General Manager

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Manage shifts which include daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service.
• Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews.
• Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Additional experience in Regional or multi-unit management is preferred.
• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, food safety, service techniques, and guest interaction.
• Strong understanding of cost and labor systems that lead to restaurant profitability.
• Strong communication and leadership skills combined with advanced computer and math skills.
• Stable and progressive work history; Strong work ethic.
• Effective written and verbal communication skills essential as majority of work time is spent interacting with hotel guests and staff.
• Must be able to speak English.
• Professional appearance and demeanor.
• Ability to work in a fast-paced environment.
• Minimum age requirement is 21.

Bachelor’s or related degree preferred

At least 5 years General Manager experience in a fine dining establishment.

What we offer you:

• Multiple benefit plans to suit your needs

• Paid Time Off

• 401K

• Opportunities for advancement

• Positive and respectful work environment where diversity is valued

• Generous employee discounts on dining, retail, amusements, and hotels

• Community volunteer opportunities

Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

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FAQ's:

Q) Does Landry’s hire across multiple restaurant brands?

A) Yes, roles span various dining concepts.

Q) Are luxury dining environments part of employment?

A) Some brands operate in upscale settings.

Q) Do roles vary significantly by concept?

A) Yes, responsibilities differ by restaurant type.

Q) Are event and resort locations included?

A) Yes, some positions are venue-based.

Q) Is professional presentation expected?

A) Yes, standards vary by brand level.