Restaurant Operations Leader: Guest Experience & Growth

TOTALTEC Inc.; Houston (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

TOTALTEC Inc. in Houston, TX is seeking a Restaurant Manager to oversee daily operations, ensure guest satisfaction, uphold brand standards, and drive financial performance.

The role requires hands-on leadership, strong F&B knowledge, and a proactive approach to service delivery. You will manage FOH and BOH teams, optimize reservations and seating, control labor and inventory, review vendor performance, and develop staff through training and performance reviews.

Qualifications

• High school diploma or GED (required).
• Diploma or degree in Hospitality Management, Culinary Arts, or Business (preferred).
• 3–5 years of experience in a managerial role within a full-service or upscale casual restaurant.
• Experience in training, financial oversight, and team leadership.

Responsibilities

• Oversee day-to-day operations of both FOH and BOH teams across all service periods.
• Ensure consistent food quality, timely service, and adherence to brand standards.
• Manage reservations, guest flow, and floor activity to maximize seating efficiency.
• Enforce SOPs for service sequence, hygiene, food handling, and equipment use.
• Monitor restaurant ambiance, cleanliness, music levels, lighting, and general upkeep.
• Prepare and monitor daily/weekly/monthly sales reports and performance KPIs.
• Manage labor costs, overtime, and staff scheduling within budget guidelines.
• Control inventory levels, minimize waste and variance, and ensure proper stock rotation.
• Review vendor performance and pricing; approve purchases and maintain cost-effective procurement.

Skills

POS software

Menu costing

Staff scheduling

Analytical thinking

Health & safety regs

Education

High school diploma or GED

Hospitality/Business degree

Tools

Lightspeed

Toast

OpenTable

Job description

TOTALTEC Inc. in Houston, TX is seeking a Restaurant Manager to oversee daily operations, ensure guest satisfaction, uphold brand standards, and drive financial performance.

The role requires hands-on leadership, strong F&B knowledge, and a proactive approach to service delivery. You will manage FOH and BOH teams, optimize reservations and seating, control labor and inventory, review vendor performance, and develop staff through training and performance reviews.