General Manager

Compensation and benefits: Annual base salary: USD 90,000–110,000, based on relevant experience, responsibilities previously held and demonstrated capability. Where overtime pay is required by law, it will be paid separately. Year-end performance bonus: up to 2% of the restaurant’s Adjusted Annual GOP. The actual bonus percentage and amount will be determined based on KPI results and company approval, in accordance with the written bonus plan agreed at hiring. The plan will specify the GOP definition, permitted adjustments, performance criteria, calculation period and payment arrangements. Medical, dental and vision insurance plans, subject to eligibility and plan terms; 80 hours of paid vacation in the first year under the vacation policy; paid sick leave under applicable law and company policy; free employee parking and employee meals. Working schedule The planned schedule is five working days per week and 45–50 working hours, including administrative work. The normal start time on scheduled workdays is 10:30 a.m. to allow preparation and coordination before service. Evening, weekend and holiday work is part of the role. Closing shifts and special events may have different start times, discussed and scheduled in advance. Weekly schedules will specify start and finish times, administrative work, breaks, days off and handovers. Closing coverage and delegated responsibilities will be confirmed with ownership as part of scheduling. What you will lead1. Guest experience and service. Lead key service periods, coach the floor team, resolve guest concerns and maintain consistent standards for dining, beverages, private events and tableside service.2. Financial performance. Read and explain the monthly profit and loss statement, prepare sales and labor forecasts, manage approved budgets and follow through on material cost and revenue variances.3. Purchasing and inventory. Establish and oversee purchasing approvals, receiving, inventory, waste-recording and supplier-control procedures with kitchen leadership and finance. Assign clear responsibilities, review exceptions and follow through on corrective actions.4. Sales adjustments and cash controls. Maintain appropriate permissions and records for discounts, complimentary items, voids, refunds and cash reconciliation, and review unusual transactions. What you will lead continued5. People and management coverage. Recruit, train, coach and evaluate staff; prepare demand-based schedules; manage overtime and time records; develop capable shift leaders and clear opening and closing handovers.6. Business growth. Develop practical initiatives for weekday lunch, private events, returning guests, Peking duck and beverage sales, measuring profitability as well as revenue.7. Operating standards and compliance. Coordinate front of house, kitchen and bar operations; maintain food safety, responsible alcohol service, employee safety, equipment and facility standards.8. Reporting and improvement. Provide concise weekly operating updates and participate in monthly P&L and KPI reviews. Document actions, owners and deadlines, and raise resource constraints or approval requests early. Working with ownership Lead daily operations within agreed budgets and decision-making authority. Communicate respectfully, support conclusions with facts, follow through on agreed actions and offer practical alternatives when priorities or resources need adjustment. The division of responsibilities with the Assistant Manager, kitchen leadership and finance will be confirmed during hiring.1. Typically five or more years of progressive management experience in full-service restaurants, including at least two years as a General Manager or a senior Assistant General Manager with broad operating responsibility. Equivalent experience demonstrating comparable responsibility will be considered.2. Demonstrated responsibility for team performance, guest service and restaurant financial results; able to explain a specific improvement you personally helped deliver.3. Practical command of restaurant P&L, labor and purchasing controls, inventory, scheduling, staff training and guest recovery.4. Confident use of restaurant POS reports, spreadsheets and operating data. Toast experience is preferred.5. Professional English communication for guests, employees, vendors and management. Mandarin Chinese is an advantage but is not required. Ability to communicate clearly and collaborate respectfully with a multilingual team is essential.6. Sound judgment, reliable follow-through and respectful leadership. Comfortable with clear operating standards, defined approval requirements and performance feedback based on evidence.7. Able to work the planned operating schedule and obtain and maintain the Washington Food Worker Card and MAST permit required for assigned duties within applicable deadlines. Certified Food Protection Manager credentials are preferred. Additional experience we value Upscale Chinese, Asian or other full-service dining; bar and wine programs; private events and corporate dining; improving an established restaurant; and training teams to deliver consistent service.

