General Manager

Compass Group•Los Angeles, CA

1d•$100,000 - $110,000

About The Position

As General Manager, you will lead all front‑of‑house and operational functions, cultivate a polished service culture, and ensure an exceptional guest experience that aligns with Wolfgang Puck standards. This role is ideal for a hospitality leader who enjoys shaping an operation from the ground up and building strong relationships in a fast‑paced, service‑focused environment

Requirements

Background in upscale or high-end restaurant, hotel, or catering environments.
Experience leading teams in fast-paced, service-driven operations.
Strong interpersonal, communication, and guest‑relations skills.
Ability to create structure, develop systems, and build a positive team culture.
Skilled in financial management, budgeting, forecasting, and reporting.
Solid understanding of inventory, food purchasing, safety protocols, and cash‑handling.
Adept at prioritizing, multitasking, and navigating shifting demands.
Service mindset with exceptional attention to detail and professionalism.
Comfortable partnering with a highly engaged, high‑expectation client culture.
6 plus years of experience in high-end food service, including leadership roles
Strong catering and event service experience
ServSafe or Department of Health certification
Proficiency in Microsoft Office (Word, Excel, PowerPoint)

Responsibilities

Lead day-to-day operations of the restaurant, bar, takeout program, pantry services, and catering activations.
Build strong, collaborative relationships with the client, guests, team members, and internal partners.
Foster an inclusive, learning-focused workplace and support the professional development of all team members.
Oversee hiring, onboarding, training, coaching, scheduling, and performance development.
Manage operations in alignment with company policies, procedures, and all applicable laws and food safety regulations.
Maintain high standards of hospitality, service execution, and guest experience.
Partner with culinary leadership on menu planning and new program development.
Maintain food quality and presentation while effectively managing food costs and inventory.
Oversee purchasing, vendor relationships, inventory controls, and cash-handling procedures.
Analyze financial results, including P&Ls, sales trends, forecasts, and budget adherence.
Ensure compliance with HACCP and all health, fire, and safety regulations.
Support special events, happy hours, VIP activations, and evolving operational needs.
Champion operational excellence, service consistency, and thoughtful problem solving.