Management Open Call - Ft. Worth, TX

Overview

Landry’s Restaurants is hosting an open call for management talent, offering exciting leadership opportunities across its renowned brands in the Fort Worth area.

Opportunities Include

General Manager - Joe's Crab Shack (Fossil Creek)

Assistant General Manager - Saltgrass Steakhouse (Ft. Worth)

Restaurant Managers - Saltgrass Steakhouse (Mansfield, N. Arlington, Ft. Worth)

Sous Chefs - Del Frisco's Grille (Ft. Worth, Southlake)

Thursday, June 4th, 2026

11:00 am - 4:00 pm CST

Location: 154 East 3rd St., Ft. Worth, TX 76102

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

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