General Manager - SSI

Job Title: General Manager
Concept: Fine Dining Steakhouse

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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Revenue growth and same-store sales

• Prime cost percentage

• EBITDA margin

• Guest satisfaction scores and online reputation metrics

• Management retention and internal promotion rates