ESSENTIAL DUTIES

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* Oversee daily restaurant operations, including scheduling, payroll, labor control, and inventory management. * Manage overall financial performance, including budgeting, forecasting, reporting, and achieving revenue, labor, and cost of goods targets. * Drive top-line performance through strategic planning, service excellence, and innovative programming. * Represent The Company as leader and ambassador, both on property and in the local hospitality community. * Maintain a consistent leadership presence through a rotating schedule that supports all shifts and operational needs. * Lead, mentor, and develop a high-performing team of managers, supervisors, and staff by providing coaching, regular feedback, performance management, and ongoing training. * Foster a positive, accountable, and service-focused work culture that supports professional growth and leadership development. * Lead daily floor operations with a visible, hands-on presence, ensuring a personalized and memorable guest experience while championing a service culture grounded in professionalism, warmth, and attention to detail. * Ensure compliance with health, safety, sanitation, and labor regulations while maintaining the highest standards of cleanliness and guest safety. Enforce company SOPs, brand standards, and service procedures. * Promote a proactive safety culture by conducting regular audits, ensuring emergency preparedness, addressing incidents, and maintaining a safe, functional work environment. * Collaborate closely with the Executive Chef to ensure flawless coordination between the culinary and service teams, aligning service execution with The Company’s vision and seasonal offerings. * Participate in menu planning, pricing strategies, and promotional initiatives by offering operational insights and guest feedback to guide culinary decisions. * Lead and maintain operational functionality, facility safety, and overall guest experience standards. * Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

* Bachelor’s degree in hospitality or a related field is a plus. * Minimum of 2 years of experience as a General Manager, Assistant GM, or equivalent in an upscale or chef-driven restaurant. * Strong background in high-volume, elevated casual or resort dining environments. * A combination of experience, education, and/or training may be substituted for either requirement. * Proven leadership ability with a focus on team culture, guest service, and operational excellence. * Availability to work on a flexible schedule, including nights, weekends, and holidays is required. * Working knowledge of Toast, Tock, OpenTable, 7Shifts, Google and Microsoft Office Suites. * Must be able to attain a valid Manager SERV Safe and San Diego County Food Handler certification upon hire. RBS Certification required. * Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs. * The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

\*\*The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

Job Type: Full-time

Pay: $75,000.00 - $95,000.00 per year

Benefits: * Employee discount * Health insurance * Paid time off

Shift availability: * Day Shift (Preferred) * Night Shift (Preferred)

Ability to Commute: * Encinitas, CA 92024 (Required)

Ability to Relocate: * Encinitas, CA 92024: Relocate before starting work (Required)

Work Location: In person