Restaurant General Manager

Salary: $75,000–$85,000 Base + Quarterly Bonus A well-established, high-volume casual dining restaurant brand is seeking an experienced General Manager to lead operations at one of its flagship locations in the Round Rock market. This is an outstanding opportunity for a hands‑on restaurant leader who thrives in fast‑paced environments, enjoys developing teams, and has a proven track record of driving sales, profitability, guest satisfaction, and operational excellence. Position Overview The General Manager is responsible for the overall success of the restaurant, including financial performance, guest experience, team development, food quality, operational execution, and facility maintenance. This leader will coach and develop managers and team members while ensuring all company standards and operational goals are achieved. This position reports directly to the Area Director and requires a commitment of approximately 50–55 hours per week, including evenings, weekends, and holidays. Key Responsibilities Lead all day‑to‑day restaurant operations with a focus on food quality, service, hospitality, cleanliness, and safety Recruit, hire, train, coach, and develop management and hourly team members Drive sales growth while achieving labor, food cost, and profitability goals Execute company initiatives, promotions, training programs, and operational rollouts Maintain a positive, engaging, and legally compliant work environment Ensure excellent guest experiences and resolve guest concerns effectively Monitor and maintain facility appearance, equipment, landscaping, and overall restaurant condition Manage inventory controls, cash handling procedures, and operational compliance Analyze business results and implement action plans to improve performance Develop future leaders through coaching, accountability, and succession planning Lead shifts and provide visible leadership during peak business periods Qualifications Minimum 5 years of restaurant management experience in a full‑service and/or quick‑service restaurant environment Minimum 3 years of back‑of‑house management experience Proven success managing high‑volume restaurant operations Experience leading turnarounds, improving operational performance, or driving sales growth strongly preferred Strong financial acumen, including labor management, cost controls, and P&L accountability Excellent leadership, communication, coaching, and team‑building skills Ability to thrive in a fast‑paced, guest‑focused environment Food Handler and Alcohol Certification (or ability to obtain as required by local regulations) Training Requirement Selected candidates must be willing to complete an extensive management training program that includes: Approximately 8 weeks of training First 7 weeks conducted in the Dallas market Travel home during scheduled days off Final week completed at the home restaurant location Quarterly Bonus Program Medical, Dental & Vision Insurance Options 401(k) with Company Match Paid Vacation and Personal Time Tuition Reimbursement Program Company-Paid Life Insurance Company-Paid Short-Term and Long-Term Disability Health Savings Account (HSA) Flexible Spending Accounts (FSA) Wellness Programs Employee Dining Discounts Pet Insurance Free Legal Services Discounts on gyms, mobile phone plans, theme parks, movie theaters, live entertainment, and more Physical Requirements Ability to stand and walk for extended periods Lift and carry up to 40 pounds Work in kitchen and dining room environments with varying temperatures Ability to bend, stoop, reach, and move throughout all areas of the restaurant Ability to work effectively in a high‑energy, fast‑paced environment If you're a results‑driven restaurant leader looking for a long‑term growth opportunity with a respected and growing organization, we'd love to hear from you. Apply today for confidential consideration. #J-18808-Ljbffr