Restaurant General Manager Muck & Fuss San Antonio

Muck & Fuss San Antonio seeks dynamic General Manager!

New restaurant opening experience preferred

5 years required in current or most recent restaurant GM role

Must have experience overseeing teams of 100+ employees

Open availability required (including weekends and holidays)

During the first year of Muck & Fuss San Antonio opening, expect to work 60+ hrs/ week

2nd year, average of 50-55 hrs/ week

Exceptional references from current and previous employers (direct supervisors) required

Criminal background check required

100k base salary plus bonus

Company-provided care coach for all employees and their families

Discounted Golds Gym membership

The Restaurant General Manager at Muck & Fuss San Antonio leads a dynamic team in a bustling casual dining environment. This role oversees all aspects of restaurant operations with a strong focus on team leadership, customer satisfaction, and business growth. Managing a large team of over 100 staff members, supported by multiple department heads and assistant managers, the General Manager ensures smooth daily operations while driving quality assurance and compliance across the restaurant.

Responsibilities

• Lead and manage a large team, fostering a positive and productive work environment
• Oversee daily operations to maintain high standards of service and efficiency
• Ensure exceptional customer service and resolve conflicts effectively
• Control inventory and coordinate vendor relations for optimal supply management
• Develop and implement staff training programs to uphold quality and safety standards
• Manage budgets, financial reporting, and scheduling using advanced tools and software
• Maintain compliance with food safety regulations and licensing requirements
• Drive sales growth through strategic planning and team motivation

Required Qualifications

• Food Handler Manager certificate and TABC Certificate
• Proven staff management and customer service skills
• Experience in inventory management, budgeting, and scheduling
• Strong vendor negotiation, problem-solving, and communication abilities
• Demonstrated leadership and adherence to food safety compliance