General Manager

ABOUT THE ROLE This is a confidential search on behalf of a family-owned, full-service gastropub group known for its scratch kitchen, craft cocktail program, and rotating selection of craft beers. The brand has a strong community following and a track record of developing leaders internally. The organization is in a measured growth phase, with plans to open two to three restaurants per year over the next five to seven years.

The General Manager is the operational owner of the restaurant and is accountable for overall business performance, team leadership, guest satisfaction, and adherence to brand standards. This is a fully onsite, floor-present leadership role. Candidates should be comfortable with a commute of up to 45 minutes one way and should expect that initial training may take place at an alternate company location prior to assuming full leadership of the assigned restaurant.

OPERATIONAL SCOPE Maintain full operational ownership of restaurant performance including guest experience, food quality, service execution, and team culture. Lead and coach Assistant General Managers, Kitchen Managers, and department leaders to ensure consistent standards. Maintain visible floor presence during peak service periods.

Own restaurant P&L including labor management, cost controls, and revenue growth. Analyze weekly sales, labor, and operational reports and execute action plans to drive profitability. Manage labor deployment, scheduling strategy, and staffing levels.

Recruit, hire, train, and develop restaurant leadership and hourly team members. Build leadership depth by identifying and developing high-potential managers. Ensure full compliance with health, safety, and sanitation regulations.

Partner with regional and executive leadership on strategic initiatives and operational improvement. MINIMUM QUALIFICATIONS Three to five or more years of consecutive General Manager experience in a high-volume, full-service restaurant concept. Demonstrated P&L accountability including direct ownership of labor management, cost controls, and revenue performance.

Proven ability to recruit, develop, and retain a strong management team. Strong floor presence with the ability to lead through active service periods while maintaining operational discipline behind the scenes. Proficiency with restaurant technology platforms, POS systems, and reporting tools.

Comfort operating in a high-energy, high-volume dining environment with strong guest traffic. Ability to work a minimum 50-hour workweek in a fully onsite leadership capacity. Solutions-oriented, operationally disciplined, and guest-focused.

THE ENVIRONMENT This is a busy, fast-paced full-service restaurant with high guest traffic and strong community roots. General Managers are expected to be fully engaged in the day-to-day operation, visible on the floor, and actively coaching their teams through service. Regional and executive leadership are engaged and standards are high.

Performance is measured through guest satisfaction, team development, and financial results. This is not a role for a manager who leads from the office. COMPENSATION AND BENEFITS $80,000 base salary.

Quarterly bonus program with earning potential up to 65% of base salary annually. 100% employer-paid medical. Life insurance. 401(k) a company match. PTO, Complimentary shift meals. $40 monthly cell phone allowance.

This organization is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or any other characteristic protected by applicable federal, state, or local law. More detail about EHS Recruiting Company - Southern California part of EHS Hospitality Group, please visit https://culinaryagents.com/entities/1031550-EHS-Recruiting-Company---Southern-California