Oversee all day-to-day restaurant operations and ensure consistent execution of Tacocraft standards.
Lead, coach, develop, and motivate the management and front-of-house teams.
Create a positive, professional, and high-energy work environment focused on hospitality and teamwork.
Maintain a strong presence on the restaurant floor and actively lead during peak service periods.
Ensure an exceptional guest experience and address guest concerns quickly and professionally.
Recruit, interview, hire, onboard, train, and retain high-performing team members.
Establish clear expectations and hold managers and employees accountable for performance and service standards.
Oversee scheduling and labor management while maintaining appropriate staffing levels based on business needs.
Monitor restaurant sales, labor, costs, budgets, and overall profitability.
Identify opportunities to increase revenue, improve efficiency, and control operating expenses.
Review daily and weekly operational and financial performance and take action when necessary.
Work closely with culinary leadership to ensure consistency, quality, and efficient communication between front and back of house.
Ensure all opening, closing, cash-handling, and operational procedures are completed accurately.
Maintain restaurant cleanliness, organization, appearance, and overall facility standards.
Ensure compliance with company policies, health and sanitation requirements, alcohol regulations, and applicable local and state requirements.
Oversee inventory controls and work with leadership to minimize waste and manage costs.
Support the execution of restaurant promotions, special events, marketing initiatives, and community partnerships.
Communicate effectively with corporate leadership regarding restaurant performance, staffing, operational needs, and opportunities for improvement.
Build relationships with guests and the local community to drive loyalty and repeat business.
Perform additional duties as required to support the restaurant and company.
Qualifications
Minimum 3–5 years of restaurant management experience, with General Manager or senior management experience strongly preferred.
Experience managing a high-volume, full-service restaurant.
Proven ability to lead, develop, and retain strong restaurant teams.
Strong understanding of restaurant financials, including P&L management, labor, food and beverage costs, budgeting, and forecasting.
Excellent leadership, communication, problem-solving, and organizational skills.
Strong understanding of front-of-house and back-of-house restaurant operations.
Ability to make confident decisions and remain composed in a fast-paced environment.
Experience with restaurant POS, scheduling, reservation, and operational systems preferred.
Flexible availability, including nights, weekends, and holidays.
Passion for hospitality, team development, and delivering memorable guest experiences.