A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
General Manager - Restaurant Millie Leigh's Midland, TX Job Details Full-time 11 hours ago Benefits Paid training Relocation assistance Health insurance Dental insurance Paid time off Qualifications Vendor relationship building Teamwork Fine dining experience Coaching In-person customer service Team development Bachelor's degree Mentoring Organizational skills Business Administration Business operations Managing food service teams Managing hospitality operations budgets Staff development Full Job Description
ABOUT MILLIE LEIGH'S
Millie Leigh's Restaurant, located in Midland, Texas, is an elevated Southern cuisine concept inspired by tradition, heritage, and refined hospitality. Named in honor of the owner's grandmother, Millie Leigh embodies warmth, storytelling, and a deep appreciation for Southern culinary roots, reimagined with a modern and sophisticated touch. The restaurant delivers an upscale yet welcoming dining experience, where exceptional food, thoughtful service, and genuine hospitality come together to create memorable moments for every guest. Millie Leigh's Restaurant operates in alignment with La Estancia, a community comprised of an exclusive private club and residences nestled in a serene, Mediterranean-inspired setting. La Estancia is dedicated to providing exceptional service and experiences, with meticulously maintained gardens, orchards, and vineyards that create an atmosphere of peace and relaxation.
ROLE OVERVIEW
Reporting to the Director of Operations, the Restaurant General Manager is responsible for overseeing all restaurant operations at Millie Leigh's, ensuring exceptional service standards, operational excellence, and financial performance.
QUALIFICATIONS
Minimum of 5 years of experience as a Food & Beverage leader or department head in an upscale, luxury, or fine-dining restaurant environment. Proven expertise in managing high-end restaurant operations, demonstrating excellence in service standards, guest experience, and culinary-driven concepts. Strong leadership background with the ability to build, mentor, and develop high-performing front-of-house teams in a refined dining setting. In-depth knowledge of food and beverage operations, including service execution, wine and beverage programs, cost control, and labor management. Experience collaborating with Executive Chefs and culinary teams to deliver cohesive, elevated dining experiences. Bachelor's degree or equivalent experience in Hospitality Management, Business Administration, or a related field preferred.
RESPONSIBILITIES
Core Leadership & Strategic Oversight Develop and implement the overall restaurant strategy aligned with the brand vision, elevated Southern concept, and financial goals. Lead and mentor the management team, including front-of-house managers, supervisors, and service leaders. Ensure alignment with luxury-level service expectations, guest satisfaction benchmarks, and operational standards reflective of La Estancia. Operational Management Oversee daily restaurant operations, including dining room service, bar operations, and private dining experiences. Standardize and maintain standard operating procedures to ensure consistency in service execution, food presentation, and guest engagement. Collaborate closely with the Executive Chef on menu execution, seasonal offerings, service flow, and guest experience enhancements. Ensure cleanliness, organization, and compliance with all health and safety regulations. Guest Experience & Quality Assurance Deliver exceptional guest experiences through active floor presence, leadership visibility, and personalized guest interaction. Respond to and resolve guest feedback promptly and professionally. Monitor service standards through observation, guest feedback, and team coaching. Implement elevated service touches, including tableside interactions, curated dining experiences, and personalized guest recognition. Financial Performance & Budgeting Manage and oversee restaurant financial performance, including revenue, labor costs, and expense control. Analyze daily, weekly, and monthly reports to optimize profitability and operational efficiency. Support pricing strategies for menu offerings, specials, and beverage programs. Ensure adherence to budgetary goals and financial targets. Beverage Program Collaboration Partner with beverage leadership to support and execute a refined wine, cocktail, and spirits program. Ensure service staff are trained in beverage knowledge, pairings, and upselling techniques. Maintain relationships with key vendors and ensure quality and consistency of beverage offerings. Team Development & Training Recruit, train, and retain a high-performing team with a focus on hospitality, professionalism, and service excellence. Lead ongoing training in service standards, product knowledge, guest engagement, and compliance. Foster a positive, respectful, and performance-driven workplace culture. Event & Private Dining Oversight Oversee private dining and special event execution within the restaurant. Coordinate with culinary and operations teams to ensure seamless event delivery. Ensure high standards are maintained for all group dining experiences and special occasions. Vendor & Supplier Management Maintain relationships with key suppliers and vendors to ensure consistent product quality. Ensure timely ordering, inventory control, and product standards.
PHYSICAL REQUIREMENTS
Must be able to stand and walk for extended periods throughout the duration of a shift. Must be able to frequently bend, stoop, reach, and perform repetitive movements associated with restaurant and service operations. Must be able to lift and carry supplies, service items, and equipment up to 25 pounds, with or without reasonable accommodation. Must be able to work in indoor and outdoor dining and event environments and safely perform the essential functions of the position, with or without reasonable accommodation.
ADDITIONAL DUTIES
This position description is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications required. Team members may be assigned additional food and beverage, guest service, event, or related restaurant responsibilities as business needs require. Additional duties and responsibilities may be assigned at any time.
Benefits:
Dental insurance Health insurance Paid time off Paid training Relocation assistance
