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Restaurant General Manager Jobs in San Ramon, CA

Denny's

Restaurant Manager

Milpitas, CA · On-site

A Restaurant General Manager reports directly to the Area Manager. The primary responsibilities of the General Manager include, directly supervising the restaurant employees, managing operations in ...

Denny's

General Manager

Milpitas, CA · On-site

A Restaurant General Manager reports directly to the Area Manager. The primary responsibilities of the General Manager include, directly supervising the restaurant employees, managing operations in ...

mendocinofarms

GENERAL MANAGER

San Mateo, CA · On-site

$83K - $98K/yr

RESTAURANT GENERAL MANAGER - FULL TIME - ONSITE $83,000 - $98,000 per year, based on experience We're not just selling sandwiches and salads. We're selling Happy! Mendocino Farms is looking for ...

mendocinofarms

GENERAL MANAGER

San Mateo, CA · On-site

$83K - $98K/yr

RESTAURANT GENERAL MANAGER - FULL TIME - ONSITE $83,000 - $98,000 per year, based on experience We're not just selling sandwiches and salads. We're selling Happy! Mendocino Farms is looking for ...

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All JobsRestaurant General JobsRestaurant General Manager JobsRestaurant General Manager Jobs in San Ramon, CA

Restaurant General Manager information

See San Ramon, CA salary details

$38K

$73.3K

$111.8K

How much do restaurant general manager jobs pay per year?

As of Aug 9, 2026, the average yearly pay for restaurant general manager in San Ramon, CA is $73,326.00, according to ZipRecruiter salary data. Most workers in this role earn between $60,300.00 and $83,300.00 per year, depending on experience, location, and employer.

What are some common challenges restaurant general managers face in balancing operational efficiency with customer satisfaction?

Restaurant General Managers often juggle the demands of maintaining smooth day-to-day operations while ensuring exceptional customer experiences. Challenges can include managing staffing levels during peak hours, addressing unexpected issues like equipment breakdowns or supply shortages, and handling customer complaints promptly. Additionally, they must continuously motivate staff, coordinate with kitchen and front-of-house teams, and implement cost-control measures without compromising service quality. Successfully navigating these demands requires strong communication, adaptability, and proactive problem-solving skills.

What does a restaurant general manager do?

A restaurant general manager is responsible for the daily operations of a restaurant. This means they arrange schedules, supervise employees, and ensure patrons have a quality dining experience. They may deliver food to tables or clean during busy times to help out their staff. A restaurant general manager will often handle tasks related to finances or booking, such as tracking payroll and setting budgets. They will conduct hiring interviews and plan training for new employees.

What are the key skills and qualifications needed to thrive as a restaurant general manager, and why are they important?

To thrive as a Restaurant General Manager, you need strong leadership, operations management, and financial acumen, typically supported by experience in hospitality or a related field. Familiarity with POS systems, scheduling software, and food safety certifications is often required. Exceptional communication, problem-solving, and team-building skills help you motivate staff and deliver excellent customer service. These skills are crucial for ensuring efficient operations, high-quality guest experiences, and sustained business profitability.

How much can a restaurant general manager at a restaurant make?

A restaurant general manager typically earns a median annual salary ranging from $50,000 to $80,000, with higher earnings possible in larger or high-end establishments. Compensation often includes bonuses, profit sharing, and benefits, and experience, location, and restaurant size influence pay levels.

What are the main responsibilities of a restaurant general manager?

A Restaurant General Manager oversees the daily operations of a restaurant, ensuring efficient service, high food quality, and customer satisfaction. They are responsible for managing staff, handling budgets, maintaining inventory, and implementing health and safety standards. Additionally, they develop marketing strategies, resolve customer complaints, and work to maximize profitability. Their leadership is crucial for creating a positive work environment and ensuring the restaurant's overall success.

What is the difference between Restaurant General Manager vs Restaurant Assistant Manager?

AspectRestaurant General ManagerRestaurant Assistant Manager
CredentialsExperience in hospitality, management certifications often preferredSimilar credentials, often with less experience required
Work EnvironmentOversees entire restaurant operationsSupports the general manager, focuses on specific areas
ResponsibilitiesOverall management, strategic planning, financialsStaff supervision, customer service, daily operations
UsageCommonly used in industry and job searchesOften a stepping stone to general manager roles

The Restaurant General Manager is responsible for the entire restaurant operation, including strategic planning and financial management. The Restaurant Assistant Manager supports the general manager by handling daily tasks and supervising staff. While both roles require hospitality experience, the general manager holds broader responsibilities and oversight.

More about Restaurant General Manager jobs
What job categories do people searching Restaurant General Manager jobs in San Ramon, CA look for? The top searched job categories for Restaurant General Manager jobs in San Ramon, CA are:
What cities near San Ramon, CA are hiring for Restaurant General Manager jobs? Cities near San Ramon, CA with the most Restaurant General Manager job openings:
Restaurant General Manager jobs near you
Infographic showing various Restaurant General Manager job openings in San Ramon, CA as of August 2026, with employment types broken down into 82% Full Time, 17% Part Time, and 1% Contract. Highlights an 84% Physical, 3% Hybrid, and 13% Remote job distribution, with an average salary of $73,326 per year, or $35.3 per hour.

Restaurant General Manager

Burger King - 10833 - San Leandro

San Leandro, CA • On-site

$23.63 - $29/hr

Full-time

Re-posted 23 hours ago

Job description

To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. 


ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: 
  • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. 
  • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. 
  • Develops and maintains an acceptable level of sales. Utilizes local store marketing. 
  • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. 
  • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. 
  • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook. 
  • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards. 
  • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. 
  • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. 
  • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. 
  • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. 
  • Performs all administrative paperwork as required. 

QUALIFICATIONS: 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. 

RESOLVE 
It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. 

EDUCATION and/or EXPERIENCE 
High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. 

COMMUNICATION SKILLS 
Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. 

MATHEMATICAL SKILLS 
Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). 

REASONING ABILITY 
To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. 

FLEXIBILITY 
Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. 

LEADERSHIP 
Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. 

COMPUTER SKILLS 
To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. 

COMPENSATION 
Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 

BACKGROUND CHECK 
Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EQUIPMENT 
Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 

ENVIRONMENTAL CONDITIONS 
  • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. 
  • The employee is subject to both environmental conditions; work activities occur both inside and outside. 
  • The employee is subject to extreme cold temperatures below 32 degrees for periods of time. 
  • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. 
  • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. 

PHYSICAL DEMANDS: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.