This is an active environment that requires active thinking. Where active feedback is the culture, and
where the team actively pushes forward the definition of “great”. Today’s ceiling is tomorrow’s floor.
THE PERSON
Catch Hospitality Group is seeking a professional that has demonstrated loyalty in their career history.
This person must have a minimum of 4 years of experience as a General Manager overseeing revenue
levels of $15M or more. The ideal candidate exemplifies all of the following:
Spark Plug
That person in the room you feel compelled to meet. Lighting in a bottle.. This person thrives in
a dynamic, fast-paced environment.
Relentlessly Kind
Kindness is as natural as breathing air. This person can’t help but make others feel genuinely
appreciated, seen, and heard in their presence. Passionate & high integrity leader.
Active Listener & Effective Communicator
This person welcomes candor. While in conversation, this person puts their phone away to be
present. They are thoughtful when they speak & can effectively communicate with all levels of
staff.
Head Coach
Knows the players, knows how to motivate them, how to challenge them, how to inspire them
to level up. Plays to win. Has a bias for the importance of talent and training, and is able to
build meaningful relationships grounded in trust with a diverse team.
Talent Scout
This person has the ability to identify humans and help them shine.
Non-Negotiable Standards
Bespoke eye for detail. E V E R Y detail counts. Relentless focus on improvement and raising the
bar. Balances inspiration and accountability.
Opportunist & Executor
Best is never enough, it’s tomorrow’s 2nd place. This person has the intellectual
horsepower/problem solving ability to identify issues & implement change before the next shift.
Balances scrappiness with finesse. Leans in harder when times are good.
Humility Endurance Factor
This person has the humility of a pro baller committing to go back to college to play for the next
4 years. Every day is the 1st day. This person has the patience & adaptability to be an active
student again despite having already gone pro.
Insatiable Appetite to Learn & Grow
If you’re comfortable, you’re not growing. Learning means living in the state of slight discomfort
& this person thrives on that edge. Eager to take on new challenges with open-mindedness,
respecting team, peers, and leaders. Can think high and low.
THE RESPONSIBILITIES
● Function as the management representative chiefly responsible for the day-to-day supervision
of all Front of House.
● A complete understanding of restaurant financials as it relates to revenue, costing, labor,
controllables, non-controllables, and the ability to affect change in all areas, to increase sales
and productivity. Manage all allocated cost projections and forecasts set forth by corporate.
● Lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and
restaurant menu additions.
● Meets guests and develops relationships to manage the restaurant from a promotional angle.
● Acts as an ambassador to CHG Culture.
● Handle all guest relations issues when guests call i.e. Chargebacks, staff issues, lost items, etc.
● Upholds all human resources best practices as it pertains to coaching, counseling, disciplinary,
hiring, and terminations.
● Follows and ensures compliance of all CHG policies and standard operating procedures as
outlined in the Employee Handbook.
● Approve time records and overtime requests of restaurant personnel to meet the restaurant's
needs.
● Manage the restaurant and the quality of work performed by all subordinates. Ensure proper
hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health
standards.
● Responsible for compliance with Occupational Safety and Health Standards and company safety
rules within the restaurant.
● Implement and enforce company policies against unlawful harassment and discrimination within
the restaurant and coordinate with other management representatives to achieve compliance
with the company's equal opportunity standards.
● Directly supervise and oversee the work of all employees, including the Front of House
Managers, and hourly employees. Schedule all Front of House employees. Interview and hire
Front of House staff based business levels & budget.
● Plan the work of all Front of House employees, assign work, prioritize work of personnel, and
make changes to assignments and priorities based on an independent assessment of the
restaurant's needs, the present volume of business, peak periods, the receipt of new inventory,
the sales and merchandizing opportunities perceived, and other factors deemed pertinent.
● Coach employees to improve and maximize performance, commitment to the company, and
commitment to quality and service.
● Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food
products, cleaning the restaurant, and performing housekeeping tasks. Direct subordinates in
the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the
restaurant, and performing housekeeping tasks.
● Evaluate and review the performance of Front of House personnel both formally by conducting
"one on one" evaluations and informally on a quarterly basis with all salaried.
● Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an
understanding of the ranges of the various disciplinary actions available, such as verbal or
written reprimands, suspensions, demotions, and terminations.
● Re-train employees as necessary and appropriate and orient new employees regarding company
and restaurant policies and procedures and expectations regarding performance.
● Teach and motivate employees regarding customer service skills, techniques, knowledge of
product, and performance standards.
● Stimulate productivity and solid performance by restaurant personnel through strong
leadership, effective planning of work, administration of fair standards, solid management
techniques, and promoting employee morale and commitment.
● Maintain knowledge and understanding of employment laws, such as employment
discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management
duties in a fair and lawful manner.
● Is capable of mentoring and leading subordinates in an inspiring and constructive manner, with
the ability to teach Front of House operations to managers and hourly employees.
THE QUALIFICATIONS
Proven success rising through the ranks of hospitality organizations known for their brand, service and
customer loyalty.
Exposure to high-growth brands while reporting into senior management.
Possess Senior Level operational experience at a relevant hospitality company for a minimum of 5 years,
a minimum of 4 years of experience as a General Manager overseeing revenue levels of $15M or more.
Experience launching, scaling and improving operations.
Strong floor presence with a detailed understanding of Front of House operating procedures.
Proven leader capable of mentoring other leaders through a combination of inspiration and
accountability.
Ability to leverage a strong personal network of hospitality talent.
Servant Leadership mentality with the ability to quickly adapt to a strong and established vibe driven culture.
Proven commitment to supporting the team at all levels.
Highly intuitive, problem solving nature – able to identify operational issues and create solutions.
Demonstrated success with exceeding financial, customer and employee engagement/retention goals.
Experience with state & city specific general permits & compliance; Oversee facilities
Job Type: Full-time
Pay: $100,000.00 - $120,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Shift:
Ability to Relocate:
- Dallas, TX 75201: Relocate before starting work (Required)
Work Location: In person
