Saint - General Manager at Hofman Hospitality Group

Manhattan Beach, California, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jul, 26

Salary

110000.0

Posted On

19 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant management, Leadership, Team development, Financial management, Budgeting, Forecasting, Guest service, Conflict resolution, Food safety, Inventory management, Cost control, Staff scheduling, POS systems, Beverage program management, Operations management, Communication

Industry

Restaurants

Description

Job DetailsJob Location: Saint and Second Manhattan Beach - Manhattan Beach, CA 90266Position Type: Full TimeEducation Level: High SchoolSalary Range: $90,000.00 - $110,000.00 Salary/yearTravel Percentage: NoneJob Shift: AnyJob Category: Restaurant - Food ServicePOSITION SUMMARY The General Manager (GM) serves as the primary leader responsible for all aspects of restaurant operations, ensuring exceptional guest service, operational excellence, and financial performance. This individual directs daily operations, manages resources, and sets the cultural tone for the restaurant by fostering an environment of hospitality, teamwork, and accountability. The GM plays a critical role in developing and mentoring leaders, aligning team performance with company goals, and driving continuous improvement across service, food quality, and operational systems. ESSENTIAL DUTIES AND RESPONSIBILITIES Leadership & Team Development Lead, coach, and develop management and team members to achieve performance goals and career growth. Establish clear expectations, provide consistent feedback, and ensure accountability across all departments. Foster a positive and inclusive workplace culture that emphasizes hospitality, teamwork, respect, and engagement. Serve as a role model by demonstrating professionalism, integrity, and a commitment to company values. Operational Excellence Direct and coordinate all daily restaurant operations, ensuring compliance with company policies, procedures, and standards. Oversee front-of-house and back-of-house operations, including service execution, food preparation, and guest hospitality. Assist in the development, implementation, and monitoring of operational policies, goals, and procedures to ensure consistency and efficiency. Support company initiatives, marketing promotions, and guest programs. Financial & Resource Management Prepare and manage budgets, forecasts, and financial reports to achieve profitability and growth targets. Analyze sales, cost, and labor reports to identify variances, trends, and opportunities for improvement. Oversee purchasing, inventory management, and cost-control measures to minimize waste and ensure product quality. Develop initiatives to build sales, profitability, and guest counts while controlling expenses. Guest Service Excellence Champion a guest-first culture by ensuring all guests receive exceptional service. Personally interact with guests, address concerns, and resolve complaints in a professional and timely manner. Ensure food and beverages meet quality, presentation, and timing standards. Continuously monitor guest satisfaction and implement strategies to enhance the dining experience. Compliance & Safety Maintain a safe, secure, and healthy work environment by enforcing sanitation, safety, and food handling standards. Perform regular inspections to ensure compliance with health department regulations, IIPP, and other legal requirements. Ensure adherence to all local, state, and federal laws, including wage and hour regulations, labor laws, and licensing requirements. Administrative & Cross-Functional Duties Oversee scheduling, payroll review, and administrative compliance tasks. Manage cash handling, reporting, and financial reconciliation processes. Collaborate with corporate, operations, training, and marketing teams to align strategies and support business objectives. Assist in other operational tasks, as needed, to support team success during peak business or staffing shortages. Other Duties Perform additional responsibilities as assigned by the Operations Supervisor to support restaurant operations and company objectives. QualificationsKNOWLEDGE, SKILLS, AND ABILITIES Strong leadership and supervisory skills, with proven ability to manage, coach, and develop high-performing teams. Excellent communication, interpersonal, and conflict resolution skills. Strong organizational and time management abilities with the capacity to manage multiple priorities. Advanced knowledge of full-service/fine dining restaurant operations, including bar and beverage programs. Financial acumen in budgeting, forecasting, cost analysis, and variance reporting. Skilled in problem-solving, decision-making, and process improvement. Proficiency with restaurant management systems, POS, HRIS, and Microsoft Office/Google Suite tools. Knowledge of food safety, sanitation, and workplace safety standards. Strong beverage knowledge; ability to train and lead staff in beer, wine, and spirits programs. English proficiency in speaking, reading, writing, and comprehension. MINIMUM QUALIFICATIONS Must be 21 years of age or older at the time of application. High school diploma or G.E.D. equivalent required. Minimum 3–5 years of progressive restaurant management experience. Ability to successfully pass a post-offer, pre-employment background check. PREFERRED QUALIFICATIONS Associate’s or Bachelor’s degree in Hospitality, Culinary Arts, Business, or related field. 5+ years of experience as a General Manager or equivalent leadership role in a full-service/fine dining environment. ServSafe or equivalent Food Safety Manager Certification. Certified Beer Server through the Cicerone Certification Program. Advanced beverage certifications (Sommelier, Cicerone, or equivalent). PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those required to perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. Physical Activity: The team member is required to stand for the entire shift and frequently engage in physical activities, including walking, bending, reaching, stooping, lifting, shaking, stirring, pouring, carrying, and pushing. This role requires frequent use of hands and fingers for handling objects, tools, or controls in repetitive motions. Lifting & Carrying: The team member must regularly carry trays or items weighing up to 50 pounds and occasionally lift and carry tubs, cases, or other objects weighing up to 75 pounds. Vision: Specific vision abilities required for this role include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment is fast-paced, often requiring multitasking. The team member must communicate effectively with guests and coworkers in a noisy environment where the noise level can range from moderate to loud. Exposure to Hazards: The team member is occasionally exposed to common kitchen hazards, including cuts from knives, burns, slips, trips, and falls. They may also encounter occasional exposure to hot surfaces, flames, steam, and hot liquids. Temperature & Humidity: The work environment involves frequent exposure to high temperatures, humidity, and extreme cold, particularly when working in the kitchen, freezer, or near cooking equipment. Health & Safety: The team member frequently handles or immerses their hands in water, sanitation solutions, or food products such as meat, poultry, seafood, and produce. Proper hand washing and sanitation practices are required regularly. Team members must adhere to strict food safety standards and ensure personal hygiene practices are followed. Repetitive Motions: This position requires the frequent use of fine motor skills, including repetitive motions of the hands and arms. Team members may need to use tools or utensils for extended periods, such as stirring, chopping, or using other kitchen equipment. Mental and Emotional Demands: The role requires mental stamina to manage fast-paced service, multitask, and make quick decisions. The team member must remain calm and composed under pressure, ensuring quality service and positive team dynamics. Work Schedule: The position requires flexibility, with a willingness to work evenings, weekends, and holidays, including peak dining hours when the restaurant is at its busiest. NOTE This job description outlines the primary responsibilities and requirements of the role. It does not constitute an exhaustive list of all duties or an employment contract. Hof’s Hut Restaurants, Inc. operates under an at-will employment policy, meaning either the company or the employee may terminate the employment relationship at any time, with or without cause or notice. Hof’s Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations

Responsibilities

The General Manager is responsible for overseeing all restaurant operations, including financial performance, food quality, and service standards. They lead and mentor the team to foster a positive culture while ensuring compliance with safety and legal regulations.