General Manager

General Manager Position at Hurtado Barbecue

Hurtado Barbecue is seeking a self-motivated, results-driven General Manager to direct restaurant operations, lead our team, and drive strategic growth. In this role, you will oversee daily front-of-house and pit/kitchen operations, manage budgets, optimize administrative processes, and cultivate a high-performing culture rooted in Texas barbecue hospitality. Your entrepreneurial spirit and vision will be key to scaling our business, maximizing profitability, and delivering an unforgettable experience to every guest.

At Hurtado Barbecue, our team members embody four foundational values:

• Integrity: Doing the right thing at all times, taking ownership, and leading with transparency.
• Joy in the Journey: Embracing the hard work, celebrating milestones, and fostering a positive, energized environment.
• Creating Memorable Experiences: Delivering outstanding Texas craft barbecue and unmatched service that keeps guests coming back.
• People-Focused: Investing in our team members' growth, putting staff first, and building strong ties within our community.

Responsibilities

• Oversee all daily restaurant operations, ensuring the highest standards of food quality, pitmaster craftsmanship, and service speed.
• Develop and execute growth strategies to drive sales, manage labor, and maximize P&L profitability.
• Recruit, hire, train, and mentor staff with a people-focused leadership approach that promotes team development and retention.
• Formulate and monitor budget resources while actively managing food, labor, and overhead costs.
• Analyze financial, accounting, and inventory data to optimize performance and guide strategic decision-making.
• Maintain strict adherence to local food safety, sanitation, and health codes.
• Engage with local vendors, suppliers, and community partners to strengthen vendor relations and local outreach.
• Evaluate team productivity, refine operational processes, and implement policies that improve workflow.
• Identify new market opportunities, generate operational reports, and present business updates to executive leadership.

Requirements

• Minimum of 3 years of experience as a General Manager in a high-volume restaurant environment (craft barbecue experience preferred).
• Deep operational knowledge across all restaurant functions, including FOH, BOH, smoker/kitchen management, and inventory control.
• Proven track record of integrity , leadership, and building high-performing, guest-centric teams.
• Exceptional financial acumen, including budgeting, P&L management, and cost-control strategies.
• Superior communication, interpersonal, and conflict-resolution skills.
• Meticulous attention to detail, strong organizational abilities, and a proactive, problem-solving mindset.
• Proficiency with restaurant management software, POS systems, inventory tracking, and general business software.

Work schedule:

• 10 hour shift
• Weekend availability
• Holidays

Supplemental pay:

• Bonus pay

Benefits:

• Paid time off
• Employee discount
• Health insurance
• Dental insurance
• Vision insurance
• 401(k)
• Paid training