General Manager

Charlie Palmer Steak — Grand Sierra Resort, Reno, NV

Lead the team behind iconic celebrity Chef Charlie Palmer at Charlie Palmer Steak, our destination restaurant and bar inside the Grand Sierra Resort (GSR).

We're in search of a dynamic, hospitality-driven leader with a passion for exceptional wine and cuisine, a deep appreciation for luxury service standards, and the leadership skills to run one of the most celebrated dining rooms in Reno.

We offer a highly competitive compensation package and the rare opportunity to lead alongside Chef Charlie Palmer and GSR's seasoned Food & Beverage team. As General Manager, you own the full guest experience, financial performance, and team leadership for the restaurant, bar, and lounge — including the wine and beverage program. You will directly lead the Dining Room Manager, partner closely with the Executive Chef on culinary execution, and represent the outlet within GSR's broader Food & Beverage organization, ensuring the restaurant consistently meets property standards, KPIs, and schedules across all GSR systems.

The ideal candidate has luxury food & beverage leadership experience, strong financial acumen, a track record of developing management teams, and a desire to build a best-in-class dining destination under one of the most renowned chefs and culinary brands in the country.

RESPONSIBILITIES

• Own the day-to-day operation and financial performance (P&L) of the restaurant, bar, and lounge, in accordance with Charlie Palmer brand standards and established GSR property policies and procedures.
• Directly supervise, coach, and develop the Dining Room Manager; set clear performance goals, hold regular one-on-ones, and ensure consistent management coverage across all shifts.
• Partner closely with the Executive Chef on menu development, food cost management, kitchen-to-front-of-house coordination, and overall culinary execution to deliver a seamless guest experience.
• Serve as the outlet's primary liaison to the GSR Food & Beverage management team and broader property leadership, ensuring alignment on initiatives, promotions, staffing, and cross-outlet coordination.
• Ensure the restaurant consistently meets all GSR property standards, KPIs, and schedules, and maintains accurate, current records within all required property systems (POS, scheduling/labor management, comp tracking, inventory, and related platforms).
• Own the wine and beverage program — list development, vendor relationships, staff training, and cost/margin management — in coordination with GSR's beverage and purchasing teams.
• Establish and approve training programs for all restaurant team members, including new-hire orientation and ongoing service-standard development, delegating day-to-day administration to the DRM.
• Direct the development and enforcement of operational controls across all phases of the restaurant to ensure profitable, economical operation while upholding brand and quality standards.
• Own the annual budget process, forecasting, and financial reporting, including variance reports, weekly management reports, comp reports, and inventory reporting (linen/glass/silver/menu), presenting results to the Director of Food & Beverage and GSR leadership as required.
• Monitor labor cost, scheduling efficiency, and productivity across the restaurant, maintaining appropriate staffing levels while managing to budgeted man-hour targets.
• Ensure full compliance with health, safety, and Nevada Gaming Control Board regulations; serve as the outlet's primary point of contact for Internal Audit and property compliance reviews.
• Own guest satisfaction outcomes — personally resolve escalated guest complaints, review guest feedback (comment cards, OpenTable, Yelp/TripAdvisor, GSR guest surveys), and drive continuous service improvement.
• Make final hiring, promotion, discipline, and termination decisions for restaurant team members and management, in partnership with GSR Human Resources; approve wage and salary recommendations from the AGM/DRM within established guidelines.
• Conduct and oversee performance reviews for all direct reports (AGM, DRM) and ensure timely completion of reviews for all restaurant team members.
• Serve as the outlet's key holder and final point of accountability for cash handling, drops, and security procedures.
• Represent Charlie Palmer Steak in GSR property meetings, marketing initiatives, and cross-departmental planning (e.g., casino marketing, special events, VIP/comp coordination).
• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

• Present a neat, professional appearance and model brand standards for the entire team.
• Strong financial acumen — able to build, manage, and defend a budget, analyze P&L and variance reports, and make sound business decisions from the data.
• Superior knowledge of fine dining etiquette, wine, and spirits; sommelier-level beverage knowledge strongly preferred.
• Proven ability to lead, coach, and develop managers — not just hourly team members — including performance management and succession planning.
• Build rapport with internal and external guests, GSR ownership/leadership, and the Charlie Palmer brand team.
• Bilingual preferred.
• Proficiency with Microsoft Office required; experience with property POS, scheduling, and labor-management systems (e.g., Micros, Agilysys) required.
• Ability to read, write, and perform complex math, analysis, and task completion at a senior-management level.
• Must have strong skills in strategic planning, financial analysis, supervising, coaching, delegation, conflict resolution, independent judgment, and decision-making under pressure.
• Flexible to work all shifts, including holidays, nights, and weekends, as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION AND/OR EXPERIENCE

• Minimum 5 years of progressive fine dining/luxury restaurant management experience, including at least 2 years as a General Manager or senior Assistant General Manager overseeing a large front-of-house team; or an equivalent combination of education, training, and experience.
• Bachelor's degree in Hospitality Management, Business, or a related field preferred.

CERTIFICATES AND LICENSES

• ServSafe certification required.
• Must obtain and maintain an appropriate Alcohol Awareness card and any Nevada Gaming Control Board registration/work card required for the position.
• Sommelier or wine certification (e.g., WSET, Court of Master Sommeliers) preferred.

PHYSICAL DEMANDS

• While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, and occasionally reaching overhead and bending over during the duration of their shift.
• Must be able to occasionally lift/carry and push/pull up to 25 lbs.
• The team member will occasionally have repetitive use of their dominant hand.
• Constant use of vision abilities is required, including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Work performed indoors, both alone and frequently with and around others, including on the casino floor; the team member performs face-to-face and verbal contact with others on extended shifts around computer equipment and other mechanical devices.
• The noise level in the work environment is usually moderate.
• Team member may be exposed to slippery surfaces, fumes/odor, and secondhand smoke.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.