Cattlemen's Restaurant & Bar General Manager (Charlie Palmer Group concept)
About The Position
The Cattlemen's Restaurant & Bar General Manager is responsible for the overall leadership, operational management, and financial performance of a chef‑driven restaurant developed in partnership with the Charlie Palmer Group. This position oversees all front‑of‑house functions, ensures compliance with company policies and regulatory requirements, and maintains service standards consistent with a high‑quality dining environment in Paso Robles, CA. The General Manager provides direction to staff, supports culinary collaboration with Chef Palmer and the culinary leadership team, and ensures the delivery of a consistent, guest‑focused experience.
Requirements
- Minimum 5 years of progressive restaurant management experience, including at least 2 years as a General Manager in a chef‑driven, fine‑casual, or fine‑dining environment.
- Strong knowledge of food, beverage, and wine service; experience in wine‑region hospitality preferred.
- Demonstrated ability to lead teams, manage financial performance, and maintain operational compliance.
- Strong communication, organizational, and interpersonal skills.
- Ability to work a flexible schedule including nights, weekends, and holidays.
Nice To Haves
- Experience collaborating with high‑profile chefs or culinary consultants preferred.
Responsibilities
- Oversee daily front‑of‑house operations, including service execution, floor management, reservations, and guest communication.
- Ensure adherence to all operational policies, procedures, and service standards.
- Maintain compliance with federal, state, and local health, safety, and labor regulations.
- Coordinate with Chef Palmer and the culinary team to support menu execution, seasonal updates, and special programming.
- Manage labor, operating expenses, and cost controls to achieve budgeted financial targets.
- Review and analyze P&L statements, forecasts, and financial reports; implement corrective actions as needed.
- Oversee inventory processes, purchasing protocols, and waste‑reduction initiatives in collaboration with culinary and beverage leadership.
- Recruit, hire, train, and evaluate front‑of‑house employees in accordance with company standards.
- Provide ongoing coaching, performance management, and professional development for all service team members.
- Ensure adequate staffing levels and effective scheduling to support business needs.
- Promote a positive, inclusive, and professional work environment.
- Ensure consistent delivery of high‑quality guest service aligned with the restaurant’s brand and culinary partnership with Chef Palmer.
- Respond to guest concerns, feedback, and service recovery situations in a timely and professional manner.
- Monitor service standards, cleanliness, and overall facility condition to ensure readiness for daily operations.
- Support communication between service and culinary teams to ensure seamless service execution.
- Participate in menu tastings, product knowledge training, and service education initiatives.
- Collaborate with beverage leadership to maintain wine, beer, and spirits programs reflective of the locale and complementary to Chef Palmer’s cuisine.
- Represent the restaurant in local partnerships, tourism networks, and community engagement activities as directed.
- Support marketing initiatives, media visits, and special events in alignment with brand standards.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
