General Manager

The Saint Dallas; Dallas (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Opportunity for advancement

Training & development

Vision insurance

Competitive salary

Dental insurance

Job summary

The Saint Dallas in the Dallas Design District is seeking a seasoned General Manager to lead daily restaurant operations with a focus on exceptional guest service and staff development. You will drive top-line revenue, manage costs, and uphold brand standards in a high-volume setting.

Ideal candidates bring at least 4 years of fine dining GM experience, strong wine knowledge, and proficiency with MS Office. A flexible schedule, including weekends and holidays, is required.

Qualifications

• 4+ years prior fine dining General Manager experience.
• Advanced working wine knowledge.
• Proficient with computers including MS Office.
• Ability to bend and lift up to 50 lbs.
• Flexible schedule with weekend and holiday availability.

Responsibilities

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Lead, coach, mentor, and develop all managers and team members.
• Monitor labor costs and schedule staffing according to demand.
• Drive guest satisfaction and promptly address concerns.
• Review financials, budgets, and implement revenue-enhancing strategies.
• Ensure compliance with health, safety, and brand standards.

Skills

Leadership

Staff development

Guest service excellence

Operational excellence

Tools

Microsoft Office

Job description

Benefits:

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

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 be 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!