General Manager - Tyler, TX

Roost•Tyler, TX

6h•Onsite

About The Position

The General Manager is the senior leader of the restaurant and is responsible for the overall performance of the business. This role leads restaurant operations, team development, guest experience, food quality and safety, sales, labor, inventory, and profitability. The General Manager is expected to lead with an ownership mindset, knowing the business, developing strong leaders, maintaining high standards, and creating a positive, accountable culture. This is a hands-on leadership position requiring the ability to balance people, operations, and financial performance while consistently delivering great food and sincere hospitality.

Requirements

Proven restaurant leadership experience; General Manager experience preferred.
Experience leading both Front of House and Back of House operations.
Strong leadership skills with the ability to coach, develop, and hold Team Members accountable.
Strong understanding of restaurant operations and financial performance.
Excellent communication, organization, problem-solving, and decision-making skills.
Ability to manage multiple priorities in a fast-paced environment.
Restaurant technology/POS experience; Toast, 7shifts, Craftable, and Workable experience preferred.
Strong sense of ownership, urgency, accountability, and willingness to support the team wherever needed.
Ability to take ownership of a restaurant generating approximately $2MM+ in annual sales.

Responsibilities

Lead, coach, and develop managers, captains, and Team Members while building a positive and accountable restaurant culture.
Oversee daily restaurant operations and ensure consistent execution of Roost standards.
Maintain high standards for food quality, food safety, cleanliness, hospitality, speed of service, and restaurant appearance.
Ensure proper staffing, training, certification, and performance management of the restaurant team.
Own restaurant financial performance, including sales, labor, food cost, waste, inventory, and profitability.
Lead weekly inventory, purchasing, ordering, and cost-control processes.
Review restaurant performance and develop action plans to address operational or financial opportunities.
Ensure compliance with company policies and all health, safety, sanitation, and regulatory requirements.
Maintain a visible leadership presence and resolve guest concerns professionally and promptly.
Execute company promotions, operational initiatives, and local marketing efforts.
Protect company assets and ensure proper cash-handling and financial controls.
Partner with company leadership to drive sales, strengthen restaurant performance, and develop future leaders.