Position: Restaurant Manager – Upscale Full-Service Concept

Location: San Francisco, CA (Prime waterfront tourist district)

Employment Type: Full-Time, Salaried

Compensation: $90,000 per year base salary (plus performance-based bonus potential, oversight of tip pool, and comprehensive benefits package)

Reports to: General Manager / Ownership

About the Role

We operate an upscale dining venue offering fresh, sustainable seafood, premium steaks, house-made pastas, and panoramic waterfront views in a vibrant, high-volume environment. We prioritize quality ingredients, exceptional guest experiences, and sustainability standards in partnership with leading eco-organizations.

Job Summary

Seeking an experienced Restaurant Manager to oversee front- and back-of-house operations at our elevated dining concept. This leadership role manages daily service, team performance, cost controls, inventory, and guest satisfaction in a fast-paced, seasonal setting with heavy tourist traffic.

Key Responsibilities

• Direct all restaurant operations, including opening/closing routines, staffing, scheduling, and shift management.
• Lead, train, and inspire a team of servers, hosts, bartenders, bussers, and support staff to provide top-tier service.
• Maintain strict adherence to health, safety, sanitation, and food handling regulations (ServSafe certification preferred).
• Control food, beverage, and labor costs; manage inventory, POS systems, and profitability metrics.
• Handle guest interactions, resolve complaints promptly, and sustain strong online review ratings.
• Partner with kitchen leadership on menu execution, daily specials, and seasonal adjustments.
• Support promotional efforts, private events, and brand consistency standards.

Qualifications

• 3+ years of management experience in upscale or full-service restaurants (seafood, steakhouse, or high-volume tourist venues strongly preferred).
• Demonstrated success in a leadership position with P&L oversight.
• Proficiency with POS systems, inventory management tools, and labor scheduling software.
• Strong interpersonal, problem-solving, and motivational skills.
• Ability to perform in a demanding, high-traffic, tourist-driven operation.
• Flexible availability for evenings, weekends, holidays, and peak seasons.
• Food Handler/ServSafe certification required (or ability to obtain upon hire).

Benefits

• Base salary of $90,000 annually.
• Performance incentives and bonus opportunities.
• Health, dental, and vision insurance options.
• Paid time off and generous employee meal discounts.
• Growth potential within a well-established San Francisco hospitality operation.