Job Details

Overview

Premier events and catering company is looking for an Executive General Manager to oversee multiple dining venues at a prestigious SF establishment. This is an exciting opportunity to join a market-leading brand focused on safety, innovation, creativity, and exceptional service. In this leadership role, you will be responsible for directing all food and beverage operations and catering needs while focusing on building a world-class culinary brand. You'll direct and develop a talented team of managers, chefs, and service staff while maintaining the highest standards of food quality and guest satisfaction, and maximizing financial performance. Someone who is a strategic, hands-on leader and quick decision-maker with operational excellence. 10+ years of experience in high-volume food service and fine dining environments with strong knowledge and experience navigating unions. This is an in-office role based in San Francisco. Requires a flexible schedule, including evenings and weekends. 120-140K+ DOE + benefits & 401k.

Responsibilities

• Direct and coordinate all restaurant, concession, and catering operations across various venues and within the organization.
• Oversee daily operations, including scheduling staff shifts, inventory, and quality control.
• Supervise managers and chefs at each location and approve purchases, repairs, and menu development.
• Recruit high-quality talent and develop team capabilities for both hourly and full-time employees.
• Train, motivate, and empower staff to maintain high service standards.
• Conduct performance reviews and provide ongoing feedback. Establish clear standards and hold the team accountable for results.
• Approve staff schedules and ensure the venue is appropriately staffed for all shifts to meet the needs of the business.
• Serve as a role model and example for the team. Enforce Labor & Department of Alcoholic Beverage Control laws on all levels (state, federal, and local).
• Create an environment that delivers total guest satisfaction. Implement proper security and safety procedures for guests and employees to ensure a safe environment.
• Oversee financial operations. Maintain POS systems, ensuring reporting is current and accurate, deposits are fulfilled, and paperwork is completed and submitted.
• Maximize profit through effective planning, delegation, and follow-up. Control food, beverage, and labor costs while maintaining quality.
• Ensure accurate financial reporting and compliance with procedures.
• Develop local marketing strategies to drive sales in partnership with the venue's GMs.
• Partner with chefs to ensure consistent, high-quality food preparation. Enforce sanitary practices and ensure compliance with operational standards, policies, laws, and ordinances.
• Estimate food and beverage costs, working with partners for efficient provisioning and purchasing of supplies. Supervise portion control and minimize waste.
• Stay current on beverage trends and implement innovations.
• Develop seasonal menus and specials in partnership with Chefs.
• Keep the Director of Venue Services informed of all matters.

Qualifications

• 10+ years of experience in an operational role in food & beverage management or a similar industry.
• Experience with high-volume venues (1000+ capacity) and banquet service.
• High-end/fine dining background.
• ServSafe and TIPS certifications.
• Proven success in managing diverse teams.
• Menu development expertise.
• Strong financial and operational management skills.
• Available for variable schedule (50+ hours weekly), including late nights as needed.

*Please Note: Your application will be considered for all open positions. You do not need to apply for multiple roles.