Front of House

General Manager – Hotel Restaurant


One Haus

Salary: $95000 – $100000


Proud of where we came from, we greet visitors with a tip of the hat and a firm handshake, welcoming all to enjoy life’s simple pleasures and genuine Texas hospitality.

We’re seeking a unique individual who will embody the heart and soul of Fort Worth while caring deeply about our brand and community – someone who acts as an extension of our mission, values, and culture. We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work. We are seeking an individual who has the ability to lead a team to sell the vision of the Hotel restaurant—a vision that inspires people to come experience a tried-and-true Texas adventure in the heart of the Fort Worth. We have poured our passion, energy, and excitement into crafting an extraordinary place and brand – and we know that the right Restaurant General Manager will be as inspired and passionate about this vision as we are. Care for people, a belief in the power of community, and the desire to create extraordinary experiences drive us.

You must apply if these things also drive you!


  • Assist in providing guidance and direction to ensure overall departmental success.
  • Manage, lead and hold managers/supervisors accountable in all food and beverage areas within the hotel restaurant
  • Responds to guest inquiries and coordinates special arrangements and requests. Maintain quality goals, specifically by appropriate and persistent follow-up on personal observation, in-house observation/reports, guest comments and external quality reports.
  • Respond effectively to internal audit reports and recommendations. Creates action plans for improvements.
  • Continuously stays informed of regional, local, and national trends. Works effectively with the marketing team in the development of successful, result-oriented F&B advertising, public relations. Participates in the hiring process by interviewing potential team members and selecting those that best meet team needs.
  • Achieve budgeted revenues, controls expenses, and maximizes profitability within assigned areas.
  • Develop and and implement new menu ideas, wine list, pricing and marketing programs.
  • Ensure guests receive outstanding, consistent, exceptional service by circulating through each food & beverage area.
  • Seek opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
  • Ensure all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories.
  • Prepare and submit liquor and supply orders. Ensures equipment is properly maintained. Ensures department follows all standard food handling, TABC, sanitation and health department guidelines.
  • Follow all safety policies and procedures. Act on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.
  • Create weekly schedules, edits daily payroll, processes tip sheets, and approves time away from work within company policy.
  • Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed.
  • Requires ability to serve the needs of guests through verbal face-to-face interactions. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills. Strong attention to detail and the ability to handle multiple tasks. Must complete alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts. Clean appearance and professional demeanor.


  • Bachelor’s degree in Hospitality Management desired.
  • TABC Certification completed prior to training.
  • 5 or more years of related and progressive Food & Beverage experience
  • 3-5 years as a GM in a similar setting


  • Competitive Salary
  • Benefits – Medical, Dental, Vision
  • Bonus up to 28% of salary
  • 401K with employer matching
  • Hotel discounts
  • PTO with 8 paid vacations
  • EOE – We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Tagged as: General Manager - Hotel Restaurant