General Manager

General Manager

Location: Austin, TX, 78703
Job Purpose

The General Manager is the senior leader responsible for the overall performance of the restaurant, including guest experience, team culture, operational execution, financial results, food quality, safety, and brand standards. This leader directs daily operations, develops managers and team members, and partners with the Director of Operations to achieve the restaurant's business and hospitality goals.
Duties and Responsibilities

Success in this role is measured through guest satisfaction, employee engagement and retention, sales performance, labor and cost-of-goods management, operational audit results, food safety compliance, facility standards, and the development of a strong leadership pipeline. The primary job duties and responsibilities of a General Manager include but are not limited to the following:

• Manages the Front and Back of House Management Teams.
• Oversees the management of all front and back of house staff.
• Owns the restaurant's financial performance by reviewing profit-and-loss results, forecasting sales, managing labor and cost of goods sold, controlling operating expenses, reducing waste, and implementing action plans to achieve budgeted goals.
• Ensures proper maintenance of appliances, furniture, and overall appearance of the venue.
• Ensures compliance with all applicable food safety, sanitation, workplace safety, alcohol service, wage-and-hour, permitting, licensing, and recordkeeping requirements, and maintains current certifications and inspection readiness.
• Maintains cleaning checklists thereby ensuring that proper levels of sanitation are met on a daily and weekly level including but not limited to daily inspections and deep cleanings as needed.
• Ensures compliance of local and state regulations.
• Builds lasting guest relationships by maintaining a visible floor presence, actively seeking feedback, resolving concerns promptly and professionally, and identifying opportunities to improve service and guest loyalty.
• Oversees the planning and managing of service, including reservations and events.
• Completes appropriate HR paperwork in a timely manner.
• Responsible for enforcing the Employee Policy Manual.
• Conducts regular staff performance evaluations and provides constructive feedback.
• Responds to e-mails and correspondence quickly and efficiently.
• Attends and conducts weekly meetings with all levels of management.
• Develops weekly training opportunities for pre-shifts.
• Possesses an acute attention to detail.
• Models and protects the Tiny Boxwoods brand by leading with genuine hospitality, maintaining high standards, recognizing strong performance, addressing concerns promptly, and creating an inclusive, respectful, and accountable workplace.
• Works on special projects designated by Ownership and Director of Operations.
• Approves Front and Back of House weekly schedules.
• Creates weekly schedule for management.
• Oversees the wine program, utilizing all available resources to ensure that staff is properly trained, menus are up to date, and stocking pars are consistently met.
• Partners with kitchen leadership to maintain food quality and execution standards; conducts regular tasting and operational walk-throughs; oversees ordering, receiving, inventory accuracy, product availability, waste controls, kitchen cleanliness, and management of the chef's pass.
• Partners with Human Resources and recruiting resources to forecast staffing needs; recruit, interview, select, onboard, train, schedule, engage, and retain qualified team members; and maintain staffing levels that support business and service expectations.
• Exhibits a high level of time management skills so as to provide consistent availability to staff, directors and ownership. Scheduled office hours should be the standard.
• Oversees the development of the Assistant General Manager(s) in accordance with that position's duties and expectations of ownership.
• Other duties as assigned.

Accommodations

Tiny Boxwoods provides reasonable accommodation to qualified individuals with disabilities to enable them to perform the essential functions of the position, unless doing so would create an undue hardship.
Qualifications

The following qualifications represent the minimum knowledge, experience, credentials, and capabilities required to successfully perform the essential functions of the General Manager position. Qualifications include:

• TABC Certified.
• Current Certified Food Protection Manager credential from an approved program, or the ability to obtain it within the company's required timeframe.
• Detail-oriented.
• Minimum three years of progressive restaurant management experience, including responsibility for a high-volume, full-service operation; General Manager experience preferred.
• Understanding Profits & Losses, reading and managing finances.
• Understanding the cost of goods sold (COGS).
• Excellent guest service skills.
• Proficiency with restaurant point-of-sale, scheduling, inventory, reporting, and basic spreadsheet systems, with the ability to learn and adopt new technology.
• Ability to work a flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, and peak service periods.
• Capacity to multitask and set priorities.
• Ability to work individually and as part of a team.

Working Conditions

This position works primarily in an active restaurant environment, including guest-facing areas, the kitchen, storage areas, and occasional office settings. The role may involve exposure to hot surfaces, sharp equipment, wet or uneven floors, cleaning products, and other typical restaurant hazards. The General Manager must follow all safety, sanitation, and handwashing procedures and remain present during varied service periods based on business needs.
Supervisory Responsibility

This position directly leads the restaurant management team and is accountable for the effective supervision, performance, development, and engagement of all restaurant employees.
Physical Requirements

While performing the essential functions of this position, the employee regularly communicates, reads, writes, stands, walks, reaches, and uses hands to operate equipment and complete administrative tasks. The role also requires the ability to work on one's feet for extended periods; occasionally sit, climb, balance, stoop, or crouch; and occasionally lift or move items weighing up to forty (40) pounds, with or without reasonable accommodation.