Company Overview Culinary Khancepts is a Houston-based, multi-concept hospitality and entertainment group featuring a diverse portfolio of restaurants, cinemas, and iconic local destinations. Our concepts include State Fare Kitchen & Bar, Liberty Kitchen & Oysterette, The Audrey, Reel Luxury Cinemas, Epicure Café, Leo’s, the Historic River Oaks Theatre, Mayahuel, Star Cinema Grill, Hollywood Palms, and River Oaks Pharmacy.
Why Work With Us? At Culinary Khancepts, our Team Members are at the heart of every experience we create. We foster a collaborative, fast-paced environment where individuals are encouraged to grow, develop their skills, and take pride in delivering exceptional hospitality.
As General Manager for Culinary Khancepts, you’ll lead all aspects of restaurant operations while creating an exceptional experience for both guests and Team Members. You’ll drive operational and financial performance, develop strong teams, and ensure the highest standards of hospitality, quality, and execution are delivered every day.
Key Responsibilities
Lead daily restaurant operations while upholding Company standards for hospitality, service, food and beverage quality, cleanliness, and overall guest experience.
Coach, train, motivate, and develop Managers and Team Members while fostering accountability, communication, and a positive team culture.
Ensure operational procedures, Company policies, and programs are consistently implemented and followed.
Manage staffing, scheduling, labor, inventory, ordering, and overall operational efficiency.
Monitor financial performance, including P&L, labor, food costs, sales, budgets, and controllable expenses.
Oversee administrative responsibilities, including payroll, staffing pars, reporting, and restaurant management systems.
Identify opportunities for process improvement and implement solutions that strengthen restaurant performance.
Maintain a visible leadership presence and ensure guest concerns are addressed promptly and professionally.
Qualifications & Experience
High school diploma or GED required.
3–5+ years of restaurant or hospitality leadership experience, preferably in a high-volume operation.