Restaurant General Manager

5 days ago

Walnut Creek, California, United States Stereo S41 Inc Full time $60,000 - $120,000 per year

Restaurant General Manager – Stereo41 (Walnut Creek)

About Stereo 41:

Stereo 41 is a restaurant, bar, and hi-fi listening lounge rooted in Middle Eastern cuisine with Japanese nuance and California sensibility. Our kitchen is driven by precision, creativity, and a dedication to detail - blending tradition with innovation in every dish we serve.

Position Overview

The General Manager (GM) oversees all daily operations and ensures that Stereo41 delivers top-tier guest experiences while maintaining strong control over costs and profitability. This individual embodies the brand's standards and leads with integrity, expertise, and passion.

Key Responsibilities

Guest Experience & External Operations


• Lead daily restaurant operations to achieve excellence in service, food quality, and cleanliness.


• Maintain visibility on the floor—interacting with guests, anticipating needs, and swiftly resolving complaints with professionalism.


• Enforce brand standards, systems, and food-safety protocols.


• Continuously refine processes to elevate the guest experience and team performance.

Team Leadership & Internal Operations


• Recruit, train, develop, and evaluate all front- and back-of-house staff.


• Maintain optimal staffing levels; ensure training and work standards are consistently upheld.


• Foster an employee-friendly environment—clean, safe, fun—and recognize high performance.


• Deliver timely feedback and performance reviews, while ensuring compliance with state and federal labor regulations.

Sales, Profitability & Financial Management


• Develop staffing schedules aligned with business needs and labor cost targets.


• Drive sales growth and profitability through smart execution of the service-profit chain.


• Monitor and manage budgetary adherence across labor, food costs, and operational spending.


• Evaluate financial decisions with a cost-benefit mindset, protecting the brand's reputation and bottom line.

Culture & Professionalism


• Model brand values: integrity, honesty, respect, and clear communication.


• Demonstrate calm, decisive leadership under pressure; provide conflict resolution and emotional support.


• Promote a positive restaurant culture rooted in trust, accountability, and teamwork.

Operations & Business Management


• Adapt to shifting priorities, ambiguity, and change; maintain a strong sense of urgency.


• Make high-quality, independent decisions guided by experience and policy.


• Set priorities, delegate work, and ensure thorough follow-up.


• Keep detailed, organized records and manage daily tasks precisely.

Qualifications

Experience


• Minimum 9 years in table-service restaurants, including at least 3 years in a management role.

Certifications & Skills


• Holds/able to obtain ServSafe Restaurant Manager certification.


• Self-motivated with strong initiative and accountability.


• Proven leadership in both front-of-house and back-of-house operations.


• Ability to thrive under pressure, multitask, and manage fast-paced service.


• Tech-savvy with proficiency in PCs and restaurant management software.


• Demonstrates unwavering integrity, ethical behavior, and professional conduct.


• Bilingual in Spanish preferred (English required).

Physical & Schedule Requirements


• Physically capable: standing and walking ~85–95% of shift, lifting/carrying 10–65lbs.


• Must work nights, weekends, and holidays as needed.

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