Restaurant General Manager Jobs in Orlando, FL

The General Manager is responsible for leading the overall operations, performance, and guest experience of an assigned Pei Wei Asian Kitchen restaurant. This position provides leadership, direction, and development to the restaurant management team and hourly team members while ensuring consistent execution of company standards, processes, recipes, food safety expectations, and service standards. The General Manager drives sales growth, profitability, team engagement, operational excellence, and a safe, clean, and respectful restaurant environment. Success in this position requires strong leadership, business acumen, accountability, team development, and the ability to deliver results in a fast-paced restaurant environment.

Essential Job Responsibilities
Restaurant Leadership and Operations

• Lead all daily restaurant operations to ensure operational excellence and consistent execution of Pei Wei standards.
• Provide leadership, direction, coaching, and support to managers, Shift Leaders, and hourly team members.
• Supervise, assign, and delegate responsibilities appropriately to ensure business needs are met.
• Implement, communicate, and sustain company initiatives, processes, goals, and operational priorities.
• Ensure the restaurant is properly staffed, organized, clean, safe, and prepared for each shift.
• Maintain accountability for restaurant performance, standards execution, and overall business results.

Guest Experience and Brand Standards

• Champion a culture of hospitality and exceptional guest service throughout the restaurant.
• Take ownership of guest relations, service recovery, and customer satisfaction outcomes.
• Coach team members and managers on behaviors that improve the guest experience.
• Ensure timely, accurate, and high-quality execution of all food orders and service expectations.
• Act as a goodwill ambassador for Pei Wei Asian Kitchen within the local community.

Sales, Profitability, and Business Management

• Drive sales growth, operating profit, and overall restaurant performance.
• Develop and execute short-term and long-term plans to support sales and profitability goals.
• Use reports, restaurant systems, and business trends to identify opportunities and improve results.
• Manage controllable costs, including food cost, labor cost, inventory, cash handling, invoicing, and other administrative processes.
• Ensure accurate completion of prep lists, order guides, inventories, payroll, and required operational documentation.

Team Development and Talent Management

• Recruit, interview, hire, onboard, train, and retain a fully staffed restaurant team.
• Provide ongoing leadership and development to the restaurant management team and hourly team members.
• Use performance management tools and processes to deliver coaching, correction, feedback, and recognition.
• Create a respectful, team-focused work environment that supports engagement, accountability, and retention.
• Build team morale and rally employees around key business goals and restaurant priorities.

Food Safety and Workplace Safety

• Ensure compliance with all applicable federal, state, and local safety, sanitation, and food handling requirements.
• Maintain required food safety certifications or permits within required timeframes and keep them current.
• Create an environment where food safety, sanitation, cleanliness, and workplace safety are consistently reinforced.
• Perform regular line checks to maintain product quality, recipe adherence, and food safety standards.
• Immediately address and escalate food safety concerns, injuries, equipment issues, or unsafe conditions.

Facility, Equipment, and Asset Management

• Ensure regular repairs and maintenance of the restaurant are completed in a timely manner.
• Protect company assets through proper cash controls, inventory practices, security procedures, and operational discipline.
• Maintain a professional restaurant environment that supports guest satisfaction, employee safety, and brand standards.
• Ensure equipment, supplies, and restaurant systems are used properly and maintained according to company expectations.

• Strong leadership, communication, coaching, and team-building skills.
• Ability to drive sales, profitability, operational execution, and guest satisfaction.
• Ability to read, understand, and act on restaurant reports, business trends, and financial information.
• Strong problem-solving, conflict-management, and decision-making skills.
• Ability to recruit, hire, train, develop, and retain restaurant talent.
• Knowledge of scheduling, labor planning, inventory management, food cost controls, payroll, cash handling, and administrative processes.
• Ability to lead calmly and effectively through change, competing priorities, and fast-paced restaurant demands.

Core Competencies

• Sales building and profitability focus.
• Conflict management.
• Building teams.
• Hiring and staffing.
• Emotional intelligence.
• Embracing change.
• Effective scheduling.
• Food safety focus.
• Driving results.
• Leadership and accountability.

Physical Requirements

• Stand and walk for extended periods, typically 8-10 hours per shift.
• Frequently bend, reach, balance, push, pull, and lift restaurant supplies and equipment.
• Lift and transport objects weighing up to 30 pounds during a shift.
• Operate POS systems, restaurant equipment, computers, phones, and office equipment.
• Work safely around hot surfaces, steam, sharp objects, cleaning chemicals, wet floors, refrigerated areas, and restaurant equipment.
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Working Conditions

• Work is performed in a fast-paced restaurant environment that includes front-of-house, back-of-house, office, and storage areas.
• Exposure may include heat, steam, cold storage areas, cleaning chemicals, noise, wet floors, sharp objects, and varying temperatures.
• Requires frequent interaction with guests, team members, vendors, management, and support partners.
• Work schedules may include mornings, evenings, weekends, holidays, extended shifts, and varying schedules based on business needs.
• Employees may be required to work overtime as permitted by business needs and applicable law.

Equal Employment Opportunity Statement

• Pei Wei Asian Kitchen is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, creed, religion, national origin, sex, pregnancy, age, disability, genetic information, marital status, sexual orientation, gender identity, veteran status, or any other status protected by applicable federal, state, or local law.
• The Company provides reasonable accommodations to qualified individuals with disabilities to perform essential job functions.

Disclaimer

This job description is intended to describe the general nature and level of work performed by employees assigned to this position. It is not intended to be an exhaustive list of duties, responsibilities, qualifications, or working conditions. Management reserves the right to modify job duties as business needs require and in accordance with applicable law.