Restaurant General Manager

Montage International; Laguna Beach (CA); On-site; USD 92,000 - 139,000; Full time

Benefits offered by this job

DTO

Healthcare benefits

HSA & FSA

401(k) with company match

Mortgage discount

Fertility support

Parental leave

Pet Insurance

Hotel discounts

Free meals

Wellness discounts

LinkedIn Learning

Job summary

Montage International in Laguna Beach is seeking a Restaurant General Manager to lead the hotel’s restaurant operations with a focus on delivering exceptional guest experiences and strong financial performance.

You will drive profitability, manage budgets, schedules, and staff development while upholding luxury service standards and brand guidelines. This role requires a proven F&B leadership background in a luxury/hospitality setting.

Qualifications

• Prior Food & Beverage management experience required.
• Excellent verbal and written communication skills.
• Ability to analyze data, figures and financial reports.
• Microsoft Office (Word, Excel, PowerPoint, Outlook) familiarity.
• Knowledge of hotel food & beverage operations.

Responsibilities

• Provide strategic and operational leadership for the hotel’s restaurants.
• Drive profitability through revenue generation and cost control.
• Oversee daily operations, events, and restaurant reservations.
• Develop staff through training and performance management.
• Ensure safety, sanitation policies and brand standards are upheld.

Skills

Leadership

Guest service

Communication

Financial acumen

Team development

Job description

Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love.

If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

Restaurant General Manager

Your Leadership

• Provide strategic and operational leadership, guidance, direction, and tactical expertise on the hotel’s restaurants
• Drive hotel profitability through revenue generation in the restaurant, cost control, guest satisfaction, and associate engagement
• Assist F&B Managers with daily restaurant operations, floor support, special events, and restaurant reservations
• Responsible for the selection, training, and development of personnel within the department
• Maintain constant communication within the restaurant
• Provides conflict resolution and ensures disciplinary and termination procedures are followed and that all workplace standards are upheld
• Promptly addresses all operational issues with Management and Staff
• Monitor all elements (lighting, music, temperature), business levels, staffing levels, service levels, Forbes standards, service timing, dining room cleanliness and take steps to ensure food/beverage quality and presentations are met at all times
• Responsible for maintaining the cleanliness and accuracy of the restaurant menus
• Control payroll and equipment costs (minimizing loss)
• Responsible for the financial management of the operation
• Responsible to attend all restaurant daily line-ups and weekly meetings
• Ensure the department abides by all safety and sanitation policies
• Create and maintain staffing schedules, ensuring appropriate coverage
• Develop and manage departmental budgets, forecasts, and financial reports, monitoring expenses and revenue performance
• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
• Maintain high standards of service excellence, food quality, and presentation, ensuring consistency and adherence to brand standards
• Deliver on guests’ expectations and have the desire to create WOW moments
• Perform additional duties as assigned that may be outside the scope of duties, based on business needs

About You

• You are passionate about restaurant operations
• You are exceptional in leading a team
• You are passionate about providing exceptional service and creating memorable moments
• You are open to learning, developing, and growing both yourself, personally, and helping others do the same
• You are trustworthy and have integrity

Must Haves

• Prior Food and Beverage Management experience required
• Excellent verbal and written communication skills
• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
• Microsoft Office products; Word, Excel, PowerPoint, and Outlook
• Embrace Technology – continually learn, adapt and master to new operating system
• Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses
• Knowledge of food and alcoholic beverages
• Knowledge of hotel food and beverage operations
• Budgetary analysis capabilities
• Ability to work a flexible schedule including weekends and holidays
• Luxury hotel experience, a plus

You will Enjoy

• DTO (Discretionary Time Off)
• Healthcare benefits
• Health Savings Account and Flexible Spending Accounts
• 401 [k] retirement plan with company matching, fully vested, and loan option
• Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
• Fertility & Family Forming Assistance
• Parental leave pay differential
• Pet Insurance
• Hotel discounts
• Free meals
• Fitness & wellness discounts
• LinkedIn Learning membership
• Hearts of (insert brand)/Hearts of Pendry community engagement
• Associate’s events throughout the year

Physical Requirements

• Grasping, holding, sitting, walking, repetitive motions, bending over
• Ability to stand and exercise mobility for extended periods of time during your scheduled shift
• Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
• Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis

In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law.

The pay scale for Restaurant General Manager is $92,000 to $139,000.

The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.

In the United States we are proud to be an EEO employer M/F/D/V.

We maintain a drug-free workplace and perform pre-employment substance abuse testing.

At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.

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