Albert's Restaurant General Manager - San Diego Zoo

San Diego Zoo Wildlife Alliance•San Diego, CA

3d•$99,482 - $111,917•Onsite

About The Position

The Albert's General Manager performs all job assignments with a positive attitude that supports San Diego Zoo Wildlife Alliance's mission and vision of saving species worldwide by uniting our expertise in wildlife care and conservation science with our dedication to inspiring passion for nature and leading the fight against extinction. The Albert's Restaurant General Manager is responsible budget analytics, revenue generation, inventory management, merchandising, ordering, guest service, employee relations, food safety management, facility management, kitchen management, collaborates with Concept/Executive Chef on menu development, and strategic planning. The Albert's Restaurant General Manager is responsible for the Full-Service Restaurants and additional Retail outlets and duties as assigned. This position reports to the Director of Retail Operations. The Albert's Restaurant General Manager is the final decision maker for the restaurant operations.

Requirements

Five years’ experience in retail/food service/hospitality management required
Five years’ experience in leading large teams in high paced environments required
Experience in multi-unit or large theme park gift, shared revenue, food service, and merchandising store operations required
ServeSafe Manager within 90 Days required
RBS Certificate within 90 Days required
CA Driver's License within 90 Days required
Demonstrated ability to lead teams in a diverse environment
Able to communicate effectively, both orally and in writing
Able to handle highly complex interactions with employees and guests with a high level of tact and diplomacy
Able to operate Point of Sale (POS) systems
Knowledge of inventory best practices
Able to operate moderately complex computer software programs
Demonstrated ability to work in a fast paced, dynamic environment while producing a high level of results
Plan, implement and assist in major construction projects
Ability to develop and manage assigned budgets
Effectively work with individuals at various levels of the organization
Understand union contracts regarding labor use restrictions
Knowledge of health and safety regulation
Knowledge of direct retail, shared revenue, full-service restaurant operations, catering, quick service, and merchandising operations
Advanced knowledge of commercial merchandising/food operations/hospitality

Nice To Haves

Experience working with represented labor union preferred
Bachelor's Degree in business administration, hospitality, or related field preferred

Responsibilities

Provides strategic and operational leadership for both Front of House (FOH) and Back of House (BOH) teams, ensuring a seamless integration of service excellence and culinary standards.
Responsible for employee management, including the design and execution of recruitment strategies, comprehensive onboarding, and the administration of performance-based incentive and training programs.
Cultivates a high-engagement culture where staff-led innovation is encouraged, and operational workflows are continuously optimized.
Serves as a critical liaison to campus-wide departments, collaborating with retail leadership on menu engineering and conceptual development to ensure financial viability and departmental efficiency.
Maintains rigorous oversight of all administrative functions, including labor modeling, payroll, and performance governance, to ensure alignment with organizational objectives.
Responsible for the holistic oversight of restaurant operations, facility integrity, and long-term project success.
Directs all aspects of the restaurant, ensuring rigorous food safety, storage standards, and cleanliness while maintaining peak functional performance for all kitchen equipment and reservation technologies.
Spearheads the end-to-end project management of high-profile events and themed culinary programs, driving every phase from initial planning and departmental coordination to seamless execution.
Acts as the primary liaison between internal stakeholders and external vendors, facilitate cross-functional collaboration to optimize guest experience and operational efficiency.
Develops best-practice facility standards and provide the performance guidance necessary to consistently exceed DEH requirements and organizational benchmarks.
Administers and manages assigned budgets including, but not limited to meeting objectives set for revenue, cost of goods, labor and operating supplies.
Manages Restaurant's marketing and branding efforts.
Directs all inventory management and financial control activities within assigned food service operations, ensuring the precise implementation of recipes and the maintenance of optimal stock levels for food, beverages, and dry goods.
Responsible for the end-to-end integrity of the supply chain, from monitoring inventory fluctuations to auditing procurement needs.
Provides critical oversight of employee cash control and point-of-sale (POS) functions, upholding rigorous standards for financial accountability and transactional accuracy across all register operations.
Adheres to compliance with health, safety, food safety, sanitation and alcohol awareness standards.
Ensures the highest food safety standards including but not limited to correct food temperatures, conducting safety training, inspections and maintaining documentation to comply with federal, state and local food safety standards.
Assists in managing food quality and safety.
Establishes restaurant best practices.
Researches options to keep the restaurant aligned with sustainability and conservation in support of the organization's mission.