General Manager Jobs in Texas

General Manager- Job overview

We are looking for a strong, experienced, hands-on General Manager to take full responsibility for the daily operation and performance of our taco restaurant.

This is not an office job and not a title-only management position. The General Manager is responsible for the entire restaurant: people, food, service, cleanliness, sales, labor, inventory, cash, customer experience, and overall profitability.

We expect our General Manager to lead from the front, be present on the floor, know what is happening in the restaurant at all times, and take immediate action when standards are not being met.

You will be responsible for building and maintaining a team that consistently delivers great tacos, fast service, clean facilities, accurate orders, and excellent hospitality.

BILINGUAL REQUIRED — ENGLISH & FLUENT SPANISH

Fluent Spanish is REQUIRED.

You must be able to communicate clearly and effectively with both English- and Spanish-speaking employees.

NO KITCHEN LINGO. NO SHORTCUTS. NO EXCUSES.

We are looking for a professional leader who can communicate expectations clearly, train employees properly, give direction, correct problems, and hold the team accountable.

YOUR RESPONSIBILITIES1. OWN THE RESTAURANT

The General Manager is ultimately responsible for the restaurant's performance.

You are expected to know:

• What is happening in the kitchen.
• What is happening in the Front of House.
• How the team is performing.
• How fast orders are being completed.
• Whether the food quality is acceptable.
• Whether guests are satisfied.
• Whether the restaurant is clean.
• Whether labor is being managed correctly.
• Whether inventory and cash are accurate.
• What problems need to be fixed.

If something is not right, you are expected to identify it and fix it.

2. LEAD AND MANAGE THE TEAM

• Lead all employees with clear expectations and direction.
• Make sure every employee understands their position and responsibilities.
• Train, coach, and develop employees.
• Hold managers and team members accountable for performance.
• Conduct interviews and participate in hiring.
• Build a reliable team and maintain appropriate staffing levels.
• Address attendance, attitude, performance, and behavior issues immediately.
• Recognize strong employees and develop future leaders.
• Do not allow employees to repeatedly ignore company standards.

A General Manager does not ignore problems—they solve them.

3. FOOD QUALITY & TACO STANDARDS

The food is the foundation of our business.

The General Manager must ensure:

• Tacos are prepared consistently.
• Meat is cooked correctly and served at the proper temperature.
• Tortillas, masa, rice, beans, chips, queso, salsas, and other products meet company standards.
• Portions are consistent.
• Food presentation meets expectations.
• Products are fresh and properly held.
• Recipes and company procedures are followed.
• Poor-quality food is immediately corrected and never knowingly served to guests.

You are expected to taste, inspect, and verify food quality—not simply assume it is correct.

4. CUSTOMER SERVICE & GUEST EXPERIENCE

• Ensure every guest receives friendly, professional, and attentive service.
• Monitor the dining room and interact with guests regularly.
• Personally address guest complaints and service issues.
• Identify service problems before they become complaints.
• Ensure orders are accurate and complete.
• Monitor drive-thru and/or pickup operations when applicable.
• Make sure employees understand that hospitality is part of their job.
• Create an environment where guests want to return.

The General Manager must be visible to the guests and the team—not hidden in the office.

5. SPEED OF SERVICE

• Monitor ticket times and overall service speed.
• Make sure the restaurant is prepared for peak business.
• Position employees according to business volume.
• Identify bottlenecks and correct them immediately.
• Coordinate Front of House and Kitchen operations.
• Ensure large orders are properly organized and executed.
• Maintain speed without sacrificing food quality or accuracy.

Busy periods are when management matters most.

6. CLEANLINESS & RESTAURANT STANDARDS

The restaurant must be clean all day—not just before an inspection.

The General Manager is responsible for:

• Dining room cleanliness.
• Restrooms.
• Patio and exterior areas.
• Kitchen cleanliness.
• Food preparation areas.
• Equipment cleanliness.
• Trash and waste management.
• Proper organization of storage areas.
• Employee cleanliness and personal hygiene.

Conduct regular restaurant inspections and immediately correct anything that does not meet company standards.

The restaurant must always be inspection-ready.

7. FOOD SAFETY

• Enforce all food safety and sanitation procedures.
• Monitor food temperatures.
• Ensure proper food storage and labeling.
• Enforce proper product rotation and FIFO procedures.
• Prevent cross-contamination.
• Ensure employees follow handwashing and food-handling requirements.
• Maintain required food safety documentation.
• Correct violations immediately.
• Ensure managers and employees understand their food-safety responsibilities.

Food safety is non-negotiable.

