One Haus Hospitality

General Manager – Acclaimed Fine Dining Restaurant

Location: San Francisco, CA

Annual Base Salary: $125,000–$135,000 + Bonus Potential

Relocation: No

Position Overview

We are seeking an accomplished, passionate, and hospitality-driven General Manager to lead operations at an acclaimed fine dining restaurant in San Francisco. This is an exceptional opportunity for a seasoned restaurant professional who thrives in a sophisticated, chef-driven environment and brings a strong combination of elevated service standards, operational excellence, financial acumen, and inspiring team leadership.

The General Manager will oversee all aspects of daily restaurant operations, ensuring an exceptional guest experience while maintaining the highest standards of hospitality, service, and financial performance. Working closely with culinary leadership and ownership, this individual will play an integral role in shaping the restaurant's culture, developing a high-performing team, and driving continued success.

The ideal candidate is a polished, hands-on leader with a genuine passion for fine dining, food, wine, and hospitality. They should possess the confidence and sophistication to engage with discerning guests while remaining approachable, collaborative, and committed to developing their team.

Key Responsibilities

Restaurant Operations & Service Excellence

• Oversee all aspects of daily restaurant operations, ensuring seamless execution and consistently exceptional guest experiences.
• Maintain and elevate fine dining service standards, including sequence of service, tableside hospitality, attention to detail, and personalized guest engagement.
• Lead by example with a visible, hands-on presence on the dining room floor.
• Ensure consistency in service execution, restaurant presentation, ambiance, and overall guest satisfaction.
• Partner closely with the Executive Chef and culinary leadership to ensure seamless communication and collaboration between FOH and BOH teams.
• Anticipate guest needs, resolve concerns with professionalism, and cultivate lasting relationships with regulars and VIP clientele.
• Oversee reservation management, dining room flow, seating strategy, and service pacing to maximize both the guest experience and operational efficiency.
• Maintain an unwavering commitment to hospitality, professionalism, and the restaurant's reputation for excellence.

Leadership & Team Development

• Recruit, hire, train, mentor, and develop a high-performing front-of-house management and service team.
• Foster a positive, accountable, and collaborative workplace culture built around hospitality, teamwork, professionalism, and mutual respect.
• Establish clear service expectations and provide ongoing coaching, performance evaluations, and professional development.
• Lead pre-shift meetings, service training, and ongoing education to ensure consistency and engagement.
• Develop emerging leaders and create opportunities for internal advancement.
• Oversee employee scheduling, labor management, and performance standards.
• Promote strong communication and collaboration between FOH, BOH, and executive leadership.
• Lead with integrity, emotional intelligence, and a solutions-oriented approach.

Financial Management & Business Performance

• Take ownership of the restaurant's financial performance, including P&L management, budgeting, forecasting, labor costs, and controllable expenses.
• Analyze financial reports, sales trends, and operational metrics to identify opportunities for improved profitability.
• Develop and implement strategies to drive revenue, optimize labor efficiency, and manage operating costs without compromising the guest experience.
• Collaborate with ownership and senior leadership on financial planning, operational goals, and business strategy.
• Oversee purchasing, inventory controls, vendor relationships, and cost-management initiatives.
• Monitor restaurant performance against established financial and operational targets.
• Identify opportunities to enhance sales through guest engagement, private dining, beverage programming, and strategic initiatives.

Wine, Beverage & Culinary Collaboration

• Maintain a strong working knowledge of fine wines, spirits, cocktails, and elevated food and beverage service.
• Partner with beverage leadership to support wine and cocktail programming, staff education, inventory controls, and beverage profitability.
• Collaborate with culinary leadership on seasonal menus, special events, tasting experiences, and new initiatives.
• Ensure the FOH team possesses comprehensive knowledge of menu offerings, ingredients, preparation techniques, and beverage pairings.
• Promote a culture of continuous education and appreciation for exceptional food, wine, and hospitality.
• Support thoughtful upselling and beverage sales initiatives that enhance the guest experience.

Compliance & Operational Standards

• Ensure compliance with all applicable health, safety, sanitation, labor, and alcohol service regulations.
• Maintain accurate operational procedures, training materials, and service standards.
• Oversee restaurant maintenance, cleanliness, and overall facility presentation.
• Ensure proper cash handling, reporting, inventory procedures, and internal controls.
• Utilize restaurant technology and management systems to support operational efficiency and performance.

Qualifications

• Minimum 5+ years of progressive restaurant management experience, including significant General Manager or senior leadership experience in an upscale or fine dining environment.
• Proven track record of successfully leading a high-performing, chef-driven restaurant operation.
• Experience in Michelin-starred, Michelin-recognized, or nationally acclaimed fine dining restaurants is highly desirable.
• Exceptional understanding of fine dining service standards, hospitality etiquette, and luxury guest expectations.
• Strong financial acumen, including P&L management, budgeting, forecasting, labor management, and cost controls.
• Demonstrated success in recruiting, training, mentoring, and retaining exceptional hospitality teams.
• Strong knowledge of wine, spirits, cocktails, and sophisticated food and beverage programs.
• Experience working closely with accomplished chefs and culinary teams.
• Excellent communication, interpersonal, organizational, and problem-solving skills.
• Ability to remain composed, decisive, and solutions-oriented in a fast-paced, high-pressure environment.
• Proficiency with restaurant POS, reservation, scheduling, and reporting systems; experience with platforms such as Toast, OpenTable, Resy, SevenRooms, and Microsoft Office is a plus.
• Strong understanding of California labor laws and restaurant compliance requirements.
• Flexibility to work evenings, weekends, and holidays as required.

Compensation & Benefits

• Annual Base Salary: $125,000–$135,000, depending on experience and qualifications.
• Bonus Potential – Performance-based incentive opportunity
• Comprehensive Healthcare – Health benefits package
• Paid Time Off (PTO)
• Company Perks – Additional hospitality-related benefits and employee privileges
• Career Growth Opportunities – Potential for professional advancement within the organization
• Equal Employment Opportunity #AA