Restaurant General Manager

About the role

As a General Manager, your mission is to reinforce the Border Foods CORE values—Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. You will lead the operation of the entire restaurant, building a strong team that consistently provides customers with great food and a friendly experience. Your role is to create opportunities that positively impact the lives of employees and guests by fostering a safe, welcoming, and supportive environment where everyone can thrive.

Responsibilities

• Guide team members and Shift Leaders to complete all assigned duties and serve safe, quality food in a friendly manner.
• Schedule and deploy the team correctly, monitoring performance and holding team members accountable to standards and expectations.
• Ensure a quality customer experience by driving fast and friendly service.
• Maintain the point of sale system by reporting failures and verifying download accuracy (e.g., pricing updates, menu changes).
• Ensure health and safety standards are met and adhere to all local, state, and federal laws and guidelines.
• Create unity in the team by building cross-functional relationships and resolving employee issues in a timely manner.
• Provide a restaurant that is a safe place for team members to work and customers to visit.
• Navigate challenging situations and provide appropriate guidance while motivating and supporting the team.
• Handle customer complaints and issues with a sincere approach, aiming for effective solutions.
• Instill a recognition culture that creates a positive work environment.
• Develop short-term and long-term strategies for restaurant success, utilizing and interpreting the P&L to make financial adjustments.
• Source, hire, and develop excellent team members, conducting new hire orientation and training.
• Minimize loss through strict cash handling policies, proper training, and compliance with accounting/banking requirements.
• Demonstrate efficient labor control, inventory control, and waste management.
• Build team capabilities, identify strengths and opportunities, and provide learning and development opportunities.
• Offer guidance on personal development and career paths, demonstrating active and timely coaching.
• Seek and share ideas to help others succeed, leveraging tools and resources for personal and business growth.

Requirements

• Minimum of three years of restaurant or retail experience, or combined experience and education.
• Experience with sales building, P&L statements, recruiting, and training.
• Proven track record of successful hiring and retention.
• Ability to work early mornings, evenings, late nights, weekends, and some holidays as needed.
• ServeSafe Certified.
• Must be at least 18 years of age.
• Valid driver’s license and vehicle insurance.
• High school diploma or equivalent.

This exempt management position is expected to work a minimum of 50 hours per week, with additional hours as needed to meet business and operational demands.

Benefits

• Top pay in the industry: Make up to $100,000 a year with base pay plus top-tier bonus potential.
• Annual trip to Mexico for top performers (e.g., 85 General Managers in 2020).
• Bonus program with potential to earn up to an extra $40,000 annually.
• Education programs, including GED and tuition reimbursement offerings.
• Scholarship opportunities.
• Medical, dental, and vision benefits offered for all positions—even part-time.
• Free food.
• Vacation Time (Paid Time Off), sick, and holiday pay.
• Vacation Donation Program.
• An incredible culture that encourages career growth and support.

Pay

$50,000 – $100,000 per year, including base pay and bonus potential.

Physical Demands

The physical demands for this position include sitting, standing, bending, lifting, and moving intermittently during working hours. These requirements may be accomplished with or without reasonable accommodation.