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Restaurant General Manager

Hotel Figueroa • 939 South Figueroa Street, Los Angeles, CA 90015

$90,000 a year - Full-time

Weekends as neededEvenings as neededHolidays
Compensation Type: Yearly Highgate Hotels:
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.
Location:

One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa’s fierce spirit is now matched with modern touches, all while respecting the property’s original footprint and Spanish Colonial design.

The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa’s vibrant arts program includes rotating art exhibits showcasing the works of L.A.’s most compelling female artists — an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women.

Overview:
The Restaurant General Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, managing the restaurant staff, and maintaining financial performance. This role requires a strong leader with a passion for hospitality, an understanding of business management, and the ability to drive growth while maintaining high standards of quality and service.
Responsibilities:
  • Maintain a positive, attentive, and courteous environment for guests, managers, and employees.
  • Oversee all aspects of daily operations, including floor management, food expediting, reservations, and hosting.
  • Supervise and support outlet personnel, ensuring adherence to SOPs, local liquor laws, and health regulations.
  • Respond promptly to guest complaints and work collaboratively with other F&B managers to resolve issues.
  • Keep supervisors informed of any significant issues or operational needs.
  • Coordinate and monitor loss prevention activities, ensuring compliance with safety protocols.
  • Prepare, submit, and manage reports on payroll, revenue, scheduling, and inventory.
  • Participate in menu planning, ordering, and inventory management.
  • Conduct regular staff performance reviews and ensure ongoing training on SOPs and job tasks.
  • Be present on the floor during service periods, providing support and ensuring service quality.
  • Lead department meetings and ensure effective communication across all levels of the team.
  • Develop and manage the restaurant's budget, monitor financial performance, and implement strategies to drive revenue.
  • Ensure accurate cash handling and financial reconciliation.
  • Stay informed on industry trends and adjust operations to maintain competitiveness and profitability.
  • Oversee the recruitment and hiring process for front-of-house positions.
  • Ensure compliance with all relevant regulations and maintain high standards of guest satisfaction.
  • Perform other duties as requested by management.
Qualifications:

Qualifications
  • Must be able to effectively communicate both verbally and written, with all levels of employees and guests in a positive, attentive, friendly, courteous, and service-oriented manner.
  • Must be able to multitask, show initiative, and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in a positive, attentive, friendly, courteous, and service-oriented manner.
  • Must be able to coach, train, counsel, and provide corrective action through documentation of employees on performance standards.
  • Always maintain a warm and friendly demeanor.
  • Ability to handle tense situations with employees, coworkers, and customers calmly and rationally.

Education and Experience:
  • Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
  • 3+ years of experience in restaurant management, with at least 2 years in a general manager role.
  • Strong leadership and team management skills.
  • Excellent communication and interpersonal skills.
  • Proficiency in financial management, including budgeting, forecasting, and cost control.
  • Ability to work in a fast-paced environment and handle pressure.
  • Knowledge of food safety and sanitation standards.
  • Experience with POS systems and restaurant management software.
  • Must know F&B preparation techniques, health department rules, and regulations, liquor laws, and regulations.
  • Must have supervisory experience.

Physical Requirements:
  • Ability to stand for extended periods.
  • Ability to lift up to 50 pounds.
  • Availability to work flexible hours, including evenings, weekends, and holidays
  • Long hours sometimes required.
Salary: $90,000
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