General Manager

Join Loquita, a celebrated Spanish restaurant in the heart of Santa Barbara, recognized for its exceptional hospitality, vibrant dining experience, and MICHELIN Bib Gourmand distinction. We’re seeking an accomplished General Manager who can lead a high-performing team, elevate guest experiences, and drive operational and financial excellence.

This is an exciting opportunity for a hands-on hospitality leader who combines strong business acumen with genuine passion for people, food, wine, and service. The ideal candidate will thrive in a sophisticated, energetic restaurant environment and have a proven track record of developing teams, maintaining service standards, and creating memorable guest experiences.

If you’re an inspiring leader ready to help shape the next chapter of an established Santa Barbara dining destination, we’d love to meet you.

POSITION SUMMARY  

As the General Manager of the restaurant, you are responsible for all Culinary and Front of House operations. The position of General Manager is truly about being a dynamic team leader and setting a positive tone for the entire restaurant to ensure that the operation is running efficiently, profitably and delivering the highest level of hospitality.

ACME TEAM MEMBER QUALITIES  

• A strong and committed work ethic with an ever-present enthusiasm.
• A passion for work and knowledge of food and beverage.
• Someone who can lead and takes pride in teaching others. 
• Someone who is honest and has integrity. 
• Ability to multitask under pressure with a smile. 
• A true team player, proactive and always going above and beyond. 
• An eye for detail, cleanliness and organization. 
• Someone who is humble and always willing to learn and get better. 
• Someone who has the ability to make appropriate decisions in adverse situations. 
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be. 

THE OVERALL ROLE OF THE GENERAL MANAGER IS   TO:  

• Responsible for development, oversight, and execution of operations.
• Support and oversee management in running all aspects of the restaurant. 
• Increase overall sales and profitability and exceed budgeted financial benchmarks. 
• Maintain a level of professionalism that proudly reflects the Acme brand. 
• Maintain a positive and respectful work environment at all times. 
• Hire qualified team members who reflect our brand. 
• Lead, train, motivate and mentor all team members. 
• Maintain a positive relationship and establish open lines of communication between BOH and FOH. 
• Maintain cleanliness, safety, and organization of the kitchen. 
• Set the tone for the staff every shift for service.
• Follow all Acme systems and policies. 
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies. 

SPECIFIC JOB RESPONSIBILITIES AND TASKS:  

FINANCIALS
As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement. The General Manager will take an active role in meeting financial goals of the operation by working closely with the DRO & Executive Chef.

FOOD QUALITY AND MENU PLANNING  

The General Manager is to ensure that all food and beverage is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards, maintaining core recipes, changing menus seasonally, costing product 

KITCHEN MANAGEMENT  

As General Manager you are entirely responsible for the food coming out of the kitchen and the team members who work there. Utilizing the required systems and procedures to maintain consistency, build creativity and foster the growth of the team. 

STAFF AND SCHEDULING  

As General Manager, you are responsible for proper staffing of all FOH & BOH positions of the operation. Oversight of hiring, training and performance management.

TRAINING/ INITIAL & ONGOING  

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

STATE OF THE RESTURANT  

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the Acme experience. Management of maintenance and cleanliness in coordination with the DRO & Executive Chef. Following all Health Department requirements and standards.

HOSPITALITY AND FLOOR PRESENCE  

In addition to service, guests return when they enjoy the food. As a General Manager, you will get to know our guests and the greater community by participating in media events, taking time to meet and develop relationships with guests, leading by example. 

HUMAN RESOURCES  

The General Manager will consistently hold team members accountable to the policies and standards of Acme Hospitality while also delivering and fostering a supportive culture. The General Manager will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

MARKETING  

The General Manager will work closely with the Marketing Team by collaborating on initiatives, collateral, social media, local trends and special events.

REPORTING STRUCTURE:  

• The General Manager reports to the Director of Restaurant Operations. 

SUPERVISORY REQUIREMENTS:  

• The General Manager oversees and manages all FOH & BOH Manager team members. 

TRAVEL REQUIREMENTS:  

• The General Manager may be asked to travel periodically. 

JOB STATUS:  

• Exempt 

IMPORTANT NOTICE  

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. 

REQUIRED EDUCATION AND WORK EXPERIENCE  

• 2-4 years in related position required in an upscal restaurant setting
• Advanced knowledge of food professional principles and practices. 
• Hospitality or Culinary Degree preferred 
• Excellent knowledge of Operations Systems. 
• Excellent communication skills.