General Manager - Upscale French Restaurant

General Manager – Upscale French Restaurant

$100,000 - $110,000 + Bonus

Join this respected local restaurant group as the General Manager of their upscale French concept, leading daily operations, team development, and exceptional guest experiences.

COMPANY

• Local restaurant group with three distinct concepts in San Francisco
• Hospitality-focused company known for service, strong teams, and memorable guest experiences

BENEFITS & FEATURES

• Medical insurance paid 100%
• Paid time off
• Bonus potential
• Retirement plan

YOUR ROLE WITH THE COMPANY

The General Manager is responsible for managing all operations of the restaurant. Primary duties and responsibilities include:

• Oversee all day-to-day FOH and BOH operations, ensuring seamless service, communication, and consistent execution across lunch, brunch, happy hour, dinner, and private event service
• Lead, coach, and develop managers and hourly team members by setting clear expectations, modeling hospitality, and creating a culture rooted in teamwork, accountability, and growth
• Uphold high standards of guest experience, food and beverage quality, cleanliness, safety, and operational excellence in a polished, high-volume restaurant environment
• Drive sales, profitability, and financial performance through effective labor management, cost controls, inventory oversight, vendor relationships, and thoughtful execution of business initiatives
• Recruit, hire, train, schedule, and retain top talent while ensuring compliance with company policies, employment practices, and San Francisco health and safety regulations
• Serve as a visible, hands-on leader and ambassador for the restaurant, building meaningful relationships with guests, employees, vendors, and the local community while creating memorable hospitality experiences

BACKGROUND PROFILE

• 3+ years of experience as a General Manager experience in a high-volume (5M+) upscale casual or fine dining restaurant
• Strong leadership, communication, and organizational skills, with the ability to coach, motivate, and develop teams
• Proven ability to manage financial performance, including labor, food and beverage costs, inventory, sales, and profitability
• Passion for hospitality, service excellence, and creating a positive, accountable team culture
• Proficient with POS systems, scheduling platforms, and other restaurant management tools; wine and beverage knowledge is a plus
• Local candidates only

EOE – EQUAL OPPORTUNITY EMPLOYER