Restaurant General Manager

RibCrib; Gainesville (TX); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Management Bonus Program

401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Vision insurance

Job summary

RibCrib in Gainesville, TX is seeking a Restaurant General Manager to lead a guest-focused team and drive exceptional dining experiences. You will inspire staff, manage daily operations, and ensure top performance in service, quality, and safety.

Join a hands-on leader who mentors through training, optimizes labor and costs, and champions a culture of hospitality, teamwork, and continuous improvement.

Qualifications

• Two years minimum management experience in a full-service restaurant.
• Experience overseeing back-of-house and front-of-house operations.
• Ability to set clear expectations and communicate effectively with staff and managers.
• Proficiency with standard restaurant equipment and POS systems.

Responsibilities

• Cultivate a guest-obsessed culture and lead a high-performing team.
• Institute training and real-time coaching to turn potential into performance.
• Build and place the right people in the right roles and schedule effectively.
• Remain calm under pressure to resolve guest and kitchen issues quickly.
• Maintain smooth operations including ordering, inventory, food cost control, and waste reduction.
• Analyze sales, labor, and cash flow to drive profitability and growth.
• Ensure compliance with food safety and labor regulations.
• Set clear goals and motivate the team to achieve them.
• Lead by example in the kitchen or at the dining area to inspire staff.

Job description

Your Mission: A Restaurant General Manager is a guest-obsessed business leader who develops high-performing teams that consistently achieve outstanding business results.

Description: Are you ready to take charge of a restaurant where passion, precision, and personality come together? As General Manager, you'll lead the way in creating unforgettable dining experiences, inspiring your team, and driving performance every single day. This is your chance to blend leadership, hospitality, and operational excellence into one rewarding adventure. No two days are ever the same and that's exactly how you like it.

Benefits Include

• Management Bonus Program
• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

What You'll Be Leading

• Culture Ambassador: Be the heartbeat of the restaurant. Your leadership sets the tone from delivering warm hospitality to creating a team culture that people want to be part of.
• Training & Development Champion: You don't just manage you mentor. Build confident, capable team members through impactful training and real-time coaching that turns potential into performance.
• Team Builder Extraordinaire: Find the right people, place them in the right roles, and watch the magic happen. You'll schedule smart, communicate clearly, and create a workplace people enjoy coming to.
• On-the-Spot Problem Solver: From guest curveballs to unexpected kitchen hiccups, you're the calm in the storm resolving issues quickly and turning challenges into opportunities.
• Operational Wizard: You keep the back end running like clockwork ordering, inventory, food cost control, and waste reduction are all in your wheelhouse. Clean, organized, efficient.
• Business Driver: Analyze sales, labor, and cash flow to identify wins, spot trends, and make smart decisions that keep the restaurant thriving.
• Compliance Pro: From food safety to labor law, you know the rules and lead your team to meet and exceed them every time.
• Goal Setter & Motivator: You bring the vision and the team brings it to life. Set clear goals, celebrate progress, and keep everyone aligned and energized.
• Lead from the Front: Whether you're rolling up your sleeves in the kitchen or welcoming guests at the door, your presence sets the standard. Your team follows your lead because you're right there with them.

Requirements

Required Knowledge, Skills, & Abilities

• Minimum two years previous management experience in a full service establishment based on management’s discretion.
• Knowledgeable in both back-of-house and front-of-house operations.
• Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
• Proficient use of all restaurant equipment including, but not limited to, such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.

Education & Experience

High School diploma or equivalency as determined by management.

Certifications/Licenses

Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.

Working Conditions

Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.