General Manager, Food and Beverage

Catalina Island Company • Avalon, CA

5d • $110,000 - $120,000 • Onsite

About The Position

The Dual-Restaurant General Manager is responsible for the overall leadership, financial performance, guest experience, and regulatory compliance of the Avalon Grille and Pier 24 restaurant operations. This role requires a hands-on, highly organized hospitality leader who can balance strategic oversight with daily operational execution while maintaining brand standards, driving profitability, and developing high-performing teams. The General Manager is accountable for creating exceptional guest experiences, maintaining a positive workplace culture, and ensuring full compliance with California labor laws, health regulations, and company policies across both venues.

Requirements

• Minimum 5–7 years of restaurant management experience, with at least 2–3 years as a General Manager or multi-unit leadership role
• Proven experience managing full-service & upscale restaurants with significant food and beverage volume
• Demonstrated success managing multiple outlets, departments, or concepts simultaneously
• Strong working knowledge of California labor laws, health codes, and alcohol service regulations
• Proven track record of driving guest satisfaction and operational excellence
• Financial acumen, with experience managing budgets, labor costs, and revenue management
• Excellent leadership, communication, and interpersonal skills
• Strong understanding in Beverage knowledge including craft cocktails and wine, with Sommelier certification preferred
• Proficiency in Microsoft Office, POS systems and inventory management
• California Food Handlers Certificate (completion at time of hire)
• RBS (Responsible Beverage Service) Certificate (completion at time of hire)

Responsibilities

• Operational Leadership Oversee day-to-day operations of both restaurant locations, ensuring consistency in service, food quality, cleanliness, and brand standards
• Establish and maintain standard operating procedures (SOPs) across both restaurants while respecting unique concepts or service styles
• Ensure proper opening, closing, and shift execution, including floor presence during peak service periods
• Collaborate with Executive Chef and kitchen leadership to align front- and back-of-house operations
• Financial & Business Management Own full P&L responsibility for both restaurants, including revenue growth, cost control, and profitability
• Develop, manage, and monitor annual budgets, forecasts, and weekly financial reporting
• Control labor costs and handle scheduling in compliance with California wage and hour laws
• Monitor food, beverage, and operating costs; implement corrective action plans when targets are not met
• Drive sales through strategic pricing, promotions, special events, and guest engagement initiatives
• People Leadership & Culture Recruit, hire, train, and retain management and hourly team members for both locations
• Build and lead a strong management team with clear accountability and development plans
• Foster a culture of professionalism, inclusion, accountability, and hospitality excellence
• Conduct performance reviews, coaching, and corrective action in accordance with California employment laws
• Ensure proper onboarding, training documentation, and compliance with required workplace postings and policies
• Guest Experience & Brand Standards Champion a guest-first mindset, ensuring memorable and consistent guest experiences across both restaurants
• Respond to guest feedback, online reviews, and service recovery situations with professionalism and urgency
• Maintain high standards of service, ambiance, cleanliness, and presentation
• Partner with marketing and leadership teams to support branding, seasonal programming, and community engagement
• Compliance, Safety & Risk Management Ensure full compliance with California labor laws, including wage & hour regulations, meal/rest breaks, overtime, and employee classification
• Maintain compliance with local and state health department regulations, food safety standards, and alcohol service laws (ABC)
• Oversee safety programs, accident reporting, workers’ compensation procedures, and loss prevention
• Ensure proper handling of inventory and internal controls across both restaurants
• Collaboration & Reporting Serve as the primary liaison between restaurant operations and leadership
• Provide regular reporting on financial performance, staffing, guest satisfaction, and operational challenges
• Collaborate cross-functionally with culinary, HR, finance, and marketing teams

Benefits

• The Catalina Island Company offers housing as an option for eligible employees at a subsidized rate.
• Employees are responsible for paying a portion of the housing cost, typically deducted through payroll.
• Employee discounts and perks – restaurant, hotels and activities.
• A fast paced, exciting work environment with upward mobility and growth opportunities.
• Meet and engage with people from all over the country and world!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 251-500 employees