General Manager at Steve's Hot Dogs Chesterfield

HuSTL Hospitality Group•Chesterfield, MO

11d•$52,000 - $55,000•Onsite

About The Position

Steve’s Hot Dogs in Chesterfield is hiring an energetic, organized, people-focused Restaurant General Manager to lead the restaurant team and help the business thrive. The role focuses on building a strong team and positive culture, delivering an excellent guest experience, and driving results through training, delegation, coaching, and follow-up. The General Manager leads front-of-house and back-of-house operations, develops employees and future leaders, maintains restaurant standards, and manages administrative responsibilities. The role also oversees scheduling, labor and inventory controls, food safety, guest feedback, sales growth, profitability, and community outreach. The position is in person.

Requirements

Be a servant leader and mentor who empowers others and helps team members grow.
Think big-picture, spot opportunities, and delegate effectively.
Be a proactive problem solver who anticipates challenges and asks for help before a crisis.
Stay organized, maintain an accurate calendar, attend meetings, and meet deadlines.
Be available to support the team during peak needs or emergencies.
Prioritize workload and manage time to avoid working more than 50 hours per week.

Responsibilities

Hire, onboard, train, motivate, and develop a high-performing team.
Conduct performance reviews and identify future leaders.
Meet weekly with the leadership team.
Communicate through daily pre-shift meetings and weekly Sling digests.
Recognize team members, build relationships, and provide individual support.
Lead by example and ensure new-hire paperwork, company policies, safety regulations, and labor laws are followed.
Create schedules two weeks in advance that meet labor targets.
Maintain the attendance tracker and check time punches daily.
Keep Projections and Facilities spreadsheets up to date.
Manage monthly inventory, reconcile invoices, and ensure licenses are current.
Complete the Traction Scorecard monthly and meet deadlines.
Attend weekly GM calls and meetings prepared with current information.
Maintain administrative documents and project trackers in real time.
Lead front-of-house and back-of-house operations.
Maintain a minimum 4.5-star rating across review platforms.
Respond to feedback, resolve guest concerns, and build relationships with regular guests.
Conduct high-impact checks and coach the team to maintain service and quality standards.
Keep the restaurant clean, clutter-free, and well maintained.
Ensure portion control, product tasting, and compliance with food safety regulations.
Manage inventory to reduce waste, complete monthly counts, and follow FIFO procedures.
Work toward monthly profit of 15–20% by managing labor, cost of goods, and other expenses.
Keep labor at a maximum of 30%, cost of goods at a maximum of 30%, and other expenses at a maximum of 20%.
Develop promotions, events, and community outreach opportunities to grow sales.
Work toward 5–10% year-over-year sales growth.
Review sales and costs daily, identify opportunities, and implement cost-saving measures.