General Manager

Aroma; Houston (TX); Presencial; USD 90.000 - 120.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical, Dental & Vision

Bonus structure

Pre-Tax commuter benefits

Employee assistance program

Pet insurance & discounts

Free shift meals

Descripción de la vacante

Harri is seeking a General Manager to lead daily operations across FOH and BOH, ensuring top-notch food quality and fast, high-energy service. You will drive profitability with the Director of Operations, control labor costs and prime costs, and deliver an outstanding guest experience.

Responsibilities include managing peak lunch, dinner, and takeout periods, enforcing food safety standards, coaching hourly team members, and maintaining strong stakeholder communication in a fast-paced

Formación

• 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.

Responsabilidades

• Oversee and execute daily restaurant operations, managing 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.

Conocimientos

General Manager

High-volume ops

Food cost controls

Labor scheduling

Delivery logistics

Crisis management

Team leadership

ServSafe certified

Descripción del empleo

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