Restaurant General Manager

Department: Front of House
Reports to: Director of Operations
Salary: 95,000 - 110,000 DOE
Status: Full-Time, Exempt
Location: Sens, San Francisco

Position Overview

The General Manager is the operational and cultural leader of the restaurant, holding full accountability for financial performance, team development, sanitation standards, and guest satisfaction.

We seek a leader who believes that exceptional guest experiences begin with empowered employees. This role requires empathetic leadership, disciplined execution, and ownership of measurable business outcomes.

This is an exempt leadership role requiring independent judgment and full responsibility for operational results.

Leadership Philosophy

The General Manager will:

• Lead with empathy while maintaining clear standards and accountability
  
  
• Build a culture of respect, development, and performance
  
  
• Maintain uncompromising standards of cleanliness and organization
  
  
• Protect financial health through disciplined cost control
  
  
• Develop strong managers and future leaders
  
  

Employee-first leadership means developing people while upholding high expectations.

Core Responsibilities & Key Performance Indicators 

1. Financial Performance

Accountability: Full P&L ownership

KPIs:

• Labor Cost: Within budgeted target (typically 28–32% of revenue, based on concept)
  
  
• Prime Cost (Labor COGS): ≤ 60%
  
  
• Beverage Cost: Within 1% of target
  
  
• Food Cost Variance: ≤ 1.5% monthly variance
  
  
• Monthly EBITDA: Meet or exceed budget
  
  
• Overtime Hours: Reduced month-over-month where operationally feasible
  
  
• Timely submission of payroll and financial reporting (100% on-time)
  
  

2. Cleanliness & Operational Standards

Accountability: Maintain industry-leading sanitation and organization

KPIs:

• Health Department Score: 90 (or equivalent “A” grade)
  
  
• Internal Sanitation Audits: 95% compliance
  
  
• Zero repeat critical violations
  
  
• Monthly deep-clean schedule completed 100%
  
  
• Equipment maintenance logs completed weekly
  
  
• Dining room readiness: 100% pre-service checklist completion
  
  

3. Employee Development & Retention

Accountability: Build a stable, high-performing team

KPIs:

• Annual Employee Retention: ≥ 75% FOH
  
  
• Management Retention: ≥ 85%
  
  
• 100% of staff receive documented quarterly feedback
  
  
• 90-day onboarding completion for all new hires
  
  
• Internal promotions: At least 1–2 annually (where volume allows)
  
  
• Employee engagement pulse survey: 80% positive response
  
  

4. Guest Experience

Accountability: Deliver consistent hospitality excellence

KPIs:

• Online Review Rating: 4.5 average
  
  
• Response to negative reviews: Within 48 hours
  
  
• Guest complaint resolution: Same-shift whenever possible
  
  
• Secret Shopper / Internal Service Audit: 90% score
  
  
• Repeat guest tracking growth year-over-year
  
  

5. Operational Execution

Accountability: Consistent service standards and floor leadership

KPIs:

• On-time schedule posting: 100%
  
  
• Pre-shift meetings: Conducted daily
  
  
• Manager floor presence during peak hours: 100%
  
  
• Inventory completion: Weekly without delay
  
  
• Waste tracking logged weekly
  
  
• Vendor invoice reconciliation accuracy: 99%
  
  

Leadership Expectations

The General Manager is expected to:

• Be visibly present during peak service hours
  
  
• Provide real-time coaching and feedback
  
  
• Address performance concerns promptly and professionally
  
  
• Maintain composure under pressure
  
  
• Model professionalism, cleanliness, and hospitality standards
  
  

Qualifications

• Minimum 2 years fine dining experience
  
  
• Previous restaurant management experience required
  
  
• Strong financial acumen and budget management experience
  
  
• Advanced knowledge of food, wine, and beverage programs
  
  
• Strong understanding of dining room operations
  
  
• Excellent communication and leadership skills
  
  
• Technologically proficient (POS, scheduling, payroll systems)
  
  

Schedule

• Minimum 50 hours per week
  
  
• Nights, weekends, and holidays required
  
  

Certifications Required

• California Food Handler’s Card
  
  
• Responsible Beverage Service Certification
  
  

Benefits

• 401(k) matching
  
  
• Health, dental, vision insurance
  
  
• Paid time off
  
  
• Employee discount