General Manager

Pollo Campero • Houston, TX

5d • $55,000 - $70,000

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 of a successful Campero restaurant. The General Manager oversees restaurant teams and daily operations, maintains customer service, safety, food quality, and sanitation standards, and manages the restaurant’s financial performance, including its P&L, costs, and profitability.

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 experience managing restaurant financials, controlling food and labor costs, and driving profitability.
• Leadership experience managing, coaching, and developing teams.
• Demonstrated commitment to guest satisfaction and 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 company Personal Care and Hygiene policies.
• Reliable transportation and a current driver’s license required.
• Excellent interpersonal communication skills.
• Friendly, welcoming attitude and ability to model customer orientation.
• Energetic team leadership focused on performance and engagement.
• Promotes operational excellence and Passion for Service.
• Proactive approach to anticipating and preventing problems, with a sense of urgency and attention to detail.
• Willingness to proactively help where needed in the restaurant.

Nice To Haves

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

Responsibilities

• Establish operational objectives and goals and supervise daily shift operations.
• Implement operational best practices.
• Model Passion for Service and foster engaging interactions with customers and employees.
• Address and resolve problems as they arise in restaurant operations.
• Participate in employees’ operational and technical training.
• Provide timely performance feedback, support employee development, and ensure incoming staff comply with company policies.
• Maintain safety and food quality standards.
• Verify customer satisfaction, handle complaints, and interact with guests to obtain feedback about product quality and service.
• Organize schedules, track employee hours, and maintain payroll data.
• Place orders with vendors.
• Take ownership of the restaurant’s P&L and ensure operations remain within budget and meet financial targets.
• Oversee restaurant financial matters, including 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 cashouts are completed correctly.
• Coordinate daily front- and back-of-house operations.
• Control operating costs and identify opportunities to improve efficiency.
• Coordinate recruitment, selection, and onboarding to maintain a fully staffed restaurant.
• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED