About Biscuits & Buns Biscuits & Buns is a high-volume New Orleans brunch concept in Mid-City, serving roughly 1,000 covers a week out of a 48-seat dining room. We are owner-operated, locally rooted, and growing — with a second concept (OCH) launched in spring 2026 and additional expansion in development. We are looking for a General Manager who wants ownership of a strong, established location and a real growth path inside a multi-unit operator. Position Summary The General Manager owns day-to-day operations at Banks Street. You are accountable for guest experience, financial performance, team development, and compliance. You run the floor during peak service, lead pre-shift, hold the team to standard, and partner with the Director of Operations and Kitchen Manager on systems, staffing, and execution. This is a working manager role — you are on the floor, not behind a desk. Schedule Open availability required. Operating hours are Monday–Friday 9 AM–2 PM and Saturday–Sunday 8 AM–4 PM. Expect to be on the floor during all peak weekend brunch shifts. Early mornings are standard. Compensation Base salary: $50,000–$55,000, commensurate with experience Performance bonus: Up to 8% of base, tied to location revenue, labor cost control, and team retention PTO and benefits per company policy Company laptop provided Core Responsibilities Operations & Service Run the floor during all peak shifts — set the tone, the pace, and the standard Lead daily pre-shift covering specials, 86 list, reservations, and service priorities Maintain cleanliness, organization, and brand standard at all times Manage reservations, waitlist, and table flow to maximize turns without sacrificing guest experience Resolve guest issues in the moment with composure and clear authority Financial Performance Hit or beat budgeted revenue, labor cost, and operating margin every period Build and manage FOH labor schedules to forecast — no unauthorized overtime Maintain accurate cash handling, daily deposits, and reconciliation Review daily and weekly P&L flash with the Director of Operations Identify and execute revenue opportunities: mocktail program, third-party platforms, retail and merch People Recruit, hire, onboard, and train FOH staff in partnership with the Director of Operations Hold the team accountable with consistency and fairness Conduct 30/60/90-day check-ins and ongoing performance feedback Maintain a culture of professionalism, hospitality, and zero tolerance for harassment or discrimination Hit retention and coverage targets: 80%+ 90-day retention, zero unexcused walkouts, full shift coverage Compliance & Controls Enforce all labor laws — meal breaks, accurate timekeeping, proper overtime authorization Maintain food safety, sanitation, and ServSafe compliance Protect confidential business information (financials, recipes, vendor agreements, growth plans) Operate within authorized comp and discount limits — no unilateral changes to pricing, hours, or policies Cross-Functional Collaboration Partner daily with the Kitchen Manager on labor, prep, 86s, and menu execution Communicate proactively with the Director of Food & Beverage on menu performance and supply issues Support marketing execution at the location level (Google Ads, Popmenu, social, in-store signage) Required Qualifications 3+ years restaurant management experience, including 1+ year as GM or senior AGM Demonstrated P&L ownership — comfort reading and operating from a weekly flash Strong scheduling, labor management, and conflict-resolution skills ServSafe Manager certification (or willingness to obtain within 30 days) Open availability including early mornings and weekends Reliable transportation Preferred Qualifications Experience in high-volume brunch, breakfast, or daytime concept Familiarity with Toast (or equivalent POS), Popmenu, 7shifts (or equivalent scheduling), and Restaurant365 Knowledge of the New Orleans dining market and labor pool Bilingual English/Spanish Physical Requirements Stand and move on feet for 8+ hours per shift Lift up to 30 lbs Tolerance of warm kitchen environments and standard restaurant working conditions.
Pay: $48,000.00 - $55,000.00 per year
Benefits:
Work Location: In person
