General Manager - Stereo 41 - New Upscale Restaurant

Restaurant General Manager – Stereo 41 (Walnut Creek)

Position Overview

The General Manager (GM) oversees all daily operations and ensures that Stereo 41 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 10–65 lbs.

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