General Manager

Black Family Hospitality is a family-owned Texas institution rooted in generations of tradition, heart, and hospitality. Since 2014, our restaurants-from Terry Black’s BBQ to Opal’s Oysters -have become celebrated icons of authentic Texas barbecue and elevated dining experiences. Each location upholds a commitment to quality, craft, and flavor that has earned recognition both locally and beyond.

BFH is now expanding with an exciting new concept that blends immersive entertainment, expertly crafted cocktails, thoughtful cuisine, and experiential hospitality that goes beyond the traditional dining model. Joining our team means becoming part of a family-driven organization where craftsmanship, storytelling, and innovation converge, and where every team member helps shape the legacy ahead.

Family. Flavor. Legacy.

The General Manager oversees all daily operations at Terry Black's BBQ, ensuring alignment with brand standards in service, food quality, and financial performance. This role leads the management team, drives team developmentand is responsible for guest satisfaction, cost controls, and operational consistency.

Supervisory Responsibilities:

• Supervisory Responsibilities:
• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the company leadership.

• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Most Desired Characteristics:

• Sales driven and results oriented.
• Passion for people while upholding company standards.
• Adaptability is a must in an ever-changing environment.
• Creates a positive winning culture for the team.
• Leads through dynamic leadership bringing energy and inspiration to the team.
• Consistently seeks pathways to improve sales and cost of goods.

Education and Experience:

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Successful completion of the corporate training program required.

Physical Demands:

• Lifting and Moving up to 75 pounds
• Standing for extended periods of time

Working Conditions:

• Fast Paced
• High Energy
• Hot and loud environments
• Hot surfaces, cleaning chemicals, Exposure to wet floors and sharp objects

Safety Requirements:

• PPE

**This job description provides a general outline of the responsibilities and expectations associated with the role. Please note that it is not an exhaustive list; duties may be added, removed, or adjusted as needed to support the ongoing needs of the business.