General Manager

Horizon Hospitality Associates, Inc; United States; On-site; USD 95,000 - 115,000; Full time

Benefits offered by this job

Paid time off (PTO)

Profit-sharing bonus

Job summary

Horizon Hospitality Associates, Inc. in Sacramento seeks a General Manager to own operations and P&L of an outdoor venue and its multi-unit kitchen concept. You will drive profitability, lead guest experiences, and scale for expansion in a high-volume environment.

This role requires hands-on leadership during evenings and weekends, expertise in bar operations, labor forecasting, and regulatory compliance, with a clear path to multi-unit leadership as the concept grows.

Qualifications

• 5+ years of high-volume hospitality management with full P&L accountability.
• Proven bar operations experience including cocktail programs and pour-cost control.
• History of business turnarounds, growth initiatives, and measurable results.
• Strong financial acumen with labor forecasting, inventory control, and analytics.
• California RBS certification and Food Handler card or ability to obtain.

Responsibilities

• Oversee full P&L and financial performance for venue and kitchen operations.
• Lead turnaround plans to drive peak-season profitability and event revenue.
• Launch full bar service, including menu development, staffing, and controls.
• Direct daily operations ensuring guest experience, brand standards, and cleanliness.
• Hire/train leaders in sales/marketing, bar, and kitchen coordination.
• Implement EOS-based metrics to manage labor and pour costs under budget.
• Coordinate with kitchen tenants to ensure lease compliance and success.
• Maintain health, fire, safety, and alcohol regulatory compliance.

Skills

P&L ownership

Hospitality management

Bar operations

Leadership on floor

Budgeting & forecasting

Job description

A dynamic, high-volume outdoor venue in Sacramento, CA, is seeking a high-performing General Manager to take full operational and P&L ownership of the entire property. This unique concept combines an outdoor social hub with a multi-unit commercial kitchen housing top local food concepts, with full liquor service launching soon. Under strong operational backing, the property is entering a high-growth phase, offering an ambitious hospitality leader the opportunity to complete an operational buildout, drive profitability, and eventually oversee multi-unit expansion. Located in the heart of Sacramento, this position offers the chance to lead a premier local destination in a vibrant, sun-drenched Northern California market known for its booming farm-to-fork dining scene, rich culture, and accessible outdoor recreation.

Position Responsibilities

• Oversee full P&L and financial performance across both venue and commercial kitchen operations, managing cost lines, labor forecasting, and profitability strategies.
• Lead the operational turnaround plan, driving peak season profitability, off-season stability, full kitchen occupancy, and event revenue growth.
• Spearhead the launch of full bar service, including cocktail menu development, staff hiring/training, inventory controls, and ticket size growth.
• Direct daily floor operations, ensuring exceptional guest experience, brand standards, site cleanliness, and high team energy.
• Hire, train, and manage key leadership roles—including sales/marketing, bar management, and kitchen coordination—building a strong internal talent pipeline.
• Implement operational discipline and weekly tracking metrics (utilizing EOS processes) to maintain labor costs under budget and pour costs below target metrics.
• Partner with commercial kitchen tenants to enforce lease agreements, ensure operational consistency, and maximize tenant success.
• Maintain complete regulatory compliance across health, fire, safety, and alcohol beverage control standards.

Position Requirements

• 5+ years of high-volume hospitality management experience with direct, full P&L accountability; food hall, outdoor venue, brewery, or multi-concept experience highly preferred.
• Proven track record running full bar operations, including cocktail menu engineering, bartender training, pour cost management, and liquor compliance.
• Demonstrated history of successfully executing business turnarounds, operational fixes, or growth plans with clear metrics.
• Deep financial acumen with mastery of hospitality metrics, labor forecasting, inventory management, and structured operational routines.
• Hands-on leadership style with a strong presence on the venue floor during peak operational hours (evenings, weekends, and holidays).
• Relevant certifications including California RBS certification and Food Handler card (or ability to obtain immediately upon hire).
• Base Salary: $95,000 – $115,000 (commensurate with experience)
• Profit Incentive: Uncapped quarterly profit-sharing bonus based on combined business performance
• Paid time off (PTO)
• Clear career path into multi-unit leadership as the concept expands