Overview:
Landry’s Restaurants is hosting an open call for management talent, offering exciting leadership opportunities across its renowned brands in the Fort Worth area.
Opportunities Include:
General Manager - Joe's Crab Shack (Fossil Creek)
Assistant General Manager - Saltgrass Steakhouse (Ft. Worth)
Restaurant Managers - Saltgrass Steakhouse (Mansfield, N. Arlington, Ft. Worth)
Sous Chefs - Del Frisco's Grille (Ft. Worth, Southlake)
Thursday, June 4th, 2026
11:00 am - 4:00 pm CST
Location: 154 East 3rd St., Ft. Worth, TX 76102
Benefits:
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Extensive and well-rounded training program
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Continued career development and growth opportunities
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Generous employee discounts on dining, retail, amusements, and hotels
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Multiple health benefit plans to suit your needs
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Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
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Paid time off
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Monthly discretionary bonus potential
Responsibilities:
Working for Landry’s Restaurants offers a fast-paced, hospitality-driven environment backed by one of the nation’s leading dining and entertainment companies. Team members benefit from strong brand recognition, opportunities for career growth across a diverse portfolio of concepts, and a culture focused on delivering exceptional guest experiences. Key responsibilities of the roles we're seeking include:
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Operational & Financial Management:
Ensure adherence to company standards to drive revenue and control costs across food, beverage, labor, and utilities while supporting budget achievement and financial performance goals. -
Administrative & Compliance Oversight:
Maintain accurate and timely completion of financial reporting, payroll, invoices, and daily operational paperwork in line with company policies and procedures. -
Guest Experience & Service Recovery:
Deliver exceptional guest service by proactively addressing concerns, resolving complaints, and creating positive, repeat dining experiences. -
Leadership & Team Development:
Supervise and coachteam members, set clear performance expectations, conduct reviews, and foster a motivated, high-performing team. -
Shift & Operations Management:
Manage daily restaurant operations, including scheduling, planning, and real-time decision-making to ensure consistent food quality and service excellence. -
Back-of-House Support & Culinary Operations:
Partner with the Executive Chef to oversee kitchen staff, support training initiatives, and ensure high standards in food preparation within a fine dining environment. -
Inventory & Cost Control:
Assist in managing inventory, ordering supplies, and monitoring cost centers to maintain efficiency and minimize waste. -
Health, Safety & Sanitation Compliance:
Enforce OSHA, health department, and liquor regulations while maintaining a clean, organized, and professional restaurant environment. -
Quality Control & Brand Standards:
Ensure appearance, cleanliness, and service standards to maintain a polished and professional brand image.
Qualifications:
- Prior applicable management experience for each role will be discussed throughout interviews
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General Manager: at least 3-5 years General Manager experience in a full-service restaurant
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Assistant General Manager: at least 3 years of management experience in a full-service, high-volume restaurant
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Restaurant Managers: At least 2 years of prior management experience in a full-service, high-volume restaurant
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Sous Chef: At least 2 years of Culinary Management experience in an upscale / fine dining establishment
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Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
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Strong communication, leadership, and conflict resolution skills
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Stable and progressive work history; Strong work ethic
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Bachelor's Degree in Hospitality Management in lieu of management experience*
EOE
