Restaurant GM: Elevate Guest Experience & Growth

Harwood Hospitality Group; Dallas (TX); On-site; USD 85,000 - 125,000; Full time

Benefits offered by this job

Medical Coverage

Career Growth

Great earning potential

Internal discount program

Job summary

Mercat Bistro, by Harwood Hospitality Group, is seeking a Restaurant General Manager to uphold core values, policies, and guidelines while driving revenue, profitability, and quality. The GM will oversee daily operations and lead by example to deliver a premier dining experience in Dallas.

Responsibilities include managing FOH/BOH operations, staffing, guest relations, menu planning, and HACCP compliance. A hands-on leader with strong communication and coaching skills is essential to succeed.

Qualifications

• Competencies required to lead a hospitality team with focus on guest satisfaction and operational excellence.
• Ability to manage multiple tasks, recruit and mentor staff, and maintain high service standards.

Responsibilities

• Oversee day-to-day operations, ensuring front-of-house and back-of-house SOPs and HACCP compliance.
• Maintain strong guest relations, ensuring a warm welcome and memorable dining experiences.
• Lead staffing, scheduling, training, and performance assessments for servers and kitchen staff.
• Oversee menu design and pricing collaboration with culinary leadership.
• Manage procurement, supplies, and vendor relationships; monitor budgets and costs.
• Ensure consistent service quality and timely delivery of orders to guests.

Skills

Positive attitude

Strong attention to detail

Sense of urgency

Strong decision-making abilities

Reliable and dependable

Can-do, team-oriented

Customer service

Multi-tasking

Job description

Mercat Bistro, by Harwood Hospitality Group, is seeking a Restaurant General Manager to uphold core values, policies, and guidelines while driving revenue, profitability, and quality. The GM will oversee daily operations and lead by example to deliver a premier dining experience in Dallas.

Responsibilities include managing FOH/BOH operations, staffing, guest relations, menu planning, and HACCP compliance. A hands-on leader with strong communication and coaching skills is essential to succeed.