General Manager

Mosaic Hotel Collection is Now Seeking a GENERAL MANAGER

Olema House - Due West Tavern | Full-Time Leadership Role

Lead the Experience. Build the Culture. Own the Success.

Olema, CA is located at the gateway to the Point Reyes National Seashore, just minutes from Point Reyes Station and 20 miles from Petaluma and Novato. This is an incredible opportunity to embrace and integrate into a unique community and lifestyle! Relocation assistance may be provided for the right candidate.

PROPERTY OVERVIEW

Olema House is a 24-room boutique hotel, restaurant, and premier event venue nestled in the natural beauty of West Marin. With approximately $6M in annual revenue split evenly between hospitality and foodbeverage operations, we specialize in creating unforgettable experiences through intimate weddings, full property buyouts, exceptional dining, and genuine hospitality. Our success depends on seamlessly integrating all aspects of the guest experience while honoring our connection to the local community and surrounding landscape.

POSITION SUMMARY

The General Manager is the operational leader of Olema House, responsible for the day-to-day management and strategic oversight of all property operations including hotel, restaurant, events, and catering. This role requires an entrepreneurial spirit and a proven F&B leader who can orchestrate complex, multi-faceted operations while maintaining the highest standards of guest experience, team culture, and financial performance.

The GM partners closely with the VPs of Hotel Operations and F&B to maximize return on investment through achievement of annual budget targets, operational excellence, and the cultivation of high-performing teams. This leader must thrive in an independent, boutique environment and embrace the unique lifestyle and community of West Marin.

Events and catering are essential to our business model. The GM ensures flawless execution of weddings, buyouts, and special events while maintaining daily restaurant and hotel operations at peak performance levels.

ESSENTIAL FUNCTIONS

LeadershipTeam Development

• Provide inspiring, hands-on leadership that creates a positive, entrepreneurial, and creative work environment for all team members
• Serve as a role model for accountability, integrity, and the highest standards of hospitality
• Directly supervise and develop the management team: Restaurant Manager, Restaurant Supervisor, Executive Chef, Guest Services Manager, Director of Sales, and Housekeeping Supervisor
• Coach, mentor, and inspire all staff to deliver exceptional food, beverage, and guest service standards
• Conduct regular management team meetings to ensure alignment on goals, operational standards, and upcoming business demands
• Lead recruitment, interviewing, hiring, training, evaluation, and promotion processes for all positions
• Foster a culture that reflects our commitment to the local community, sustainability, and the natural setting of West Marin
• Create and maintain staffing plans across all departments to meet business demands while controlling labor costs

FoodBeverage Operations

• Oversee all restaurant operations including service quality, menu execution, wine program, and guest experience
• Partner with the Executive Chef on menu development, cost controls, kitchen operations, and culinary standards
• Ensure consistent execution of food quality, presentation, and service standards across all outlets
• Manage restaurant scheduling, floor coverage, and service flow to optimize guest experience and labor efficiency
• Monitor and maintain food costs, beverage costs, and F&B profitability targets
• Demonstrate effective salesmanship and guest service while on the floor; teach and model these skills for all F&B staff
• Oversee bar operations, wine inventory, and beverage program development
• Ensure compliance with all health department, sanitation, ABC regulations, and food safety standards
• Write service notes and maintain communication systems for shift handoffs and operational updates

EventsCatering Excellence

• Oversee execution of all events, weddings, and catering operations to ensure flawless delivery and exceptional client experience
• Collaborate with Director of Sales on operational feasibility, capacity planning, and event logistics
• Orchestrate full property buyouts, coordinating rooms, F&B, staffing, and all guest touchpoints as one cohesive experience
• Be present during major events to ensure execution excellence and immediate problem resolution
• Manage event staffing including scheduling, training, and performance standards
• Ensure event setups, service flow, kitchen execution, and breakdown meet or exceed client expectations
• Build and maintain relationships with event clients throughout their experience, from planning through post-event follow-up
• Work with Executive Chef and Restaurant Manager on custom menus, dietary accommodations, and event-specific F&B requirements

Hotel Operations

• Ensure smooth daily hotel operations across rooms division, guest services, and housekeeping
• Oversee guest check-in/check-out processes, room assignments, and special guest requests
• Maintain hotel product quality, room cleanliness standards, and property aesthetics
• Monitor and respond to guest reviews across all platforms; maintain high ratings and reputation
• Ensure proper credit card procedures, cash handling, and front desk cashiering protocols
• Coordinate with housekeeping to ensure rooms are inspection-ready and meet brand standards
• Provide concierge-level service and knowledge of local area, restaurants, attractions, and activities
• Be available to cover front desk operations when needed; hands-on management is essential

CommunityCulture

• Actively participate in West Marin community events and organizations
• Build relationships with local purveyors, artisans, service providers, and businesses
• Champion sustainable practices and local sourcing in alignment with property values
• Represent Olema House as an ambassador for the region and its unique character
• Foster an entrepreneurial culture that encourages creativity, innovation, and problem-solving

REQUIRED COMPETENCIES

• F&B Expertise: Deep working knowledge of all aspects of restaurant operations, service standards, foodbeverage cost controls, and hospitality management
• Event Execution: Proven ability to execute complex events, weddings, and buyouts with meticulous attention to detail and grace under pressure
• Leadership Excellence: Ability to inspire, develop, and hold accountable a diverse team; lead by example with high personal standards
• Financial Acumen: Strong skills in budget development, P&L management, cost control, and financial analysis
• Entrepreneurial Mindset: Self-directed, creative, resourceful; thrives in independent boutique environments without corporate infrastructure
• Guest Service Orientation: Genuine passion for hospitality and creating memorable guest experiences
• Communication Skills: Superb verbal and written communication; ability to engage effectively with guests, staff, ownership, and community
• Organizational Excellence: Strong planning, prioritization, and time management skills; ability to manage high-volume workload with multiple competing priorities
• Problem-Solving: Critical thinking skills with ability to identify issues quickly and mobilize resources effectively
• Hands-On Approach: Willingness to "roll up sleeves" and work alongside team in any area as needed
• Technical Proficiency: Skilled in Toast POS, Opera PMS, Ctuit reporting, Cogswell inventory management, Google Workplace, Microsoft Office/Excel
• Collaborative Spirit: Works effectively across departments and with external partners; builds strong relationships
• Adaptability: Comfortable with the pace and demands of boutique hospitality; embraces the rural lifestyle of West Marin

MINIMUM QUALIFICATIONS

• 5 years progressive experience in FoodBeverage leadership roles, including management of full-service restaurants generating $2M in annual revenue
• Proven track record managing events, catering, and/or wedding operations
• Experience in boutique, independent, or lifestyle hospitality properties (non-branded preferred)
• Demonstrated success in financial management, P&L accountability, and budget oversight
• Bachelor's degree in Hospitality Management, Business, or equivalent combination of education and experience
• Food Handler Certificate (current)
• Food Safety Manager Certificate (current)
• TIPS or equivalent alcohol service certification (current)
• Valid driver's license and reliable transportation
• Passion for the West Marin region, outdoor lifestyle, and community-oriented hospitality

Olema House is an equal opportunity employer committed to creating an inclusive environment for all employees.