Managing Partner

Texas Roadhouse•Springfield, MA

4d•$100,000 - $160,000

About The Position

Texas Roadhouse is seeking a Managing Partner (General Manager) to oversee all facets of restaurant operations and ensure Legendary Food and Legendary Service standards are followed. The role is suited to an entrepreneur who wants responsibility for running a restaurant. Managing Partners are required to make an initial monetary deposit and enter into an employment agreement with Texas Roadhouse. The position involves leading the management team, hiring and developing employees, overseeing food, labor, and liquor costs, managing financial planning and reporting, maintaining operational and training standards, and ensuring restaurant cleanliness and safety. The Managing Partner also serves as the primary liaison with store vendors and support center contacts and is expected to maintain the restaurant’s culture and live the company’s core values of passion, integrity, partnership, and fun with purpose.

Requirements

At least 2 years of experience as a GM, Managing Partner, or Multi-Unit Manager in a full-service concept.
Excellent communication and organizational skills.
Ability to problem-solve and handle stress in a high-volume environment.
Make an initial monetary deposit and enter into an employment agreement with Texas Roadhouse.

Responsibilities

Enforce compliance with employment policies, with assistance from the management team.
Direct the management team’s work, set weekly management schedules, and assign areas of responsibility to Restaurant Managers.
Manage management-team performance through weekly directionals, performance evaluations, coaching, and discipline.
Review applications, interview candidates, and hire management and hourly employees.
Oversee food, labor, and liquor costs and compliance with applicable liquor laws and Responsible Alcohol Service guidelines.
Manage food costs, track waste, and control labor costs.
Manage weekly and monthly profit and loss (P&L).
Plan, prepare, and oversee weekly, monthly, and yearly inventories and budgets.
Verify that audit, ESF, daily Taste & Temp, and training standards are maintained.
Oversee restaurant cleanliness.
Enforce appropriate restaurant security measures to maintain the safety of employees and guests.
Oversee incentive programs for management and hourly staff.
Oversee the development of key employees and managers, including training in employment policies and practices.
Understand, manage, and practice safe food handling procedures.
Act as the primary liaison with store vendors and support center contacts.
Maintain the restaurant’s culture and live the company’s core values: passion, integrity, partnership, and fun with purpose.