The OTG General Manager is the management leader in our OTG units; this position is responsible for all day to day restaurant and Cibo operations for multiple concepts and crewmember performance. This may include Front of the House/Back of the House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management and the maintenance of all policies and procedures in the restaurants and Cibo Markets.  



  • Promotes an attitude of pride, cooperation, and success in the Unit 
  • Accountable for ordering process and overall unit budgets in the unit 
  • Accountable for all cost and sales projections on a weekly basic 
  • Ensure cost-effective and efficient staffing and adherence to labor budgets. 
  • Accountable for unit scheduling managers as well as crewmembers 
  • Provides leadership to the managers and crewmembers in the Unit 
  • Accountable for establishing and maintaining high standards for food quality and customer service 
  • Directs the managers and crewmembers to achieve company standards 
  • Administrates and follows-up management and crewmember training 
  • Assigns and defines areas of responsibility for the managers, establishing and settling deadlines. 
  • Directs the team toward achieving the Unit's financial goals 
  • Maintains a positive work environment for both the management team and staff 
  • Provides a workplace free from hazards, following all safety policies set forth by the company. 
  • Accountable for leading the recruitment FOH staff 
  • Accountable for knowing and understanding the crewmember handbook and CBA and communicate the OTG policies and procedures with consistency 
  • Over sees CIBO Markets in assigned quadrants 
  • Complete other tasks assigned 


Qualifications and Education Requirements 



Degree in hospitality or culinary field is preferred 



  • Minimum of 3 to 5 years of senior managerial experience in multi-unit concepts 
  • 1 – 3 years of retail experience (convenience store) a plus 
  • Proficient knowledge of P&L budgeting and forecasting 
  • Strong culinary background and fine dining experience is a plus 
  • Commitment to service of customers, crew, co-workers and management 
  • Demonstrated dependability, personal drive and leadership, ability to lead by example 
  • High level of integrity, work ethic, passion, and commitment to OTG value 
  • Ability to train, delegate, coach, and aid in the development of crewmembers 
  • Excellent verbal and written communication skills 
  • Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions  
Chef - Asian Cuisine

Position Summary:
The OTG Chef will be a strategic, innovative leader who will assist in creating menus and standards leading to exemplary dining experiences across all dining establishments. While reporting to the General Manager, the Chef will lead and train local culinary teams to provide an exceptional dining experience in all restaurant locations through a variety of innovative systems. Key collaboration with our ever-growing set of world class chef partners gives the Chef an opportunity to work with the best in the business in each local marketplace.

Inquiries and Information