General Manager: Hut's Hamburgers Restaurant​/Austin Bergstrom Airport

General Manager:
Hut's Hamburgers Restaurant // Austin Bergstrom Airport

Job Category: F&B Management

Requisition Number: ASSIS
018482

• Posted :
  February 24, 2026
• Full‑Time
• On‑site

Austin Retail, Austin Bergstrom Airport, 3600 Presidential Blvd #213, Austin, TX 78719, USA

The General Manager is truly a partner, as they invest in the restaurant for which they are ultimately responsible. Whether leading an on‑trend national brand, or an iconic concept from the local community, you will create and deliver first‑class experiences for the traveling public. You demonstrate a passion for the Guests’ overall experience, through the selection, development, and motivation of associates.

Your commitment to running an efficient and profitable restaurant is evident by maintaining the highest standards and unwavering support for the entire staff.

In joining our team, you commit to supporting this mission, by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

• Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
• Must be passionate about supporting your TEAM!
• Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
• Consistently recognize team members when they excel. Ensure that a coaching culture thrives, holding direct reports accountable to all policies and standard operating procedures.
• Source high‑potential candidates using a variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete all compliance‑based and brand‑specific training by the due date.
• Set clear performance goals and expectations for your team. Follow up consistently, providing feedback on an ongoing basis.
• Ensure performance evaluations and associate coaching is delivered on a timely basis.
• Drive associate engagement through a variety of methods, including the annual engagement survey. Be an active listener and leader, holding regularly scheduled meetings to assess the team’s morale and making necessary adjustments.

• Must have a passion for the guest.
• Must say “Yes”, “Please” and “Thank You”.
• Must smile often.
• Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests with a resolution within 24 hours.
• Role‑model the behaviors and service expectations you have of your team.
• Maintain professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code.
• Be a visible presence. Available to members of the management team, hourly associates, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary.
• Create a culture that promotes a safe and healthy environment.
• Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure consistent high quality of food preparation and service.
• Ensure all opening and closing checklists are being used and take appropriate disciplinary action when they are not.
• Verify that all nightly, weekly, and monthly closing procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry.

• Drive top‑line sales and profitability.
• Analyze financial data on a daily basis and take appropriate action to maintain profitability.
• Ensure schedules are written to maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved.
• Maintain an acceptable food cost percentage by overseeing food and beverage purchasing, quality and cost control.
• Ensure all recipe and portioning standards are being followed to minimize…