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At Masía, the General Manager is the senior leader responsible for the restaurant’s overall operation, beginning with the pre-opening phase and launch of the restaurant from the ground up. The General Manager will play a key role in bringing Masía from concept to a fully operational restaurant, helping establish the team, systems, procedures, service standards, vendor relationships, training programs, and day-to-day operational structure required for a successful opening.

The role is responsible for ensuring operational excellence, financial control, and complete alignment with the Arrels Hospitality Concepts philosophy across all areas.

This position integrates FOH and administration into one disciplined, cohesive, and results-oriented structure, ensuring that every operational decision protects both the guest experience and the restaurant’s identity. From pre-opening through daily operations, the General Manager will be responsible for building a strong operational foundation that allows Masía to consistently deliver the level of service, hospitality, and excellence expected of the concept. The General Manager serves as the highest operational authority in the restaurant’s day-to-day operations.

This position also plays a fundamental strategic role in the company’s growth and expansion. The GM is expected to build a true “Masía school” within the restaurant, developing talent, transmitting the organizational culture, and preparing future leaders capable of replicating the model in new projects.

The restaurant should not only operate at the highest level of excellence but also serve as an internal talent pipeline, developing professionals prepared to assume leadership responsibilities in future openings and other concepts within the group
1. Overall Operational Leadership

• Oversee the daily operations of Front of House (FOH), and Administration.
• Ensure all departments operate according to Arrels Hospitality Concepts standards.
• Identify operational deviations and correct them immediately.
• Maintain a comprehensive view of the operation and anticipate potential operational risks.

2. Performance & Financial Management

• Monitor sales, labor costs, food costs, and operational KPIs.
• Ensure profitability without compromising the guest experience.
• Oversee inventory, purchasing, and cost discipline.
• Continuously monitor operational and financial performance.

3. Leadership Coordination & Structure

• Coordinate directly with the Head of Front of House and Head Chef.
• Lead, evaluate, and support all members of the management team.
• Ensure appropriate staffing levels, efficient scheduling, and productivity.
• Promote the professional development of the leadership team.

4. Protection of Standards & Brand

• Ensure the proper implementation of Arrels Hospitality Concepts service standards.
• Maintain consistency between the restaurant’s philosophy, its execution, and the actual guest experience.
• Protect consistency throughout the entire guest journey.
• Ensure operational decisions align with the group's philosophy.

5. Guest Experience & Special Situations

• Manage high-level guest concerns and sensitive situations.
• Review and oversee comps, exceptions, and adjustments.
• Support VIP experiences when necessary.
• Make firm and strategic decisions when operational conflicts arise.

6. Oversight of Comps & Exceptions

• Approve the use of comps and operational exceptions.
• Review reports and trends related to comps.
• Prevent deviations that could negatively impact profitability or standards.

7. Administrative Coordination

• Work closely with the administrative team.
• Review and validate operational and financial reports.
• Oversee documentation, payments, and regulatory compliance.

8. Recruitment & Human Resources

• Lead and oversee the recruitment and interview process.
• Validate final hiring decisions together with ownership.
• Ensure all new hires meet ARRELS recruitment standards.
• Maintain, update, and enforce Human Resources Manuals.
• Ensure all teams remain aligned with the restaurant’s official policies.

9. Talent Development & Internal Leadership Pipeline, Strategic Function

• Design and establish a culture of continuous training within the restaurant.
• Identify, mentor, and develop employees with leadership potential.
• Build teams capable of replicating ARRELS standards in future locations.
• Ensure the consistent transmission of values, culture, and working methods.
• Prepare the restaurant to serve as an operational foundation for future openings within the group.
• Foster a sense of belonging and long-term professional growth.

Key Standards

• Comprehensive and strategic understanding of the operation.
• Visible, accessible, and consistent leadership.
• Clear, firm, and structured communication.
• Decision-making aligned with the ARRELS philosophy.
• Ability to anticipate needs and maintain complete control of service.