Location: Heart of Downtown Detroit, MI

Position Type: Full-Time

Salary: 90,000 - $100,000 plus bonus

About the Opportunity

We are seeking an exceptional and polished General Manager to lead a high-profile, upscale fine dining steakhouse in the vibrant heart of Detroit. This role is for a hands-on, detail-oriented leader with a strong history of past tenure who wants to take the reins of a high-volume, well-respected establishment. The ideal candidate treats a dining room not just as a restaurant, but as a luxury experience, ensuring the absolute highest standards of food, wine, and service.

Key Responsibilities

• Leadership & Culture: Recruit, train, and mentor a large, high-performing Front of House (FOH) team while maintaining seamless communication with the executive culinary team
• Guest Relations: Cultivate a welcoming, engaging atmosphere for an upscale clientele. Anticipate VIP needs, resolve escalated complaints, and ensure flawless execution from the moment guests arrive.
• Financial Acumen: Oversee all fiscal operations, including P&L management, labor controls, food and beverage costs, and budgeting to drive profitability.
• Hospitality Standards: Set and enforce elevated service standards. Manage and elevate the steakhouse’s wine, spirits, and bar programs to match luxury guest expectations.
• Operational Excellence: Oversee daily operations, inventory, scheduling, and ensure strict compliance with health, safety, and sanitation regulations.

Qualifications & Requirements

• Experience: 3 to 5+ years of General Manager experience in fine dining, luxury hospitality, or chef-driven upscale concepts.
• Tenure: Demonstrated history of strong, stable tenure and loyalty at previous places of employment.
• Knowledge: Deep understanding of premium steaks, seafood, wine pairings, and high-end spirits.
• Skills: Strong financial acumen with the ability to manage reporting systems and POS platforms. Hands-on management style paired with exceptional communication skills.
• Flexibility: Availability to work nights, weekends, and holidays as required by the fast-paced demands of the restaurant industry.

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