General Manager - Restaurant Confidential Berkeley, CA Job Details Full-time $80,000 - $90,000 a year 12 hours ago Benefits Opportunities for advancement Qualifications Teamwork Hospitality industry recruitment experience In-person customer service Labor cost analysis Employee relationship building Performance feedback (performance evaluation method) Disciplinary action management Team development Kitchen cost control Attention to detail Employee mediation Organizational skills Financial performance measurement Business operations Restaurant cost management Managing hospitality operations budgets Food safety Staffing management General management Professional development training Full Job Description La Marcha Tapas Bar & Mile Limit Berkeley, California |

Full-Time Starting Salary:

$90,000 annually + Growth Opportunities About Us Gran Via Group is a growing East Bay hospitality company operating distinctive restaurant concepts rooted in exceptional food, warm hospitality, and memorable guest experiences.

Our restaurants include:

La Marcha Tapas Bar , an established Spanish restaurant recognized for its tapas, paella, energetic atmosphere, and vibrant dining experience. Mile Limit , a Mediterranean restaurant, wine bar, and bodega featuring flavors from Spain, Southern France, Italy, North Africa, and the Levant. We're looking for an exceptional to lead both restaurants into their next chapter. This is an opportunity for a passionate hospitality professional who loves building teams, developing people, creating memorable guest experiences, and transforming good restaurants into great ones. We want someone who takes ownership, leads by example, and genuinely cares about the people they work with and the guests they serve. The Position The Multi-Unit General Manager will oversee daily operations at La Marcha and Mile Limit, with responsibility for front-of-house and back-of-house performance, hospitality standards, employee development, staffing, financial performance, and overall operational excellence. We're looking for a strong leader who can bring structure, consistency, accountability, and positive energy to both restaurants. The ideal candidate is equally comfortable welcoming guests, coaching a struggling employee, resolving a difficult conflict, analyzing labor costs, and working alongside kitchen leadership to improve food execution. Key Responsibilities Hospitality & Guest Experience Hospitality is at the heart of this position. We want someone who understands that great service is more than taking orders and delivering food. Create a culture of genuine, thoughtful, and consistent hospitality. Establish exceptional service standards across both restaurants. Lead by example through an active presence on the floor. Train teams to anticipate guest needs, recognize returning customers, and deliver personalized experiences. Oversee service pacing, reservations, seating, and the overall flow of service. Handle guest complaints and service recovery with professionalism, empathy, and confidence. Monitor guest feedback, online reviews, and service trends to identify opportunities for improvement. Develop systems that turn first-time guests into loyal regulars. Continuously look for ways to improve the guest experience and strengthen each restaurant's reputation. Team Leadership & Employee Development Our people are our most important asset. We need someone who knows how to build, motivate, and hold teams accountable. Lead, coach, and develop employees and managers across both locations. Create a positive, respectful, professional, and collaborative work environment. Establish clear expectations for employee behavior, performance, and communication. Conduct regular performance evaluations, coaching sessions, and employee development meetings. Recognize strong performance and address underperformance promptly. Build trust between management and employees while maintaining professional boundaries. Improve communication and teamwork between front and back of house. Foster a culture where employees take pride in their work and support one another. Identify and develop future leaders within the organization. Conflict Resolution & Workplace Culture We are looking for someone with exceptional interpersonal skills who can handle difficult conversations confidently and fairly. Proactively identify and resolve workplace conflicts before they escalate. Address disrespectful behavior, poor communication, and interpersonal issues promptly. Facilitate productive conversations between employees and departments. Coach supervisors on conflict resolution, communication, and leadership. Ensure employees feel heard, respected, and comfortable raising concerns. Handle sensitive personnel matters with discretion and professionalism. Apply workplace policies fairly and consistently. Maintain a workplace free from harassment, discrimination, intimidation, and retaliation. Coordinate appropriate investigations and corrective action with ownership and HR when necessary. Hiring, Staffing & Performance Management The General Manager will take ownership of building and maintaining strong teams at both restaurants. Manage the full hiring process, including recruiting, screening, interviewing, selection, and onboarding. Develop staffing plans based on operational needs and business volume. Oversee employee scheduling, labor allocation, and attendance. Conduct performance evaluations and establish employee improvement plans. Manage disciplinary processes, written warnings, and employee separations in accordance with company policies and applicable laws. Make hiring and termination decisions within established company authority and HR procedures. Develop training programs that establish clear expectations from an employee's first day. Reduce unnecessary turnover through effective leadership, communication, and employee development. Maintain accurate employee records and coordinate with HR on compliance matters. Restaurant Operations & Quality Control Oversee daily operations at both La Marcha and Mile Limit. Ensure consistency