General Manager

Savoy; Houston (TX); On-site; USD 94,000 - 135,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Bonus structure

Pre-Tax commuter benefits

Employee assistance program

Pet insurance

Free shift meals

Job summary

Savoy in Houston, TX is seeking a General Manager to lead daily restaurant operations, overseeing FOH and BOH teams to deliver high-energy hospitality, flawless service, and top-quality food. You will ensure fast ticket times, strict sanitation, and guest satisfaction.

Reporting to the Director of Operations, you will drive profitability by controlling labor costs and prime costs, manage schedules, coaching, and talent development, and foster a collaborative, guest-first culture.

Qualifications

• 3+ years as General Manager or Senior Assistant GM in high-volume dining.
• Proven leadership and coaching of hourly staff.
• Deep understanding of labor cost controls and service standards.
• Strong crisis-management and guest recovery skills.
• Flexible availability including nights and weekends.

Responsibilities

• Oversee daily restaurant operations for FOH and BOH during peak lunch and dinner.
• Enforce operational systems, prep routines, and food safety standards for fast ticket times.
• Establish, track, and evaluate KPIs including labor costs and guest satisfaction scores.
• Partner with the Director of Operations to develop management talent and foster a supportive team culture.
• Manage scheduling for FOH and BOH ensuring labor efficiency and peak-hour coverage.
• Monitor live labor and floor flow to maintain speed of service and on-time order fulfillment.
• Ensure guest satisfaction and resolve service issues with prompt service recovery.
• Collaborate with kitchen to coordinate expo, stations, and floor staff.
• Lead daily pre-shift lineups to review menus and prep levels.
• Maintain compliance with local health codes and sanitation standards.
• Support inventory audits, COGS tracking, and weekly financial reporting.

Skills

Leadership

People management

Operations management

Budgeting

Crisis management

Communication

Education

Food Safety Manager Certification (e.g., ServSafe)

Tools

POS systems

Inventory software

Labor scheduling software

Job description

The General Manager leads overall daily operations, ensuring flawless execution across both front-of-house and back-of-house teams. This role is responsible for upholding our commitment to food quality, high-energy hospitality, and fast-paced operational discipline. The General Manager works directly with the Director of Operations to drive profitability, control prime costs, and deliver an outstanding guest experience.

Your Responsibilities:

• Oversee and execute daily restaurant operations, managing both FOH service and kitchen efficiency during peak lunch, dinner, and takeout periods.

• Enforce operational systems, prep routines, food safety standards, and service rituals that ensure quality and fast ticket times across all shifts.

• Establish, track, and evaluate key performance metrics, including labor costs, food waste, ticket times, and guest satisfaction scores.

• Partner with the Director of Operations to develop management talent, promote accountability, and foster a high-energy, supportive team culture.

• Manage scheduling for FOH and BOH teams, ensuring optimal labor efficiency, peak-hour coverage, and adherence to labor budgets.

• Monitor live labor and floor flow in real time to maintain speed of service, support order fulfillment logistics, and preserve dining room quality.

• Ensure guest satisfaction and resolve service issues through active floor presence, high visibility, and prompt service recovery.

• Collaborate closely with the kitchen team to maintain seamless coordination between the expo line, kitchen stations, and floor staff.

• Lead daily pre-shift lineups to communicate menu changes, review prep levels, and reinforce service standards.

• Maintain strict compliance with local health codes, sanitation regulations, and food safety standards.

• Support administrative management, including inventory audits, COGS tracking, POS updates, and weekly financial reporting.

Your Qualifications:

• 3+ years of General Manager or Senior Assistant GM experience in high-volume casual dining, full-service, or fast-casual concepts.

• Deep understanding of high-volume kitchen operations, food cost controls, labor scheduling, and delivery logistics.

• Demonstrated track record of leading, coaching, and retaining hourly team members in a fast-paced environment.

• Strong logistical, communication, and crisis-management skills.

• Ability to stay calm and decisive during high-volume service rushes.

• Flexible availability, including nights, weekends, and peak holiday periods.

• Food Safety Manager Certification (e.g., ServSafe) required.

What We Offer:

• Comprehensive Medical, Dental, and Vision Insurance
• Competitive Bonus Structure based on labor and prime cost targets
• Pre-Tax Commuter Benefits
• Employee Assistance Program
• Pet Insurance and Benefits Hub Discounts
• Free Shift Meals

Compensation: To be discussed