TITLE: General Manager – New Restaurant Opening (San Antonio, TX | Pearl District)
COMPENSATION: $120,000 – $140,000 base salary, plus bonus
BENEFITS: Full Medical, Dental, Vision, etc. insurance benefits
RELOCATION: Up to $5,000 available
TRAINING: 4-week paid pre-opening training period at designated partner location (paid room & board)
START: Early Aug. 2026 (Open date Sep/Oct. 2026)
SUMMARY
We are opening a new chef-driven, upscale hospitality concept in the Pearl District of San Antonio. The restaurant will be a high-energy, multi-environment dining destination featuring a main dining room, cocktail bar, and private dining spaces, designed to deliver a refined yet approachable elevated guest experience. This is a flagship opening for a growing hospitality group with a strong focus on culinary excellence, service standards, and operational precision.
The General Manager will lead all front-of-house operations for a high-volume upscale restaurant (~$7M–$10M annual revenue). This leader will serve as the operational face of the restaurant, responsible for building and executing a best-in-class guest experience while driving financial performance, team development, and service excellence from pre-opening through long-term operations. This is a hands-on leadership role requiring strong floor presence, financial discipline, and the ability to build and inspire high-performing hospitality teams.
RESPONSIBILITIES
Lead full front-of-house operations for a high-volume, upscale multi-concept restaurantDeliver consistent, elevated guest experiences aligned with premium hospitality standardsRecruit, train, and develop FOH leadership teams including assistant managers and service leadersPartner closely with culinary leadership to ensure seamless service executionOwn restaurant P&L performance including revenue, labor, and controllable costsDrive guest satisfaction, service standards, and brand reputation across all guest touchpointsOversee reservations, private dining, and high-touch guest experiencesImplement service systems, training programs, and operational procedures to ensure consistencySupport pre-opening planning, staffing, and execution strategyLead the restaurant through opening, stabilization, and long-term performance optimization
QUALIFICATIONS
8+ years' exp. in restaurant hospitality2+ years experience as General Manager in an upscale / fine dining environmentTrack record managing $5M–$10M+ annual restaurant revenue operationsBackground in elevated guest service environmentsDemonstrated success leading FOH teams in complex, high-volume operationsStrong financial acumen with full P&L ownership experienceAbility to build, train, and develop high-performing teamsExperience working closely with chef-driven or culinary-led conceptsStrong communication, leadership presence, and organizational skillsAbility to thrive in a fast-paced, opening-driven environment
PREFERRED QUALIFICATIONS
Experience opening a new restaurant concept (pre-opening through launch)Experience with multi-room operations (dining room, bar, private dining)Familiarity with the San Antonio hospitality landscape
EQUAL OPPORTUNITY EMPLOYER
Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesCompany DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries Read LessTITLE: V.P. / Director of Restaurant Ops., Multi-Unit (Upscale)
COMPENSATION: $150-200K salary, 15-20% bonus, profit share, medical/dental insurance, retirement, etc.
LOCATIONS: 4 units in Houston, another 4 opening across Texas
RELOCATION: $5,000-10,000 relocation allowance, based on situation
GROWTH: Advancement into senior leadership over time, profit-sharing, etc.
SUMMARY
The V.P. / Director of Restaurant Operations, Multi-Unit is a senior leadership role responsible for overseeing operational standards, financial performance, systems, and culture across a growing portfolio of upscale restaurant concepts and managed hospitality partnerships.
The role serves as the primary operational leader, ensuring consistency in guest experience and execution while partnering closely with executive leadership to scale the organization through disciplined systems and strong multi-unit leadership.
