Restaurant General Manager

Overview

We are a Bay Area–based food production and hospitality operation with multiple lines of business, including large-scale meal production, restaurant operations, and weekend brunch and private events. We are seeking a Senior Operations General Manager to take full ownership of daily operations across kitchens, production, and service. This role is for a seasoned operator who understands food at a hands-on level and can manage people, systems, quality, and execution without requiring constant owner involvement.

This is not a desk-only position.

• Operations and Production Oversight Oversee day-to-day kitchen and production operations;
  Ensure consistent execution, quality, and efficiency across all food programs;
  Manage ordering, inventory, prep systems, and waste control;
  Cost menus and recipes accurately and maintain disciplined production standards;
  Identify operational inefficiencies and correct them in real time
• Kitchen and Labor Management Build and manage kitchen schedules aligned with operational needs;
  Oversee labor planning and productivity;
  Train, coach, and lead kitchen staff to consistent standards;
  Step into the kitchen as needed to support operations or address gaps;
  Maintain food safety, labeling, storage, and health compliance
• Restaurant and Service Operations Oversee restaurant service, brunch programs, private events, and buyouts;
  Work select days inside the restaurant to maintain execution standards;
  Coordinate with front-of-house leadership to ensure smooth service;
  Ensure service operations do not disrupt production priorities;
  Manage and develop location-level managers and leads;
  Implement systems that allow consistent execution without owner presence;
  Serve as the primary operational decision-maker day to day
• Reporting and Accountability Track operational performance, labor usage, and production metrics;
  Provide clear, concise updates to ownership on a regular cadence;
  Anticipate issues and resolve them without escalation;
  Maintain strong compliance records with regulatory agencies

• Demonstrated experience managing kitchens or food production operations
• Strong hands-on cooking background with an operator mindset
• Experience managing labor, scheduling, and team performance
• Experience overseeing multiple units or departments preferred
• Strong understanding of food safety, production flow, and compliance
• Calm, disciplined leadership style with strong organizational skills
• Ability to operate independently and take ownership of outcomes

• This is not a front-of-house-only management role
• This is not a promoter or nightlife position
• This is not a creative or concept development role
• This position is for an operator who values execution, discipline, and consistency.

Full-time

Flexible schedule with required presence during key operational periods

Consistent quality and execution across all food programs;
Strong labor and team management;
Smooth daily operations with minimal owner involvement;
Clean compliance and inspection history;
Reliable leadership and staff accountability

Interested candidates should submit a resume and a brief overview of their operational and kitchen management experience.