General Manager Jobs in Austin, TX

About Emmer & Rye

Emmer & Rye celebrates the connection between local farms, seasonal ingredients, and thoughtful hospitality. Our menu evolves with the harvest, showcasing whole grains, house-made pasta, and contemporary American cuisine inspired by the people and products of Central Texas.

We believe exceptional dining begins with genuine hospitality. Through curiosity, craftsmanship, and continuous learning, we create experiences that feel warm, intentional, and welcoming for every guest.

Position Summary

The Assistant General Manager supports the GM across all daily operations—selecting, developing, and managing the team while owning FOH scheduling, supply and beverage ordering, staff education, and health-insurance administration. You help drive sales and profit and keep guests and employees happy, growing toward the GM seat. Reports to the General Manager.

Service & Floor Leadership

• Lead floor shifts alongside the GM—setup and breakdown, side work, server sections, line-ups, POS settings, and daily menu readiness with the kitchen.
• Uphold ERHG hospitality standards every service; recover guests and build relationships by touching tables.
• Act as an ambassador of our product and service; ensure a safe environment and document incidents promptly.
• Prepare end-of-day emails to managers, corporate, and partners covering sales, covers, VIPs, and incidents of note.
• Second in command—after mastering your own duties, shadow and learn the GM's role for emergency coverage.

Administrative & Business Operations

• Build the hourly FOH schedule to labor and tip-pool targets and manage time-off requests.
• Own inventory and purchasing of all FOH supplies.
• Partner with the Beverage Director and Lead Bartender on bar organization, ordering, inventory, cleanliness, and education.
• Partner with the Wine Director and Sommelier/Lead Wine Captain on wine organization, ordering, inventory, and education.
• Manage FOH education—class calendar, pre-shift focuses, and field trips.
• Administer annual health-insurance filing with HR; ensure eligible team members enroll or decline.
• Track TABC and Food Handler certifications and keep out-of-compliance employees off the schedule.
• Monitor the restaurant inbox daily per reservation SOPs.
• In two-manager houses (currently Ezov): handle gift cards, monthly website sample-menu updates, weekly Dropbox party menus, weekly guest-review responses, and VIP gifts.
• Attend bi-weekly corporate and management meetings.

Standards & Conduct

• Uphold ERHG's image at all times, including restaurant cleanliness (inside and out) and staff appearance standards.
• Foster a harmonious, positive work environment and keep team morale high.
• Complete responsibilities on time and in accordance with company policies and procedures.

Qualifications

• FOH leadership or key-team experience in a high-volume, full-service restaurant
• Growing business acumen—developing comfort with scheduling, labor, and cost
• Organized, composed under pressure, and a strong problem-solver
• Strong communicator with a can-do, team-first mindset
• Genuine curiosity for food, beverage, and wine
• ServSafe Manager certified and TABC certified (or able to obtain)

Physical Requirements

• Ability to stand and walk for extended periods while supporting restaurant operations.
• Ability to lift and carry up to 50 pounds when needed.
• Frequent bending, reaching, twisting, and repetitive motion.
• Ability to work safely around commercial kitchen equipment and active restaurant environments.
• Ability to travel between restaurants as business needs require.
• Ability to work evenings, weekends, and holidays when necessary.

Direct Reports: None; assists the GM in managing the FOH hourly team.

This job description is a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business needs, and team members may be asked to perform other duties as reasonably assigned.