Hospitality Confidential is pleased to present an exciting Restaurant Manager opportunity with a growing, chef-driven restaurant group operating a high-volume, neighborhood-focused concept in West Los Angeles. This role is based in West Los Angeles and is responsible for running the day-to-day operations of a high-volume location, while partnering with leadership on broader operational initiatives across the group. The concept is centered around a fresh, made-from-scratch menu with a strong emphasis on quality ingredients and daily execution.The position offers the opportunity to work closely with ownership and leadership to drive operational consistency, support revenue growth—particularly in catering—and play a key role in the continued expansion of a fast-growing, quality-driven restaurant brand.

About the Role

The Restaurant Manager will serve as the on-site operational leader responsible for overseeing all day-to-day operations of a high-volume, chef-driven neighborhood restaurant in West Los Angeles. This role is deeply hands-on, with a strong focus on front-of-house leadership, team development, and delivering a consistent, high-quality guest experience in a fast-paced environment.

This position is ideal for a hospitality-driven leader who thrives on the floor, enjoys building and developing teams, and can balance operational execution with financial performance. The Restaurant Manager will work closely with ownership and leadership to maintain brand standards, drive sales growth—particularly in catering—and ensure operational excellence across all areas of the business.

The role requires a strong presence during peak service periods and a commitment to fostering a positive, team-oriented culture while maintaining high standards of professionalism and accountability.

Responsibilities

Operational Leadership

• Oversee all daily restaurant operations, FOH, BOH, maintenance etc., including opening and closing procedures

• Ensure the restaurant is fully prepped, staffed, and ready for service each day

• Maintain an active presence on the floor during service, supporting staff and managing flow of operations

• Step into all positions as needed, including running food, expediting, and guest interaction

• Ensure all areas of the restaurant meet standards for cleanliness, organization, and maintenance

Team Development

• Oversee all hourly employees and lead a team of 30+ staff members, and a Kitchen Manager

• Manage hiring, onboarding, and training in accordance with company standards

• Set clear expectations and maintain accountability across the team

• Provide consistent, direct feedback and address performance issues as they arise

• Foster a professional, respectful, and team-oriented work environment

Financial Performance

• Take ownership of labor, cost controls, and overall profitability of the restaurant

• Create schedules aligned with business needs and labor targets

• Manage inventory, purchasing, and cost of goods

• Review weekly performance and identify areas for improvement

• Drive revenue growth, with a strong focus on expanding catering sales and opportunities

Guest Experience & Standards

• Maintain a high standard of hospitality and guest interaction at all times

• Actively engage with guests and respond to feedback or issues in real time

• Ensure consistency in service, product quality, and overall guest experience

• Work closely with kitchen leadership to maintain alignment between front and back of house

Operational Oversight

• Maintain accurate employee records, timekeeping, and payroll inputs

• Ensure compliance with all health, safety, and labor regulations

• Oversee maintenance of the restaurant, equipment, and facilities

• Coordinate repairs and ongoing upkeep as needed

• Support local marketing efforts, including catering and community engagement
  

Qualifications / Requirements

• 3–5+ years of experience as a Restaurant Manager or similar leadership role

• Experience in a similar concept, ideally high-volume, quality-driven, with an emphasis on fresh, made-to-order execution

• Strong front-of-house operational expertise in a high-volume environment

• Experience managing financial performance, including labor and cost controls

• Background in catering, events, or revenue-driving initiatives preferred

• Hands-on leadership style with a willingness to work alongside the team during service

• Experience with restaurant systems such as POS and scheduling/payroll platforms

• Strong communication, organization, and problem-solving skills

• Ability to manage HR-related responsibilities including hiring, terminations, and employee relations

• Professional demeanor with the ability to remain calm under pressure

• Must be available to work evenings, weekends, and peak business hours

• Typical schedule is approximately 50 hours per week, 5 days on-site

Compensation & Benefits

• Base Salary Range: $75,000–$80,000 (flexible based on experience)

• Monthly Performance Bonus

• $500 monthly stipend for Health Benefits

• $100/month cell phone reimbursement

• Full dining comp onsite

• Reserved parking

• 10 days paid vacation

• 401k eligibility after 1 year (no employer match)

Equal Employment Opportunity

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposition, or any other characteristic protected by applicable law.