Restaurant General Manager

Peregrine Hospitality; Paso Robles (CA); On-site; USD 100,000 - 115,000; Full time

Job summary

Peregrine Hospitality is seeking a General Manager for our Paso Robles, CA location. This role leads all front-of-house operations, ensures regulatory compliance, and maintains high standards of guest service in collaboration with culinary leadership.

You will direct staff, manage labor and budgets, and drive a guest-focused dining experience aligned with brand and wine-region expectations. The ideal candidate has 5+ years in restaurant management, strong leadership and financial acumen, and the

Qualifications

• Minimum 5 years of progressive restaurant management experience, including 2+ years as GM.
• Strong knowledge of food, beverage and wine service; wine-region hospitality preferred.
• Demonstrated ability to lead teams and manage financial performance.
• Excellent communication, organizational and interpersonal skills.
• Ability to work nights, weekends and holidays.

Responsibilities

• Oversee daily front-of-house operations, service execution, floor management and guest communication.
• Ensure adherence to policies, procedures and service standards.
• Manage labor, expenses and cost controls to meet budgets.
• Review P&L, forecasts and financial reports; implement corrective actions.
• Recruit, hire, train and evaluate front-of-house staff; provide coaching.

Skills

Restaurant management

Budget & P&L

Staff leadership

Food & beverage knowledge

Wine service

Communication

Flexible schedule

Job description

Summary Of Job Description

This position oversees all front‑of‑house functions, ensures compliance with company policies and regulatory requirements, and maintains service standards consistent with a high‑quality dining environment in Paso Robles, CA. The General Manager provides direction to staff, supports culinary collaboration with Chef Palmer and the culinary leadership team, and ensures the delivery of a consistent, guest‑focused experience.

• Oversee daily front‑of‑house operations, including service execution, floor management, reservations, and guest communication.
• Ensure adherence to all operational policies, procedures, and service standards.
• Maintain compliance with federal, state, and local health, safety, and labor regulations.
• Coordinate with Chef Palmer and the culinary team to support menu execution, seasonal updates, and special programming.
• Manage labor, operating expenses, and cost controls to achieve budgeted financial targets.
• Review and analyze P&L statements, forecasts, and financial reports; implement corrective actions as needed.
• Oversee inventory processes, purchasing protocols, and waste‑reduction initiatives in collaboration with culinary and beverage leadership.
• Recruit, hire, train, and evaluate front‑of‑house employees in accordance with company standards.
• Provide ongoing coaching, performance management, and professional development for all service team members.
• Ensure adequate staffing levels and effective scheduling to support business needs.
• Promote a positive, inclusive, and professional work environment.
• Ensure consistent delivery of high‑quality guest service aligned with the restaurant’s brand and culinary partnership with Chef Palmer.
• Respond to guest concerns, feedback, and service recovery situations in a timely and professional manner.
• Monitor service standards, cleanliness, and overall facility condition to ensure readiness for daily operations.
• Support communication between service and culinary teams to ensure seamless service execution.
• Participate in menu tastings, product knowledge training, and service education initiatives.
• Collaborate with beverage leadership to maintain wine, beer, and spirits programs reflective of the locale and complementary to Chef Palmer’s cuisine.
• Represent the restaurant in local partnerships, tourism networks, and community engagement activities as directed.
• Support marketing initiatives, media visits, and special events in alignment with brand standards.

Summary Of Job Description

This position oversees all front‑of‑house functions, ensures compliance with company policies and regulatory requirements, and maintains service standards consistent with a high‑quality dining environment in Paso Robles, CA. The General Manager provides direction to staff, supports culinary collaboration with Chef Palmer and the culinary leadership team, and ensures the delivery of a consistent, guest‑focused experience.

Essential Duties And Responsibilities

• Oversee daily front‑of‑house operations, including service execution, floor management, reservations, and guest communication.
• Ensure adherence to all operational policies, procedures, and service standards.
• Maintain compliance with federal, state, and local health, safety, and labor regulations.
• Coordinate with Chef Palmer and the culinary team to support menu execution, seasonal updates, and special programming.
• Manage labor, operating expenses, and cost controls to achieve budgeted financial targets.
• Review and analyze P&L statements, forecasts, and financial reports; implement corrective actions as needed.
• Oversee inventory processes, purchasing protocols, and waste‑reduction initiatives in collaboration with culinary and beverage leadership.
• Recruit, hire, train, and evaluate front‑of‑house employees in accordance with company standards.
• Provide ongoing coaching, performance management, and professional development for all service team members.
• Ensure adequate staffing levels and effective scheduling to support business needs.
• Promote a positive, inclusive, and professional work environment.
• Ensure consistent delivery of high‑quality guest service aligned with the restaurant’s brand and culinary partnership with Chef Palmer.
• Respond to guest concerns, feedback, and service recovery situations in a timely and professional manner.
• Monitor service standards, cleanliness, and overall facility condition to ensure readiness for daily operations.
• Support communication between service and culinary teams to ensure seamless service execution.
• Participate in menu tastings, product knowledge training, and service education initiatives.
• Collaborate with beverage leadership to maintain wine, beer, and spirits programs reflective of the locale and complementary to Chef Palmer’s cuisine.
• Represent the restaurant in local partnerships, tourism networks, and community engagement activities as directed.
• Support marketing initiatives, media visits, and special events in alignment with brand standards.

Qualifications

• Minimum 5 years of progressive restaurant management experience, including at least 2 years as a General Manager in a chef‑driven, fine‑casual, or fine‑dining environment.
• Strong knowledge of food, beverage, and wine service; experience in wine‑region hospitality preferred.
• Demonstrated ability to lead teams, manage financial performance, and maintain operational compliance.
• Strong communication, organizational, and interpersonal skills.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• Experience collaborating with high‑profile chefs or culinary consultants preferred.

The salary for this position is $100K - $115K per year, based on experience.

CCC Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: [e-mail].

CCC Management LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Experience

Required

• 3 year(s): Experience in food and beverage management preferably in a hotel.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.