Job Title: General Manager
Concept: Fine Dining Steakhouse
The General Manager is the senior on-site leader responsible for the overall financial performance, brand integrity, and operational execution of a high-volume, fine dining steakhouse. This role requires deep expertise in premium beef programs, elevated service standards, wine and spirits management, and disciplined P&L leadership.
The GM sets the tone for hospitality, drives a performance culture, and ensures flawless execution across front-of-house and back-of-house operations.
Own full P&L accountability, including revenue growth, margin optimization, and cost control.
Drive top-line performance through guest frequency, check average growth, and private dining/event sales.
Manage prime cost (labor + COGS) with rigorous oversight of scheduling, yield management, and inventory controls.
Analyze weekly financial statements, KPIs, and variance reports; implement corrective action plans as needed.
Oversee annual budgeting and forecasting processes.
Maintain uncompromising standards of service consistent with fine dining hospitality benchmarks.
Ensure proper execution of steak preparation standards (aging, butchery specifications, temperature accuracy, plate presentation).
Oversee reservation systems, floor management, and guest flow optimization.
Conduct daily pre-shift meetings focused on product knowledge, wine pairings, and service calibration.
Maintain compliance with health, safety, sanitation, and alcohol service regulations.
Partner with Executive Chef on menu engineering, seasonal offerings, and product sourcing.
Oversee wine program execution, including cellar management, inventory turns, and staff education.
Support sommelier team in driving wine sales, pairing experiences, and premium beverage attachments.
Recruit, develop, and retain high-performing management and hourly teams.
Create a culture of accountability, hospitality, and continuous improvement.
Coach managers on financial literacy, service leadership, and operational discipline.
Conduct performance evaluations and succession planning for key roles.
Actively engage with guests, VIPs, and community stakeholders to build loyalty and brand presence.
Resolve escalated guest concerns with professionalism and discretion.
Protect and elevate the brand’s reputation in the market.
5–10+ years of progressive leadership experience in upscale or fine dining restaurants; steakhouse experience strongly preferred.
Demonstrated success managing $5M+ in annual revenue.
Advanced understanding of wine, spirits, and premium beef programs.
Proven track record of achieving EBITDA and margin targets.
Strong financial acumen and experience managing labor models in a service-intensive environment.
Exceptional leadership presence and communication skills.
Revenue growth and same-store sales
Prime cost percentage
EBITDA margin
Guest satisfaction scores and online reputation metrics
Management retention and internal promotion rates
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