Restaurant General Manager

The Post Oak; Des Peres (MO); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

401(k)

Paid time off

Discretionary bonus

Job summary

J. Gilbert’s Wood-Fired Steaks & Seafood in Missouri is seeking a General Manager responsible for all aspects of restaurant operations, financial performance, and team leadership. You will drive results, uphold brand standards, and deliver an exceptional dining experience for guests.

The role requires strong leadership, cost control, and a focus on guest satisfaction, with opportunities for career growth and training. Competitive compensation and benefits are offered for a high-performance team.

Qualifications

• At least 3 years General Manager experience in upscale/fine dining.
• Experience in regional or multi-unit management is a plus.
• Strong knowledge of FOH and BOH operations including staff supervision, inventory, and guest interaction.

Responsibilities

• Adhere to brand standards and service levels to increase sales and control costs.
• Oversee financial (invoices, reporting) and payroll-related administrative duties.
• Maintain professional restaurant image and appearance standards.
• Ensure positive guest service and address complaints to win repeat business.
• Manage shifts, scheduling, and planning to ensure high-quality food and service.
• Provide direction and develop employees through feedback and performance reviews.

Skills

General Manager experience

Front and back of house operations

Cost and labor management

Job description

Overview

J. Gilbert’s Wood-Fired Steaks & Seafood offers a classic upscale dining experience centered around signature wood-fired cooking, featuring premium steaks, fresh seafood, and rich, bold flavors. With a warm, sophisticated atmosphere, attentive service, and a focus on quality ingredients, the concept delivers a consistently refined yet approachable experience. It’s a trusted destination for business dinners, special occasions, and guests seeking expertly prepared steaks and seafood in an elegant setting.

As a General Manager you will oversee all aspects of restaurant operations, including financial performance, team leadership, guest satisfaction, and brand standards. You will be responsible for driving results, fostering a high-performance culture, and ensuring an exceptional dining experience.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• 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

Qualifications

• At least 3 years General Manager experience in an upscale / fine dining establishment
• 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

EOE

Pay Range

USD $100,000.00 - USD $110,000.00 /Yr.