We serves seasoned, aged steaks hand-cut daily and cooked over mesquite wood. As General Manager you’ll own the full guest experience and P&L so every table tastes that difference, every night. This is the operator who turns a neighborhood steakhouse into the place people drive for.
Performance Objectives
Deliver consistent 4.5+ star guest scores and 90%+ table-turn satisfaction by coaching kitchen and FOH on mesquite timing, steak doneness, and genuine hospitality.
Hit or exceed weekly sales and labor-cost targets while protecting food quality and portion integrity on hand-cut steaks.
Build a stable, high-performing team of 15–25 by recruiting, training, and retaining servers, cooks, and hosts who live the standard.
Control inventory, waste, and vendor costs so COGS stays on plan without sacrificing the aged, wood-fired product guests expect.
Resolve guest issues on the floor in real time and turn complaints into loyal regulars within the same visit.
Maintain health, safety, and cleanliness scores that keep the restaurant inspection-ready every day.
Environment & Resources
You report directly to the owner-operator. You’ll run a tight, independent steakhouse (11–50 team) with full P&L authority, local hiring discretion, and the tools to schedule, inventory, and order. Mesquite pits, daily-cut steaks, and a community that knows the difference are your raw materials.
Essential Qualifications
5+ years as GM or equivalent in a full-service steakhouse or high-volume grill with proven P&L ownership.
Track record of hitting sales, labor, and food-cost goals while protecting product quality.
Hands-on leadership of both kitchen and dining-room teams, including hiring, training, and coaching.
Comfortable on the floor during peak service and able to step into any station when needed.
Valid food-safety certification and clean driving record for local vendor runs.
Role Selling Points
True ownership of an independent White Hall steakhouse—no corporate playbook, just results.