Restaurant Manager

Job Description

Job Description

Title : Restaurant Manager

Salary : Depending on industry exp.

Location : On-site (San Diego, CA)

Category : Full-time

Start Date : ASAP

BoujieMana is a full-service restaurant in central San Diego serving both the surrounding neighborhood and the internal TCWGlobal community. The restaurant offers an elevated, yet approachable dining experience focused on quality and hospitality.

 

The space includes a full bar, indoor and outdoor seating, a private VIP room, and a training and event center for up to 120 guests. BoujieMana serves breakfast, lunch, and dinner using high-quality ingredients at a higher-end price point while remaining accessible.

 

With strong evening and weekend traffic and convenient parking, BoujieMana operates as both a neighborhood destination and an event-driven hospitality space. At BoujieMana, we believe great food, thoughtful service, and meaningful experiences go hand in hand and we’re building a team that shares that same passion for hospitality.

 

We are looking for a Restaurant Manager that serves as the senior front-of-house operational leader for BoujieMana, providing experienced leadership across daily operations, staffing, scheduling, payroll, team performance, and guest experience. This role is responsible for creating structure, accountability, and consistency across front-of-house operations while developing and supporting the managers responsible for executing those standards each day. Working closely with the Executive Chef, FOH Manager, Events team, HR, and ownership, the Restaurant Manager ensures the restaurant operates efficiently, employees are supported and held accountable, and guests consistently receive the thoughtful, polished, and memorable experience that defines BoujieMana.

 

This role is ideal for an experienced restaurant leader who is equally comfortable developing managers, analyzing labor and operational performance, solving problems, and maintaining a visible presence on the restaurant floor.

 

BoujieMana is built on the belief that hospitality should feel thoughtful, warm, and memorable. Life is busy, and we want our guests to feel like they can pause, enjoy a beautiful meal, and feel genuinely cared for. We are looking for a leader who loves hospitality, leads by example, communicates clearly, and can help the team deliver that experience every day.

Key Responsibilities

• Serve as the senior front-of-house operational leader and primary partner to ownership, maintaining accountability for FOH performance, guest experience, team effectiveness, and operational consistency.
• Directly lead, coach, and develop FOH management, establishing clear expectations, providing ongoing feedback, and building their ability to take greater ownership of restaurant operations.
• Maintain a visible hands-on presence in daily restaurant operations, supporting and leading service execution as need while coaching FOH management to independently and consistently execute established standards.
• Own FOH staffing, including recruiting, interviewing, hiring, workforce planning, and retention in partnership with HR and leadership.
• Own FOH scheduling and labor management, ensuring appropriate staffing based on reservations, events, anticipated volume, business needs, and established labor targets.
• Own payroll and timecard review, ensuring accuracy, appropriate documentation, and timely completion of payroll responsibilities.
• Maintain overall accountability for FOH employee performance and development, partnering with FOH leadership and HR on day-to-day coaching, documentation, corrective action, and other employee matters as appropriate.
• Establish strong management routines and accountability across the FOH team, including pre-shift preparation, shift handoffs, opening and closing procedures, operational reporting, and follow-through on assigned responsibilities.
• Ensure the restaurant is consistently guest-ready and service standards are upheld, including cleanliness, organization, team presentation, guest-facing spaces, and effective resolution of escalated guest concerns.
• Review sales, labor, staffing, service trends, guest feedback, and other operational indicators to identify opportunities that improve efficiency, consistency, profitability, and the guest experience.
• Oversee FOH cash controls, POS activity, comps/voids, discounts, inventory, beverage operations, service supplies, and related operational controls, holding designated managers accountable for their assigned areas.
• Support private events, large parties, and high-volume service periods, ensuring strong coordination and communication between Events, FOH, BOH, and restaurant leadership.
• Partner closely with the Executive Chef and other restaurant leaders to maintain alignment between front-of-house and back-of-house operations and address broader operational needs.
• Ensure compliance with health, safety, sanitation, alcohol service, wage and hour, and company policies and procedures in partnership with appropriate internal resources.
• Maintain regular communication with ownership regarding restaurant performance, staffing needs, operational concerns, and recommended improvements while fostering a culture of hospitality, accountability, collaboration, and continuous improvement.

 

Qualifications & Skills

• 5+ years of progressive restaurant leadership experience, including experience in a Restaurant Manager, Front-of-House Manager, Assistant General Manager, or similar role within a full-service or upscale dining environment.
• Proven ability to lead, coach, and develop managers and hourly team members.
• Strong understanding of restaurant operations, including staffing, labor management, payroll, cost control, and guest experience.
• Experience with hiring, training, performance management, and team development.
• Strong leadership, communication, problem-solving, and decision-making skills.
• Knowledge of wine, spirits, food service, and private event operations preferred.
• Highly organized and capable of balancing administrative responsibilities with a visible leadership presence on the floor.
• Proficiency with POS, scheduling, payroll, reservation, and reporting systems.
• Hospitality-driven mindset with a commitment to operational excellence, team development, and exceptional guest service.

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TCWGlobal is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.

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