At Mexican Sugar, bold flavor and elegant presentation come together to create refined Pan-Latin dining experiences. Everything we serve is made from scratch using authentic ingredients and traditional cooking methods.
We bring a lavish, authentic Latin American atmosphere to life for our Guests, powered by the talents and contributions of every person on the team. A passion for innovative Latin-inspired cuisine, exquisite small-batch cocktails and premium tequilas isa must.
JOB SUMMARY
We are seeking an experienced General Manager to lead the overall performance of Mexican Sugar. As our GM, you will oversee restaurant operations, financial performance, leadershipdevelopmentand the Guest experience while bringing our Brand DNA to life each day.
You willthink strategically,lead throughothersand develop a strong management team capable of delivering exceptional results. Our ideal General Manager balances long-term business strategy with hands-on restaurant leadership while creating an environment that surrounds our Guests in rich,sultryand luxurious comfort.
COMPENSATION
Salary Range: $85,000–$110,000 per year, plus monthly profit share
BENEFITS: THE GOOD STUFF
- Up to17 daysof Paid Time Off
- Medical, dental and vision insurance after60 days
- Free access to mental health services
- Growth and leadership development opportunities
EXPERIENCE AND QUALIFICATIONS
- 3–5+ years of restaurant management experience in a high-volume, full-service environment
- General Manager experience in a premium, upscale or high-end dining environment strongly preferred
- Strong understanding of profit and loss statements, budgeting, forecasting, labormanagementand cost controls
- Proven ability to drive sales, improve profitability and develop high-performing restaurant teams
- Results-driven,trustworthyand team-oriented leadership style
- Strong communication, organization,problem-solvingand decision-making skills
- Genuine passion for hospitality, Latin-inspired cuisine, small-batchcocktailsand premium tequilas
- Bilingual English and Spanish skills are a plus
- Food Manager certificationrequired
- Bachelor’s degree or professional certification in hospitality, culinaryartsor a related field preferred
- Ability to work a flexible schedule, including days, evenings,weekendsand holidays as business needs require
- Must be able to stand for extended periods and lift up to 50 pounds.
KEY RESPONSIBILITIES
BUSINESS STRATEGIST
- Create and adjust annual and quarterly operating plans based on sales trends, marketconditionsand restaurant performance
- Drive top-line sales through elevated Guest experiences, communitypartnershipsand strong restaurant leadership
- Review financial results andidentifyopportunities to increase sales, controlexpensesand improve profitability
- Ensure effective labor management throughaccurateforecasting and weekly schedule review
- Maintain a safe,organizedand well-manicured restaurant that is as polished behind the scenes as it is for our Guests
- Develop strategies that strengthen Mexican Sugar’s competitive position and presence within the community
EXPERIENCE CURATOR
- Bring Mexican Sugar’s Brand DNA to life through innovative cuisine, small-batch cocktails, premium tequilas,atmosphereand personalized service
- Partner with the Chef de Cuisine to deliver a consistently exceptional scratch-made menu for daily dining, privateeventsand special experiences
- Lead the Bar Manager inmaintainingan industry-leading cocktail,tequilaand spirits program
- Partner with FB Experiences and FB Society leaders to develop creative experiences that drive sales inside and outside the restaurant
- Remain visible and engaged with Guests, personally resolving concerns and correcting experiences that do not meet our standards
- Create memorable service thatremainstwo steps ahead and surrounds our Guests in rich,sultryand luxurious comfort
PEOPLECHAMPION
- Hire, train, develop andretainsome of the besttalentin the industry
- Ensure Team Members have the knowledge,toolsand resources necessary to succeed
- Execute our Best First Day orientation and onboarding process for new Team Members and Managers
- Create a polished,positiveand accountable culture that attracts talented people and allows them to perform at their best
- Coach consistently, celebrate team wins and address performance opportunities fairly and directly
- Foster productive collaboration between the front-of-house and culinary teams
LEADERSHIP GURU
- Develop Managers to take ownership of their Areas of Responsibility andestablishclear standards for performance
- Oversee AOR distribution and execution, following up consistently and redirecting results when needed
- Lead Manager meetings focused on sales, financial performance, restaurantprioritiesand opportunities for improvement
- Hold regular one-on-one meetings with Managers to review AOR performance and long-term professional goals
- Build internal talent with an “Always Ready with the Next One” mentality that supports continued brand growth
- Hold the leadership team accountable for measurable operational and financial results
OPERATIONAL LEADER
- Oversee daily restaurant operations and ensure consistent execution of our standards,systemsand procedures
- Maintain an active, hands-on leadership presence during service
- Ensureappropriate staffing, scheduling,inventoryand cost-control practices across the restaurant
- Oversee service, culinary, bar,facilityand Guest-experience standards
- Maintain the cleanliness, organization and preventive maintenance of the restaurant and its equipment
