SS HOSPITALITY GROUP
General Manager
Landmark Bar & Kitchen — Addison, TX
Full-Time | $80,000 – $90,000 + Bonus + Profit Share
WHO WE ARE
SS Hospitality Group operates Landmark Bar & Kitchen — a scratch-kitchen neighborhood bar concept built around consistency, community, and experience. We’re not a restaurant. We’re not a nightclub. We’re not a sports bar. We’re not a chain. We’re the best parts of all of those, rolled into one.
Landmark has been operating since 2013, with locations in Addison and Fort Worth and a Lubbock location in development. Our guests come for lunch meetings, happy hour with coworkers, late-night energy, and everything in between. The food is scratch-made and the bar program is serious. The atmosphere builds from relaxed and food-forward during the day to high-energy and social at night — and doing both well in the same building is what makes this concept work.
We are a privately owned hospitality group. There is no corporate layer to hide behind and no bureaucracy to wait on. Decisions get made quickly, standards are high, and the people who thrive here take ownership of their results.
"We’re not a restaurant. We’re not a bar. We’re the best parts of both — and the GM is the person who makes that true every single day."
THE ROLE
This is not a management position in title only. You will own the day-to-day operation of Landmark Addison — the floor, the kitchen, the bar, the team, the numbers, and the guest experience. You are the standard. If you let something slide, it slides. If you show up right, the team shows up right.
The foundation is here. Systems, processes, and operational frameworks exist. We are looking for a GM who takes full ownership of those systems — sharpens what needs sharpening, adds what’s needed, and then executes them without exception, every shift.
The Addison location serves a dual audience: corporate professionals during the day who expect polished service and quality food, and a social, high-energy crowd at night who come for atmosphere and experience. Bridging those two worlds in the same shift — without letting one undermine the other — is the core challenge of this role and the core skill we’re hiring for.
This isn’t a restaurant. It isn’t a bar. It’s both — and knowing how to run both in the same shift is what separates the right candidate from everyone else.
WHAT YOU’LL OWN
- Full P&L accountability — labor, food cost, bar cost, and overall store profitability
- Owning and executing the operational systems that are in place — refining where needed, adding where gaps exist, and holding the team accountable to consistent execution
- Guest experience from the moment they walk in to the moment they leave — day and night
- Team hiring, training, development, and accountability at every level
- Opening and closing standards — every shift, without exception
- Uniform, appearance, and conduct standards enforced consistently across all staff
- Cleanliness, organization, and presentation of the entire facility
- Inventory management, ordering, and cost control systems in FOH and BOH
- Weekly communication with ownership on performance, challenges, and opportunities
- Building and maintaining a culture that is warm, professional, and high-performing
WHAT WE’RE LOOKING FOR
You have at least 5 years of full service restaurant management experience, with a minimum of 2 years as a General Manager or senior manager with direct P&L responsibility. You’ve worked in an environment where standards were non-negotiable — and you’ve carried that standard into every place you’ve worked since.
You understand both sides of this business. You can run a clean, efficient, guest-focused lunch service and then shift the energy for a high-volume Friday night — and you know the operational and cultural adjustments that each requires.
You do not need to be reminded to tuck in a server’s shirt, wipe down a table, or fix a wobbly chair before the doors open. You notice those things before anyone else does, because that’s who you are.
You are the right candidate if:
- You came up in a structured environment (corporate or semi-corporate) and have the discipline to show for it — but you’re not dependent on layers of support to execute. You can take an existing system, make it your own, and drive it forward
- You’ve managed both a kitchen and a bar program and understand how they interact
- You’re equally comfortable in a boardroom lunch and a packed Saturday night
- You hold the line on standards even when it’s uncomfortable — with staff, with vendors, with yourself
- You read a P&L and know which line item to address first
- You build teams that function well when you’re not in the room
This role is probably not for you if:
- You’ve only managed nightlife or only managed fine dining — this concept requires both
- You have a fast food or QSR background
- You need multiple layers of corporate support to function — this role requires someone who can take a framework and run with it independently
- You think “laid back” means standards are optional
- You have never owned a P&L and been held accountable to it
COMPENSATION & STRUCTURE
Base Salary
$80,000 – $90,000 depending on experience
Performance Bonus
Quarterly bonus tied to sales targets and operational KPIs
Profit Share
Monthly profit share based on store-level P&L performance
Review Cadence
30-day, 60-day, and annual performance reviews
HOW TO APPLY
Submit your resume and a brief note — not a cover letter template — that tells us specifically why this role fits where you are in your career. We read every application and respond to every candidate who meets our criteria.
Candidates who move forward will be invited to an initial conversation with ownership. The process is direct, fast, and respectful of your time.
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- Employee discount
- Health insurance
- Paid time off
- Paid training
Application Question(s):
- Have you held direct P&L responsibility — meaning labor, food cost, and bar cost were yours to own and report on?
- Have you managed a location that operates as both a daytime dining concept and a late-night bar environment?
- Describe your highest-volume location — average weekly food sales and weekly bar sales.
Experience:
- Restaurant management: 5 years (Required)
- full kitchen and bar program management: 2 years (Required)
Work Location: In person
