GENERAL MANAGER (DUAL CONCEPT)

General Manager – Dual Concept (Smokin’ Jack’s BBQ + Tallow 52)

Introduction:

We are seeking a strong, experienced, and highly motivated General Manager to lead operations across two dynamic concepts: Smokin’ Jack’s BBQ and Tallow 52. This role requires a hands-on leader who can drive performance, develop teams, and execute at a high level in both a fast-paced BBQ environment and an elevated, beverage-driven concept.

The General Manager will be responsible for overseeing daily operations, managing financial performance, leading staff development, and ensuring an exceptional guest experience. The ideal candidate is a proven leader with strong business acumen, experience managing beverage programs, and the ability to thrive in a high-volume, growth-focused environment.

Responsibilities:

• Oversee all daily operations across both concepts, ensuring consistency, efficiency, and quality
• Manage and develop management teams, including hiring, training, coaching, and performance accountability
• Drive financial performance, including budgeting, cost control, labor management, and profitability
• Lead and execute a strong beverage program, including menu development, costing, and inventory control
• Ensure exceptional guest experiences through service standards, hospitality, and problem resolution
• Monitor and maintain food quality, consistency, and adherence to brand standards
• Analyze sales, labor, and operational data to identify opportunities for growth and improvement
• Oversee scheduling, staffing levels, and labor optimization across both concepts
• Maintain compliance with health, safety, and sanitation standards
• Collaborate with ownership on marketing initiatives, promotions, and business development strategies
• Assist in opening, scaling, and stabilizing new operations as the company grows
• Other duties as assigned

Qualifications:

• Minimum of 3–5 years of experience in a General Manager or senior leadership role in hospitality
• Proven experience managing high-volume restaurant operations
• Strong financial acumen, including P&L management and cost controls
• Experience developing and managing a beverage program (craft cocktail experience preferred)
• Strong leadership, communication, and team development skills
• Ability to multitask and operate effectively in a fast-paced, multi-concept environment
• Hands-on leadership style with a willingness to be on the floor and in operations daily
• Strong organizational and problem-solving skills
• Availability to work evenings, weekends, and holidays as needed

Perks & Compensation:

• Base salary starting at $55,000+ (DOE)
• Aggressive bonus structure (monthly + quarterly performance-based)
• Profit-sharing opportunities tied to location performance
• Rapid growth path into multi-unit or Director-level roles

Benefits Package:

• Paid time off + additional performance-based PTO
• Employee dining + dining discounts across concepts
• Monthly dining/entertainment allowance
• Leadership development & paid training programs
• Access to industry events, tastings, and networking opportunities
• Creative input on menu, beverage program, and concept development
• Flexible scheduling when business allows

Additional Perks:

• Be part of a fast-growing hospitality group with expansion plans
• Direct collaboration with ownership and leadership team
• Opportunity to help shape and scale a dual-concept operation
• High-energy, entrepreneurial work environment
• Performance recognition and incentive trips/experiences