Isidore General Manager at Pullman Market – San Antonio, Texas

Position Summary:

The General Manager is not just an operational overseer—they are the culture carrier, service architect, financial strategist, and protector of the guest experience. Their presence sets the tone for both front and back of house, leading with humility, precision, and complete ownership.

The General Manager oversees and manages the front of house and works in partnership with the Chef de Cuisine to make final decisions on matters of importance for the entire restaurant. They are responsible for managing all daily operations of the restaurant, including the selection, development, and performance management of employees and other FOH managers.

They lead by driving hospitality and fostering a positive work environment where all team members can thrive. They are responsible for payroll, maximizing sales, optimizing profits, ensuring that guests and staff are happy, and that corporate is communicated with.

General Manager Expectations

Role: Visionary Leader, Experience Architect, Operational Strategist, Culture Keeper

A. What Is a GM at Isidore?
The GM is the ultimate bridge between:

• Guest and Team
• FOH and BOH
• Vision and Execution
• Standards and Growth

Your presence should inspire confidence, not fear. Your decisions should protect both the guest experience and the business’s long-term health.

Daily Leadership & Service Execution

• Oversee staff setup and breakdown of the restaurant; assign and check daily side work
• Create server sections and strategize management plans for service
• Meet with Chefs daily to review menu changes; ensure menus are printed and ready
• Hold daily lineups to review reservations, nightly focus, and menu updates
• Maintain POS systems and troubleshoot as needed
• Ensure reservation systems are optimized, cover counts are accurate, and pacing supports reporting
• Uphold ERHG service and hospitality standards during every service

Floor Presence & Guest Experience

• Maintain active floor presence during all key guest touchpoints (arrival, service flow, VIP interactions, farewells)
• Observe and adjust service flow in real time
• Support FOH leadership team as a utility leader, not a figurehead
• Build meaningful guest relationships through table touches and engagement
• Act as an ambassador of the brand, product, and experience

Guest Recovery & Communication

• Respond to guest complaints with urgency and care, turning issues into return visits
• Personally handle elevated guest recovery situations
• Oversee or respond to guest reviews
• Document guest feedback and service notes

End of Day & Reporting

• Prepare End of Day reports including sales, covers, VIPs, and notable incidents
• Communicate daily performance clearly to corporate and leadership teams
• Ensure accurate payroll processes, tip pool management, and reporting

• Oversee execution of in-house events with Events Team
• Run bi-weekly management meetings with Chef de Cuisine
• Develop FOH managers through goal setting and accountability
• Ensure a safe working environment and complete incident reports promptly
• Confirm next-day operational readiness with leadership

Labor & Cost Management

• Build and maintain schedules aligned with labor targets
• Monitor labor in real time and adjust staffing accordingly
• Approve overtime and ensure compliance with labor laws

P&L Ownership

• Track and understand key metrics: COGS, labor %, average check, covers
• Attend financial review meetings and analyze P&L performance
• Drive revenue through operational efficiency and strategic planning

Cash & Inventory Oversight

• Manage daily cash flow and deposits
• Oversee inventory processes, including beverage and supply tracking
• Monitor waste, breakage, and cost controls

• Keep corporate and leadership informed of all significant issues and successes
• Execute responsibilities in alignment with company policies and procedures
• Maintain a positive, productive, and respectful work environment
• Support event execution and interdepartmental collaboration
• Ensure maintenance and repair needs are addressed promptly
• Uphold cleanliness, organization, and brand standards
• Be capable of performing all FOH management duties
• Perform additional responsibilities as assigned

• Enforce sanitation and safety standards across all areas
• Ensure compliance with all company policies and legal regulations
• Maintain strong communication with Chef de Cuisine on food quality and execution
• Maintain ServSafe Manager Certification
• Maintain TABC Certification

Leadership & Culture

• Foster a positive, growth-oriented culture
• Address toxic behavior immediately and consistently
• Recognize team achievements and reinforce standards

Hiring & Development

• Oversee hiring, onboarding, and training of FOH staff
• Conduct interviews, orientation, and ongoing education
• Lead 30/60/90-day reviews and performance evaluations

Training & Engagement

• Provide real-time coaching and feedback
• Coordinate staff education with leadership team
• Maintain organized and updated training materials

HR & Compliance

• Ensure accurate and compliant documentation
• Follow SOPs across all departments
• Maintain proper records for all employee matters

• Passion for food, beverage, and hospitality
• Strong leadership presence with humility and accountability
• Ability to motivate and unify a team
• Highly organized, adaptable, and solution-oriented
• Strong communication and collaboration skills
• Ability to multitask in a fast-paced environment

Compensation:
This is a full-time salaried role with base compensation depending on experience and qualifications.

Performance-Based Incentive Program:
Eligible team members may qualify for a quarterly bonus based on operational metrics, guest satisfaction, and staff management benchmarks.

• Paid Quarterly

Performance Metrics Include:

• Revenue
• Beverage Costs (Wine/Beer/Liquor/NA)
• Labor Cost
• Efficiency (Sales per Hour by Department)

Operational Benchmarks:

• Appearance standards maintained
• Employee reviews completed on time
• Turnover within target
• Review scores (Yelp, Google, OpenTable) at 4.5+
• HR and injury documentation completed on time

• Average 55-hour work week; flexibility required
• Prolonged standing, lifting (up to 45 lbs), and repetitive motion
• Exposure to kitchen and operational environments
• Use of standard office and restaurant equipment

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3,000 Educational Stipend annually
• $200/month Employer Health Contribution
• 50% discount at all ERHG Restaurants
• Employee Wine Purchase Program (Cost + 20%)
• Wine Exam Reimbursement
• 8 Weeks Paid Parental Leave
• Up to 5 Days Bereavement Leave
• 5-Year Retention Bonus: $3,000
• 10-Year Retention Bonus: $10,000

Please note: This job description is intended to provide a general overview and may not include all responsibilities.

By signing below, you acknowledge and accept the responsibilities, benefits, and bonus structure outlined above.