General Manager - SSI

Job Title

General Manager

Concept

Fine Dining Steakhouse

Position Overview

The General Manager is the senior on-site leader responsible for the overall financial performance, brand integrity, and operational execution of a high-volume, fine dining steakhouse. This role requires deep expertise in premium beef programs, elevated service standards, wine and spirits management, and disciplined P&L leadership.

The GM sets the tone for hospitality, drives a performance culture, and ensures flawless execution across front-of-house and back-of-house operations.

Key Responsibilities

Financial & Business Performance

• Own full P&L accountability, including revenue growth, margin optimization, and cost control.
• Drive top-line performance through guest frequency, check average growth, and private dining/event sales.
• Manage prime cost (labor + COGS) with rigorous oversight of scheduling, yield management, and inventory controls.
• Analyze weekly financial statements, KPIs, and variance reports; implement corrective action plans as needed.
• Oversee annual budgeting and forecasting processes.

Operations & Service Excellence

• Maintain uncompromising standards of service consistent with fine dining hospitality benchmarks.
• Ensure proper execution of steak preparation standards (aging, butchery specifications, temperature accuracy, plate presentation).
• Oversee reservation systems, floor management, and guest flow optimization.
• Conduct daily pre-shift meetings focused on product knowledge, wine pairings, and service calibration.
• Maintain compliance with health, safety, sanitation, and alcohol service regulations.

Culinary & Beverage Collaboration

• Partner with Executive Chef on menu engineering, seasonal offerings, and product sourcing.
• Oversee wine program execution, including cellar management, inventory turns, and staff education.
• Support sommelier team in driving wine sales, pairing experiences, and premium beverage attachments.

Leadership & Talent Development

• Recruit, develop, and retain high-performing management and hourly teams.
• Create a culture of accountability, hospitality, and continuous improvement.
• Coach managers on financial literacy, service leadership, and operational discipline.
• Conduct performance evaluations and succession planning for key roles.

Guest Experience & Brand Stewardship

• Actively engage with guests, VIPs, and community stakeholders to build loyalty and brand presence.
• Resolve escalated guest concerns with professionalism and discretion.
• Protect and elevate the brand’s reputation in the market.

Qualifications

• 5–10+ years of progressive leadership experience in upscale or fine dining restaurants; steakhouse experience strongly preferred.
• Demonstrated success managing $5M+ in annual revenue.
• Advanced understanding of wine, spirits, and premium beef programs.
• Proven track record of achieving EBITDA and margin targets.
• Strong financial acumen and experience managing labor models in a service-intensive environment.
• Exceptional leadership presence and communication skills.

Key Performance Indicators

• Revenue growth and same-store sales
• Prime cost percentage
• EBITDA margin
• Guest satisfaction scores and online reputation metrics
• Management retention and internal promotion rates