What are the responsibilities and job description for the Restaurant General Manager position at David Burke Prime?
Company Description David Burke Prime is an award-winning steakhouse located within Foxwoods Resort Casino. The restaurant operates in a 13,000-square-foot space designed to deliver a high-end, memorable dining experience. A striking three-story wine tower showcases an extensive wine selection and complements the steakhouse’s premium menu. The environment is fast-paced, guest-focused, and committed to culinary excellence and exceptional service. Team members join a respected brand with strong standards and a passion for hospitality.
Role Description The Restaurant General Manager is a full-time, on-site role based in Mashantucket CT responsible for overseeing all daily restaurant operations. This position manages front- and back-of-house teams, ensures consistent, high-quality guest service, and upholds food safety and cleanliness standards. Day-to-day tasks include supervising staff, coordinating reservations and floor plans, monitoring service execution, and responding to guest feedback. The General Manager also drives financial performance through P&L oversight, budgeting, cost control, and revenue optimization, while maintaining inventory and vendor relationships. Additional responsibilities include hiring, training, scheduling, performance management, and fostering a positive, inclusive workplace culture aligned with David Burke Prime brand standards.
Qualifications
- Demonstrated ability in P&L Management and Budgeting to oversee restaurant financial performance and cost control.
- Strong focus on Customer Satisfaction and Customer Service, ensuring a premium guest experience and effective issue resolution.
- Experience with Hiring, onboarding, and developing diverse restaurant teams in a high-volume environment.
- Previous leadership experience as a Restaurant General Manager or similar role in upscale or fine-dining establishments.
- Solid understanding of restaurant operations, including scheduling, inventory management, and health and safety regulations.
- Excellent communication, problem-solving, and organizational skills, with the ability to remain calm under pressure.
- Proficiency with POS systems, basic office software, and data-driven decision-making for operational improvements.
- Availability to work evenings, weekends, and holidays as required by the hospitality industry.