Restaurant General Manager

Restaurant General Manager

Lead an iconic destination. Inspire your team. Deliver unforgettable hospitality. At Landry's Seafood in the French Quarter, Gulf Coast flavors, vibrant New Orleans culture, and genuine hospitality come together to create a one-of-a-kind dining experience. We're seeking a Restaurant General Manager who can lead all aspects of operations, build and inspire a high-performing team, and deliver exceptional guest experiences in one of the city's most celebrated destinations. If you thrive in a fast-paced, high-volume environment and are passionate about leadership, operational excellence, and creating memorable moments, this is your opportunity to lead at the heart of one of America's most iconic neighborhoods.

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

Qualifications:

• At least 3 years General Manager experience in a full-service, high-volume 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

Pay Range USD $80,000.00 - USD $95,000.00 /Yr.