Restaurant General Manager

SUMMARY The Assistant Restaurant General Manager (“Subgerente General de Restaurante”) of A.R. Valentien plays a pivotal role in upholding the excellence of one of Southern California’s premier fine dining establishments. This position supports the overall operations, management, and profitability of the restaurant and bar within the hotel and assists the Restaurant General Manager in overseeing all aspects of food and beverage service—ensuring exceptional guest experiences, maintaining brand standards, and achieving financial goals. The Assistant Restaurant GM serves as a hands‑on leader and role model for the team, helping to cultivate a culture of excellence, accountability, and continuous improvement. PAY & PERKS Compensation: $90,000 - $96,000 DOE Earn $1,000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property. Discounted Hotel Rooms for you, family and friends. Free Employee Parking and/or discounted MTS Pronto card. Free Meals & Refreshments during working shifts. Health (including SIMSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more. ESSENTIAL DUTIES Support the General Manager in developing and executing operational strategies aligned with hotel and brand objectives. Monitor restaurant P&L performance, labor cost control, inventory, and procurement practices to ensure budget compliance and profitability. Assist in identifying and capitalizing on revenue‑generating opportunities, including upselling, events, and menu innovation. Analyze sales and cost data to recommend and implement improvement strategies. Recruit, train, coach, and mentor team members, ensuring a high‑performing, service‑oriented culture. Implement training programs and performance evaluations to foster growth and improve staff capabilities. Promote teamwork and employee engagement, ensuring alignment with company values and expectations. Address performance issues promptly and constructively, in accordance with HR and company policies. Champion a guest‑first mentality throughout the restaurant team. Ensure seamless service execution and address guest feedback and complaints with professionalism and urgency. Support the delivery of consistent, high‑quality food and beverage offerings in line with guest expectations and brand standards. Promote personalized service, attention to detail, and memorable dining experiences. Maintain compliance with all local, state, and federal regulations, including health, safety, and sanitation laws. Oversee operational audits and internal quality assurance processes. Ensure all areas of the restaurant meet hotel, brand, and regulatory cleanliness and safety standards. Monitor food safety and hygiene practices across all service periods. Collaborate with hotel departments (e.g., Sales, Events, Rooms) to support cross‑functional initiatives and guest experiences. Participate in business planning, budget reviews, and strategic meetings with senior hotel leadership. Contribute to promotional planning, marketing strategies, and menu development in partnership with culinary leadership. Perform additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS Bachelor’s degree from a four‑year college or university, preferably in hospitality. Minimum of 2 years of experience as an Assistant GM, or equivalent in a fine dining, upscale restaurant. Experience working within a luxury hotel or resort environment preferred. Fine dining experience required; Michelin experience is a plus. Strong knowledge of wine and wine service in a fine dining setting; formal training or certification (e.g., WSET, CMS) is a plus. A combination of experience, education, and/or training may be substituted for either requirement. Experience running shifts, including scheduling, performance management, problem‑solving, guest service, and day‑to‑day operations. Availability to work on a flexible schedule, including nights, weekends, and holidays is required. Working knowledge of POS (MICROS, Aloha, or other systems), OpenTable, and Microsoft Office Suite. Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training at the company’s expense. RBS Certification required. Ability to stand, kneel, squat for prolonged periods of time, up to and including the entire shift and lift up to 40 lbs. This position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does not include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience. #J-18808-Ljbffr