Restaurant GM: Lead Ops, Sales & Guest Experience

Serendipity Recruiting; Frisco (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Health Insurance

Vision Insurance

Life Insurance

Paid Time Off

Paid Vacation

FREE brand Meals

Job summary

Serendipity Recruiting is seeking a Restaurant General Manager in Frisco, United States, to lead daily operations, drive sales, and deliver exceptional guest experiences. You will oversee service quality, marketing execution, and team development, ensuring alignment with company standards and the Annual Operating Plan.

The role emphasizes profit control, staff leadership, and maintaining high food safety and operational standards across all shifts.

Qualifications

• Restaurant General Manager with experience in controlling profit and loss through business analysis.
• Ability to lead a management team, coach staff, and uphold company standards.
• Strong focus on guest satisfaction, sales growth, and operating efficiency.

Responsibilities

• Build sales through great guest service and high-quality products.
• Ensure an effective weekly schedule and post it on time.
• Lead lunch/dinner service during peak periods and manage a 55-hour week.
• Maintain safety and security for employees and guests.
• Achieve the restaurant’s Annual Operating Plan.
• Ensure safe food handling and consistent quality across shifts.
• Oversee procurement of food, beverages and supplies to meet quality standards.
• Uphold performance and operating standards per company guidelines.
• Utilize Learning Hub to hire, train, and develop staff for growth opportunities.
• Demonstrate knowledge of all equipment and preventive maintenance.

Skills

P&L management

Guest service excellence

Staff leadership

Marketing coordination

Scheduling

Job description

Serendipity Recruiting is seeking a Restaurant General Manager in Frisco, United States, to lead daily operations, drive sales, and deliver exceptional guest experiences. You will oversee service quality, marketing execution, and team development, ensuring alignment with company standards and the Annual Operating Plan.

The role emphasizes profit control, staff leadership, and maintaining high food safety and operational standards across all shifts.