Working for Landry’s Restaurants offers a fast-paced, hospitality-driven environment backed by one of the nation’s leading dining and entertainment companies. Team members benefit from strong brand recognition, opportunities for career growth across a diverse portfolio of concepts, and a culture focused on delivering exceptional guest experiences. Key responsibilities of the roles we're seeking include: Operational & Financial Management: Ensure adherence to company standards to drive revenue and control costs across food, beverage, labor, and utilities while supporting budget achievement and financial performance goals. Administrative & Compliance Oversight: Maintain accurate and timely completion of financial reporting, payroll, invoices, and daily operational paperwork in line with company policies and procedures. Guest Experience & Service Recovery: Deliver exceptional guest service by proactively addressing concerns, resolving complaints, and creating positive, repeat dining experiences. Leadership & Team Development: Supervise and coachteam members, set clear performance expectations, conduct reviews, and foster a motivated, high-performing team. Shift & Operations Management: Manage daily restaurant operations, including scheduling, planning, and real-time decision-making to ensure consistent food quality and service excellence. Back-of-House Support & Culinary Operations: Partner with the Executive Chef to oversee kitchen staff, support training initiatives, and ensure high standards in food preparation within a fine dining environment. Inventory & Cost Control: Assist in managing inventory, ordering supplies, and monitoring cost centers to maintain efficiency and minimize waste. Health, Safety & Sanitation Compliance: Enforce OSHA, health department, and liquor regulations while maintaining a clean, organized, and professional restaurant environment. Quality Control & Brand Standards: Ensure appearance, cleanliness, and service standards to maintain a polished and professional brand image. Qualifications Prior applicable management experience for each role will be discussed throughout interviews General Manager: at least 3-5 years General Manager experience in a full-service restaurant Assistant General Manager: at least 3 years of management experience in a full-service, high-volume restaurant Restaurant Managers: At least 2 years of prior management experience in a full-service, high-volume restaurant Sous Chef: At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Bachelor's Degree in Hospitality Management in lieu of management experience - EOE