Restaurant Operations Leader: Guest Experience & Team Growth

Landed; San Diego (CA); On-site; USD 70,000 - 110,000; Full time

Job summary

Landed in San Diego is seeking an Associate General Manager to oversee restaurant operations, lead a diverse team, and uphold the highest standards of food quality and guest experience. You will manage training, safety, and daily performances across kitchen and dining areas.

The role requires strong leadership, culinary interest, and a track record in high-volume settings, with focus on coaching, policy adherence, and cost-conscious operations.

Qualifications

• Bachelors/ associate degree in hospitality, Restaurant Management, Culinary or equivalent education and work experience.
• Minimum 3 years cooking in a high-volume restaurant preferred.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office, Google Docs.
• Excellent written and verbal communication with a positive and outgoing personality.

Responsibilities

• Lead and direct all restaurant team members to deliver outstanding guest experiences.
• Conduct training of team members through certification processes.
• Oversee kitchen and dining room operations and ensure safety and cleanliness.
• Manage pre-shift meetings, shift execution, and staff scheduling to optimize labor costs.
• Ensure food safety compliance and health department readiness.
• Drive operational excellence in purchasing, inventory, and cost control.

Skills

Leadership

Coaching

Training

Operations Mgmt

Guest experience

Communication

Education

Bachelor's in hospitality

Associate in restaurant management

Tools

MS Office

Google Docs

Job description

Landed in San Diego is seeking an Associate General Manager to oversee restaurant operations, lead a diverse team, and uphold the highest standards of food quality and guest experience. You will manage training, safety, and daily performances across kitchen and dining areas.

The role requires strong leadership, culinary interest, and a track record in high-volume settings, with focus on coaching, policy adherence, and cost-conscious operations.