General Manager at TKS Restaurants

Magnolia, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

65000.0

Posted On

15 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Management, Food Cost Control, Strategic Leadership, Budgeting, Financial Reporting, Staff Training, Inventory Management, Customer Service, Regulatory Compliance, POS Systems, Resource Allocation, Vendor Negotiation

Industry

Restaurants

Description

About Company: NEW SCHOOL MEDITERRANEAN CELEBRATING 56 LOCATIONS NEW LOCATIONS COMING TO THE NEW CANEY AND GREATER AREAS OF HOUSTON Our journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all. About the Role: The General Manager in the Accommodation and Food Services industry is responsible for overseeing all operational aspects of the establishment to ensure exceptional service delivery and profitability. This role requires strategic leadership to manage food and beverage operations, control food costs, and maintain high standards of quality and customer satisfaction. The General Manager will lead a diverse team, fostering a positive work environment while implementing policies and procedures that align with company goals. They will analyze financial reports, optimize resource allocation, and drive initiatives to enhance operational efficiency and revenue growth. Ultimately, the General Manager ensures the business operates smoothly, meets regulatory requirements, and delivers an outstanding guest experience. Minimum Qualifications: * Bachelor’s degree in Hospitality Management, Business Administration, or a related field. * Minimum of 5 years of experience in food and beverage management within the accommodation or food services industry. * Proven experience managing food costs and budgeting effectively. * Strong knowledge of health, safety, and sanitation regulations. * Excellent leadership and communication skills. Preferred Qualifications: * Master’s degree in Hospitality Management or Business Administration. * Certification in Food Safety or ServSafe Manager Certification. * Experience with point-of-sale (POS) systems and inventory management software. * Demonstrated success in driving revenue growth and operational improvements. * Multilingual abilities to support diverse customer and staff populations. Responsibilities: * Manage daily operations of food and beverage services, ensuring compliance with health and safety regulations. * Develop and implement strategies to control and reduce food costs while maintaining quality standards. * Lead, train, and motivate staff to achieve high performance and excellent customer service. * Prepare and analyze financial reports, budgets, and forecasts to guide business decisions. * Coordinate with suppliers and vendors to negotiate contracts and maintain inventory levels. * Ensure compliance with all local, state, and federal regulations related to food service and accommodation. * Monitor customer feedback and implement improvements to enhance guest satisfaction. * Oversee scheduling, payroll, and human resource functions to optimize workforce management. Skills: The required skills in food and beverage management and food cost control are essential for daily oversight of menu planning, procurement, and inventory management to maximize profitability. These skills enable the General Manager to analyze cost reports, identify waste, and implement cost-saving measures without compromising quality. Leadership and communication skills are used to effectively manage and motivate staff, ensuring smooth operations and excellent customer service. Preferred skills such as proficiency with POS systems and certifications in food safety enhance the ability to maintain compliance and streamline operational processes. Together, these skills support strategic decision-making and foster a culture of continuous improvement within the establishment.

Responsibilities

The General Manager oversees all operational aspects of the establishment to ensure profitability and exceptional service delivery. Key duties include managing food and beverage operations, controlling costs, and leading a diverse team to enhance guest satisfaction.