One Haus Hospitality

Position Title:                                    Restaurant General Manager

Department:                                                     F&B

FLSA Designation:                                       Exempt

Directly Reports To:                                  Director of Restaurants

Position Summary

The General Manager leads the creation of a vibrant, positive, and performance-driven atmosphere at our signature rooftop restaurant. This role requires exceptional organizational skills, authentic hospitality, and a genuine commitment to colleague development.

The ideal candidate for the Restaurant General Manager position at will possess 5+ years of progressive leadership experience in luxury hospitality, demonstrating exceptional financial acumen and a proven ability to drive revenue while maintaining superior service standards. This candidate will create a positive, results-driven culture through genuine hospitality, embodying the sophisticated yet approachable coastal luxury ethos that defines the Santa Monica Proper brand.

The Position Supervises

F&B Management and Non-Exempt F&B Colleagues

Position Responsibilities

·     Facilitate ongoing service standard training to ensure all team members consistently deliver exceptional guest experiences aligned with Santa Monica Proper's luxury standards

·     Reinforce high service quality with all guests through visible floor presence, proactive interaction, and modeling exemplary hospitality practices

·      Organizes and directs restaurant operations to maximize profitability while upholding the company’s values, policies, quality and guest experience standards

·      Builds and leads a high-performing team: sources and hires, effectively trains, motivates, evaluates, develops and retains talent

·      Oversees day-to-day operations, optimizing schedules and the deployment of the team to minimize labor costs and maximize sales

·      Maintain daily set up and breakdown in line with Kelly Wearstler defined aesthetic

·      Ensures the team always offers a consistent, high level of service to all guests

·      Executes strategies around pricing, merchandising, new products and promotions aimed at increasing efficiencies and driving sales

·      Analyzes and takes responsibility for the financials of the Restaurant department with a focus on COGS and labor

·      Prepares weekly updates on the Rooftop department and collaborates inter-departmentally to plan activities and achieve all goals

·      Estimates food and beverage needs, and requisitions or purchases food, beverage, supplies, and equipment; receives and checks orders to ensure that they adhere to specifications

·      Assists with colleague payroll and scheduling.

·      Coordinate daily pre-shift to communicate daily specials and offerings

Actively manage the F&B operations, quality of service and interact with guests and staff during operations

·      Follow-up with unsatisfied guests and handles complaints

·      Maintain daily set up and breakdown in line with Kelly Wearstler defined aesthetic

·      Assist with Special Events coordination, set-up and management

·      Maintain compliance with departmental policies, procedures, and standards

·      Assist with completing daily, weekly, and monthly management administrative duties including operations reports, financial documentation, guest correspondence, human resources / staff management paperwork, operations evaluations, standard operating procedures, safety and sanitations checklists, ordering and inventory documentation, and PR/marketing tasks.

Qualification Standards

Specific Job Knowledge, Skills and Abilities:

·      Minimum 5 years of progressive F&B management experience in luxury hotels or high-end restaurants

·      At least 3 years in a supervisory role managing large teams

·      Proven track record of managing multiple food service outlets simultaneously

·      Experience with fine dining, banquet operations, and bar/lounge management

Required Certifications

·      ServSafe Manager Certification

·      Alcohol service certification (specific to state requirements)

·      Food Handler's Certification

·      HACCP certification preferred

Education

·      Bachelor's degree in Hospitality Management, Restaurant Management, or related field

·      Additional culinary education or certifications preferred

PHYSICAL DEMANDS

·      Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

·      Required to stand for extended periods (up to 8+ hours per shift)

·      Constant walking and movement throughout food service areas

·      Frequent bending, stooping, and reaching

·      Regular climbing of stairs between outlets/floors

·      Ability to lift and carry up to 50 pounds occasionally

·      Frequent lifting/carrying of items up to 25 pounds

·      Regular pushing/pulling of service carts and equipment

·      Fine motor skills for computer work and detailed paperwork

·     Occasional kneeling, crawling to inspect areas