8. INVENTORY & FOOD COST

• Maintain accurate inventory.
• Monitor food usage and waste.
• Control portions.
• Identify excessive waste and determine the cause.
• Review inventory regularly.
• Ensure deliveries are received and stored correctly.
• Maintain appropriate product levels.
• Prevent theft, misuse, and unnecessary food costs.
• Work with management to control food cost and improve profitability.

You are responsible for protecting the company's inventory and controlling unnecessary costs.

9. LABOR & SCHEDULING

• Build schedules based on sales and business needs.
• Maintain appropriate staffing levels.
• Control labor costs without compromising service.
• Monitor employee attendance and punctuality.
• Adjust staffing during slow and peak periods.
• Ensure managers are scheduled where they are needed most.
• Avoid unnecessary overtime.
• Ensure employees are productive during their scheduled hours.

10. CASH & FINANCIAL ACCOUNTABILITY

• Follow all company cash-handling procedures.
• Ensure cash drawers are accurate.
• Monitor cash deposits and daily cash procedures.
• Identify and report discrepancies immediately.
• Prevent unauthorized discounts, voids, refunds, or transactions.
• Protect company assets.
• Review daily sales and operational performance.
• Understand how sales, labor, food cost, and waste affect profitability.

11. MANAGEMENT PRESENCE

We expect our General Manager to be hands-on and visible.

You should spend your time:

• Leading the team.
• Checking food.
• Checking tables.
• Talking to guests.
• Monitoring service.
• Inspecting the restaurant.
• Coaching employees.
• Solving operational problems.
• Supporting the kitchen and Front of House.

The office is for necessary administrative work—not for hiding from the operation.

PERFORMANCE EXPECTATIONS

Your performance will be measured by the overall results of your restaurant.

You will be expected to consistently deliver:

People

• A properly trained and accountable team.
• Strong employee retention and development.
• Reliable staffing.
• Professional employee behavior.

Food

• Consistent taco and food quality.
• Correct portions.
• Fresh products.
• Proper food safety.

Service

• Fast and accurate orders.
• Friendly hospitality.
• Strong guest satisfaction.
• Quick resolution of complaints.

Cleanliness

• Clean restaurant throughout the entire day.
• Clean kitchen and dining areas.
• Inspection-ready operation.

Financial Performance

• Controlled labor costs.
• Controlled food costs.
• Reduced waste.
• Accurate cash handling.
• Strong sales performance.

Leadership

• Visible management presence.
• Clear communication.
• Immediate problem-solving.
• Consistent accountability.
• No tolerance for repeated failure to follow company standards.

WHAT WE EXPECT FROM YOU

We need a General Manager who takes ownership.

If the restaurant is dirty, you fix it.

If the food is not right, you address it.

If the team is not performing, you coach and correct them.

If service is too slow, you find the problem and fix it.

If customers are unhappy, you take responsibility for the guest experience.

If labor or food costs are too high, you identify the reason and take action.

If a manager or employee is not meeting expectations, you address it.

We do not want a manager who waits for someone else to solve the problem.

We want a leader who sees the problem, takes ownership, and gets it fixed.

QUALIFICATIONSRequired

• Proven experience as a General Manager, Restaurant Manager, or equivalent leadership position.
• Experience in a quick-service, fast-food, fast-casual, or high-volume restaurant environment.
• Fluent English and Spanish — REQUIRED.
• Strong leadership and communication skills.
• Experience hiring, training, coaching, and managing employees.
• Knowledge of food safety and restaurant sanitation.
• Experience with scheduling, labor management, inventory, and food cost.
• Strong understanding of customer service and hospitality.
• Ability to work under pressure and make decisions quickly.
• Strong organizational and problem-solving skills.
• Ability to work nights, weekends, holidays, and high-volume periods as required.
• Must be willing to work hands-on in the restaurant.

Preferred

• Experience with Toast POS or similar restaurant POS systems.
• Food Protection Manager certification.
• Experience managing a taco, Mexican, fast-casual, or similar concept.
• Experience with restaurant financial reporting and budgeting.

WHO WE ARE LOOKING FOR

We are looking for a leader who wants to build something, not someone looking for an easy management position.

You must be:

Accountable.
Hands-on.
Organized.
Professional.
Fast.
Consistent.
A strong communicator.
A problem solver.
A leader.

If you expect your team to perform at a high level, you must be willing to perform at a high level yourself.

If you are ready to take full ownership of a busy taco restaurant and lead a team to consistently high standards, we want to hear from you.

Job Type: Full-time
Work Location: In person
Language Requirement: Fluent English & Spanish — Required

Benefits

ADRESS: 2018 N Sheperd dr houston, tx 77008

• Employee discount
• Health insurance
• Paid time off
• Paid training

Pay: $50,000.00 - $58,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Work Location: In person