Restaurant Manager: Where High Volume Meets High Standards

Hospitality Confidential•Los Angeles, CA

3h•Onsite

About The Position

Hospitality Confidential is pleased to present an exciting Restaurant Manager opportunity with a growing, chef-driven restaurant group operating a high-volume, neighborhood-focused concept in West Los Angeles. This role is based in West Los Angeles and is responsible for running the day-to-day operations of a high-volume location, while partnering with leadership on broader operational initiatives across the group. The concept is centered around a fresh, made-from-scratch menu with a strong emphasis on quality ingredients and daily execution. The position offers the opportunity to work closely with ownership and leadership to drive operational consistency, support revenue growth —particularly in catering—and play a key role in the continued expansion of a fast-growing, quality-driven restaurant brand. The Restaurant Manager will serve as the on-site operational leader responsible for overseeing all day-to-day operations of a high-volume, chef-driven neighborhood restaurant in West Los Angeles. This role is deeply hands-on, with a strong focus on front-of-house leadership, team development, and delivering a consistent, high-quality guest experience in a fast-paced environment. This position is ideal for a hospitality-driven leader who thrives on the floor, enjoys building and developing teams, and can balance operational execution with financial performance. The Restaurant Manager will work closely with ownership and leadership to maintain brand standards, drive sales growth —particularly in catering—and ensure operational excellence across all areas of the business. The role requires a strong presence during peak service periods and a commitment to fostering a positive, team-oriented culture while maintaining high standards of professionalism and accountability.

Requirements

3–5+ years of experience as a Restaurant Manager or similar leadership role
Experience in a similar concept, ideally high-volume, quality-driven, with an emphasis on fresh, made-to-order execution
Strong front-of-house operational expertise in a high-volume environment
Experience managing financial performance, including labor and cost controls
Hands-on leadership style with a willingness to work alongside the team during service
Experience with restaurant systems such as POS and scheduling/payroll platforms
Strong communication, organization, and problem-solving skills
Ability to manage HR-related responsibilities including hiring, terminations, and employee relations
Professional demeanor with the ability to remain calm under pressure
Must be available to work evenings, weekends, and peak business hours
Typical schedule is approximately 50 hours per week, 5 days on-site

Nice To Haves

Background in catering, events, or revenue-driving initiatives preferred

Responsibilities

Oversee all daily restaurant operations, FOH, BOH, maintenance etc., including opening and closing procedures
Ensure the restaurant is fully prepped, staffed, and ready for service each day
Maintain an active presence on the floor during service, supporting staff and managing flow of operations
Step into all positions as needed, including running food, expediting, and guest interaction
Ensure all areas of the restaurant meet standards for cleanliness, organization, and maintenance
Oversee all hourly employees and lead a team of 30+ staff members, and a Kitchen Manager
Manage hiring, onboarding, and training in accordance with company standards
Set clear expectations and maintain accountability across the team
Provide consistent, direct feedback and address performance issues as they arise
Foster a professional, respectful, and team-oriented work environment
Take ownership of labor, cost controls, and overall profitability of the restaurant
Create schedules aligned with business needs and labor targets
Manage inventory, purchasing, and cost of goods
Review weekly performance and identify areas for improvement
Drive revenue growth, with a strong focus on expanding catering sales and opportunities
Maintain a high standard of hospitality and guest interaction at all times
Actively engage with guests and respond to feedback or issues in real time
Ensure consistency in service, product quality, and overall guest experience
Work closely with kitchen leadership to maintain alignment between front and back of house
Maintain accurate employee records, timekeeping, and payroll inputs
Ensure compliance with all health, safety, and labor regulations
Oversee maintenance of the restaurant, equipment, and facilities
Coordinate repairs and ongoing upkeep as needed
Support local marketing efforts, including catering and community engagement