy, and drive corrective action when numbers fall below target.
• Orders That Matter is the primary shared KPI across all Ling & Louie's Restaurants brands. The GM ensures the entire team understands, tracks, and executes against this number every shift.
• Conduct Quarterly Conversations with all direct reports; review performance against Rocks, Core Values, and role expectations using the EOS People Analyzer framework.
• Partner with ownership to align unit execution with company-wide Rocks, Scorecards, and the 2027 franchise expansion priorities.

Leadership and Team Development

• Lead, develop, and hold accountable all restaurant staff through the EOS accountability structure; this is a lean team and every seat matters.
• Hire and onboard team members in alignment with company Core Values and the Culture Index hiring framework.
• Build and maintain a succession plan for all key roles; the fast-casual GM is expected to develop the next GM candidate from within the team over time.
• Champion Ling & Louie's Restaurants Core Values and the culture of measurable hospitality in a fast-casual format. Speed of service is not an excuse for a degraded guest experience.
• Create and sustain a work environment where expectations are clear, performance is recognized, and accountability is consistent.
• Administer corrective action and performance management in accordance with company policy; address personnel issues with directness, fairness, and documentation.

Fast-Casual Operations Ownership

Fast-casual operations require full command of throughput, off-premise channels, and lean-team execution in addition to standard restaurant management disciplines.

• Own all restaurant operations including front counter service, kitchen production, throughput management, and digital/off-premise order execution.
• Manage throughput as a primary operational KPI: average transaction time, order accuracy rate, and speed of service from order to hand-off are measurable, trackable, and owned by the GM.
• Own all off-premise channels including third-party delivery platforms (DoorDash, Uber Eats, etc.), catering, and any direct online ordering: ensure order accuracy, packaging standards, and fulfillment timing meet brand standards.
• Oversee the beer and wine off-premises sales program in compliance with Arizona liquor license requirements, including the 30% off-premises sales cap and 40% gross food revenue requirement; maintain all compliance records.
• Manage opening and closing procedures and establish clear handoff standards between shift leads.
• Maintain compliance with all health and safety regulations, sanitation standards, food handling protocols, and workplace safety requirements.
• Oversee inventory control processes: ordering, receiving, storage, and waste reduction across all food, beverage, and supply categories.
• Monitor and act on KPIs across the full operation: cover counts, labor percentage, food cost, throughput times, order accuracy, off-premise revenue, and Orders That Matter.
• Ensure all operational checklists, systems, and standard operating procedures are followed consistently and updated when processes change.

Guest Experience and Hospitality Standards

• Own the guest experience at the unit level. Fast-casual does not mean hospitality-lite: the Ling's Wok Shop standard is speed and warmth, not one or the other.
• Establish and reinforce service standards across the counter and kitchen; ensure team members are actively coached on guest interactions in real time.
• Monitor guest feedback and online reviews as operational data; identify trends, surface root causes, and implement improvements.
• Resolve escalated guest concerns personally when the situation calls for it; model the standard you expect.

Financial Management and P&L Ownership

• Own the unit P&L. The GM is accountable for revenue performance, cost of goods, labor efficiency, and net operating income against budget.
• Develop and manage annual budgets and rolling forecasts in partnership with ownership; present financial performance in weekly and monthly reviews.
• Analyze sales trends, labor costs, food and beverage costs, and controllable expenses; develop and execute action plans when performance deviates from target.
• Manage labor scheduling against sales forecasts; fast-casual labor efficiency benchmarks are tighter than full-service, and the GM owns the gap between scheduled and actual.
• Implement cost control strategies that protect quality and throughput: cuts that slow the line or degrade the product are not cost control, they are revenue risk.
• Drive local sales initiatives, catering program growth, promotional programming, and community engagement including the Cooking for a Cause / Boys & Girls Club program to grow revenue and deepen brand loyalty.
• Ensure all cash handling, financial reporting, and audit processes are executed accurately and in compliance with company policy.

Vendor and Supplier Management

• Establish and maintain strong vendor and supplier relationships; ensure timely delivery, consistent quality, and contract compliance.
• Negotiate pricing and terms to achieve cost savings without compromising product standards.
• Monitor vendor performance and escalate issues to ownership when relationships or supply chains are at risk.

Franchise Readiness and Brand Standards

Ling's Wok Shop is a target franchise concept for Ling & Louie's Restaurants' future expansion. The GM is expected to operate the unit as the replicable model.

• Operate the restaurant to the brand standard that would allow it to be franchised: documented systems, consistent execution, trained teams, and measurable results that hold up without the GM physically present.
• Participate in the development and refinement of operating procedures, training materials, and brand standards as the franchise infrastructure is built.
• Support the onboarding and development of new unit GMs as the concept grows.

Specific Job Skills

• Exceptional leadership presence in a fast-paced, high-volume environment: able to hold the culture and the standard when the line is backed up and the team is under pressure.
• Strong financial acumen: able to read a P&L, build a budget, interpret variance, and connect daily operational decisions to financial outcomes.
• EOS fluency: able to run L10 Meetings, maintain a Scorecard, set and track Rocks, and apply the People Analyzer. Willingness to learn EOS is acceptable; resistance to it is not.
• Fluency in off-premise channel management: third-party delivery platforms, catering execution, and digital order accuracy.
• Excellent communication skills: clear, direct, and consistent across all levels of the organization.
• Outgoing, high-energy presence capable of modeling warmth and urgency simultaneously in a fast-casual format.
• Fluent in English (read, write, speak, understand) required.
• Ability to work varying shifts including nights, weekends, and holidays in accordance with company policy.
• Knowledge of food and beverage preparation, service standards, and the Ling's Wok Shop menu.
• Proficiency with POS systems, scheduling software, third-party delivery platforms, and basic financial reporting tools.
• Data-literate: able to interpret a Scorecard, identify trends in labor and sales reports, and build action plans from numbers.

Education and Experience

• High school diploma or equivalent required; college degree preferred.
• Minimum 3 to 5 years of restaurant management experience required; fast-casual or multi-channel experience strongly preferred.
• Demonstrated P&L ownership and financial management experience required.
• Experience in a structured operating environment (EOS, Balanced Scorecard, or similar framework) strongly preferred.
• Proven track record of developing teams and building operational consistency in a high-volume environment.

Physical Requirements and Working Conditions

This position requires extensive interaction with the public and all levels of employees within and outside the organization. The role operates in a fast-casual restaurant environment with regular exposure to noise, heat, odors, fumes, grease, and temperature fluctuations.

• Must be able to lift a minimum of 50 pounds.
• Must be able to stand and maintain well-paced mobility for periods of up to four hours.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis.
• Vision requirements include: distance, close, color, depth, peripheral, and ability to adjust focus.
• Must be able to operate POS equipment and perform food/beverage service tasks with bilateral hand use.

Key Benefits

• Competitive salary commensurate with experience.
• Performance-based bonus tied to unit P&L and Scorecard results.
• Comprehensive health, dental, and vision insurance.
• Paid time off.
• Direct involvement in Ling's Wok Shop franchise expansion planning for high-performing GMs.

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person