General Manager

Pollo Campero•Houston, TX

About The Position

The General Manager leads the restaurant to ensure a customer-centric, high-performance, and agile operation that promotes customer loyalty. The role represents Campero as the local face of the brand and is responsible for the overall operation and success of a Campero restaurant. The General Manager oversees restaurant performance and finances, staff development and scheduling, customer satisfaction, food quality, and compliance with safety and sanitation standards. The role may occasionally support other stores.

Requirements

High school diploma or equivalent required.
At least 1 year of management experience in the QSR industry, with direct responsibility for P&L management.
Proven ability to manage restaurant financials, control food and labor costs, and drive profitability.
Experience managing, coaching, and developing teams.
Commitment to guest satisfaction and a record of excellent customer service and promoting a customer-first culture.
Fluency in English and Spanish required.
Ability to lift and push 50 pounds.
Ability to stand for long periods.
Flexibility to work nights, weekends, and holidays.
Ability to work with computers.
Must follow the company’s Personal Care and Hygiene policies.
Reliable transportation and a current driver’s license required.
Excellent interpersonal communication skills.

Nice To Haves

Associate’s or bachelor’s degree in Business, Hospitality Management, or a related field preferred.
Food Handler’s Card or ServSafe Certification preferred.

Responsibilities

Establish operational objectives and goals, and supervise daily shift operations.
Implement best practices for restaurant operations.
Model Passion for Service and build engaging relationships with customers and employees.
Address and resolve operational problems as they arise.
Participate in operational and technical employee training.
Provide timely performance feedback and support employee development; ensure new staff comply with company policies.
Maintain safety and food quality standards.
Verify customer satisfaction, handle complaints, and engage with guests to gather feedback about product quality and service.
Organize schedules, track employee hours, and record payroll data.
Place orders with vendors.
Take ownership of the restaurant’s P&L and ensure it operates within budget and meets financial targets.
Oversee sales performance, labor, food and supply costs, and profitability.
Review daily, weekly, and monthly financial reports, identify variances, and take corrective action.
Ensure end-of-day cash-outs are completed correctly.
Coordinate front-of-house and back-of-house operations.
Control operating costs and identify opportunities to improve efficiency.
Coordinate recruitment, selection, and onboarding to maintain a complete restaurant team.
Maintain sanitation, health, cleanliness, and safety standards in food preparation areas, cooking services, and dishes and utensils.
Follow all safety rules, policies, and procedures.
Occasionally support other stores.
Model a friendly, welcoming, customer-oriented approach for employees.
Promote operational excellence and Passion for Service, anticipate and prevent problems, act with urgency, and attend to detail.
Proactively assist where needed in the restaurant.