RESTAURANT GENERAL MANAGER
Chef-Driven French Restaurant | Los Angeles

An established, chef-driven French restaurant in Los Angeles is seeking an experienced General Manager to oversee operations, lead the service team, and drive strong financial performance.

The restaurant operates during dinner service and maintains a dynamic culinary and beverage program.

We are looking for a disciplined professional who understands that exceptional restaurants are built through consistency, leadership, and sound financial management.

This role is especially well suited to a sommelier or wine-experienced manager who is ready to take the next step, lead from the front, and thrive in a visible leadership role.

Key Responsibilities

• Direct all front of house operations and uphold service standards
• Manage restaurant financials including labor, cost of goods, and controllable expenses
• Oversee, maintain and improve the wine and beverage program with attention to purchasing, inventory and cost control
• Hire, train, and develop a high-performing FOH team
• Establish systems that support efficient, predictable service
• Maintain a strong and steady presence on the floor
• Handle guest relations and service recovery with professionalism
• Partner with ownership and culinary leadership on operational strategy
• Ensure compliance with California labor laws and responsible alcohol service
• Support private dining and event execution

Core Capabilities

Financial Competence
Able to interpret a P&L and adjust operations accordingly.

Operational Structure
Organized, detail-oriented, and process-driven.

Leadership Presence
Professional, composed, and credible with staff and guests.

Hospitality Judgment
Understands when to step in and when to step back.

Team Builder
Sets clear expectations and develops strong performers.

Business Perspective
Makes decisions with profitability and longevity in mind.

Beverage Knowledge
Solid understanding of wine and beverage operations required.

Systems Orientation
Creates repeatable processes that reduce friction and error.

Preferred Background

• 6+ years in a senior leadership role within a chef-driven or upscale restaurant
• Experience in restaurants generating approximately $2M to $5M+ annually
• Demonstrated success managing labor and beverage costs
• Comfortable working alongside involved ownership
• Experience with events or revenue-generating programming is a plus
• Sommelier training or significant wine experience is essential

Compensation

• Competitive base salary
• Performance-based bonus opportunity
• Health benefits
• Dining privileges
• Advancement potential

To Apply
Please submit a resume and brief cover letter.

Source ⇲
globalcareershub.com