How to apply: Apply through the platform or contact sharing this advertisement. Submit your résumé and a brief note describing the type and scale of restaurants you have led, your responsibilities, and one improvement in service, team performance, cost control or sales that you helped achieve. Baron’s Sino Kitchen & Bar is an equal opportunity employer. Qualified applicants are considered without regard to legally protected characteristics. Reasonable accommodation is available as required by law.谷府美国华盛顿州贝尔维尤｜全职｜现场工作Baron’s Sino Kitchen & Bar（谷府）位于林肯广场南区，设有208个餐位，经营午餐、晚餐、酒吧及私人宴会，并提供桌边北京烤鸭服务。现招聘总经理，领导餐厅团队、提升特色用餐体验，并以可衡量的经营成果推动业务发展。向业主／CEO或指定负责人汇报，与助理经理、厨房负责人及财务协作。薪酬与福利基本年薪：90,000–110,000美元，根据相关经验、既往职责及可验证的能力确定。依法应支付的加班工资另行支付。年终绩效奖金：最高为餐厅调整后年度GOP的2%。实际奖金比例及金额依据KPI考核结果，按聘用时约定的书面奖金方案，经公司审批确定。GOP定义、调整项目、考核标准、计算期间及发放安排在该方案中明确。按资格及计划条款提供医疗、牙科和视力保险；首年按年假政策提供80小时带薪年假；依适用法律及公司政策提供带薪病假；提供员工免费停车及员工餐。工作安排计划每周工作五天、45–50个工作小时，包含行政工作时间。排定工作日的常规到岗时间为上午10:30，以完成营业前的准备和协调。岗位需要覆盖晚间、周末及节假日。闭店班及特殊活动班次可经提前沟通安排不同的到岗时间。每周班表明确上下班时间、行政工作、休息、休息日及交接安排；晚间闭店覆盖和相关授权职责由总经理与业主在排班时确认。主要职责1．宾客体验与现场服务。领导重点餐段，指导前厅团队，处理宾客问题，保持正餐、酒水、私人宴会及桌边服务的稳定标准。2．经营与财务表现。阅读并解释月度损益表，编制销售及人工预测，管理已批准预算，跟进重要成本和收入差异。3．采购与库存。与厨房负责人及财务建立并监督采购审批、验收、盘点、报损记录及供应商管理流程，明确执行责任，审阅异常并跟进整改。4．销售调整与资金控制。明确折扣、赠送、取消交易、退款及现金核对的权限和记录要求，复核异常交易。主要职责续5．人员与管理覆盖。开展招聘、培训、辅导和绩效管理；按客流需求排班，管理加班及工时记录，培养值班骨干并明确开店、闭店交接。6．业务增长。制定工作日午市、私人宴会、回头客、北京烤鸭及酒水销售的实际改善措施，同时衡量收入和盈利效果。7．运营标准与合规。协调前厅、厨房与酒吧，落实食品安全、负责任的酒类服务、员工安全以及设备设施管理要求。8．汇报与持续改善。提交简明周运营汇报，参加月度损益表及KPI复盘，记录行动、责任人和期限，及时提出资源不足及需要审批的事项。与业主的协作要求在约定预算和授权范围内领导日常运营。沟通尊重、判断有事实依据、落实已确认行动；当经营重点或资源需要调整时，提出可行替代方案。总经理与助理经理、厨房负责人及财务的职责分工将在招聘过程中确认。任职条件1．通常应具备五年以上全服务餐厅逐步承担更高职责的管理经验，其中至少两年担任总经理，或承担广泛经营责任的资深助理总经理。具备同等职责和能力的相关经验亦可考虑。2．曾对团队表现、宾客服务及餐厅经营结果承担实际责任，并能说明本人参与推动的一项具体改善成果。3．能够实际运用餐厅损益表、人工及采购控制、库存、排班、员工培训和客诉补救等管理方法。4．熟练使用餐饮POS报表、电子表格及运营数据；具有Toast实际使用经验者优先。5．具备服务宾客、管理员工、对接供应商及管理沟通所需的专业英语能力；会普通话者优先，但并非必需条件。能够与多语言团队清楚沟通、尊重协作。6．判断稳健、执行可靠、领导方式尊重他人；能够落实明确的运营标准和审批要求，并接受基于事实的绩效反馈。7．能够履行计划班表，并在适用期限内取得及保持岗位所需的华盛顿州食品工作者卡和MAST酒类服务许可；具备认证食品保护经理资格者优先。优先考虑的相关经验高端中餐、亚洲餐饮或其他全服务餐厅经验；酒吧和葡萄酒管理；私人宴会及商务宴请；成熟门店经营改善；以及将服务标准落实为稳定团队表现的经验。申请方式请通过本招聘信息的发布平台或发布联系人投递简历，并简述您管理过的餐厅类型及规模、实际职责，以及您推动的一项服务、团队、成本或销售改善成果。Baron’s Sino Kitchen & Bar实行平等就业机会原则，按照岗位相关资格评估候选人，不因法律保护的个人特征作出歧视性决定，并依法提供合理便利。