Saint - General Manager

Hofman Hospitality Group•Manhattan Beach, CA

23h•$90,000 - $110,000•Onsite

About The Position

The General Manager (GM) serves as the primary leader responsible for all aspects of restaurant operations, ensuring exceptional guest service, operational excellence, and financial performance. This individual directs daily operations, manages resources, and sets the cultural tone for the restaurant by fostering an environment of hospitality, teamwork, and accountability. The GM plays a critical role in developing and mentoring leaders, aligning team performance with company goals, and driving continuous improvement across service, food quality, and operational systems.

Requirements

Must be 21 years of age or older at the time of application.
High school diploma or G.E.D. equivalent required.
Minimum 3–5 years of progressive restaurant management experience.
Ability to successfully pass a post-offer, pre-employment background check.
Strong leadership and supervisory skills, with proven ability to manage, coach, and develop high-performing teams.
Excellent communication, interpersonal, and conflict resolution skills.
Strong organizational and time management abilities with the capacity to manage multiple priorities.
Advanced knowledge of full-service/fine dining restaurant operations, including bar and beverage programs.
Financial acumen in budgeting, forecasting, cost analysis, and variance reporting.
Skilled in problem-solving, decision-making, and process improvement.
Proficiency with restaurant management systems, POS, HRIS, and Microsoft Office/Google Suite tools.
Knowledge of food safety, sanitation, and workplace safety standards.
Strong beverage knowledge; ability to train and lead staff in beer, wine, and spirits programs.
English proficiency in speaking, reading, writing, and comprehension.

Nice To Haves

Associate’s or Bachelor’s degree in Hospitality, Culinary Arts, Business, or related field.
5+ years of experience as a General Manager or equivalent leadership role in a full-service/fine dining environment.
ServSafe or equivalent Food Safety Manager Certification.
Certified Beer Server through the Cicerone Certification Program.
Advanced beverage certifications (Sommelier, Cicerone, or equivalent).

Responsibilities

Lead, coach, and develop management and team members to achieve performance goals and career growth.
Establish clear expectations, provide consistent feedback, and ensure accountability across all departments.
Foster a positive and inclusive workplace culture that emphasizes hospitality, teamwork, respect, and engagement.
Serve as a role model by demonstrating professionalism, integrity, and a commitment to company values.
Direct and coordinate all daily restaurant operations, ensuring compliance with company policies, procedures, and standards.
Oversee front-of-house and back-of-house operations, including service execution, food preparation, and guest hospitality.
Assist in the development, implementation, and monitoring of operational policies, goals, and procedures to ensure consistency and efficiency.
Support company initiatives, marketing promotions, and guest programs.
Prepare and manage budgets, forecasts, and financial reports to achieve profitability and growth targets.
Analyze sales, cost, and labor reports to identify variances, trends, and opportunities for improvement.
Oversee purchasing, inventory management, and cost-control measures to minimize waste and ensure product quality.
Develop initiatives to build sales, profitability, and guest counts while controlling expenses.
Champion a guest-first culture by ensuring all guests receive exceptional service.
Personally interact with guests, address concerns, and resolve complaints in a professional and timely manner.
Ensure food and beverages meet quality, presentation, and timing standards.
Continuously monitor guest satisfaction and implement strategies to enhance the dining experience.
Maintain a safe, secure, and healthy work environment by enforcing sanitation, safety, and food handling standards.
Perform regular inspections to ensure compliance with health department regulations, IIPP, and other legal requirements.
Ensure adherence to all local, state, and federal laws, including wage and hour regulations, labor laws, and licensing requirements.
Oversee scheduling, payroll review, and administrative compliance tasks.
Manage cash handling, reporting, and financial reconciliation processes.
Collaborate with corporate, operations, training, and marketing teams to align strategies and support business objectives.
Assist in other operational tasks, as needed, to support team success during peak business or staffing shortages.
Perform additional responsibilities as assigned by the Operations Supervisor to support restaurant operations and company objectives.