Restaurant Manager

DESCRIPTION

Compensation & Benefits

• Salary : $50,000-$60,000 per year, plus quarterly bonuses.
• 100% company-paid health, dental, vision, and life insurance.
• Paid vacation : two weeks per year, beginning at your one-year anniversary.

Position Summary

The Restaurant Manager oversees day-to-day Front-of-House (FOH) operations, ensuring an exceptional guest experience, strong team performance, and smooth, efficient service. This role reports directly to the General Manager (GM) and partners closely with kitchen leadership so FOH and BOH work together seamlessly, stepping in on the kitchen side as needed.

Leadership & Reporting

• Reports directly to the General Manager (GM).
• Oversees all Front-of-House (FOH) operations, supervising servers, hosts, bartenders, cashiers, and food runners.
• Acts as manager on duty during shifts, maintaining smooth FOH execution and coordination with kitchen leadership.
• Supports the GM in enforcing company policies, procedures, and service standards.

Guest Experience & Operations

• Ensures guests receive prompt, friendly, and accurate service throughout their visit.
• Monitors dining room flow, table turns, and wait times to keep service moving smoothly.
• Handles guest concerns and complaints professionally, resolving issues to maintain satisfaction.
• Coordinates with kitchen leadership to ensure ticket times and food quality support the overall guest experience.

Financial Accountability

• Works with the GM to achieve sales, labor, and profitability goals for FOH.
• Manages FOH scheduling and labor budgets.
• Monitors comps, discounts, and cash-handling procedures to protect revenue.
• Assists the GM in reviewing sales and labor reports to identify areas of improvement.

Staffing, HR & Culture

• Assists the GM in hiring, onboarding, and training FOH staff.
• Provides coaching, corrective feedback, and mentorship to servers, hosts, bartenders, and cashiers.
• Fosters a positive, guest-focused culture that supports retention and growth.
• Leads by example in professionalism, communication, and teamwork.

Training & Development

• Trains FOH staff on service standards, menu knowledge, POS systems, and hospitality expectations.
• Supports cross-training to build a flexible, high-performing front-of-house team.
• Develops servers, hosts, and bartenders for future leadership roles.

Back-of-House Coordination

• Maintains open, day-to-day communication with the Kitchen Manager to keep FOH and BOH aligned.
• Supports kitchen leadership during high-volume periods or staffing gaps as needed.
• Helps ensure ticket flow, timing, and cleanliness standards stay consistent across FOH and BOH.
• Assists with basic kitchen walk-throughs (cleanliness, safety, organization) when kitchen leadership is unavailable.

Compliance & Safety

• Ensures FOH adherence to health, safety, and responsible alcohol service regulations.
• Implements daily opening and closing checklists for FOH staff.
• Supports preparation for health inspections and other compliance audits.

Accountability

• Directly accountable to the GM for FOH performance, guest satisfaction, and team efficiency.
• Provides updates on staffing, sales, guest feedback, and FOH operations to the GM.
• Ensures FOH supports the restaurant's financial, service, and brand goals.

Qualifications

• Minimum 2-3 years of restaurant supervisory or management experience, preferably front-of-house.
• ServSafe certification and any state-required responsible alcohol service certification (e.g., TABC/TIPS); if not currently certified, must obtain within 60 days of hire.
• Working understanding of restaurant financials, including sales, labor cost, and profitability.
• Ability to build and manage staff schedules within labor budget guidelines.
• Strong leadership, communication, and guest-service skills.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Basic familiarity with kitchen operations and food safety standards is a plus.

REQUIREMENTS

Tex-Mex has taken some hits over the years. It's been called fake, cheap, even "inauthentic Mexican food." But here's the truth: real Tex-Mex isn't a knock-off. It's one of America's oldest regional cuisines, born where Mexican and Indigenous traditions came together in kitchens across Texas.

We've traveled from Puerto Escondido to Mexico City, from San Antonio to Argyle, Texas, chasing the roots of this food and the stories behind it. What we found wasn't fast food, it was soul food, forged through culture, resilience, and flavor that runs deep.

La Presa is our way of honoring that. We're taking the spirit of true Tex-Mex - tacos, enchiladas, bold salsas and big personality - and giving it the respect it deserves. Real ingredients. Real technique. Real pride.

It's time to reintroduce Tex-Mex to Mississippi...

Not inauthentic. Not fake. Just damn good food with a story to tell.