General Manager - Restaurant

About the role

If you love building teams, tightening operations, and turning a great room into a great business, this is a rare chance to put your stamp on a San Francisco original and steer it into its next era. Lead and oversee all day-to-day operations at the Café, ensuring seamless service, consistent guest experience, and operational excellence. This role requires a hands-on leader who can motivate the team, maintain high hospitality standards, and implement scalable systems across service, menu execution, and the café’s expanding beer, wine, and spirits program.

Responsibilities

• Open/close procedures, service standards, floor management, incident reporting.
• Ensure compliance with all local, state, and federal health, safety, and labor regulations.
• Recruit, train, and develop team members across front and back of house.
• Foster a positive, inclusive, and high-performance culture.
• Focus on managing and optimizing COGS, labor, and waste goals; invoice/credits oversight; cash handling.
• Track daily sales, expenses, and profit margins; prepare weekly and monthly reports for ownership.
• Work with vendors to ensure quality supplies at competitive prices.
• Maintain recipe adherence, par levels, and quality standards for both food and beverages.
• In charge of accurate execution of approved menus and pricing.
• Maintain parts; place orders; verify deliveries; manage rebates and shortages.
• Strong vendor relationships to ensure consistency and value.
• Lead monthly counts (food, beer, wine, spirits); draft-loss tracking; comp/void audits.
• Perform comp/void audits to reduce shrinkage.
• Table turn, speed-of-service, and hospitality standards.
• Address guest escalations with professionalism and empathy.