Restaurant General Manager

We are bringing Italy’s street-food pasta culture to North San Antonio: pasta made fresh to order, finished in portable containers, and built for people who refuse to choose between quality and speed. As founding General Manager you will open our first Texas location in late 2026 and turn a new four-wall concept into the neighborhood’s default for customizable pasta, sauces, desserts, and beverages. Your work will define how guests experience every day and how the brand scales from this flagship.

Performance Objectives

• Lead pre-opening through first 90 days of operation so the restaurant opens on time, fully staffed, and at brand standards for freshness, speed, and hospitality.
• Hire, train, and retain a high-performing hourly and shift-lead team that consistently delivers made-to-order pasta in portable format without sacrificing quality or ticket times.
• Drive sales and guest frequency by owning local marketing, community partnerships, and in-store experience that convert first-time visitors into regulars.
• Hit or exceed weekly sales, labor, food-cost, and guest-satisfaction targets while protecting the integrity of recipes and the on-the-go service model.
• Build and run daily, weekly, and period operating rhythms (prep, line execution, inventory, cash, cleanliness) that keep the kitchen and front-of-house in sync during peak periods.
• Identify and close operational gaps in the first year so the San Antonio unit becomes the playbook for future locations.

Environment & Resources

You will report to ownership/headquarters (Florida-based) and work on-site. You will have authority to hire your opening team, set the local culture, and partner with corporate on menu, suppliers, and brand standards. Tools include standard restaurant POS, inventory, and scheduling systems; you will help select and implement what the unit actually needs. Budget and labor guidelines will be set jointly; you own execution and results.

Essential Qualifications

• Proven record opening or turning around a high-volume fast-casual or QSR restaurant, with measurable results in sales, labor, food cost, and guest scores.
• Hands-on leadership of kitchen and front-of-house teams in a made-to-order or high-customization environment.
• Ability to recruit, train, and schedule a team that can execute speed and quality simultaneously during lunch and dinner rushes.
• Comfort operating with limited on-site corporate infrastructure while staying aligned to brand recipes and guest promise.
• Texas food-service management experience and current ServSafe (or equivalent) preferred; must be able to work nights, weekends, and the intensive pre-opening period.

Role Selling Points

• Founding GM in first Texas location—shape the culture and operating system from day one.
• Authentic Italian concept with a clear, differentiated product: fresh pasta, customizable, portable.
• Direct access to ownership and a chance to influence how the brand grows beyond San Antonio.
• High-visibility role in a growing trade area with strong lunch and dinner demand.

If you want to open a restaurant that people talk about for the pasta—not just the convenience—apply now.