What are the responsibilities and job description for the Restaurant General Manager position at Perky Beans Coffee & PB Café?
Job Title: Working Restaurant General Manager (Culinary & FOH)
Location: Leander, TX
Position Type: Full-Time (Exempt)
Reports To: Ownership / Restaurant Partners
Salary/Compensation: $65,000 - $70,000 base salary performance bonus potential
About Us
We are a high-volume, full-service restaurant serving exceptional breakfast, lunch, and dinner. We take pride in scratch-made comfort, fast-paced service, and a loyal community following. We don't do "clipboard managers." We are looking for an empathetic, clear-communicating, and hands-on Working Restaurant Manager who leads from the front lines, builds strong cultural foundations, and possesses the culinary chops to bridge the front and back of the house seamlessly.
Position Overview
As our Working Restaurant Manager, you will oversee daily front-of-house (FOH) and back-of-house (BOH) operations. This is a highly active role. You must have strong culinary abilities and a comprehensive understanding of kitchen line operations. We need a leader who communicates exceptionally well with their team, fostering trust and collaboration across all departments. You will balance hands-on operational duties with critical administrative responsibilities like product ordering, labor scheduling via Sling, inventory control, and strategic team development.
Key Responsibilities
Location: Leander, TX
Position Type: Full-Time (Exempt)
Reports To: Ownership / Restaurant Partners
Salary/Compensation: $65,000 - $70,000 base salary performance bonus potential
About Us
We are a high-volume, full-service restaurant serving exceptional breakfast, lunch, and dinner. We take pride in scratch-made comfort, fast-paced service, and a loyal community following. We don't do "clipboard managers." We are looking for an empathetic, clear-communicating, and hands-on Working Restaurant Manager who leads from the front lines, builds strong cultural foundations, and possesses the culinary chops to bridge the front and back of the house seamlessly.
Position Overview
As our Working Restaurant Manager, you will oversee daily front-of-house (FOH) and back-of-house (BOH) operations. This is a highly active role. You must have strong culinary abilities and a comprehensive understanding of kitchen line operations. We need a leader who communicates exceptionally well with their team, fostering trust and collaboration across all departments. You will balance hands-on operational duties with critical administrative responsibilities like product ordering, labor scheduling via Sling, inventory control, and strategic team development.
Key Responsibilities
- Floor & Kitchen Leadership (70% Floor/Line, 30% Admin): Actively manage shifts across breakfast, lunch, and dinner. Maintain a dominant, supportive presence on the floor and in the kitchen.
- Team Building & Communication: Actively focus on building a cohesive, well-functioning team. We need someone who listens to, motivates, and communicates effectively with employees to bridge any gaps between FOH and BOH staff.
- Training & Succession Planning: Recruit, hire, and continuously train a versatile staff. Implement clear path-to-growth structures to develop in-house talent and build a pipeline for internal promotion.
- Inventory & Ordering: Take full ownership of product ordering and inventory control. Manage vendor relationships, accurately count inventory, and minimize waste to optimize food cost metrics.
- Cross-Functional Coverage: Act as the ultimate utility player. You must possess the skills and willingness to fill in any role at a moment's notice-whether that means jumping on the line as a short-order breakfast cook, expediting a heavy dinner rush, washing dishes during a call-out, or hosting and serving guests.
- Culinary Oversight: Partner with the kitchen team to maintain strict food quality, presentation, and portion controls. Ensure all food safety and health department sanitization standards are strictly enforced.
- Systems Management: Utilize Toast POS to monitor real-time sales and service flow. Build, maintain, and optimize employee schedules using Sling to meet strict daily labor targets.
- Guest Relations: Resolve guest issues with speed and empathy, ensuring every breakfast regular and first-time dinner guest leaves satisfied.
- Experience: 3 years of high-volume restaurant management experience managing full- service breakfast, lunch, and dinner concepts.
- Culinary Competency: Proven experience working in a commercial kitchen line. You must know how to handle high-volume ticket times, manage ticket flow, and cook/prep efficiently.
- People Skills: Exceptional communication, coaching, and team-building abilities. A proven track record of reducing employee turnover through positive leadership.
- Software Proficiency: Direct hands-on experience using Toast POS and Sling for scheduling is highly preferred.
- Physical Stamina: Ability to stand and walk for extended periods (10 hour shifts) and lift up to 50 lbs. This is not a desk job.
- Availability: Flexible schedule required, including early mornings (breakfast prep/open), late nights (dinner close), weekends, and holidays.
- Certifications: Active ServSafe Manager certification and state-required alcohol service permits must be held or obtained upon hire.
- Competitive Pay: $60,000 - $65,000 base salary plus achievable performance-based bonuses.
- Convenient Pay Schedule: Weekly pay structure.
- Health & Wellness: Comprehensive Medical, Dental, and Vision insurance packages.
- Financial Protection: Supplemental Life and Disability insurance options.
- Time Off: Generous Paid Time Off (PTO) program.
Salary : $60,000 - $65,000