Restaurant General Manager

Peregrine Hospitality•Pismo Beach, CA

1d•Onsite

About The Position

The Restaurant General Manager is responsible for overall restaurant operations and, as described in the role summary, the hotel’s food and beverage departments, including restaurants, room service, banquets, catering, lounges, and beverage operations. The role oversees service execution, guest communication, service standards, regulatory compliance, staffing, and the condition and readiness of the outlets. It is accountable for financial performance, including budgets, labor, operating expenses, inventory, purchasing, and cost controls. The General Manager works closely with culinary and beverage leaders to support menu execution, service education, wine and beverage programs, and coordinated service. The position also supports special events, marketing initiatives, local partnerships, and community engagement. The role recruits, hires, trains, schedules, coaches, and evaluates service employees, promoting a positive, inclusive, and professional work environment. It responds to guest feedback and service recovery situations and ensures consistent delivery of high-quality service aligned with the restaurant’s brand and culinary partnership with Chef Palmer. The schedule is flexible according to business needs and includes nights, weekends, and holidays depending on hotel events and functions. Compensation is $105,000–$115,000 per year, DOE. Vespera Resort on Pismo Beach describes itself as a luxury beachfront resort with direct access to the Pismo Pier and a culture focused on care for guests and associates.

Requirements

At least 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.
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 in wine-region hospitality.
Experience collaborating with high-profile chefs or culinary consultants.

Responsibilities

Oversee daily front-of-house operations, including service execution, floor management, reservations, and guest communication.
Ensure adherence to operational policies, procedures, and service standards.
Maintain compliance with federal, state, and local health, safety, and labor regulations.
Coordinate menu execution, seasonal updates, and special programming with the team.
Manage labor, operating expenses, and cost controls to achieve budgeted financial targets.
Review and analyze P&L statements, forecasts, and financial reports, and implement corrective actions as needed.
Oversee inventory processes, purchasing protocols, and waste-reduction initiatives 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 service team members.
Ensure adequate staffing and effective scheduling to support business needs.
Promote a positive, inclusive, and professional work environment.
Ensure 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 promptly and professionally.
Monitor service standards, cleanliness, and facility condition to ensure readiness for daily operations.
Support communication between service and culinary teams for 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 that reflect the locale and complement the 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.
Oversee the overall operation of food and beverage departments, including restaurants, room service, banquets, catering, lounges, and beverage operations.
Consistently enforce hotel service standards.