General Manager - High-Volume Dining & P&L Leader

True Food Kitchen; Austin (TX); On-site; USD 100,000 - 150,000; Full time

Benefits offered by this job

Flexible/Unlimited PTO

Long Term Incentive Bonus Plan

Quarterly bonus

Health and Wellness Benefits

FSA for childcare

Pet Insurance

Gym membership discount

Pre-paid legal support

401K with matching

Dining discounts and family meals

Perkspot discounts

Job summary

True Food Kitchen in Austin, TX is seeking a Restaurant Manager to lead both FOH and BOH operations, ensuring peak service during busy periods while safeguarding quality and brand standards. You will manage labor, scheduling, and training, and drive profitability through strong financial oversight.

The role requires a proven track record in managing high-volume dining programs, a passion for excellent guest experiences, and the ability to coach and develop a team across departments.

Qualifications

• Manages P&L and operating budgets to maximize profitability.
• Leads front-of-house and back-of-house teams to deliver high-volume service.
• Experience hiring, onboarding, scheduling and coaching staff; strong labor cost control.
• Deep understanding of financials and operations in full-service restaurants.

Responsibilities

• Partner with FOH and BOH to optimize profits and forecast budgets.
• Oversee high-volume service periods ensuring quality, service and presentation meet standards.
• Lead and develop employees, conduct performance reviews and ensure compliance with policies.

Skills

P&L management

Team leadership

Hiring & onboarding

Budgeting

Guest experience focus

Job description

True Food Kitchen in Austin, TX is seeking a Restaurant Manager to lead both FOH and BOH operations, ensuring peak service during busy periods while safeguarding quality and brand standards. You will manage labor, scheduling, and training, and drive profitability through strong financial oversight.

The role requires a proven track record in managing high-volume dining programs, a passion for excellent guest experiences, and the ability to coach and develop a team across departments.