Spacca Tutto General Manager

Location: Pacific Palisades, CA

Restaurant: Spacca Tutto 

Company: New School 

Spacca Tutto is a bold new Italian-American steakhouse concept opening in August 2026 in the Palisades Village. Founded by James Beard Award-winning chef Nancy Silverton in partnership with Rick Caruso and New School Hospitality, Spacca Tutto builds on the legacy of Silverton's acclaimed chi SPACCA while embracing the timeless appeal of classic American steakhouse dining. Spanning 3,000 square feet of interior space with a 1,500-square-foot patio and bar, the restaurant will have the warmth and intimacy of a neighborhood destination. The menu features an extensive steak program alongside salads, seafood, and seasonal vegetable dishes, a creative bar menu, nearly 150 Italian and domestic wine labels, and a well-crafted cocktail program. Spacca Tutto will serve as a centerpiece of the reimagined Palisades Village. As Silverton puts it, "It gives you that feeling of wanting to eat there every night." 

Position Overview

As the General Manager of Spacca Tutto, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional guest service, maintaining quality standards, and driving profitability. You will have 1 Direct Report: a Director of Operations, who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a deep passion for the culinary industry, and the ability to lead a high-profile team and emerging concept to success in partnership with Nancy Silverton, Rick Caruso, and New School Hospitality.

Key Responsibilities 

Leadership and Team Management:

• Provide strong leadership and guidance to the entire restaurant team, fostering a positive work environment and ensuring staff morale and motivation.
• Oversee the hiring, training, scheduling, and performance management of all restaurant staff with quantifiable data and growth plans.
• Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
• Foster a culture of teamwork, collaboration, and continuous improvement.
• Proven experience leading a junior management team and hourly staff.
• Proven experience with employee management and HR escalation.

Operations Management:

• Ensure smooth day-to-day operations of the restaurant, including opening and closing procedures, inventory management, and cash handling.
• Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding guest expectations.
• Implement and enforce health and safety regulations to create a safe and clean environment for both guests and staff.
• Regularly review and update standard operating procedures to optimize efficiency and minimize waste in both product and labor costs.
• Support the opening through recruitment, onboarding, systems development, and vendor partnerships.

Guest Experience:

• Lead by example in delivering exceptional guest service, setting the standard for the restaurant team.
• Respond promptly and professionally to guest feedback, resolving any issues or complaints to ensure guest satisfaction.
• Continuously seek opportunities to improve the overall guest experience, striving to exceed expectations at every touchpoint.
• Has a general awareness of others' needs and is able to predict them effectively.
• Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
• Regularly demonstrate patience with the ability to keep calm in the face of distress.
• Look closely at their work and their team's contributions to identify and correct errors and improve weaknesses with a commitment to detail.
• Operate with appropriate speed and efficiency without sacrificing elements of quality.
• Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.

Financial Management:

• Develop and manage the restaurant's annual budget, ensuring cost-effective operations and maximizing profitability.
• Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
• Implement effective cost-control measures without compromising quality or service.
• Own the restaurant's P&L by managing budgeting, labor, inventory, and cost control initiatives while monitoring and analyzing all financial performance indicators including sales trends, revenue mix, COGS, labor costs, operating expenses, and net profitability to achieve revenue and profitability goals.
• Optimize labor scheduling to balance service excellence with budgetary efficiency.
• Address any deviations from financial targets and implement cost-control measures.
• Prepare regular financial reports and performance summaries to ownership.
• Execute strategies for increasing revenue through covers, average check growth, private dining, events, and wine and beverage sales.
• Understand how the General Manager role influences the company's longevity, reputation, and guest experience.
• Demonstrate strong data literacy and business judgment in decision-making.

Wine & Beverage:

• Steward Spacca Tutto's exceptional beverage program, including nearly 150 Italian and domestic wine labels and a well-crafted cocktail program designed for all-day service.
• Partner with the culinary and beverage teams to ensure staff are trained and confident in tableside wine and cocktail sales.
• Identify opportunities to grow beverage revenue through programming, staff education, and events.

Relationship Management:

• Strategically maintain an ongoing level of engagement with others to develop positive social experiences and strong partnerships.
• Utilize emotional intelligence to best serve the needs of their organization, the individuals with whom they regularly interact, and themselves.
• Communicate effectively with team members while leading and modeling conflict resolution techniques.
• Effectively communicate and exchange information with a variety of diverse individuals to support collaboration and growth.

Adherence to Policies and Regulations:

• Ensure compliance with all relevant laws, regulations, and company policies.

Training and Development:

• Understands effective learning models and techniques to inform training curriculum and developmental strategies.
• Invested in the development and growth of others with the ability to view long-term company objectives.
• Understands the value of positive and constructive feedback rooted in data when performing employee evaluations.
• Support the opening through recruitment, onboarding, systems development, and vendor partnerships.

Business Acumen:

• Demonstrate an interest and intrigue in business operations and objectives, with the willingness to understand and learn metrics relevant to the organization and the industry.
• Demonstrate an understanding of food safety and health inspector knowledge.
• Demonstrate an understanding of how their role as General Manager influences the company's longevity.

Growth Mindset:

• Works towards improving and developing professional abilities through dedication and hard work.
• View setbacks and challenges as learning opportunities and a chance to enhance their performance.
• Show resilience and flexibility through a variety of changes and transitions.

Qualifications and Skills:

• Previous experience of minimum 3 years in a similar role in the restaurant industry.
• Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
• Strong organizational and multitasking abilities, with exceptional attention to detail.
• Excellent communication and interpersonal skills, with the ability to build rapport with both staff and guests.
• Sound financial acumen and the ability to analyze and interpret financial data.
• Passion for the food and hospitality industry and a commitment to delivering outstanding food and service.
• Knowledge of health and safety regulations and best practices.
• Flexibility to work evenings, weekends, and holidays as required.
• Experience with high-volume full-service restaurants and at least 3 openings at a chef-driven or high-profile concept.
• Strong experience and focus on events and private dining.
• Knowledge of Italian cuisine and wine is strongly preferred.

Compensation and Benefits

• 115–130k + bonus
• PTO + Medical Benefits 
• Professional development support

Perks

• The opportunity to open and lead one of LA’s most anticipated restaurant debuts alongside Nancy Silverton and New School Hospitality
• A collaborative, mission-driven team environment
• Direct access to thought leaders in culinary, hospitality, and design
• An entrepreneurial culture that celebrates creativity, autonomy, and grit
• Dining discounts available at managed locations

Teaching and teamwork are the core of what we do on all levels. We look forward to meeting you.

Spacca Tutto provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.