Restaurant General Manager

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.
• Product guests actually taste: daily hand-cut, mesquite-grilled steaks.
• Direct access to ownership and fast decisions.
• Community restaurant where regulars know your name.

If you can run a steakhouse that people drive for, apply now and show us how you’ll make the standard.