The General Manager is responsible for the overall operation and profitability of the steakhouse. This includes managing staff, ensuring high standards of food quality and customer service, maintaining inventory and cost controls, and achieving sales and profitability goals. The General Manager will create a welcoming environment that ensures customer satisfaction and fosters a positive work culture.

1. Operational Management:

   • Oversee daily operations to ensure the steakhouse runs smoothly and efficiently.
   • Ensure compliance with health, safety, and sanitation regulations.
   • Monitor and control food, labor, and operational costs to maximize profitability.

2. Staff Management:

   • Train and develop staff, including management, hosts, servers, bartenders, and support staff.
   • Schedule and manage staff to ensure optimal coverage during peak hours.
   • Foster a positive work environment, promote teamwork, and resolve staff conflicts.
   • Ensure all staff adhere to company policies, procedures, and standards.

3. Customer Service:

   • Ensure that all guests receive exceptional service and have a positive dining experience.
   • Address customer complaints and concerns promptly and professionally.
   • Maintain a visible presence in the dining area, interacting with guests and addressing any issues.

4. Financial Management:

   • Manage the restaurant's budget, including forecasting sales and expenses.
   • Implement cost control measures and strategies to improve profitability.
   • Prepare regular financial reports for ownership and stakeholders.

5. Quality Control:

   • Ensure that all food and beverages meet the steakhouse’s quality standards.
   • Collaborate with the culinary team to create and update menus, ensuring a balance of classic and innovative offerings.

6. Compliance and Safety:

   • Maintain up-to-date knowledge of health and safety regulations and ensure the restaurant adheres to these standards.
   • Conduct regular safety and health inspections and training sessions for staff.

7. Inventory and Supply Chain Management:

   • Oversee inventory management, including ordering, receiving, and maintaining stock levels.
   • Monitor and control inventory to reduce waste and optimize cost-efficiency.
   • Ensure all supplies and ingredients are fresh, high-quality, and in stock.

• Proven experience as a General Manager or in a similar leadership role, preferably in a steakhouse or fine dining establishment.
• Strong leadership and team management skills.
• Excellent interpersonal and communication skills.
• In-depth knowledge of restaurant operations, including food safety and health regulations.
• Strong financial acumen with experience in budgeting, forecasting, and cost management.
• Ability to work under pressure and handle challenging situations with professionalism.
• Passion for delivering exceptional customer service and high-quality dining experiences.
• Flexible schedule, with the ability to work evenings, weekends, and holidays as needed.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred, but not required.
• Relevant certifications in food safety and management are a plus.

• Fast-paced environment with long periods of standing and walking.
• High-pressure situations during peak hours.
• Requires flexibility in working hours, including nights, weekends, and holidays.

This job description outlines the key duties and responsibilities but is not exhaustive. The General Manager may be required to perform other duties as assigned by the ownership or operations director.