Restaurant General Manager (FT) ("Gerente General de Restaurante")

LOCATION

A.R. Valentien
Located in the AAA Five Diamond rated resort, The Lodge at Torrey Pines in La Jolla, A.R. Valentien is a fine dining restaurant known for its exceptional seasonal cuisine, elegant atmosphere, and superior service. Executive Chef Kelli Crosson sources only the best local provisions for breakfast, lunch, and dinner. Guests dine in a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. 

SUMMARY
The Restaurant General Manager (“Gerente General de Restaurante”) of A.R. Valentien, you will serve as the driving force behind one of Southern California’s premier fine dining destinations. This role is responsible for overseeing all aspects of the restaurant’s front-of-house operations, ensuring a seamless luxury dining experience that reflects the resort’s Forbes rating and its Five-Star and AAA Five Diamond standards. The ideal candidate brings thoughtful leadership, a deep commitment to hospitality, and a strong understanding of refined service, team development, and operational excellence.

PAY & PERKS

• Compensation: $105,000 - $115,000 DOE**
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Oversee daily restaurant operations, including scheduling, payroll, labor control, and inventory management.
• Manage overall financial performance, including budgeting, forecasting, reporting, and achieving revenue, labor, and cost of goods targets.
• Drive top-line performance through strategic planning, service excellence, and innovative programming.
• Represent A.R. Valentien as an ambassador within the resort, local community, and the broader hospitality industry.
• Maintain a consistent leadership presence through a rotating schedule that supports all shifts and operational needs.
• Lead, mentor, and develop a high-performing team of managers, supervisors, and staff by providing coaching, regular feedback, performance management, and ongoing training.
• Foster a positive, accountable, and service-focused work culture that supports professional growth and leadership development.
• Lead daily floor operations with a visible, hands-on presence, ensuring a personalized and memorable guest experience while championing a service culture grounded in professionalism, warmth, and attention to detail.
• Ensure compliance with health, safety, sanitation, and labor regulations while maintaining the highest standards of cleanliness and guest safety. Enforce company SOPs, brand standards, and service procedures.
• Promote a proactive safety culture by conducting regular audits, ensuring emergency preparedness, addressing incidents, and maintaining a safe, functional work environment.
• Collaborate closely with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to ensure flawless coordination between the culinary and service teams, aligning service execution with the chef’s vision and seasonal menus.
• Participate in menu planning, pricing strategies, and promotional initiatives by offering operational insights and guest feedback to guide culinary decisions.
• Partner with Engineering and Housekeeping to maintain operational functionality, facility safety, and overall guest experience standards.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• Bachelor’s degree from a four-year college or university, preferably in hospitality.
• Minimum of 2 years of experience as a General Manager, Assistant GM, or equivalent in an upscale or chef-driven restaurant.
• Experience working within a Forbes or AAA-rated hotel or resort environment preferred.
• Fine-dining experience is required. Michelin experience is preferred.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations. 
• Working knowledge of POS (MICROS, Aloha, or other systems), OpenTable, and Microsoft Office Suite.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS Certification required.
• Availability to work on a flexible schedule, including nights, weekends, and holidays is required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.