Restaurant General Manager

Restaurant General Manager – Stereo41 (Walnut Creek) About Stereo 41 Stereo 41 is a restaurant, bar, and hi‑fi listening lounge rooted in Middle Eastern cuisine with Japanese nuance and California sensibility. Our kitchen is driven by precision, creativity, and a dedication to detail – blending tradition with innovation in every dish we serve. Position Overview The General Manager (GM) oversees all daily operations and ensures that Stereo41 delivers top‑tier guest experiences while maintaining strong control over costs and profitability. This individual embodies the brand’s standards and leads with integrity, expertise, and passion. Key Responsibilities Guest Experience & External Operations Lead daily restaurant operations to achieve excellence in service, food quality, and cleanliness. Maintain visibility on the floor—interacting with guests, anticipating needs, and swiftly resolving complaints with professionalism. Enforce brand standards, systems, and food‑safety protocols. Continuously refine processes to elevate the guest experience and team performance. Team Leadership & Internal Operations Recruit, train, develop, and evaluate all front‑ and back‑of‑house staff. Maintain optimal staffing levels; ensure training and work standards are consistently upheld. Foster an employee‑friendly environment—clean, safe, fun—and recognize high performance. Deliver timely feedback and performance reviews, while ensuring compliance with state and federal labor regulations. Sales, Profitability & Financial Management Develop staffing schedules aligned with business needs and labor cost targets. Drive sales growth and profitability through smart execution of the service‑profit chain. Monitor and manage budgetary adherence across labor, food costs, and operational spending. Evaluate financial decisions with a cost‑benefit mindset, protecting the brand’s reputation and bottom line. Culture & Professionalism Model brand values: integrity, honesty, respect, and clear communication. Demonstrate calm, decisive leadership under pressure; provide conflict resolution and emotional support. Promote a positive restaurant culture rooted in trust, accountability, and teamwork. Operations & Business Management Adapt to shifting priorities, ambiguity, and change; maintain a strong sense of urgency. Make high‑quality, independent decisions guided by experience and policy. Set priorities, delegate work, and ensure thorough follow‑up. Keep detailed, organized records and manage daily tasks precisely. Qualifications Experience Minimum 9 years in table‑service restaurants, including at least 3 years in a management role. Certifications & Skills Holds/able to obtain ServSafe Restaurant Manager certification. Self‑motivated with strong initiative and accountability. Proven leadership in both front‑of‑house and back‑of‑house operations. Ability to thrive under pressure, multitask, and manage fast‑paced service. Tech‑savvy with proficiency in PCs and restaurant management software. Demonstrates unwavering integrity, ethical behavior, and professional conduct. Bilingual in Spanish preferred (English required). Physical & Schedule Requirements Physically capable: standing and walking ~85–95% of shift, lifting/carrying 10–65lbs. Must work nights, weekends, and holidays as needed. #J-18808-Ljbffr