Requirements:
· Must be bilingual in English and Spanish
· 3 or more years’ experience in restaurant management
Duties and responsibilities:
· Owning the location profit and loss
· Manage food cost, labor cost, and operating expenses to budget while driving sales growth
· Build and maintain a full management bench - hire, train, and develop assistant general managers, shift managers, and supervisors
· Ensure guests experience quality during service through floor presence, table visits, and real-time coaching of service staff
· Write weekly labor schedules to match forecasted volume with staffing efficiency, minimizing overtime while maintaining coverage
· Conduct weekly and monthly food and beverage inventories to calculate cost of goods and identify waste or shrinkage
· Maintain full compliance with local health codes, food safety regulations, liquor license requirements, and employment law review
· Respond to guest feedback from digital review platforms, surveys, and direct complaints; track trends and action improvement areas
· Partner with marketing and operations leadership on promotions, menu rollouts, and local store marketing activities
· Hold team meetings and individual coaching conversations to communicate performance, reinforce culture, adherence to dress code and address concerns
· Manage vendor relationships, approve invoices, and maintain purchasing within budget and brand approved-supplier requirements
