General Manager

Position Overview

The General Manager will serve as the senior operational leader for the group’s first California location, responsible for launching, stabilizing, and sustaining a high-volume, Michelin-caliber restaurant. This role requires a proven hospitality executive with deep fine-dining experience, strong financial and people leadership, and the ability to translate the group’s brand standards into a new market while maintaining uncompromising excellence in service, cuisine, and guest experience.

The General Manager will act as the primary steward of culture standards, operational discipline, and financial performance, while functioning as a strategic partner to ownership.

Key Responsibilities

Leadership & Culture

• Represent ownership and brand values with integrity, professionalism, and consistency.
• Build, mentor, and retain a high-performing management team and service staff.
• Establish a culture of excellence, accountability, hospitality, and continuous improvement.
• Lead by example on the floor, setting the tone for service standards and guest engagement.

Operations & Guest Experience

• Oversee all front-of-house and overall restaurant operations to ensure seamless, elevated service at high volumes.
• Ensure Michelin-level execution across service, presentation, and guest interactions.
• Maintain strict adherence to brand standards, service protocols, and operating procedures.
• Resolve guest concerns proactively and professionally, turning issues into loyalty-building opportunities.

Financial & Business Management

• Own full P&L responsibility, including revenue growth, cost controls, and profitability.
• Develop and manage annual budgets, forecasts, and financial action plans.
• Monitor labor, food, and beverage costs to meet or exceed financial targets.
• Partner with ownership on strategic initiatives, pricing, growth planning, and performance reporting.

Pre-Opening & Market Expansion

• Lead all aspects of pre-opening for the California location, including recruitment, training, systems implementation, and soft opening execution.
• Collaborate with culinary leadership, design teams, and vendors to ensure readiness and alignment.
• Adapt brand systems thoughtfully to California labor, regulatory, and market dynamics without diluting standards.

Compliance & Risk Management

• Ensure full compliance with all California labor laws, wage and hour regulations, health and safety requirements, and alcohol service laws.
• Enforce safety standards and food handling practices at all times.
• Maintain accurate documentation, reporting, and operational controls.

Qualifications & Experience

• 10+ years of progressive leadership experience in high-end, high-volume restaurants.
• Michelin-starred or Michelin-recognized experience required , preferably in a senior management role.
• Proven success in opening new restaurants or leading flagship locations.
• Strong financial acumen with demonstrated P&L ownership.
• Exceptional leadership, coaching, and team development skills.
• Ability to thrive in a fast-paced, excellence-driven environment.
• High emotional intelligence, polished communication style, and strong guest-facing presence.
• Experience operating in or adapting to California labor and regulatory environments strongly preferred.

Core Competencies

• Strategic Thinking & Execution
• High-Volume Fine Dining Operations
• Financial Management & Cost Control
• Talent Development & Retention
• Brand Stewardship
• Michelin-Level Service Standards
• Cultural Fluency & Market Adaptability

Physical & Schedule Requirements

• Ability to stand, walk, and actively support operations for extended periods.
• Schedule includes days, nights, weekends, and holidays as required by business needs.