Restaurant General Manager

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 5+ 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. A slightly sharper version of that added line, if you want more swagger: