Restaurant General Manager - Steakhouse

Catawba Two Kings Casino•Kings Mountain, NC

7d•Onsite

About The Position

The Restaurant General Manager directs and oversees all front-of-house aspects of Catawba Two Kings Casino’s flagship fine-dining Steakhouse, including service standards, FOH team leadership, Sommelier oversight, guest experience, and financial performance. The Steakhouse has 236 seats, dry-aged steaks, a 3,000-bottle wine library, and a bourbon bar serving both the restaurant and casino floor. The role aims to achieve award-caliber dining recognition and deliver the property’s most elevated guest experience. The General Manager partners closely with the Executive Chef and Property Executive Chef, who retain direct authority over back-of-house culinary operations. The General Manager has indirect oversight of the BOH environment as it affects service timing, product quality, and guest experience. The Sommelier reports directly to this role and leads the wine program across the Steakhouse, while supporting the Italian Restaurant’s wine program.

Requirements

At least 5 years of high-volume steakhouse restaurant management experience, including at least 3 years in an upscale or fine-dining environment.
Must hold ServSafe Food Handler and ServSafe Alcohol Certification before starting the position.
Must be able to obtain and maintain a valid Catawba Gaming License.
Must adhere to Catawba Gaming Commission regulations, company policies, and procedures.
Ability to work flexible schedules, including nights, weekends, and holidays.
Must be at least 21 years of age.
Must meet casino employment and background-check requirements.
Ability to stand and walk for extended periods during service.
Ability to lift up to 50 pounds.

Nice To Haves

Prior experience leading a restaurant with a significant wine and spirits program.
Bachelor’s degree in Hospitality Management, Business, or an equivalent field; relevant experience may substitute.
Wine certification such as WSET Level 2 or higher, Court of Master Sommeliers, or equivalent.

Responsibilities

Direct all front-of-house operations during Monday–Thursday service from 5 p.m. to 10 p.m. and Friday–Sunday service from 5 p.m. to 11 p.m.
Recruit, hire, train, schedule, coach, and develop Steakhouse FOH staff, including servers, server assistants, hosts, food runners, bartenders, barbacks, and wine stewards.
Monitor and enforce service sequence, table standards, and premium guest experience protocols consistent with award-level fine dining.
Conduct daily pre-shift meetings and oversee use of the Agilysys InfoGenesis POS, cash controls, and audit compliance.
Manage VIP and high-limit guest relationships and coordinate special requests, private dining experiences, and wine pairings with the Sommelier.
Directly supervise and manage the Sommelier’s performance and support development and execution of the wine program.
Lead and participate in multi-day wine and service training programs for Steakhouse FOH staff and maintain weekly training sessions.
Oversee the bourbon bar program serving the restaurant and casino floor, including cocktail standards and spirits curation in coordination with the Director of Beverage.
Maintain indirect oversight of BOH operations as they relate to guest experience, service timing, and product consistency.
Communicate service concerns or quality issues promptly and professionally to the Executive Chef and Property Executive Chef.
Manage FOH labor, cost-of-goods, and controllable expense budgets, and prepare weekly and monthly financial recaps for the Director of F&B.
Partner with Marketing and Casino Operations on wine dinners, promotional events, and high-limit guest programs.
Maintain health code, food safety, and liquor liability compliance with the Tribal Alcohol Beverage Commission.
Submit maintenance requests and ensure facility cleanliness and equipment upkeep.
Perform other duties as assigned.