General Manager

True Food Kitchen•Austin, TX

2d•$90,000 - $100,000

About The Position

The General Manager leads restaurant operations and partners with the Front of House (FOH) and Back of House (BOH) management team to maximize sales and optimize profits. The role oversees profit and loss (P&L), inventory, and controllable cash to meet forecasting and budget results. During high-volume service periods, the General Manager works on the floor or expo to ensure food quality, service, guest engagement, and presentation meet True Food Kitchen standards. The position collaborates with the BOH team on precise line checks and facility walks, follows up with proper documentation, and participates in EcoSure and health inspections to ensure a safe production environment. In partnership with the Executive Chef, the General Manager manages FOH and BOH employees in accordance with company policies and applicable laws, including hiring, onboarding, scheduling, labor costs, training and development, performance reviews, and employee recognition and discipline. The role also facilitates formal and informal development opportunities for managers and key hourly team members. True Food Kitchen describes itself as a full-service restaurant collection with locations across the country, serving lunch, dinner, and weekend brunch. The company presents the position as an opportunity to help create memorable dining experiences and exceed guest expectations.

Requirements

More than 5 years of experience as a manager and a record of success in a full-service, high-volume restaurant.
Expert knowledge and understanding of the financial aspects of business operations.
Passion for creating memorable dining experiences and exceeding guest expectations.
Resilience in stressful situations and ability to handle last-minute requests.
Caring, self-motivated approach, with aptitude for leading, coaching, and driving excellence.

Responsibilities

Partner with FOH and BOH management to maximize sales and optimize profits through management of P&Ls, inventory, and controllable cash, achieving forecast and budget results.
Run high-volume service periods from the floor or expo, ensuring food quality, service, guest engagement, and presentation meet company standards.
Conduct line checks and facility walks with the BOH team, ensuring proper follow-up and documentation.
Participate in EcoSure and health inspections and help ensure a safe production environment.
Manage FOH and BOH employees with the Executive Chef in accordance with company policies and applicable laws, including interviewing, hiring, onboarding, scheduling, labor costs, training, development, work direction, performance appraisals, recognition, and discipline.
Facilitate formal and informal development for managers and key hourly team members.