Restaurant Manager

Mexican Sugar•Dallas, TX

21d•$60,000 - $75,000

About The Position

Mexican Sugar is seeking an experienced manager to lead successful shifts and support front-of-house operations. The Service Manager prepares the restaurant and team for service, upholds standards, and helps create a luxurious Latin American environment for Team Members and Guests. The role combines shift leadership, hospitality, operational and financial oversight, team development, and collaboration with Culinary and Bar Teams.

Requirements

At least 2 years of restaurant management experience in a high-volume, full-service environment.
Proven ability to lead shifts, coach Team Members, and uphold hospitality and operational standards.
Results-driven, trustworthy, and team-oriented leadership style.
Strong communication, organization, and problem-solving skills.
Food Manager certification required.
Ability to work days, evenings, weekends, and holidays as business needs require.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

Premium, upscale, or high-end restaurant experience.
Bilingual English and Spanish skills.

Responsibilities

Lead successful shifts through thoughtful preparation, clear communication, and consistent follow-through.
Drive sales through memorable Guest experiences and high-energy, service-oriented leadership.
Monitor labor, staffing, and productivity, and make adjustments as needed.
Support scheduling, inventory, ordering, and cost-control responsibilities.
Maintain a safe, organized, and polished restaurant.
Deliver attentive service that anticipates Guests’ needs.
Maintain a visible presence through regular table visits and restaurant walkthroughs.
Resolve Guest concerns promptly, professionally, and with sound judgment.
Ensure food and beverages meet quality, recipe, and presentation standards.
Partner with Culinary and Bar Teams to deliver seamless service.
Support special events and activations that express Mexican Sugar’s Brand DNA.
Assist with hiring, onboarding, training, and developing Team Members.
Ensure the team has the knowledge, tools, and resources needed to succeed.
Build a positive, accountable culture through coaching, recognition, and feedback.
Foster communication and collaboration between front-of-house and culinary teams.
Own a designated Area of Responsibility and its operational and financial results.
Complete assigned scheduling, inventory, training, and administrative responsibilities accurately and on time.
Identify improvement opportunities and communicate thoughtful solutions.
Participate in Manager meetings and support other Areas of Responsibility when needed.
Complete opening and closing responsibilities and ensure the restaurant is prepared for service.
Maintain accountability for service execution, cleanliness, and operational readiness.
Ensure responsible alcohol service and proper food safety, sanitation, and workplace safety practices.
Follow company policies and applicable legal and regulatory requirements.