Job Details

Restaurant General Manager

We are launching an exciting new restaurant and bar concept arriving in early 2026. Located near Union Square inside a historic luxury hotel, this new concept aims to become a top restaurant, bar, and event destination for San Francisco locals and travelers alike.

Position Summary

The Restaurant General Manager is responsible for overseeing all daily operations of the property's food and beverage outlets. This role ensures exceptional guest experiences, strong financial performance, and a positive, high-performing team culture. The Restaurant General Manager leads managers and staff, drives sales and profitability, and ensures compliance with all health, safety, and labor regulations.

Key Responsibilities

Operations and Guest Experience: Oversee all front of house daily operations including the restaurant, bar, and banquets. Ensure outstanding guest satisfaction by maintaining service standards and resolving guest concerns promptly. Maintain cleanliness, food safety, and health code compliance. Partner with back of house leadership to ensure food quality and execution.

Leadership and Team Management: Recruit, hire, train, coach, and develop managers and hourly team members. Create schedules that align labor with business needs. Foster a positive, respectful, and accountable workplace culture. Conduct performance reviews and manage corrective action when necessary.

Financial and Business Management: Manage budgets, control costs, and analyze P and L statements. Drive sales through marketing execution, upselling, and local initiatives. Monitor labor, food, and beverage costs to meet financial targets. Oversee inventory, ordering, and vendor relationships.

Qualifications

Three to five plus years of restaurant management experience, GM or AGM preferred. Excellent interpersonal communication, problem solving, and organizational skills. Passion for creating personalized guest experiences. Proven ability to manage financial performance and control costs. Experience leading teams in a fast paced environment. Knowledge of food safety, labor laws, and hospitality best practices. Proficient with POS, reservation, and reporting systems. Alcohol and food ServSafe certification preferred.

Physical and Scheduling Requirements: Ability to stand and walk for extended periods. Ability to lift up to 40 pounds as needed. Flexible schedule including early mornings, nights, weekends, and holidays.