What are the responsibilities and job description for the General Manager position at Paco's Taqueria?
Company Description Paco's Taqueria is dedicated to serving authentic, classic dishes that reflect a deep passion and knowledge of traditional cuisine. The team focuses on using the freshest, locally sourced ingredients to create meals that are flavorful and memorable. Guests can enjoy carefully prepared food that aims to exceed expectations and excite the palate. By ordering directly from the restaurant’s website, customers support a high level of service and quality. Paco's Taqueria is committed to delivering an excellent experience, whether dining in or enjoying a meal to go.
Role Description The General Manager at Paco's Taqueria oversees daily restaurant operations, ensuring excellent guest service and a high standard of food quality. This full-time, on-site role in Indianapolis, IN includes managing staff schedules, supervising front- and back-of-house teams, and fostering a positive, inclusive work environment. The General Manager is responsible for monitoring inventory, coordinating with suppliers, and maintaining cost controls to support profitability. Additional duties include handling customer concerns, ensuring compliance with health and safety regulations, and implementing operational procedures. The role also involves supporting local marketing efforts, tracking performance metrics, and collaborating with ownership on business goals and improvements.
Qualifications
- Experience in restaurant or hospitality management, including supervising teams and overseeing daily operations.
- Strong leadership, team-building, and coaching skills, with the ability to create an inclusive and respectful workplace.
- Proficiency in customer service, conflict resolution, and relationship-building with guests and team members.
- Knowledge of food safety, health regulations, and quality control standards within a restaurant environment.
- Ability to manage scheduling, inventory, and cost controls, with basic understanding of budgeting and financial performance.
- Effective communication and organizational skills, with attention to detail and reliability in a fast-paced setting.
- Comfort with basic point-of-sale systems and restaurant technology; willingness to learn new tools as needed.
- Previous experience in a similar role is preferred; high school diploma or equivalent required, post-secondary education in hospitality or business is a plus.