Restaurant General Manager

Location6614 Hwy 6 Houston, TX 77084OverviewThe General Manager leads the restaurant to achieve operational excellence, financial success, and high levels of guest satisfaction. Serves as the local face of Pollo Campero, driving a culture of engagement, accountability, and continuous improvement. Oversees all aspects of the restaurant, including people, operations, financial performance, and customer experience.ResponsibilitiesOperational ExcellenceCoordinates daily front- and back-of-house restaurant operationsEstablishes objectives and goals for operations and supervise daily shift executionEnsures all daily operations meet company standards for food quality, service, safety, and sanitationOrganizes schedules in compliance with labor laws; track employee hours and maintain accurate payroll recordsProactively identify and resolve operational issues with a problem-solving mindsetMaintain high standards of cleanliness, safety, and organization, ensuring compliance with company policies and local health regulationsIdentify and implement operational improvements to increase efficiency, profitability, and service qualityPeople LeadershipLeads, coaches, and develops Shift Managers and team members to create a high-performing, engaged team and ensure smooth, efficient operationsPromotes a positive, energetic, and customer-focused cultureCoordinates recruitment, selection, and onboarding in partnership with HR to maintain full staffing levelsTrains Shift Managers and team members in operational procedures, service standards, and company policiesProvides ongoing feedback, performance evaluations, corrective actions, and career development guidanceEnsures team compliance with operational procedures, service standards, uniform policy, and all company policiesEnsures all People Processes are executed in compliance with federal and state labor lawsSupport continuous improvement initiatives and promote a culture of learning and developmentCustomer ExperienceModels and ensures the delivery of Pollo Campero's Passion for Service philosophyAddresses guest complaints professionally, promptly, and effectivelyInteracts directly with guests to gather feedback on product quality and service levelsAnalyzes customer feedback and implements initiatives to improve guest satisfaction, build loyalty, and increase returning guestsFinancial ManagementTakes full ownership of the restaurant P&L, ensuring sales, labor, food, and operational costs are within budget and financial targetsMonitors daily, weekly, and monthly financial reports; identify variances and implement corrective actionsMonitors daily, weekly, and monthly inventory and place orders with vendors to maintain optimal stock levelsAnalyzes sales trends, labor performance, and cost metrics to drive operational and financial decisionsIdentifies opportunities to increase revenue and improve operational efficiencyOversees cash handling procedures, including deposits, petty cash, and daily reconciliations (coin orders, safe counts, shift deposits, and daily deposits)Ensures all employees follow accurate cash handling procedures and conduct cash audits to protect against financial lossesExpected Behaviors Friendly, welcoming, and service-oriented attitude; models a culture of operational excellence and Passion for ServiceEnergetic Team Leader: inspires, coaches, and develops employees while driving engagement and performanceConsistently upholds REIR values and models CMI behaviorsMaintains a guest-first mindset at all timesTakes full ownership of restaurant outcomes and responsibilitiesHolds self and team accountable to service and operational standardsDemonstrates positive energy and a strong sense of urgencyCollaborates effectively with team members to achieve operational goalsAttention to detail in all aspects of operationsRemains calm, focused, and solution-oriented under pressureDemonstrates reliability, punctuality, professionalismProactively supports the operation and the team wherever is neededDemonstrates willingness to learn, grow, and develop new skillsRequirementsHigh School Diploma or equivalent required; Associate's or Bachelor's degree in Business, Hospitality Management, or related field preferred1+ year of management experience in the QSR or restaurant industry, with direct responsibility for P&L managementProven track record of successfully managing restaurant financials, including controlling labor, food, and operational costs, and driving profitabilityDemonstrates strong leadership skills, including managing, coaching, and developing, and retaining teamsDeep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first cultureServSafe Certification requiredEnglish required; Spanish bilingual preferredAbility to lift and push up to 50 lbs.Ability to stand for extended periodsAbility to use Microsoft Outlook, Excel, and Word, as well as restaurant systems.Ability to thrive in a fast-paced environment and manage multiple prioritiesFlexible work hours, including evenings, weekends, and holidays as neededExcellent interpersonal and communication skillsMust adhere to company food safety and personal hygiene standardsMust be legally authorized to work in the United States

Created: 2026-05-13