Multi-Unit General Manager

Brame Holdings; San Antonio (TX); In loco; USD 120.000 - 180.000; Tempo pieno

Descrizione del lavoro

Brame Holdings is seeking a Multi-Restaurant General Manager to oversee multiple restaurants, drive profitability, and lead Restaurant Managers across locations. You will train, coach, and monitor staff performance while ensuring compliance with brand standards, safety, and service quality.

The role requires a Bachelor’s degree in business administration, several years of hospitality leadership, and a track record of managing P&L, budgets, and KPIs.

Competenze

• Bachelor’s degree in business administration or equivalent.
• Minimum 3 years of experience in Restaurant Management.
• Minimum 1–2 years of multi-unit restaurant management experience.
• Hospitality leadership experience required.
• Strong leadership and team-building skills with ability to motivate and manage a diverse team.
• Solid understanding of financial management, P&L, budgeting, and cost control.
• Knowledge of food safety regulations and compliance standards.
• Ability to drive results and improve KPIs across multiple units.

Mansioni

• Provide leadership, coaching, and direction to Restaurant Managers and teams.
• Recruit, train, and develop key staff ensuring high performance and retention.
• Ensure adherence to company policies, safety procedures, and quality standards.
• Monitor performance and provide constructive feedback for growth.
• Develop and implement staff training programs.
• Oversee hiring, training, and performance management of Restaurant Managers.
• Establish clear expectations and goals for Restaurant Managers.
• Monitor and evaluate performance and take corrective actions as needed.

Conoscenze

Leadership

Team management

Training & development

Budgeting & P&L

Customer service

Operations management

Hiring & staffing

Formazione

Bachelor’s degree in business administration

Descrizione del lavoro

Job Details

Job Location: Brame Holdings HQ - SAN ANTONIO, TX 78232

Job Description Summary

Brame BrandsMulti-Restaurant General Manageroversees and directs the operations of multiple restaurants, ensuring smooth, efficient, and profitable financial performance.They are responsible for training, coaching, and supportingRestaurant Managers,setting business goals, and monitoring employee performance.The GM also ensures adherence to policies, procedures, and standards across all locations.

Responsibilities

Leadership and Team Management

• Provide leadership, guidance, coaching, support, and direction to Restaurant Managers, and individual teams.
• Recruit, train, and develop key staff members, ensuring high performance and retention.
• Ensure that all restaurant staff, including management, understand and follow company policies, safety procedures, and quality standards.
• Monitor employee performance and provide constructive feedback to foster growth and development.
• Develop and implement training programs for all levels of staff.
• Oversee the hiring, training, and performance management of Restaurant Managers.
• Establish clear expectations and goals for Restaurant Managers.
• Monitor and evaluate the performance of Restaurant Managers and provide feedback.

Operational Excellence

• Oversee the daily operations of each assigned restaurant, ensuring high levels of customer satisfaction, service quality, and consistency.
• Ensure adherence to operational standards, including food safety, cleanliness, and staffing levels.
• Develop and manage budgets for multiple restaurants.
• Track and analyze financial performance to identify areas for improvement.
• Implement strategies to increase sales and profitability.
• Maintain operational budgets, monitor KPIs, and ensure that each location operates within financial and budgetary guidelines.
• Review and assess restaurant-level performance (sales, labor, cost control) and take corrective actions as needed to meet targets.
• Implement and ensure compliance with all brand standards, procedures, and guidelines across all units.

Financial Management

• Monitor the financial performance of each restaurant, including P&L, labor costs, food cost, and revenue growth concentration.
• Prepare and review monthly financial reports for each location, providing recommendations for improvement.
• Work to ensure maximum profitability and cost efficiency by analyzing data, adjusting, and implementing operational improvements. Ensure proper inventory management and cost control practices to minimize waste and maintain profit margins.

Customer Experience

• Ensure that each restaurant provides exceptional dining experience by maintaining high service standards.
• Address and resolve customer concerns or complaints in a professional and timely manner.
• Monitor customer feedback and drive improvements based on guest surveys, online reviews, and in-store observations.
• Ensure that all locations maintain a high level of cleanliness and ambiance, creating a positive dining experience for guests.

Strategic Planning and Growth

• Develop strategies for growing sales, improving profitability, and expanding brand presence within the region.
• Collaborate with the District Manager and support functions (e.g., marketing, HR, operations) to implement new initiatives and promotions.
• Identify opportunities to optimize operational efficiency, streamline processes, and reduce overhead.
• Evaluate market trends and competitor activity to stay ahead of industry shifts and adjust strategies accordingly.

Compliance and Safety

• Ensure compliance with all local, state, and federal regulations (e.g., health, safety, labor laws) at each location.
• Conduct regular safety audits and make improvements as needed to ensure employee and customer safety.
• Ensure food safety practices are consistently followed and that locations pass health inspections.

Other Responsibilities

• Support marketing campaigns and initiatives.
• Stay informed about industry trends and best practices.
• Collaborate with other departments to ensure smooth operations.

Qualifications

• Bachelor’s degree in business administration, or equivalent studies.
• Minimum 3 years of experience in Restaurant Management.
• Minimum 1 to 2 years of multi-unit restaurant management experience.
• Previous experience in hospitality management or related leadership roles required.
• Strong leadership and team-building skills with the ability to motivate and manage a diverse team.
• Solid understanding of financial management, including P&L, budgeting, and cost control.
• Knowledge of food safety regulations and compliance standards.
• Ability to drive results and improve key performance indicators (KPIs) across multiple units.
• Exceptional customer service and relationship-building abilities.
• Excellent communication, negotiation, and interpersonal skills with the ability to interact effectively with staff, customers, and senior management.
• Ability to make data-driven decisions and solve problems effectively.
• Strong professional leadership skills with the capacity for development.
• Ability to resolve conflict in a professional manner.
• Ability to remain professional and impartial during conflict.
• Must be willing to work and travel between multiple locations as required.
• Flexible schedule, including availability to work evenings, weekends, and holidays as needed at each location.

Physical Demands

Physical Demands: This position may require long hours traveling to each location including evenings and weekends. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. An individual will be required to frequently sit or stand for a long period of time; walk; use hands to finger, handle or feel, and reach with hands and arms. Frequently lift and move up to 50 pounds. * Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions.