General Manager

*GENERAL MANAGER

JOB DESCRIPTION

Reports To

Director of Operations

Direct Reports

• Kitchen Manager
• Shift Leaders
• Restaurant Team Members

Position Summary

The General Manager is responsible for the complete operation and financial performance of the restaurant. This includes Front of House and Back of House operations, sales, profitability, labor, staffing, food quality, guest experience, cleanliness, safety and compliance.

The Kitchen Manager reports directly to the General Manager and leads the daily Back of House operation. Although the Kitchen Manager runs the kitchen, the General Manager remains ultimately accountable for the performance of the entire restaurant.

The General Manager must be a visible, hands-on leader who operates the restaurant as if it were their own business.

Key Responsibilities

Complete Restaurant Ownership

• Own the overall performance of the restaurant.
• Lead the Kitchen Manager and Shift Leaders as one management team.
• Set clear expectations, priorities and performance goals.
• Maintain consistent execution across every shift and daypart.
• Remain actively involved during peak business periods.
• Identify operational problems and ensure they are corrected.
• Ensure opening, shift-change and closing procedures are completed properly.
• Maintain a clean, organized, safe and fully functioning restaurant.
• Follow up on maintenance, equipment and facility concerns until completed.

Kitchen Manager Leadership

• Lead, coach and hold the Kitchen Manager accountable.
• Establish expectations for food quality, food cost, kitchen labor, ticket times, cleanliness and food safety.
• Review food cost, inventory, ordering, waste and kitchen labor results.
• Approve Back of House schedules based on forecasted sales and labor targets.
• Ensure the Kitchen Manager maintains appropriate staffing and training levels.
• Conduct regular kitchen walkthroughs and line checks.
• Create corrective action plans when kitchen results fall outside target.
• Step into kitchen operations when needed to protect quality, speed and safety.

Front of House and Guest Experience

• Lead all Front of House operations and hospitality standards.
• Ensure every guest receives fast, friendly and accurate service.
• Maintain a visible presence in the dining room.
• Ensure Shift Leaders conduct effective pre-shift meetings.
• Monitor order accuracy, service times, cleanliness and team urgency.
• Resolve guest concerns quickly and professionally.
• Use guest feedback to improve restaurant performance.
• Build relationships with guests and the local community.
• Ensure responsible alcohol service and legal compliance.

Financial Management

• Own the restaurant’s P&L and controllable expenses.
• Develop accurate sales, labor and cost forecasts.
• Build and approve schedules based on forecasted sales—not habit.
• Achieve labor targets without sacrificing food quality or hospitality.
• Monitor sales, labor, food cost, overtime, productivity, waste, discounts, comps, refunds and voids.
• Ensure inventory, receiving, invoices and cash controls are accurate.
• Identify the causes of financial variances and create corrective action plans.
• Identify opportunities to grow sales and improve profitability.
• Submit required reports accurately and on time.

Staffing and Leadership Development

• Recruit, hire, train, coach and retain a high-performing team.
• Maintain appropriate Front and Back of House staffing levels.
• Anticipate staffing needs before they affect operations.
• Develop the Kitchen Manager and Shift Leaders.
• Conduct management meetings, coaching sessions and performance reviews.
• Address attendance, behavior and performance concerns promptly.
• Ensure employees complete all required training and certifications.
• Build a leadership pipeline to support Tony’s Tacos’ growth.

Food Quality, Safety and Compliance

• Maintain final accountability for food quality and food safety.
• Ensure recipes, portions and presentation standards are followed.
• Maintain an inspection-ready restaurant.
• Ensure food-safety and temperature logs are completed accurately.
• Address equipment, maintenance, pest-control and safety concerns immediately.
• Ensure compliance with all health, safety, labor and licensing requirements.

The TONY Way

The General Manager must lead according to the TONY Way:

• Take Ownership: Treat the restaurant as if it were your own.
• Outwork the Average: Lead with speed, urgency, discipline and effort.
• Never Stop Improving: Use coaching and results to improve every day.
• You Lead by Example: Stay involved and never ask the team to do something you would not do yourself.

Qualifications

• Minimum of two to five years of restaurant General Manager experience.
• Experience leading both Front and Back of House operations.
• Experience managing and developing a Kitchen Manager or similar leader.
• Strong understanding of P&L management, labor, food cost, inventory, forecasting and scheduling.
• Ability to build schedules based on forecasted sales.
• Strong leadership, communication and problem-solving skills.
• Ability to coach employees and hold managers accountable.
• High-volume restaurant experience preferred.
• New restaurant opening experience preferred.
• Bilingual English and Spanish is a plus.
• Food Protection Manager or ServSafe certification required or must be obtained within the required timeframe.
• Open availability, including nights, weekends and holidays.
• Ability to lift to 50 pounds and work on your feet for extended periods.

Job Type: Full-time

Pay: $75,000.00 - $92,500.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 12 hour shift
• Day shift
• Evening shift

Application Question(s):

• Experience with high volume restaurant

Experience:

• Full service restaurant : 2 years (Required)
• General Management : 2 years (Required)

Language:

• English, Spanish (Preferred)

License/Certification:

• ServSafe and or Food handlers certificate (Required)

Work Location: In person

Salary : $75,000 - $92,500