General Manager

About the role

As General Manager, you’re the co-captain of the restaurant, partnering with the Executive Kitchen Manager to keep everything running at the top of its game. You own the front-of-house, champion service excellence, manage inventory and costs, and plan labor. With a sharp eye on team development, financial performance, and smooth operations, you help shape the culture and drive success every single shift.

Why Din Tai Fung?

Din Tai Fung (DTF) is a globally celebrated, family-owned restaurant brand founded in 1972 and internationally renowned for its iconic Xiao Long Bao. What started as a small family business has grown into one of the most recognized restaurant brands in the world, with more than 165 locations across 13 countries and a reputation for extraordinary quality, precision, and hospitality. Our Manhattan location represents an exciting chapter in our growth in New York, bringing the DTF experience to one of the most dynamic and competitive restaurant markets in the world. This restaurant operates at a high level of volume and precision, where strong leadership, operational excellence, and teamwork are essential to delivering the exceptional guest experience we’re known for globally.

Responsibilities

• Oversees all front-of-house operations to ensure service excellence, brand standards, and consistent daily execution.
• Leads by example, fostering a positive, professional culture through hiring, training, coaching, and motivating staff to meet company goals.
• Sets and communicates performance expectations, holds team members accountable, aligns staff with business strategies, and maintains transparent communication with leadership.
• Manages budgets and financial reports, monitors profitability, ensures accounting compliance, and drives sales and profit-improvement initiatives.
• Creates effective schedules that meet business and labor needs, ensures proper staffing levels, and builds a strong leadership pipeline.
• Manages inventory, ordering, and vendor relationships to ensure efficiency, quality, and operational support.

Requirements

• 3+ years of management experience in a high-volume, full-service restaurant.
• Strong knowledge of brand standards, steps of service, and front of house operations.
• Proven leadership skills with experience hiring, training, and developing service-driven teams.
• Ability to manage budgets and interpret financial statements (e.g., labor cost, P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.
• Ability to stand for long periods of time.
• Ability to lift 20+ lbs.
• Comfortable with being exposed to hot and cold temperatures.

Preferred Qualifications

• Bachelor's degree or equivalent in Business, Hospitality, or related field.

Pay

Salary range: $185,000 – $220,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. Base salary or hourly wage may vary based on experience, expertise, business needs, and market factors.

Benefits and Perks

• Employer contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match
• Employee Assistance Program
• Discounts through BenefitHub
• Employee Meal Discounts
• Paid Time Off (PTO) accrued based on length of service
• Paid Sick Leave (PSL)
• Quarterly Wellness Days
• Car Allowance
• Bonus eligible
• Opportunities for growth; internal promotions encouraged