Director General

The Saint Dallas; Dallas (TX); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Vision insurance

Dental insurance

Training & development

Opportunity for advancement

Job summary

The Saint Dallas is seeking a General Manager to lead our Dallas Design District operation, delivering exceptional dining experiences with Italian-inspired steakhouse concepts.

You will coach managers, drive performance, manage budgets, and ensure guest satisfaction while upholding brand standards and safety compliance.

Qualifications

• At least 4 years of General Manager experience in fine dining.
• Advanced wine knowledge and beverage operations experience.
• Proficient with computers, including Microsoft Office.
• Must be able to bend at the waist and lift up to 50 lbs.
• Must be 21 years of age or older.
• Able to lead a team, schedule flexibly, and work weekends/holidays.

Responsibilities

• Oversee daily restaurant operations to ensure smooth, guest-focused service.
• Lead, coach, and develop all managers and team members.
• Monitor staffing, labor costs, and inventory for profitability.
• Ensure compliance with SOPs, safety, and health standards.

Skills

Leadership

Team management

Guest service

Budgeting

Tools

Microsoft Office

Job description

Benefits

• Free uniforms
• Health insurance
• Opportunity for advancement
• Training & development
• Vision insurance
• Competitive salary
• Dental insurance

We are looking for a General Manager to join our team at The Saint!

About Us

The Saint Italian Steakhouse in the Dallas Design District that blends classic steakhouse vibes with authentic Italian influences. It's known for using high-quality Texas-sourced ingredients like Wagyu Beef, Dry-Aged Cuts, House-Made Pastas, Fresh Seafood, and creative sides. We pride ourselves in outstanding food, professional service, and unique Italian twists on steakhouse classic.

What we are looking for

• Lead, coach, mentor, and develop all managers and team members.
• Foster a positive, respectful, and inclusive workplace culture.
• Hold managers accountable for performance expectations and operational standards.
• Conduct regular one-on-one meetings with department leaders.
• Complete performance evaluations and provide timely coaching and corrective action when necessary.
• Develop succession plans and identify future leaders.
• Promote employee engagement and retention initiatives.
• Ensure proper staffing levels based on business demands.
• Model professionalism, integrity, and exceptional guest service.
• Oversee daily restaurant operations to ensure smooth and efficient service.
• Maintain exceptional standards for food quality, beverage quality, cleanliness, and presentation.
• Ensure compliance with all Company SOPs and brand standards.
• Monitor service execution and guest flow throughout each shift.
• Resolve operational challenges quickly and effectively.
• Conduct daily pre-shift meetings with management and staff.
• Ensure opening, mid-shift, and closing procedures are consistently followed.
• Maintain organization throughout all operational areas.
• Ensure proper maintenance of equipment and facilities.
• Coordinate repairs and preventative maintenance.
• Create a culture focused on hospitality and memorable guest experiences.
• Interact with guests regularly and address concerns professionally.
• Resolve guest complaints promptly and effectively.
• Monitor online reviews and guest feedback.
• Implement service improvements based on guest feedback.
• Ensure all guest recovery procedures are properly executed.
• Maintain high guest satisfaction scores.
• Manage and achieve revenue, profitability, and labor goals.
• Analyze weekly and monthly financial statements.
• Monitor sales trends and implement strategies to increase revenue.
• Control labor costs through effective scheduling.
• Manage food, beverage, and operating costs.
• Review and approve invoices and purchasing.
• Monitor inventory levels and minimize waste.
• Ensure accurate cash handling and financial controls.
• Develop and execute annual budgets.
• Partner with Human Resources regarding recruiting and hiring.
• Interview and select qualified candidates.
• Ensure proper onboarding of all new hires.
• Monitor staffing needs and workforce planning.
• Maintain staffing levels to support business demands.
• Participate in job fairs and recruiting initiatives when needed.
• Ensure all employees receive proper onboarding and training.
• Maintain training documentation.
• Coach managers on leadership development.
• Conduct ongoing operational training.
• Identify performance gaps and implement improvement plans.
• Promote continuous learning and career development.
• Ensure compliance with all federal, state, and local employment laws.
• Maintain compliance with health department regulations.
• Ensure compliance with OSHA and workplace safety standards.
• Enforce food safety and sanitation procedures.
• Maintain required permits and licenses.
• Ensure proper documentation of disciplinary actions.
• Protect confidential employee and Company information.
• Approve manager schedules.
• Monitor labor percentages daily.
• Adjust staffing based on business needs.
• Ensure compliance with predictive scheduling laws where applicable.
• Approve overtime only when operationally necessary.
• Monitor attendance trends and address issues promptly.
• Oversee inventory management.
• Ensure accurate inventory counts.
• Monitor ordering practices.
• Manage vendor relationships.
• Review purchasing trends and opportunities for savings.
• Maintain a safe environment for guests and employees.
• Ensure emergency procedures are understood and followed.
• Investigate accidents and incidents.
• Complete required reports timely.
• Protect Company assets.
• Ensure security procedures are consistently followed.
• Complete payroll approvals.
• Review labor reports.
• Maintain employee personnel documentation.
• Complete operational reports.
• Review daily sales reports.
• Attend leadership meetings.
• Prepare business forecasts and action plans.

Ideal Candidate

• Candidate must have at least 4 years prior fine dining General Manager experience.
• Candidate must have advanced working wine knowledge.
• Candidate must have experienced with computers including Microsoft Office.
• Candidate must be able to bend and lift to 50 lbs.
• Must be 21 years of age or older.
• Must be a team leader, player, and have a positive can-do attitude.
• Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.

We offer competitive pay and company benefits!