General Manager CA 04

About Cyclone Anaya

Cyclone Anaya’s is a full-service Tex-Mex restaurant focused on delivering great hospitality, consistent quality, and an excellent guest experience. The General Manager leads the daily operations of the restaurant, builds a high-performing team, and ensures the restaurant meets company standards for service, food quality, safety, and financial performance.

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Position Summary

The Restaurant General Manager is responsible for the overall success of Cyclone Anaya’s. The GM oversees front-of-house and back-of-house operations, leads team members to deliver exceptional hospitality, manages labor and inventory, ensures compliance with safety and sanitation requirements, and drives sales and profitability.

The GM serves as the primary leader on shift, coaches the team, resolves guest and employee issues quickly, and ensures the restaurant operates smoothly, safely, and profitably every day.

Key Responsibilities

Guest Experience & Service Standards

• Ensure consistent execution of Cyclone Anaya’s hospitality standards, service behaviors, and guest recovery practices.
• Address guest concerns promptly and professionally to protect reputation and loyalty.
• Maintain a clean, welcoming, and well-presented restaurant environment.

Team Leadership & Development

• Recruit, hire, train, coach, and retain high-performing team members in partnership with leadership.
• Create clear expectations, monitor performance, and deliver timely coaching and feedback.
• Develop talent through ongoing training and performance reviews.
• Lead daily pre-shift and post-shift communication.
• Promote a positive, respectful, accountable team culture.

Operations & Execution

• Oversee daily operations including scheduling, shift coverage, ordering, and workflow.
• Ensure food quality, presentation, and consistency through adherence to recipes and production standards.
• Maintain strong communication between FOH and BOH leadership.
• Monitor service speed, guest flow, and table/entree timing to meet operational benchmarks.
• In this position you are required to work a minimum of 50 hours a week.

Financial Performance

• Manage daily/weekly execution of controllables: labor, food costs, inventory, and shrink.
• Support monthly targets and reporting, including sales, labor, and cost performance.
• Take corrective action when results fall short of goals.

Inventory, Purchasing & Supplies

• Ensure accurate receiving, inventory counts, and proper storage of food and supplies.
• Verify deliveries, maintain pars, reduce waste, and address ordering issues.
• Maintain compliance with food storage, labeling, and rotation procedures.

Safety, Compliance & Brand Standards

• Ensure compliance with all applicable local, state, and federal regulations (including food safety).
• Maintain required logs and documentation (as applicable).
• Enforce workplace safety standards and safe work practices.
• Ensure the restaurant follows brand standards, cash-handling procedures, and security protocols.

Administrative & Reporting

• Complete required reports, schedules, and operational checklists accurately and on time.
• Manage escalations, incident documentation, and follow-through on corrective actions.
• Communicate priorities and needs to Regional/Area leadership.

Required Qualifications

• 2+ years of experience as a Restaurant General Manager, Assistant Manager, or equivalent leadership role in full-service dining.
• Strong understanding of restaurant operations including FOH/BOH workflow, service standards, and food quality expectations.
• Proven track record managing labor and controllable costs.
• Experience coaching and developing hourly team members and leaders.
• Demonstrated ability to handle guest issues with professionalism and urgency.
• Knowledge of safety and sanitation requirements (food handling, cleaning protocols, and basic compliance standards).
• Ability to work flexible hours including evenings, weekends, and holidays.
• Strong communication skills with the ability to lead from the floor.

Preferred Qualifications

• Experience in Tex-Mex or similar full-service concepts.
• Experience running P&L, creating schedules, and managing budgets.
• Certification or advanced training in food safety (if required/available in your market).
• Strong familiarity with restaurant POS systems, inventory systems, and scheduling tools.

Physical Requirements

• Ability to stand and walk for extended periods during shifts.
• Ability to lift up to [20–40] pounds (as applicable) and perform reasonable physical tasks.
• Ability to work in a fast-paced environment with exposure to heat, noise, and kitchen activity.

The Company reserves the right to conduct a background check of its employees, and your employment may be conditioned on satisfactory results.

We are an equal opportunity employer.