Job Description

Location: 8733 Highway 6 S Suite Z, Houston, TX 77083

Pay: $40,000.00 - $45,000.00 per year

Job Type: Full-time/ Minimum 50 hours per week

We are looking to hire several Managers for our upcoming new store openings across the Houston area.

Must be willing and able to travel to training location for training.

Training Location: 1914 Wescott Avenue, Sugar Land, TX 77479 Must have reliable transportation and willing to move to new location within southwest Houston area.

Job Summary

We are seeking an energetic and dynamic Store Manager to lead our bustling restaurant operations. In this pivotal role, you will oversee all aspects of the restaurant’s daily functions, ensuring exceptional customer service, efficient food production, and a positive team environment. Your leadership will drive operational excellence, uphold food safety standards, and foster a vibrant hospitality experience that keeps guests coming back. This position offers an exciting opportunity for a motivated leader with a passion for the food industry to make a significant impact and elevate our restaurant’s success.

Responsibilities:

• Lead and manage all restaurant operations, including food preparation, service delivery, and staff supervision to ensure smooth daily functioning.
• Oversee inventory control, ordering supplies, and managing food costs to maximize profitability while maintaining high-quality standards.
• Supervise and train staff across all departments, kitchen, front-of-house, to foster a team-oriented environment focused on excellent customer service.
• Implement and monitor food safety protocols in compliance with health regulations and company policies to ensure a safe dining environment.
• Manage POS systems for accurate order processing, cash handling, and sales reporting.
• Coordinate shift management, including scheduling staff, overseeing food production, and ensuring timely service during peak hours.
• Conduct interviews and participate in hiring processes to build a skilled and motivated team aligned with our service standards.
• Develop staff training programs focused on skills, customer service excellence, and operational procedures to promote continuous improvement.
• Oversee restaurant budgeting, cost control measures, and financial reporting to meet business goals.
• Cultivate a welcoming atmosphere that enhances guest satisfaction through attentive service and quality food offerings across casual dining, catering, or banquet settings.