Job Summary:
The General Manager is responsible for overseeing all day-to-day operations of The Empanada Lady, including restaurant service, bar operations, catering production, off-site events, and operational support for brand partnerships. This role requires a strong leader who can manage people, systems, and details while maintaining financial discipline and protecting the brand standard.
The General Manager is expected to operate independently, anticipate needs, and ensure consistency and accountability in the Founder’s absence.
Responsibilities:
OPERATIONS & TEAM LEADERSHIP
Oversee front-of-house, back-of-house, bar, and catering operations
Recruit, hire, onboard, train, and supervise staff across departments
Create and manage staff schedules aligned with business needs and labor goals
Ensure opening and closing procedures are completed accurately
Maintain and enforce standard operating procedures across all areas
Lead with clear expectations around punctuality, cleanliness, preparedness, and service standards
Provide real-time coaching, feedback, and corrective action when needed
Address staff issues professionally and document performance concerns
RESTAURANT & BAR OPERATIONS
Ensure smooth service flow, food quality, and hospitality standards
Oversee bar readiness including prep, inventory, recipes, and equipment
Monitor comps, voids, and discounts and address misuse or trends
Maintain cleanliness, organization, and safety standards throughout the space
Handle guest concerns and service recovery with professionalism and care
CATERING OPERATIONS (PRIMARY RESPONSIBILITY)
Oversee catering orders from inquiry through execution and follow-up
Review all catering details including menu accuracy, quantities, prep requirements, and staffing
Coordinate catering prep plans that align with kitchen capacity and in-house service
Ensure catering items are properly prepped, labeled, dated, stored, and packed
Manage catering pickups, deliveries, and off-site event execution
Ensure catering presentation, quality, and portions meet brand standards
Prevent last-minute scrambling, missing items, or preventable errors
Support catering growth while ensuring profitability and organization
EVENTS & ACTIVATIONS
Plan and execute on-site events, pop-ups, special programming, and off-site activations
Translate event goals into operational plans including staffing, prep, timelines, and logistics
Coordinate setup, breakdown, equipment, and vendor needs
Ensure events feel intentional, organized, and aligned with the brand
Support partner-driven events and collaborations with operational excellence
COST CONTROL & FINANCIAL AWARENESS
Monitor food, beverage, labor, and operating costs
Review invoices for accuracy prior to approval
Manage inventory levels, par systems, and ordering discipline
Reduce waste through portion control, labeling, dating, and prep planning
Identify cost leaks and implement corrective actions
Support budget goals and profitability without sacrificing quality
BRAND PARTNERSHIPS & REPRESENTATION
Support execution of brand partnerships, sponsorships, and collaborations
Ensure operational details for partner activations are handled accurately
Represent The Empanada Lady professionally with vendors, partners, and collaborators
Protect the brand experience in all public-facing moments
SYSTEMS & ACCOUNTABILITY
Ensure systems and SOPs are followed consistently
Track delegated tasks and confirm completion
Maintain documentation for training, incidents, and operations
Create clarity around ownership, expectations, and follow-through
Qualifications:
Bachelor's degree in Hospitality Management preferred, Business Administration, or related field preferred.
Minimum of 2 years of experience in restaurant or bar management or a similar role.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Excellent communication and interpersonal skills, with the ability to interact effectively with staff, customers, and vendors.
Solid understanding of restaurant and bar operations, including food and beverage preparation, inventory management, and customer service.
Proficiency in Microsoft Office Suite and restaurant management software (e.g., POS systems).
Detail-oriented with strong organizational and problem-solving abilities.
Ability to work flexible hours, including evenings, weekends, and holidays, as needed.
