General Manager

Monsieur Dior; Beverly Hills (CA); On-site; USD 94,000 - 127,000; Full time

Benefits offered by this job

Medical benefits

401(k) with company match

Annual performance bonus

Paid vacation days and holidays

Parental bonding leave

Tuition and certification reimburse

Job summary

Monsieur Dior by Dominique Crenn in Beverly Hills seeks a General Manager to lead all aspects of the restaurant, delivering exceptional guest experiences while upholding luxury service standards and Chef Dominique Crenn's culinary vision.

The ideal candidate has at least 5 years of GM experience in fine dining or similar luxury venues, with strong financial acumen, budget control, and leadership abilities. Competitive salary and bonus opportunities are offered.

Qualifications

• Minimum of 5 years of experience as a General Manager in a full-service restaurant, hotel, or related F&B location with similar volume and service standards.
• Strong wine and bar knowledge; sommelier certification valued.
• Certifications: ServSafe, Food Safety Handler, TIPS.

Responsibilities

• Manage day-to-day restaurant operations with a strong focus on guest satisfaction.
• Review financial and performance data to measure productivity and identify cost reduction opportunities.
• Oversee workforce planning, training, payroll-related tasks, invoicing, and P&L accounting.

Skills

Guest satisfaction

Financial acumen

Operations management

Team leadership

Tools

Microsoft Office

POS systems

Reservation systems

Job description

The opportunity

Patina Group, a division of Delaware North, is hiring a General Manager to lead our team at Monsieur Dior by Dominique Crenn in Beverly Hills, California. A collaboration between the House of Dior and world-renowned chef Dominique Crenn, Monsieur Dior delivers an elevated dining experience where fashion, creativity, and culinary artistry come together.

As General Manager, you will lead all aspects of the restaurant and deliver exceptional guest experiences while upholding the luxury service standards and culinary vision of Chef Dominique Crenn. The ideal candidate brings expertise in fine dining operations, food, wine, and cocktails, along with strong financial acumen, including budget management, labor control, and P&L oversight.

Pay

Minimum – Anticipated Maximum Base Salary: $94,100 – $127,000 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Manage day-to-day restaurant operations with a strong focus on guest satisfaction
• Review financial and performance data to measure productivity, goal achievement, and to identify cost reduction and program improvement opportunities
• Oversee workforce planning, training, sales tracking, labor tracking, petty cash, deposits, inventories, ordering, accounts payable and receivables, and P&L accounting
• Establish standard operating procedures for supervising all front-of-house team members
• Collaborate with the Executive Chef on standard operating procedures in the front and back of the house to ensure food and menu specifications, food handling and food safety requirements, receiving, and storage procedures

More about you

• Minimum of 5 years of experience as a General Manager in a full-service restaurant, hotel, or other food and beverage location with similar volume, capacity, and standard of service
• Strong wine and bar knowledge; a sommelier certification from either the Court of Master Sommeliers or WSET is highly valued
• ServSafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications
• Experience working with and an understanding of P&L’s; able to monitor budgets and manage service and labor costs
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
• Experience using Microsoft Office Suite programs, point-of-sale systems, online or digital reservation systems
• No degree required

Shift details

Days
Evenings
Holidays
Weekends

Source: Hospitality Online