in service, food quality, presentation, cleanliness, and overall execution. Work closely with sous chefs and kitchen leadership to maintain culinary standards. Establish effective communication and handoff procedures between prep, kitchen, and service teams. Implement and maintain opening, closing, sanitation, and operational checklists. Conduct regular walkthroughs, quality inspections, and operational audits. Identify inefficiencies and implement practical, sustainable solutions. Ensure compliance with food safety, sanitation, workplace safety, and company policies. Establish clear accountability among managers, supervisors, and employees. Maintain consistency while respecting each restaurant's unique concept and service style. Financial Performance & Business Growth Monitor sales, labor costs, food costs, operating expenses, and profitability. Build efficient schedules based on business volume and operational needs. Identify opportunities to improve productivity without compromising quality or hospitality. Work with ownership to establish budgets, performance targets, and improvement initiatives. Analyze sales trends, guest feedback, and operational performance. Develop strategies to increase guest satisfaction, repeat visits, and revenue. Oversee inventory controls, purchasing procedures, waste reduction, and cost management in collaboration with department leaders. Support marketing initiatives, special events, promotions, and community engagement. Take an active role in growing both restaurants and improving their overall performance. Management, Systems & Accountability Supervise and develop existing management teams, including sous chefs, maître d', and shift leaders. Establish clear responsibilities and expectations for every management position. Lead regular management meetings and follow up on action items. Develop and maintain standard operating procedures across both locations. Create effective reporting systems for sales, labor, service, staffing, and operational concerns. Provide ownership with regular updates, performance reports, and recommendations. Take initiative in solving problems without requiring constant direction. Build systems that allow both restaurants to operate successfully and consistently. Qualifications Required Minimum 5 years of progressive restaurant management experience. Previous General Manager or senior restaurant leadership experience. Strong background in full-service hospitality and guest experience. Demonstrated success managing, training, and developing restaurant teams. Excellent communication, interpersonal, and conflict-resolution skills. Experience with hiring, performance management, disciplinary procedures, and employee separations. Strong understanding of FOH and BOH operations. Financial literacy, including labor management, cost controls, and restaurant profitability. Excellent organizational skills and attention to detail. Ability to work independently, prioritize effectively, and manage multiple responsibilities. Availability to work evenings, weekends, and peak service periods. Preferred Previous multi-unit restaurant management experience. Experience in independent, chef-driven, or upscale casual restaurants. Experience opening restaurants or improving underperforming operations. Spanish-language proficiency. Familiarity with Toast, OpenTable, scheduling platforms, and restaurant reporting systems. Experience creating training programs and operational procedures. Who We're Looking For We're looking for someone who is: An exceptional hospitality professional. Someone who genuinely enjoys taking care of people and knows how to create memorable guest experiences. A natural leader. Someone employees respect because they're fair, knowledgeable, consistent, and willing to lead by example. An excellent communicator. Someone who can have difficult conversations, resolve conflicts, and bring people together. A strong operator. Someone who notices the details, builds effective systems, and follows through. Accountable and proactive. Someone who takes responsibility for results and solves problems instead of making excuses. A developer of people. Someone who enjoys coaching employees, building strong managers, and helping others succeed. Passionate about restaurants. Someone who appreciates great food, hospitality, teamwork, and the energy of a busy restaurant. Most importantly, we're looking for someone who takes pride in building something exceptional.

Compensation & Growth Opportunities Starting Salary:

$90,000 annually Full-time salaried leadership position. Performance and compensation reviews. Opportunities for salary increases based on performance and expanded responsibilities. Significant career advancement opportunities within Gran Via Group. Gran Via Group is actively growing, with additional restaurant concepts in development. As the company expands, this position offers the opportunity to take on additional locations, increased leadership responsibilities, and advancement into a Director of Operations role. We're looking for someone who wants to grow with us and play a meaningful role in shaping the future of our restaurant group. Our Expectations Within the first 90 days, we expect our General Manager to: Build strong working relationships with the teams at both restaurants. Evaluate existing operations, service standards, and management structures. Identify opportunities to improve hospitality and guest satisfaction. Establish clear expectations for employee conduct, teamwork, and accountability. Implement stronger communication and operational procedures. Begin improving food and service consistency. Develop a structured approach to training, employee evaluations, and management accountability. Present a clear action plan for continued operational improvements. Our goal is to build two of the best-run restaurants in the East Bay, known not only for exceptional food and hospitality, but also for outstanding teams, strong leadership, and consistent execution.

Pay:

$80,000.00 - $90,000.00 per year

Work Location:

In person