Position Summary

The General Manager is responsible for overseeing the front-of-house operations and employees while working with the back-of-house to ensure prompt and seamless service for guests. This position is a Houston Hospitality position.

Duties and Responsibilities:

• Maintain professional appearance standards as directed in the Employee Handbook.

• Anticipates and accommodates the needs of guests while providing professional and exceptional service to ensure guest satisfaction.

• Ensures cleanliness of front-of house areas, and the entire venue.

• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.

• Responsible for interviewing, hiring, and training process decisions.

• Coaches front-of-house managers as needed and assists in their professional development.

• Possesses knowledge of all front-of-house job duties.

• Responsible for ensuring all front-of-house employees receive job performance reviews and provide growth opportunities.

• Possesses in-depth knowledge of all operational systems in use including but not limited to payroll, inventory and purchasing.

• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

• Regulates all executive-level POS functions.

• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency, and profitability.

• Responsible, with Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.

• Meet or exceed budget expectations through controlling P&L items.

• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.

• Possesses in-depth knowledge of all food and beverage menus.

• Oversees that all guest and employee concerns are resolved.

• Communicates clearly and concisely with back-of-house employees/management during service.

• Oversees that all opening and closing duties are completed up to company standard.

• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.

• Attends, leads, participates in any training sessions, department meetings or pre-service meetings.

Our Ideal Candidate:

• Minimum 2-years’ experience as a General Manager in full service, moderate to high volume restaurants. 

• Proficient with computers (Microsoft Products), POS and technology.

• Must be organized, self-motivated, and proactive with a strong attention to detail.

• Strong interpersonal skills and financial acumen

• Professional verbal and written communication with guests, employees, vendors, and ownership. 

Certifications Required

• RBS Certification
• Food Manager Protection certification

Physical Demands and Work Environment

• Must be able to stand, walk, lift and bend for extended periods of time.

• Must be able to bend and lift up to 50 lbs.

• Role may include job duties or tasks requiring repetitive motion.

• Role may include exposure to hot kitchen elements or cleaning materials.

• Must be able to work and remain focused in a fast-paced and ever-changing environment.

• Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Position Summary

The General Manager is responsible for overseeing the front-of-house operations and employees while working with the back-of-house to ensure prompt and seamless service for guests. This position is a Houston Hospitality position.

Duties and Responsibilities:

• Maintain professional appearance standards as directed in the Employee Handbook.

• Anticipates and accommodates the needs of guests while providing professional and exceptional service to ensure guest satisfaction.

• Ensures cleanliness of front-of house areas, and the entire venue.

• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.

• Responsible for interviewing, hiring, and training process decisions.

• Coaches front-of-house managers as needed and assists in their professional development.

• Possesses knowledge of all front-of-house job duties.

• Responsible for ensuring all front-of-house employees receive job performance reviews and provide growth opportunities.

• Possesses in-depth knowledge of all operational systems in use including but not limited to payroll, inventory and purchasing.

• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

• Regulates all executive-level POS functions.

• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency, and profitability.

• Responsible, with Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.

• Meet or exceed budget expectations through controlling P&L items.

• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.

• Possesses in-depth knowledge of all food and beverage menus.

• Oversees that all guest and employee concerns are resolved.

• Communicates clearly and concisely with back-of-house employees/management during service.

• Oversees that all opening and closing duties are completed up to company standard.

• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.

• Attends, leads, participates in any training sessions, department meetings or pre-service meetings.

Our Ideal Candidate:

• Minimum 2-years’ experience as a General Manager in full service, moderate to high volume restaurants. 

• Proficient with computers (Microsoft Products), POS and technology.

• Must be organized, self-motivated, and proactive with a strong attention to detail.

• Strong interpersonal skills and financial acumen

• Professional verbal and written communication with guests, employees, vendors, and ownership. 

Certifications Required

• RBS Certification
• Food Manager Protection certification

Physical Demands and Work Environment

• Must be able to stand, walk, lift and bend for extended periods of time.

• Must be able to bend and lift up to 50 lbs.

• Role may include job duties or tasks requiring repetitive motion.

• Role may include exposure to hot kitchen elements or cleaning materials.

• Must be able to work and remain focused in a fast-paced and ever-changing environment.

• Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.