Restaurant General Manager (FT) ("Gerente General de Restaurante")

EVANS HOTELS LLC • San Diego, CA

1d • Onsite

About The Position

A.R. Valentien, located in the AAA Five Diamond rated resort, The Lodge at Torrey Pines in La Jolla, CA, is a premier fine dining restaurant. It is renowned for its exceptional seasonal cuisine, elegant atmosphere, and superior service, with Executive Chef Kelli Crosson sourcing the best local provisions for breakfast, lunch, and dinner. Guests enjoy a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business dedicated to employee well-being through various professional and personal development programs, including manager and leadership training, employee appreciation days, and staff awards. The company also engages in community service initiatives like beach clean-ups and volunteer opportunities. As the Restaurant General Manager, you will be the driving force behind A.R. Valentien, overseeing all front-of-house operations to ensure a seamless luxury dining experience that upholds the resort’s Forbes rating and its Five-Star and AAA Five Diamond standards. This role requires thoughtful leadership, a deep commitment to hospitality, and a strong understanding of refined service, team development, and operational excellence.

Requirements

• Minimum of 2 years of experience as a General Manager, Assistant GM, or equivalent in an upscale or chef-driven restaurant.
• Fine-dining experience is required.
• Proven leadership ability with a focus on team culture, guest service, and operational excellence.
• Availability to work on a flexible schedule, including nights, weekends, and holidays is required.
• Working knowledge of POS (MICROS, Aloha, or other systems), OpenTable, and Microsoft Office Suite.
• Must be able to attain a valid San Diego County Food Handler certification upon hire.
• RBS Certification required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs.

Nice To Haves

• Experience working within a Forbes or AAA-rated hotel or resort environment preferred.
• Michelin experience is preferred.

Responsibilities

• Oversee daily restaurant operations, including scheduling, payroll, labor control, and inventory management.
• Manage overall financial performance, including budgeting, forecasting, reporting, and achieving revenue, labor, and cost of goods targets.
• Drive top-line performance through strategic planning, service excellence, and innovative programming.
• Represent A.R. Valentien as an ambassador within the resort, local community, and the broader hospitality industry.
• Maintain a consistent leadership presence through a rotating schedule that supports all shifts and operational needs.
• Lead, mentor, and develop a high-performing team of managers, supervisors, and staff by providing coaching, regular feedback, performance management, and ongoing training.
• Foster a positive, accountable, and service-focused work culture that supports professional growth and leadership development.
• Lead daily floor operations with a visible, hands-on presence, ensuring a personalized and memorable guest experience while championing a service culture grounded in professionalism, warmth, and attention to detail.
• Ensure compliance with health, safety, sanitation, and labor regulations while maintaining the highest standards of cleanliness and guest safety.
• Enforce company SOPs, brand standards, and service procedures.
• Promote a proactive safety culture by conducting regular audits, ensuring emergency preparedness, addressing incidents, and maintaining a safe, functional work environment.
• Collaborate closely with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to ensure flawless coordination between the culinary and service teams, aligning service execution with the chef’s vision and seasonal menus.
• Participate in menu planning, pricing strategies, and promotional initiatives by offering operational insights and guest feedback to guide culinary decisions.
• Partner with Engineering and Housekeeping to maintain operational functionality, facility safety, and overall guest experience standards.
• Performs additional duties and responsibilities as directed by the leadership team.

Benefits

• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 251-500 employees