Upscale Steakhouse GM | Flexible Schedule & Perks

Redd Hospitality; Las Vegas (NV); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Paid training

Relocation assistance

Vision insurance

Job summary

Redd Hospitality in Las Vegas, NV seeks a Restaurant General Manager to lead our upscale dining team, ensuring exceptional guest experiences and strict culinary standards. The GM will oversee daily operations, develop menus with culinary leadership, and drive financial performance through budgeting and cost controls.

This hands-on leadership role requires strong communication, staff development, and the ability to coordinate events, manage BAR and POS systems, and respond promptly to guest

Qualifications

• Proven experience as a Restaurant General Manager in full-service upscale/fine dining.
• Strong culinary knowledge and menu development.
• Experience in budgeting and cost-control.
• Excellent communication and leadership skills.

Responsibilities

• Oversee daily restaurant operations and maintain high service standards.
• Lead staff recruitment, training, and performance evaluations.
• Implement shift management to optimize staffing and efficiency.
• Develop budgets, monitor finances, and apply cost-control measures.
• Ensure health, safety and company policy compliance.
• Coordinate banquet services and manage bar operations.
• Utilize POS systems for order processing and inventory management.
• Address customer feedback to sustain satisfaction and loyalty.

Skills

Leadership

Culinary knowledge

Menu development

Training & team building

Budgeting & finance

POS systems

Customer service

Communication skills

Tools

POS software

Job description

Redd Hospitality in Las Vegas, NV seeks a Restaurant General Manager to lead our upscale dining team, ensuring exceptional guest experiences and strict culinary standards. The GM will oversee daily operations, develop menus with culinary leadership, and drive financial performance through budgeting and cost controls.

This hands-on leadership role requires strong communication, staff development, and the ability to coordinate events, manage BAR and POS systems, and respond promptly to guest