Jack & Harry's, the seventh-concept from Vandelay Hospitality Group, is a New Orleans-inspired chophouse in Dallas' Snider Plaza that opened its doors in March 2024. The restaurant blends Southern charm with French-infused recipes, featuring expertly prepared steaks, Southern coastal favorites, and standout dishes like the French Onion Filet and Rue St. Gumbo. Housed in a historic 1945 building, the 5,000-square-foot space exudes timeless elegance with cherry wood paneling, antique furniture, and iconic equestrian artwork. Guests can enjoy a warm, club-like atmosphere paired with a French-forward wine list and Bourbon Street-inspired cocktails, making Jack & Harry's a perfect spot for both weeknight dinners and special occasions. Jack & Harry's is part of Vandelay Hospitality Group.
Role Summary
Our General Managers achieve success through people, quality and hospitality. Responsible for the overall operation for their location and ensuring the integrity of VHG. General Managers are responsible for team performance, managing guest feedback, increased sales and profitability, effective cost controls, development, training and retention of staff and managers.
Responsibilities
Establish guest service and satisfaction as a priority through personal example
Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions
Develop, communicate and achieve forecasts and realistic budgets, goals and objectives
Conduct employee orientations and maintains accurate training records
Recruit, retain, train and develop an optimum number of staff who are enthusiastically dedicated to delivering the highest level of hospitality to the guest
Develop initiatives to build sales, profitability and guest check average by driving sound community involvement programs
Ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines while providing quality food and exceptional service
Ability to explain and articulate Monthly P&L fluctuations and action plans during monthly meetings
Control other direct operating expenses such as utilities, smallwares, etc., to minimize expense without adversely affecting operations
Purchase within established guidelines
Oversee correct invoicing, storage and sealing of all products to always ensure quality and freshness
Manage work safety by being alert and taking action regarding safety hazards
Ensure that all restaurant paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, payroll, purchase orders, employment-related forms, etc.
Ensure established standards of food safety, sanitation and quality are maintained
Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards
Ensure secure, safe handling and transportation of funds
Responsible for the physical/aesthetic maintenance of the restaurant
Ensure adherence to all local, state and federal laws and regulations
Take action based on guest reviews and feedback
Adhere to Disciplinary Action Requirements as set by the company
Attend and participate in GM meetings as scheduled
Lead weekly manager meetings
Requirements
High school diploma or GED required; Bachelors preferred
3+ years of full-service restaurant, general manager experience
Results driven, trustworthy and team oriented
Must be able to lift to 50 pounds
Must be able to work standing and walking for extended periods of time
Perks
Medical, Dental and Vision Insurance
Career Growth Opportunities
Paid Time Off Discounts at all Vandelay Hospitality Group Restaurants
Closed Christmas Day, Thanksgiving Day and the 4th of July
Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.