General Manager

Terry Black s Barbecue LLC•Lockhart, TX

20d•Onsite

About The Position

Black Family Hospitality is a family-owned Texas institution rooted in generations of tradition, heart, and hospitality. Since 2014, our restaurants—from Terry Black’s BBQ to Opal’s Oysters—have become celebrated icons of authentic Texas barbecue and elevated dining experiences. Each location upholds a commitment to quality, craft, and flavor that has earned recognition both locally and beyond. BFH is now expanding with an exciting new concept that blends immersive entertainment, expertly crafted cocktails, thoughtful cuisine, and experiential hospitality that goes beyond the traditional dining model. Joining our team means becoming part of a family-driven organization where craftsmanship, storytelling, and innovation converge, and where every team member helps shape the legacy ahead. Family. Flavor. Legacy.

Requirements

Strong supervisory and leadership skills.
Excellent interpersonal skills with a focus on customer service.
Excellent time management skills.
Excellent organizational skills and attention to detail.
Familiarity with food handling, safety, and other restaurant guidelines.
Proficient with Microsoft Office Suite or related software.
Sales driven and results oriented.
Passion for people while upholding company standards.
Adaptability is a must in an ever-changing environment.
Creates a positive winning culture for the team.
Leads through dynamic leadership bringing energy and inspiration to the team.
Consistently seeks pathways to improve sales and cost of goods.
High school diploma or equivalent required.
Previous restaurant experience required; management experience preferred.
Successful completion of the corporate training program required.

Responsibilities

Oversees all daily operations at Terry Black's BBQ, ensuring alignment with brand standards in service, food quality, and financial performance.
Leads the management team, drives team development and is responsible for guest satisfaction, cost controls, and operational consistency.
Hires and trains restaurant staff.
Organizes and oversees the staff schedules.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees in accordance with restaurant policy.
Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Handles customer complaints, resolving issues in a diplomatic and courteous manner.
Ensures compliance with alcoholic beverage regulations.
Estimates food and beverage costs.
Manages inventory and purchases food and supplies.
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
Maintains sales records and tracks cash receipts.
Prepares and submits operations reports and other documentation requested by the company leadership.
Performs other duties as assigned.