RESPONSIBILITIES
Oversee operational standards across all owned and managed locationsConduct regular site visits and operational auditsLead and develop GMs and department heads across the portfolioDrive hiring, onboarding, and training programsEnsure health, safety, and regulatory complianceReinforce company culture and service standards dailyAct as liaison between field operations and executive leadershipOversee POS, scheduling, inventory, and reservation systemsLead new opening execution and operational readinessDevelop and maintain scalable SOPs and playbooksManage P&L performance across all unitsControl food, labor, and controllable expensesPartner on budgeting and forecasting processesSupport managed partner operations and relationshipsEnsure consistent standards across all conceptsResolve and escalate operational issues as neededDrive guest satisfaction and service improvementsQUALIFICATIONS
3+ years in multi-unit hospitality leadership experience10+ years overall hospitality experienceProven experience in upscale / fine-dining restaurant environmentsProven success managing GMs and multi-level teamsExperience with new restaurant openings and scaling systemsStrong FOH and BOH operational knowledgeExperience with POS, scheduling, inventory, and reservation systemsStrong P&L and cost control experienceAbility to analyze financial performance and drive correctionsStrong leadership, communication, and organizational skillsHands-on, field-based management styleAbility to maintain consistent standards across diverse conceptsEQUAL OPPORTUNITY EMPLOYER
Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesCompany DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries Read LessTITLE: Director of Operations Hospitality
COMPENSATION: $125-150,000 salary, medical/dental insurance, retirement, etc.
LOCATIONS: 4-8 units across Houston
GROWTH: Expected advancement into senior leadership over time (e.g. Chief Operating Officer)
SUMMARY
The Director of Restaurant Operations is a senior leadership role responsible for overseeing operational standards, financial performance, systems, and culture across a growing portfolio of upscale restaurant concepts and managed hospitality partnerships.
The role serves as the primary operational leader, ensuring consistency in guest experience and execution while partnering closely with executive leadership to scale the organization through disciplined systems and strong multi-unit leadership.
RESPONSIBILITIES
Oversee operational standards across all owned and managed locationsConduct regular site visits and operational auditsLead and develop GMs and department heads across the portfolioDrive hiring, onboarding, and training programsEnsure health, safety, and regulatory complianceReinforce company culture and service standards dailyAct as liaison between field operations and executive leadershipOversee POS, scheduling, inventory, and reservation systemsLead new opening execution and operational readinessDevelop and maintain scalable SOPs and playbooksManage P&L performance across all unitsControl food, labor, and controllable expensesPartner on budgeting and forecasting processesSupport managed partner operations and relationshipsEnsure consistent standards across all conceptsResolve and escalate operational issues as neededDrive guest satisfaction and service improvements
QUALIFICATIONS
3+ years in multi-unit hospitality leadership experience10+ years overall hospitality experienceExperience in upscale / fine-dining restaurant environmentsProven success managing GMs and multi-level teamsStrong FOH and BOH operational knowledgeExperience with POS, scheduling, inventory, and reservation systemsExperience with new restaurant openings and scaling systemsStrong P&L and cost control experienceAbility to analyze financial performance and drive correctionsStrong leadership, communication, and organizational skillsHands-on, field-based management styleAbility to maintain consistent standards across diverse concepts
EQUAL OPPORTUNITY EMPLOYER
Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesCompany DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries Read LessTITLE: Executive Sous Chef (Upscale / Fine Dining Concept)
COMPENSATION & BENEFITS
SUMMARY
Executive Sous Chefs are key culinary leaders within a high-volume, upscale fine-dining kitchen environment. Working closely with the Chef de Cuisine and Executive Chef, this role oversees all aspects of kitchen execution including prep, line cooking, plating, and service standards.
This position plays a critical leadership role in maintaining exceptional culinary quality, consistency, and presentation across all menu offerings. The Executive Sous Chef is also responsible for training and developing kitchen team members, supporting daily operations, and ensuring every dish reflects elevated fine-dining standards and guest expectations.
The environment is fast-paced, detail-driven, and rooted in hospitality excellence, seasonal cuisine, and scratch cooking techniques.
