General Manager (Santona)

Bottling Department; San Antonio, Northern (TX, KY); Hybrid; USD 90,000 - 120,000; Full time

Job summary

Santoña in San Antonio, TX is seeking a General Manager to oversee overall restaurant operations, hospitality, financial performance, and team development, ensuring brand standards and exceptional guest experiences.

The role requires strong leadership, guest service focus, and a track record of managing food quality, service, and safety in a fast-paced environment. Responsibility includes budget adherence, menu rollout support, and vendor relations.

Qualifications

• Experience leading restaurant operations and teams.
• Proven ability to meet guest service standards and financial targets.
• Strong leadership, communication, and mentoring skills.

Responsibilities

• Ensure guest service standards are delivered to every guest, every time.
• Evaluate restaurant service and performance daily.
• Investigate and resolve customer complaints regarding food quality, service, and accommodations.
• Display ownership and make decisions as if the restaurant were your own.
• Build relationships with regular guests and VIPs to foster loyalty.
• Serve as the primary steward of the Santoña brand and ensure operations align with brand standards.
• Oversee safety, sanitation, and compliance with health codes.
• Accountable for P&L and meet financial objectives.
• Meet financial sales targets by identifying opportunities for growth while maintaining high operating standards.

Skills

Hospitality management

P&L management

Vendor relations

Guest relations

Tools

POS systems

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

9 days ago Requisition ID: 1592

The General Manager is responsible for the overall success of Santoña, overseeing operations, hospitality, financial performance, team development, and brand standards. This role drives business results while ensuring exceptional guest experiences and a culture of operational excellence.

Essential Functions

Hospitality:

• Ensure guest service standards and procedures are delivered to every guest, every time.
• Evaluate restaurant service and performance daily.
• Investigate and resolve customer complaints regarding food quality, service, and accommodations.
• Display a sense of ownership and make decisions as if the restaurant were your own.
• Build relationships with regular guests and VIPs to foster loyalty, repeat business, and memorable hospitality experiences.
• Serve as the primary steward of the Santoña brand and ensure all operations align with brand standards and hospitality expectations.
• Ensure guest experience, food presentation, beverages, cleanliness, ambiance, and team interactions consistently reflect the Santoña identity.

Product Quality:

• Ensure excellent quality and presentation of all food for all guests.
• Monitor food preparation methods, portion sizes, garnishing, and presentation to ensure food is prepared and served according to standards.
• Schedule and receive food and beverage deliveries, verifying quality and quantity.
• Control inventories of food, equipment, small wares, supplies, and liquor.
• Collaborate closely with the Kitchen Manager to ensure consistent food quality, menu execution, cost control, and successful menu rollouts.
• Oversee beverage program performance, cocktail consistency, liquor cost controls, bartender development, responsible alcohol service, and bar profitability.
• Maintain vendor relationships, monitor product quality, resolve supplier issues, and ensure purchasing accuracy.

Safety:

• Regularly facilitate safety training and accountability checks on food preparation, food allergy awareness, sanitation, and safety procedures.
• Ensure all food is prepared, stored, and served according to company standards and state/local health code requirements.
• Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
• Ensure proper equipment operation and maintenance; inspect supplies, equipment, work areas, and property to ensure efficient service and conformance to standards.
• Lead restaurant operations through emergencies, equipment failures, guest incidents, and unforeseen situations while protecting guests, team members, and company assets.
• Accountable for P&L and meet financial objectives.
• Meet financial sales targets by identifying opportunities for growth while maintaining high operating standards.
• Manage cost control with consistent focus on food, beverage, and labor costs.
• Analyze shrinkage and develop procedures to alleviate.
• Prepare reports for the corporate office, and follow corporate office financial procedures, including but not restricted to, handling cash, credit cards, PO’s, invoices, payroll and all other financial transactions.

Personnel Management and Supervisory Accountability:

• In partnership with Silver Ventures People & Culture, accountable for personnel actions such as hiring needs, training, development and mentoring to facilitate associate success
• In partnership with Silver Ventures People & Culture, report complaints of