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Position Summary

The General Manager is responsible for the overall leadership, financial performance, and daily operations of El Jardin Tequila Bar. This role is expected to create an exceptional guest experience while driving sales, profitability, operational excellence, and team development. The General Manager must be passionate about hospitality, knowledgeable in tequila, mezcal, spirits, cocktails, and bar operations, and capable of leading a high-volume restaurant and nightlife environment.

The General Manager sets the standard for service, culture, accountability, and execution while ensuring all company policies, California regulations, and responsible alcohol service standards are consistently followed.

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Key ResponsibilitiesLeadership & Team Management

• Recruit, hire, onboard, train, coach, and develop all hourly employees and managers.
• Build a positive, respectful, and high-performance culture.
• Conduct regular one-on-one coaching sessions and performance evaluations.
• Hold managers and employees accountable to company standards.
• Create succession plans by developing future leaders.
• Lead daily pre-shift meetings and weekly management meetings.
• Foster teamwork, communication, and accountability across all departments.

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Hospitality & Guest Experience

• Ensure every guest receives warm, genuine hospitality from arrival to departure.
• Lead by example on the restaurant floor during peak business hours.
• Resolve guest concerns professionally and immediately.
• Monitor online reviews and implement improvements when necessary.
• Maintain high service standards through continuous coaching.
• Ensure consistency in the restaurant's Steps of Service.
• Build relationships with regular guests and VIP clientele.

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Beverage & Bar Program

The General Manager must possess strong knowledge of premium spirits and bar operations, including:

• Tequila and mezcal categories
• Agave spirits
• Whiskey, bourbon, rum, vodka, gin, and liqueurs
• Wine and beer fundamentals
• Cocktail preparation and presentation
• Responsible alcohol service (RBS compliance)
• Bar profitability
• Seasonal cocktail development
• Beverage menu execution
• Bar cleanliness and organization

Responsibilities include:

• Oversee the complete beverage program.
• Maintain beverage quality and consistency.
• Monitor pour costs and waste.
• Ensure recipes are followed precisely.
• Conduct regular liquor inventories.
• Control beverage costs and variance.
• Train bartenders on product knowledge and hospitality.
• Verify compliance with all ABC regulations.

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Music & Entertainment Program

The General Manager is responsible for maintaining the restaurant's entertainment atmosphere.

Responsibilities include:

• Manage the weekly music schedule.
• Coordinate DJs, live musicians, and entertainment vendors.
• Ensure music volume and atmosphere match the business needs.
• Maintain the restaurant's brand identity through music programming.
• Coordinate special events and themed nights.
• Ensure entertainment supports guest experience without disrupting service.
• Collaborate with marketing for promotional events.

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Financial Performance

The General Manager is accountable for achieving all financial goals.

Responsibilities include:

• Meet monthly sales targets.
• Control labor costs.
• Control food cost.
• Control liquor cost.
• Control operating expenses.
• Review daily sales reports.
• Analyze weekly financial performance.
• Read and understand Profit & Loss (P&L) statements.
• Develop action plans to improve profitability.
• Increase average guest check.
• Improve operational efficiency.

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Inventory Management

• Oversee all food, liquor, beer, wine, and supply inventories.
• Ensure accurate weekly inventory counts.
• Investigate inventory variances.
• Maintain proper ordering levels.
• Prevent over-ordering and shortages.
• Monitor product rotation (FIFO).
• Reduce waste and spoilage.
• Ensure inventory accuracy within company standards.

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Food Cost & Liquor Cost ManagementFood Cost

• Monitor recipe adherence.
• Control portion sizes.
• Reduce waste.
• Verify invoice pricing.
• Manage purchasing.
• Analyze food cost reports.
• Work closely with the Chef to improve profitability.

Liquor Cost

• Monitor pour cost percentages.
• Verify bartender compliance with recipes.
• Track comps and spills.
• Control over-pouring.
• Monitor inventory variances.
• Review beverage sales mix.
• Improve beverage profitability.

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Labor Management

The General Manager is responsible for maximizing productivity while maintaining exceptional service.

Responsibilities include:

• Create labor-efficient schedules.
• Forecast labor based on projected sales.
• Monitor daily labor percentages.
• Control overtime.
• Manage break compliance.
• Cross-train employees.
• Utilize scheduling software effectively.
• Adjust staffing based on business volume.
• Maintain payroll accuracy.

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Staff Development

• Train managers and hourly staff.
• Develop leadership within the team.
• Conduct ongoing coaching.
• Ensure completion of required certifications.
• Promote internal growth opportunities.
• Maintain a culture of continuous improvement.

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Operational Excellence

• Maintain restaurant cleanliness and organization.
• Ensure all opening and closing procedures are completed.
• Verify daily checklists.
• Ensure equipment is functioning properly.
• Monitor food safety and sanitation standards.
• Ensure compliance with health department regulations.
• Maintain security procedures.
• Protect company assets.

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Administrative Responsibilities

• Review invoices.
• Approve purchases.
• Complete daily manager reports.
• Monitor scheduling.
• Review labor reports.
• Maintain employee files.
• Manage disciplinary documentation.
• Conduct manager meetings.
• Review KPIs weekly.

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Required Knowledge & SkillsHospitality

• Fine dining service
• Guest recovery
• Luxury guest experience
• Team leadership

Beverage Knowledge

• Tequila
• Mezcal
• Premium spirits
• Wine
• Beer
• Cocktails
• Mixology fundamentals
• Responsible Beverage Service (RBS)

Financial Knowledge

• P&L interpretation
• Food cost analysis
• Liquor cost analysis
• Labor management
• Budgeting
• Sales forecasting

Operational Knowledge

• Inventory management
• Purchasing
• Vendor relations
• Scheduling
• Compliance
• Health and safety regulations

Leadership Skills

• Coaching
• Conflict resolution
• Decision making
• Accountability
• Communication
• Time management
• Problem solving

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Key Performance Indicators (KPIs)

• Sales growth
• Guest satisfaction scores
• Online review ratings
• Labor percentage
• Food cost percentage
• Liquor cost percentage
• Inventory accuracy
• Employee retention
• Staff training completion
• Health inspection scores
• Bar profitability
• Beverage sales mix
• Average guest check
• Overtime control
• Mystery shopper performance (if applicable)

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Qualifications

• Minimum 5 years of restaurant management experience, with at least 2 years as a General Manager in a high-volume restaurant, bar, or hospitality venue.
• Strong knowledge of tequila, mezcal, premium spirits, and cocktail operations.
• Proven experience managing labor, food cost, liquor cost, and P&L performance.
• Experience leading entertainment and music programs, including DJs and live events.
• Proficiency with restaurant technology such as Toast POS, scheduling platforms (e.g., Harri), reservation systems, and Microsoft Office.
• Current California Responsible Beverage Service (RBS) certification and Food Manager Certification (or ability to obtain upon hire).
• Excellent leadership, communication, organizational, and guest-service skills.