Restaurant General Manager

JOB SUMMARY: 

The General Manager is responsible for overseeing all operational aspects of the taproom restaurant and brew store in Venice Beach, CA. This role requires effective leadership, strategic planning, and day-to-day management to ensure operational excellence, guest satisfaction, financial performance, and a positive work environment. 

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: 

Specifically, the responsibilities of the position include, but are not limited to, the following activities:  

 LEADERSHIP AND TEAM MANAGEMENT: 

• Oversee all departments and management personnel at the taproom restaurant and brew store. 
• Recruit, hire, train, develop, and, when necessary, terminate team members. 
• Conduct performance evaluations, recommend promotions and wage adjustments. Provide leadership through coaching, mentorship, and consistent feedback. 
• Handle employee complaints, perform investigations and provide reports as needed. 
• Administer prompt and fair disciplinary actions in alignment with company policies. 

OPERATIONS MANAGEMENT: 

• Manage all department and manager schedules aligned with the budget targets and business needs. Ensure that all schedules are posted within labor laws and company standards.  
• Plan, assign, and delegate work effectively. 
• Control the flow and distribution of merchandise, materials, and supplies. 
• Ensure operational excellence in food quality, service, cleanliness, and safety.  
• Work with the management to ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. 
• Maintain compliance with all federal, state, and local health and safety regulations. 
• Ensure all equipment and property is kept clean, good working condition through inspections and preventative maintenance programs.
• Maintain security and sanitation standards across all areas. 
• Implement and enforce policies and procedures of the Company. 
• Assist in the preparation and management of departmental budgets.  
• Monitor costs, inventory, and margins to achieve profitability targets. 
• Oversee purchasing, inventory management, and vendor relations for food, beverage, and merchandise. 
• Ensure accurate cash handling and reconciliation procedures. 

CUSTOMER SERVICE AND GUEST RELATIONS: 

• Foster a welcoming and hospitable environment for all patrons. 
• Monitor and improve customer service standards and guest satisfaction. 
• Proactively resolve customer concerns or complaints in a professional manner. 
• Work with the management to ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. 

ADMINISTRATIVE DUTIES AND STRATEGY: 

• Complete administrative and human resource paperwork/communication in an organized and timely manner. 
• Collaborate with the Director of Retail Operations on strategy to apply to the taproom and brew store. 
• Other duties as assigned. 

REQUIRED QUALIFICATIONS:   

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

• High School Diploma or equivalent required; Bachelor’s Degree in Business, Hospitality, or related field preferred. 
• 3–5 years of restaurant management experience required.