General Manager

General Manager

Guests remember the meal that arrives hot, generous, and unmistakably ours—mesquite smoke, regional flavors, and service that feels personal even on a packed night. This role owns that result across the dining room, kitchen, and catering calendar. You will turn a growing concept into a restaurant that runs clean, sells more, and earns repeat business without losing the craft that built it.

Performance Objectives

Lift same-store sales and catering revenue by improving table turns, check average, and booked-event conversion while protecting food quality.

Hold food, beverage, and labor costs to target each period without cutting portions, hospitality, or prep standards.

Build a shift-ready team: hire, train, and schedule cooks, servers, and leads so peak service and catering drops run without heroics.

Run a clean, safe operation that passes health, alcohol, and internal audits and keeps guest complaints and comps trending down.

Standardize the mesquite grill, regional menu, and catering playbook so every shift tastes and feels the same.

Read the P&L weekly and act on the few numbers that move profit—waste, overtime, voids, and slow sellers.

Grow local reputation through consistent guest recovery, community relationships, and catering that shows up on time and on brand.

Environment & Resources

You lead the full restaurant and catering operation and report to ownership. The team is small and hands-on: kitchen, front of house, and event support, with you on the floor during peaks. You will have POS and basic inventory tools, a defined food and labor budget, and authority to staff, coach, and correct within brand standards. Growth means you will help shape how the next location or catering push is run—not just keep tonight’s tickets moving.

Essential Qualifications

Proven general management of a full-service restaurant or high-volume catering kitchen, including P&L ownership.

Track record hiring and developing hourly teams that hold service and food standards on busy nights.

Hands-on command of food cost, labor scheduling, and vendor ordering—not delegated reporting only.

Experience running grilled or from-scratch menus where timing, yield, and consistency decide the guest experience.

Comfort leading alcohol service, health and safety compliance, and guest recovery in person.

Clear English communication; Spanish is a strong advantage in the dining room and kitchen.

Role Selling Points

Own the floor and the numbers in a concept built on mesquite-grilled fajitas, regional plates, and real catering—not a generic chain script.

Shape systems while the business is still small enough that your decisions show up in the food and the books the same week.

Direct line to ownership, with room to grow catering and future sites if you deliver the results.

A kitchen culture that still cares how the meat hits the grill and how the guest is greeted.

Call to Action

If you can run a busy service, protect the product, and make the numbers move, apply with a short note on a result you owned—sales, cost, or team—and how you got there.