Restaurant Manager

Qualifications & Requirements:      

·         Experience: Hospitality degree or comparable experience with a minimum of 10 years management experience in fine dining/high-volume facilities.

·         Technical Skills: Expert knowledge of food costing, inventory control, and various POS systems.

·         Certifications: Valid California Food Handler Card (Health and Safety Code 113790).

·         Communication: Fluent in English; multilingual skills (Chinese, Vietnamese, Tagalog) are highly valued.

Knowledge / Skills / Abilities:

·         Strategic Leadership: Self-motivated and confident with strong leadership abilities to manage a diverse workforce.

·         Financial Acumen: Advanced knowledge of food costing, inventory control, and accounting necessary to monitor P&L statements.

·         Regulatory Expertise: Functional knowledge of 2026 California labor regulations, including SB 553 (Workplace Violence), SB 513 (Records Transparency), and AB 406 (Victim Leave).

·         Operational Proficiency: Expert knowledge of food preparation, menu planning, and POS systems.

·         Conflict Management: Superior interpersonal and facilitation skills to resolve problems positively with a broad business overview.

·         Linguistic Skills: Ability to speak, read, write, and understand English fluently.

Essential Duties:

·         Strategic Personnel Management: Directly supervises F&B Lead Persons, Executive Chef, Lead Bartender, and Gift Shop staff. Oversees 24/7 work schedules and ensures total team compliance with company policies.

·         Performance Leadership: Conducts recruitment, makes recommendations for hiring, promotions, or terminations, and leads staff development through coaching and disciplinary actions.

·         Financial Stewardship: Establishes labor budgets, monitors pay rates, and reviews P&L statements and product usage reports.

·         Operational Quality: Oversees menu development and updates at least twice a year; monitors beverage pouring costs and service standards.

·         Regulatory & Safety Stewardship: Primary lead for compliance with health and safety codes, including the Workplace Violence Prevention Plan (WVPP) and Food Safety Training.

·         2026 Regulatory Compliance: * Maintains comprehensive training records (SB 513).

·         Management reserves the right to assign or reassign duties and responsibilities to this job at any time. 

Relationships:

·         Internal: Executive Leadership: Reports directly to the President-CEO regarding department P&L, labor budgets, and strategic menu development.

·         Direct Reports: Maintains daily communication with F&B Lead Persons, Executive Chef, Lead Bartender, and Gift Shop staff.

·         Safety & HR Partners: Collaborates with HR, Security, and Facility Departments to execute the Workplace Violence Prevention Plan (WVPP) and Emergency Preparedness (EPEP) programs.

·         Administrative Support: Partners with Accounting and Payroll to ensure strict adherence to purchasing controls and fiscal targets.

·         External: Professional Networks: Engages in business-related communication with peers and organizations such as the California Restaurant Association and National Association of Catering Executives.

·  Vendor Management: Serves as the primary point of contact for food/beverage vendors and regulatory inspectors.