General Manager

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