General Manager

Convive Brands•Manhattan Beach, CA

5d•$65,000 - $75,000

About The Position

As General Manager, you’ll be the driving force behind the restaurant’s success, leading both the guest experience and the team that makes it possible. In this role, you’ll oversee all aspects of daily operations, ensuring seamless service, financial health, and an energized, motivated staff. From hiring and developing a high-performing team to maintaining top-notch food and service standards, you’ll have the opportunity to shape a restaurant culture that keeps both employees and guests coming back. This role is perfect for a leader who thrives in a fast-paced environment, loves hospitality, and is eager to make a tangible impact every day.

Requirements

Minimum 2 years of General Manager experience in a comparable restaurant or hospitality concept
A passion for hospitality and a proven ability to lead a team with energy, empathy, and vision
Talent for building culture - creating an environment where team members feel valued, motivated, and inspired to deliver results every day
An ability to forge meaningful connections, both inside the restaurant with your team and the guests, and out in the community to boost brand presence and drive sales
Strong operational instincts and a track record of driving results while maintaining high standards in service, food quality, and guest satisfaction.
A strategic thinker who can balance the day-to-day with long-term goals, empowering your team to grow and thrive
Previous experience with P&L, forecasting, inventory, and COGs
Must be able to stand for prolonged periods
Must be able to lift and carry items weighing up to 50 lbs

Nice To Haves

Proficiency in Spanish, French, and/or Arabic a plus

Responsibilities

Lead every aspect of restaurant operations, setting the tone for excellence and consistency.
Deliver exceptional guest experiences through flawless execution and genuine hospitality.
Drive sales growth by developing and executing innovative business strategies.
Optimize labor deployment to balance great service with budget goals.
Guide and inspire the Front of House team, ensuring seamless opening, mid-shift, and closing execution.
Champion a culture of cleanliness, organization, and operational excellence.
Build a winning team by recruiting, interviewing, hiring, and retaining top talent.
Develop people through hands-on training, coaching, and mentorship.
Safeguard quality by overseeing all food safety protocols and checklists.
Control costs and maximize profitability by managing food costs, troubleshooting challenges, and streamlining processes.
Take ownership of financial performance, including P&L management, forecasting, COGs, and inventory control.