RESPONSIBILITIES
Support kitchen leadership in an upscale/fine-dining restaurant environmentOversee daily kitchen operations including prep, production, line execution, and serviceEnsure consistency, quality, and presentation standards for all dishesWork closely with Chef de Cuisine/Executive Chef on menu execution and seasonal changesTrain, coach, develop culinary team members at all levelsMaintain food safety, sanitation, and kitchen organization standards at all timesAssist with ordering, inventory control, and cost management as directedSupervise line performance during service to ensure timing and execution standards are metSupport continuous improvement in operational performance, staff culinary techniques, and team developmentQUALIFICATIONS
1+ years as Sous Chef or Executive Sous Chef in upscale or fine-dining restaurant5+ years BOH experience overallBackground in scratch cooking (quality, technique, presentation)Ability to lead and develop kitchen teams in a high-pressure environmentDeep understanding of kitchen operations, service execution, and station managementExperience with seasonal menus and high-quality ingredient-driven cuisine preferredAbility to maintain composure and consistency during high-volume service periodsKnowledge of food safety, sanitation standards, and kitchen compliance requirementsCulinary degree or formal training preferred but not required with equivalent experienceEQUAL OPPORTUNITY EMPLOYER
Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesCompany DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries Read LessTITLE: Executive Chef / Chef de Cuisine
LOCATION: Dallas, TX (Uptown)
CONCEPT: High-volume, upscale casual Italian
REPORTS TO: Owner/Operator
SUMMARY
Our client is seeking a hands-on Executive Chef / Chef de Cuisine to lead the kitchen at a high-performing, family-owned Italian restaurant with a strong reputation and elite clientele. This is not a desk-based executive role—we are looking for a working chef who thrives on the line, leads by example, and brings discipline, consistency, and excellence to every service.
This role offers significant growth opportunity, including potential leadership expansion, multi-unit involvement, or future partnership for the right candidate.
RESPONSIBILITIES
Kitchen Leadership & Operations:
Lead all back-of-house operations with a hands-on, lead-from-the-front approachWork all stations as needed, especially during high-volume service (200–300 covers)Ensure consistent execution of all menu items to restaurant standardsMaintain strong kitchen discipline, urgency, and teamwork during serviceStep in seamlessly during staffing shortages or high-pressure situations
Team Development & Management:
Train, mentor, and develop line cooks and prep staff into high-performing team membersEnforce accountability, work ethic, and professional behavior across the teamAssist in hiring, onboarding, scheduling, and performance managementBuild a culture of respect, urgency, and pride in craft
Quality Control & Culinary Execution:
Maintain strict standards for authentic Italian cuisineOversee preparation and execution of Fresh pasta, Pizza (dough, fermentation, baking techniques), Sauces and traditional Italian dishesEnsure food quality, consistency, and presentation meets brand reputationConduct line checks, tastings, and quality audits dailyInventory, Cost & Compliance ManagementManage food cost, waste, and inventory levelsControl purchasing and vendor relationshipsMaintain health, safety, and sanitation standards (local Dallas regulations)Ensure kitchen efficiency and profitability
QUALIFICATIONS
Experience:
5+ years in a leadership kitchen role (Sous Chef, Chef de Cuisine, or Executive Chef)Experience in high-volume, upscale casual or fine dining Italian restaurantsProven ability to run a full kitchen independently
Technical Culinary Skills:
Strong foundation in authentic Italian cooking techniques - pasta making (handmade & extruded), pizza production (dough fermentation, oven handling), sauce development and regional Italian cuisineAbility to execute under pressure with speed and consistency
Leadership & Operational Skills
Lead by example on the lineManage multiple stations during peak serviceRecruit, train, and retain team membersStrong problem-solving and decision-making skills under pressureHigh standards for cleanliness, organization, and structure
Performance Expectations
Comfortable working long hours in a physically demanding environmentWilling to step into any role necessary for team successStrong work ethic, reliability, and accountability
Preferred Qualifications
Experience opening or scaling restaurantsExperience working with high-profile or VIP clienteleBilingual (English/Spanish) preferred in Dallas marketCulinary school training
COMPENSATION & BENEFITS
Competitive salary (based on experience and Dallas market)Performance-based bonuses (potential)Growth opportunities including multi-unit leadershipStable, family-run environment with strong reputation
EQUAL OPPORTUNITY EMPLOYER
Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesCompany DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries Read Less