Position Summary: We are seeking an experienced General Manager to lead the restaurant’s full operation—including dining room, kitchen, staff, and business control—with full autonomy. Key Highlights: 1. Lead the restaurant’s full operation 2. Full autonomy and operational judgment 3. Responsible for human team and product quality **Restaurant General Manager — Comandante Pollo (COMING SOON)** **Location:** Mexico City **Format:** Full-service restaurant **Reports to:** Management / Partners **Purpose of the Position** We seek a **General Manager with proven experience**, capable of **leading the restaurant’s full operation**, including dining room, kitchen, staff, and business control. This role is neither supportive nor developmental. It is for someone who **already knows how to operate a restaurant**, understands financial metrics, uses computers confidently, and can **assume full operational control** with independent judgment. The expectation is clear: the restaurant must run properly **without daily dependence on the owner**. **Scope of the Role** The General Manager is responsible for: * The restaurant’s **full daily operation**. * The **human team** and its performance. * **Business control** (sales, costs, inventory). * **Product quality**, including kitchen output. * The **customer experience**. **Key Responsibilities — Integrated Operations** * Oversee daily operations in the dining room and kitchen. * Coordinate table service to ensure order, efficiency, and consistency. * Ensure accurate communication between kitchen and floor. * Resolve operational and service incidents in real time. * Maintain orderly, clean, and well-paced restaurant operations. **Team Leadership** * Lead, organize, and hold the entire operational team accountable. * Define clear roles per shift. * Prepare schedules and manage coverage. * Train and coach staff on operations, service, and standards. * Evaluate performance and correct deviations. * Build a stable, aligned, and productive team. **Kitchen and Quality** * Directly supervise kitchen operations. * Ensure adherence to recipes, portion sizes, and presentation standards. * Control waste and ingredient usage. * Guarantee product consistency across all shifts. * Identify and correct operational failures in the kitchen. **Control and Administration** * Maintain daily sales tracking. * Analyze average ticket size and consumption patterns. * Monitor inventory levels and ingredient turnover. * Manage purchasing and supplier relationships. * Supervise cash handling, closing procedures, and cash management. * Identify deviations and propose operational improvements. **Reporting and Analysis** * Prepare clear, actionable reports on: * Sales * Inventory * Average ticket size * Costs and waste * Team performance * Use computers and digital tools fluently (Excel / Google Sheets / POS systems). * Present clear information to management for decision-making. **Candidate Profile (Non-negotiable)** * **Proven experience as Restaurant General Manager**. * Experience leading both kitchen and dining room. * Advanced computer and reporting tool proficiency. * Ability to analyze data and make decisions. * Strong leadership and operational judgment. * Full autonomy. * Availability to work weekends and operational hours. **This position is NOT for someone who** * Is coming to “learn”. * Requires constant supervision. * Lacks proficiency in Excel or reporting. * Avoids kitchen or floor duties. * Lacks experience leading people with authority. Employment Type: Full-time Salary: $17,000.00 – $20,000.00 per month Benefits: * Complimentary uniforms Work Location: On-site employment