General Manager (Uno Mas Tex Mex)

Hattenluke•Dallas, TX

10d•Onsite

About The Position

Uno Mas Tex Mex is seeking a General Manager for its Downtown and Henderson locations. The ideal candidate possesses a passion for food and beverage, a genuine ability to connect with guests and staff, and embodies the core values of 'Hungry, Humble, Smart'. As a leader, you will be responsible for maintaining the highest levels of hospitality while leading service on the floor. HattenLuke Hospitality, since 2013, operates under the philosophy of Be, Know, Do, aiming to provide unique experiences by presenting the best version of the concept and team daily. This role reports to Ownership and involves working with a dedicated team committed to delivering great hospitality every time.

Requirements

2+ years of full-service, high-volume restaurant management experience.
Demonstrated working understanding of restaurant operations.
Must be able to work closing shifts, weekends, and holidays as needed.
Able to grasp, reach overhead, push, lift, and carry up to 50 pounds.

Nice To Haves

Prior Toast, Seatme and Open Table experience is preferred.

Responsibilities

Establishes restaurant business flow by surveying restaurant demand; reaching out to people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates with the Director of Operations.
Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory in communication with the Director of Operations by reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.