General Manager

Mexican Sugar•Addison, TX

4d•$85,000 - $110,000

About The Position

Mexican Sugar is seeking an experienced General Manager to lead the restaurant’s overall performance. The role oversees operations, financial performance, leadership development, and the Guest experience while bringing the brand’s Pan-Latin dining identity to life. The General Manager balances strategic business planning with hands-on leadership, develops a capable management team, and fosters an environment of refined hospitality and luxurious comfort. The General Manager drives sales and profitability, maintains operational and financial standards, develops and retains talent, and ensures that service, culinary, bar, facility, and Guest-experience standards are consistently met. The role works closely with the Chef de Cuisine, Bar Manager, and FB Experiences and FB Society leaders to deliver scratch-made dining, cocktails, and experiences. This position requires a flexible schedule that may include days, evenings, weekends, and holidays, as business needs require. The job requires standing for extended periods and lifting up to 50 pounds.

Requirements

3–5+ years of restaurant management experience in a high-volume, full-service environment.
Strong understanding of profit and loss statements, budgeting, forecasting, labor management, and cost controls.
Proven ability to drive sales, improve profitability, and develop high-performing restaurant teams.
Results-driven, trustworthy, and team-oriented leadership style.
Strong communication, organization, problem-solving, and decision-making skills.
Genuine passion for hospitality, Latin-inspired cuisine, small-batch cocktails, and premium tequilas.
Food Manager certification required.
Ability to work a flexible schedule, including days, evenings, weekends, and holidays as business needs require.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

General Manager experience in a premium, upscale, or high-end dining environment is strongly preferred.
Bilingual English and Spanish skills are a plus.
Bachelor’s degree or professional certification in hospitality, culinary arts, or a related field preferred.

Responsibilities

Create and adjust annual and quarterly operating plans based on sales trends, market conditions, and restaurant performance.
Drive sales through elevated Guest experiences, community partnerships, and strong restaurant leadership.
Review financial results and identify opportunities to increase sales, control expenses, and improve profitability.
Manage labor through accurate forecasting and weekly schedule reviews.
Maintain a safe, organized, and well-manicured restaurant.
Develop strategies to strengthen the restaurant’s competitive position and community presence.
Bring Mexican Sugar’s brand identity to life through cuisine, cocktails, tequilas, atmosphere, and personalized service.
Partner with the Chef de Cuisine to deliver a consistently exceptional scratch-made menu for daily dining, private events, and special experiences.
Lead the Bar Manager in maintaining the cocktail, tequila, and spirits program.
Partner with FB Experiences and FB Society leaders to develop experiences that drive sales inside and outside the restaurant.
Remain visible and engaged with Guests, personally resolve concerns, and correct experiences that do not meet standards.
Create memorable, anticipatory service and a welcoming, luxurious atmosphere.
Hire, train, develop, and retain team members.
Ensure team members have the knowledge, tools, and resources to succeed.
Execute the Best First Day orientation and onboarding process for new team members and managers.
Create a positive, polished, and accountable culture.
Coach consistently, celebrate team wins, and address performance opportunities fairly and directly.
Foster productive collaboration between front-of-house and culinary teams.
Develop managers to own their Areas of Responsibility and establish clear performance standards.
Oversee distribution and execution of Areas of Responsibility, following up and redirecting results as needed.
Lead manager meetings focused on sales, financial performance, priorities, and improvement opportunities.
Hold regular one-on-one meetings with managers to review performance and professional goals.
Build internal talent to support continued brand growth.
Hold the leadership team accountable for measurable operational and financial results.
Oversee daily restaurant operations and consistent execution of standards, systems, and procedures.
Maintain an active, hands-on leadership presence during service.
Ensure appropriate staffing, scheduling, inventory, and cost-control practices.
Oversee service, culinary, bar, facility, and Guest-experience standards.
Maintain restaurant and equipment cleanliness, organization, and preventive maintenance.
Ensure compliance with company policies and applicable employment, food safety, sanitation, alcohol service, and workplace safety requirements.