General Manager - Restaurant Full-Service Steakhouse and Bar Selma, CA Job Details Full-time $75,000 - $80,000 a year 5 hours ago Qualifications Kitchen health and safety standards Food service health code compliance ServSafe Workplace dispute resolution HR legal compliance Profit & loss Employment law in talent management Hotel restaurant experience General management California labor law Full Job Description Position Summary The General Manager (GM) is the strategic and operational leader responsible for the overall success of the restaurant, bar, and steakhouse, including supporting adjacent hotel breakfast operations. The GM directs all front-of-house (FOH) and back-of-house (BOH) functions, ensuring absolute alignment with company operating systems, financial P&L goals, food freshness, public health standards, and California employment law. 2. Core Operational Schedule & Leadership Presence The GM must build their weekly management presence around the restaurant's operational calendar to ensure continuous leadership coverage: Mid-Week (Tuesday - Thursday): Lunch and Dinner service execution, featuring premium steakhouse menus, plus morning hotel breakfast support. Weekend Peak (Friday - Sunday): Continuous operations from Lunch through Dinner to Close, high-volume steakhouse execution, plus morning hotel breakfast support. Administrative Day (Monday): Closed for deep cleaning, steak inventory reconciliation, vendor coordination, and administrative planning. 3. Key Areas of Responsibility A. Operations & Systems Management Execute and enforce the restaurant's Operations Manual, standard operating procedures (SOPs), and service systems tailored to a high-end steakhouse environment. Seamlessly bridge FOH and BOH operations, supervising line chefs, steak-cutters, kitchen staff, hosts, servers, waitstaff, and bartenders to optimize service flow during peak meal periods. Oversee the punctual, high-quality execution of daily breakfast support for hotel guests, maintaining strict hot/cold holding controls and rapid ticket times. B. Culinary Quality, Freshness, & Food Safety Guarantee that all food and beverage products meet high standards of freshness, taste, and visual presentation, with a specialized, rigorous focus on steakhouse-grade meat storage, dry/wet aging protocols, precise grilling temperatures, and portion yields. Enforce rigorous sanitation standards to comply fully with the City of Selma and Fresno County Health Department codes, directing daily pre-shift and post-shift cleaning checklists. Manage waste logs and inventory rotation (FIFO) to minimize high-value protein spoilage and protect food cost targets. C. Financial Accountability & P&L Management Drive top-line revenue growth while aggressively managing Profit & Loss (P&L) targets, prime costs (labor, high-value steak cuts, and beverage), and operational expenses. Conduct precise weekly and monthly physical inventory counts for food, premium steak cuts, specialty alcohol, and paper goods. Analyze labor productivity reports daily to adjust scheduling models against actual sales trends without sacrificing guest service. D. Banquet & Event Planning Supervise the planning, booking, and operational execution of private parties, banquets, and business gatherings. Coordinate cross-departmentally with the kitchen, bar, and service teams to deliver high-capacity catered events that seamlessly integrate with regular steakhouse dining operations. E. Staff Training, Leadership, & California Labor Compliance Implement comprehensive onboarding and ongoing training matrices for all line staff, steak-house servers, bartenders, and hosts. Ensure strict, uncompromised compliance with California Labor Law, including proper timekeeping, accurate wage calculation, mandatory rest and meal break tracking, and maintenance of employment records. Actively coach, counsel, support, and administer progressive documentation or disciplinary measures (such as write-ups) when staff or supervisors fail to meet operational expectations. 4.

Organizational Relationships Reports To:

Restaurant Owner (Dwight Nelson)

Direct Reports:

Chef, FOH Shift Supervisors, Bartenders, Host/Hostess Coordinator.

Collaboration:

Works closely with kitchen staff, waitstaff, bar teams, hotel management, and vendors. 5.

Qualifications & Requirements Experience:

Minimum 3-5 years of progressive General Management experience in a high-volume, full-service steakhouse, grill, or hotel-adjacent restaurant environment.

Compensation Range:

$75,000 to $80,000 annually, commensurate with experience.

Certifications:

Current SERV Safe Manager Certification and valid California RBS (Responsible Beverage Service) certification.

Legal Knowledge:

Thorough working knowledge of California employment regulations, wage and hour laws, and health/sanitation codes.

Skills:

Exceptional leadership, financial acumen (P&L analysis), conflict resolution, and communication skills.

Physical Requirements:

Ability to stand and walk for extended periods, bend, reach, and safely lift/carry up to 50 pounds in a fast-paced kitchen, steakhouse, and dining environment.

Job Type:

Full-time Pay:

$75,000.00 - $80,000.00 per year

Work Location:

In person