Restaurant Manager

The Post Oak; San Francisco (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental & vision

401(k)

Paid time off

Bonus potential

Job summary

Mastro’s Restaurants in San Francisco seeks a dedicated Sous Chef to support the Executive Chef in daily kitchen operations, supervise culinary staff, and ensure top quality and food safety.

You will help with menu execution, training, and maintaining high culinary standards during service, while upholding the brand’s premium dining experience.

The role offers a competitive salary range of USD 85,000 to USD 95,000 per year and opportunities for career growth within a renowned upscale steakhouse.

Qualifications

• At least 2+ years of upscale / fine dining restaurant management experience.
• Extensive front-of-house knowledge; Advanced knowledge of financial aspects.
• Strong interpersonal and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on, lead by example management style.
• Utilizes leadership skills to motivate employees to ensure cost control and labor management.
• Inspects establishment and ensures compliance with occupational, health, safety standards and liquor regulations.
• Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records.

Skills

Upscale/fine-dining management

Leadership & team motivation

Cost control & labor management

Interpersonal & conflict resolution

Job description

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Utilizes leadership skills and motivates employees to ensure cost control and labor management
• Inspects establishment and observes workers and gueststo ensure compliance with occupational, health, and safety standards and liquor regulations
• Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records

Qualifications

• At least 2+ yearsof upscale / fine diningrestaurant management experience
• Extensive front of house knowledge; Advanced knowledge of

financial aspects

• Strong interpersonal and conflict resolution skills
• Stable and progressive work history; Strong work ethic

"Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction record"

EOE

Pay Range

USD $85,000.00 - USD $95,000.00 /Yr.