Management Open Call - Ft. Worth, TX

Del Frisco's Grille

Dallas / Ft Worth, Texas

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JOB DETAILS

SKILLS

Billing, Brand Marketing (Branding), Budgeting, Calendar Management, Communication Skills, Compensation and Benefits, Conflict Resolution, Cook Dishes, Corporate Policies, Cost Control, Culinary Operations, Detail Oriented, Entertainment and Media, Financial Management, Financial Reporting, Food Quality, Food Services, Food and Beverage Industry, Health Department, Health Plan, Inventory Costs, Inventory Management, Leadership, Maintain Compliance, OSHA, Operational Support, Operations, Operations Management, Order Supplies, Organizational Skills, People Management, Product Costing, Regulations, Resolve Customer Issues, Restaurant, Retail, Safety Compliance, Sanitation, Service Delivery, Staff Training, Talent Management, Team Building, Time Management, Training Program

LOCATION

Dallas / Ft Worth, Texas

POSTED

5 days ago

Overview:

Landry’s Restaurants is hosting an open call for management talent, offering exciting leadership opportunities across its renowned brands in the Fort Worth area.

Opportunities Include:

General Manager - Joe's Crab Shack (Fossil Creek)

Assistant General Manager - Saltgrass Steakhouse (Ft. Worth)

Restaurant Managers - Saltgrass Steakhouse (Mansfield, N. Arlington, Ft. Worth)

Sous Chefs - Del Frisco's Grille (Ft. Worth, Southlake)

Thursday, June 4th, 2026

11:00 am - 4:00 pm CST

Location: 154 East 3rd St., Ft. Worth, TX 76102

Benefits:

Extensive and well-rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
Paid time off
Monthly discretionary bonus potential

Responsibilities:

Working for Landry’s Restaurants offers a fast-paced, hospitality-driven environment backed by one of the nation’s leading dining and entertainment companies. Team members benefit from strong brand recognition, opportunities for career growth across a diverse portfolio of concepts, and a culture focused on delivering exceptional guest experiences. Key responsibilities of the roles we're seeking include:

Operational & Financial Management:
Ensure adherence to company standards to drive revenue and control costs across food, beverage, labor, and utilities while supporting budget achievement and financial performance goals.
Administrative & Compliance Oversight:
Maintain accurate and timely completion of financial reporting, payroll, invoices, and daily operational paperwork in line with company policies and procedures.
Guest Experience & Service Recovery:
Deliver exceptional guest service by proactively addressing concerns, resolving complaints, and creating positive, repeat dining experiences.
Leadership & Team Development:
Supervise and coachteam members, set clear performance expectations, conduct reviews, and foster a motivated, high-performing team.
Shift & Operations Management:
Manage daily restaurant operations, including scheduling, planning, and real-time decision-making to ensure consistent food quality and service excellence.
Back-of-House Support & Culinary Operations:
Partner with the Executive Chef to oversee kitchen staff, support training initiatives, and ensure high standards in food preparation within a fine dining environment.
Inventory & Cost Control:
Assist in managing inventory, ordering supplies, and monitoring cost centers to maintain efficiency and minimize waste.
Health, Safety & Sanitation Compliance:
Enforce OSHA, health department, and liquor regulations while maintaining a clean, organized, and professional restaurant environment.
Quality Control & Brand Standards:
Ensure appearance, cleanliness, and service standards to maintain a polished and professional brand image.

Qualifications:

Prior applicable management experience for each role will be discussed throughout interviews
- General Manager: at least 3-5 years General Manager experience in a full-service restaurant
- Assistant General Manager: at least 3 years of management experience in a full-service, high-volume restaurant
- Restaurant Managers: At least 2 years of prior management experience in a full-service, high-volume restaurant
- Sous Chef: At least 2 years of Culinary Management experience in an upscale / fine dining establishment

Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
Bachelor's Degree in Hospitality Management in lieu of management experience*

Management Open Call - Ft. Worth, TX

Del Frisco's Grille

Dallas / Ft Worth, Texas

About the Company

Del Frisco's Grille

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