Restaurant General Manager

Peregrine Hospitality; Pismo Beach (CA); On-site; USD 105,000 - 115,000; Full time

Job summary

VPB Management II LLC in California seeks a Restaurant General Manager to oversee all food and beverage operations, including restaurants, room service, banquets, and lounges. The role drives staffing, training, scheduling and coaching while ensuring financial performance and adherence to service standards.

The position offers $105K-$115K per year DOE and requires a minimum of 5 years in progressive restaurant management, including at least 2 years as GM in a chef‑driven environment.

Qualifications

• Minimum 5 years progressive restaurant management experience.
• At least 2 years as General Manager in a chef-driven, fine-casual or fine-dining environment.
• Strong knowledge of food, beverage and wine service; wine-region hospitality preferred.
• Ability to lead teams, manage financial performance and maintain operational compliance.
• Flexibility to work nights, weekends and holidays.

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 health, safety and labor regulations.
• Coordinate with teams to support menu execution, seasonal updates and special programming.
• Manage labor, operating expenses and cost controls to achieve budgeted targets.
• Review P&L statements and forecasts; implement corrective actions as needed.
• Oversee inventory, purchasing protocols and waste-reduction initiatives with culinary/beverage leadership.
• Recruit, hire, train and evaluate front-of-house staff; provide coaching and development.
• Ensure staffing levels and scheduling support business needs.
• Promote a positive, inclusive, professional work environment.
• Represent restaurant in local partnerships, tourism networks and community engagement.

Skills

Restaurant management

Financial management

Leadership

Communication

Scheduling

Job description

Description

Compensation: $105K - $115K per year DOE

Summary of Job Description

The Restaurant General Manager is responsible for the overall operation of the food and beverage departments, including restaurants, room service, banquets, catering, lounges, and beverage operations. Responsibilities include hiring, training, scheduling, and coaching all departmental staff. This position is also accountable for the financial success and overall condition of the food and beverage outlets and for consistently enforcing all hotel service standards.

Why work for Vespera Resort on Pismo Beach?

Vespera on Pismo Beach is the premier luxury resort on the central coast offering authentically local experience and engaging service is recognized as a leader in the community. Our beachfront property is gorgeous and we have direct access to the Pismo Pier.

Our culture is driven by our care for our guests and associates alike. Our mission is to create a genuine guest experience unrivaled and effortless.

Vespera Pismo Beach offers competitive pay and a very complete benefits package; health insurance, paid time off, retirement plan, dental insurance, vision insurance, life insurance, employee discount, employee assistance program, and food provided daily to our employees

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

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 the 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 the 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.

VPB 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]

VPB Management II 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.

Qualifications

Experience

Required

3 years:

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.