Restaurant General Manager

J. Gilbert's

Wood-Fired Steaks & Seafood

J. Gilbert’s offers General Managers the chance to lead at the highest level of polished dining.
Known for Prime, wood‑fired steaks, pristine seafood, and a warm, upscale atmosphere, we’re seeking leaders who value consistency, mentorship, and exceptional guest experiences—while growing their careers with a brand defined by both precision and heart.

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

• 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
• Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews

• At least 3 years General Manager experience in an upscale / fine 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

EOE 

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