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General Manager
Birdie G’s
2421 Michigan Ave, Santa Monica, CA 90404, USA
Birdie G’s hiring General Manager in Santa Monica, CA

Birdie G’s hiring General Manager in Santa Monica, CA

Birdie G’sMore Info

Full Time • Salary ($85k - $110k)
Expired: Jul 7, 2024

Sorry, this job expired on Jul 7, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years

Job Details

Tucked away within Santa Monica’s historic Bergamot Station, Birdie G’s is helmed by award-winning chef Jeremy Fox (also the chef/owner at Rustic Canyon and Tallula’s) and Chef de Cuisine Matthew Schaler. As a member of the Rustic Canyon Family, a collection of celebrated, neighborhood dining destinations, Birdie G’s offers a comforting, seasonal menu pulls influences from various regions across the United States and Eastern Europe. Everything from the food to the cocktails to the wine list has a story and pays homage to loved ones (friends, family, farmers!) who
inspire the team. We make nearly everything in house, and always with great, local ingredients.

We are seeking dynamic, experienced, and passionate individuals to join our team in a management position within our restaurant. As a member of our management team, you will play a key role in ensuring the smooth operation and success of our establishment.

RC Family Guiding Principles:

  • Serve delicious, thoughtful food using the best local ingredients.
  • Create an environment for guests where they feel like they are being taken into our home and cared for.
  • Take care of ourselves and each other so we can feel proud about the work that we do.

Benefits Include:

  • Competitive salary commensurate with experience
  • Participation in quarterly bonus program
  • Fully Covered Anthem PPO Healthcare
  • 401k Savings Program
  • Monthly Cell Phone Reimbursement Stipend
  • Annual Wellness Stipend
  • Paid Time off
  • Paid Sick Time
  • Employee Dining Discounts
  • Opportunities for career advancement and professional development
  • A positive and supportive work environment with a passionate team

The General Manager (GM) is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

Duties and Responsibilities:

Customer Satisfaction

  • The GM consistently provides a quality product and customer service experience that delivers total customer satisfaction. The GM models and creates an environment in which the customer always receives a positive customer service experience.
  • The GM responds positively and quickly to customer or potential customer concerns. The GM corrects potential problems before they affect customers.  This includes issues that arise both in service and after service (receipt copy requests, donation requests, neighbor complaints, fielding complaints/feedback, etc.) 
  • The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.  GM’s should follow the Rustic Canyon Restaurant Group (RCRG) hiring practices.  See Manager Manual for more information.  
  • Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness (QSC).  The GM should ensure that a Repair & Maintenance log, as well as a maintenance schedule, is maintained for all equipment in the restaurant, to ensure we can provide a consistent guest experience.    
  • Utilizes labor effectively to meet budgets while ensuring high quality of QSC.  

Training and Development

  • The GM continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect; creates an environment where the entire team does the same.
  • The GM ensures all employees are trained, motivated and empowered to deliver total customer satisfaction.  Regular training and testing in the following areas should be scheduled by the GM on a regular basis and should be adjusted to fit the specific needs of the staff.  
Food Knowledge 
Beverage Knowledge (wine, beer, spirits, coffee, tea) 
Operational Knowledge (company policies, health department requirements, etc.) 

  • The GM ensures all new hires are properly introduced to the company by scheduling a full orientation.  This ensures each new employee is aware of our mission, policies and procedures.   In addition, the GM is responsible for ensuring the employee is entered into our POS system, has a complete employee file and is properly entered into our payroll system.  
  • The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.  GM’s should ensure that supporting staff are fully trained in all areas that he or she oversees.  The goal should be for the AGM/floor managers/supervisors (depending on the specific venue structure) to be able to step in and offer assistance in all areas at any time.  
  • The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant and confronts poor performance using the disciplinary guidelines of the restaurant.  The GM is responsible for conducting annual reviews with all FOH staff.  See Manager Manual for review template. 

Effective Business Management

  • The GM maximizes financial performance and profit.  This is achieved by ensuring there is consideration given to all areas of the restaurant (labor, costs, maintenance, customer experience, etc.)  
  • The GM executes the business plan for the restaurant. He or she achieves results by collaborating with other department managers to plan, maintain open communication, create action plans for all participants, lend support to all department managers and follow up on progress.  Creating an agenda for weekly manager meetings and overseeing the communications delivered in the nightly notes are a few ways to accomplish this.  The GM is responsible for creating, maintaining and presenting the weekly manager meeting agenda.  See Manager Manual for templates and additional details.  
  • The GM is responsible for organization and management of supplies and non-food related inventories.  Making sure the store remains stocked with necessary items, such as printer paper and ribbon, plates, flatware, glassware, etc.  In addition, the GM should ensure the office is kept clean and fully stocked with office supplies/tools.  
  • The GM is responsible for overseeing and in some cases executing new menu updates.  This includes, but is not limited to daily menu edits, printing of menus, maintaining menu information on line, updating the POS,  and creating special menus for large parties and/or holiday menus (with help from the Executive Chef).  
  • The GM should be the leading force in developing and managing additional revenue opportunities including, but not limited to:
-Increased business for pick up & delivery 
-Increasing buyout and special event opportunities 
-Increasing off site catering opportunities 
-Implementing and overseeing practices that revolves around retail sales opportunities 

Appropriate and Fair Business Practices:

  • The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
  • The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
  • The GM enforces all labor laws (federal, state and local).
  • The GM is expected to follow procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
  • The GM is responsible for upholding company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.



  • High school diploma or equivalent. College Degree preferable. Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers; bi-lingual skills a plus.
  • Must have current Manager Level Food Handlers Permit 


  • 3-5 years in management positions (preferably restaurant experience, including full service, fast food or convenience)
  • Must be a minimum of 18 years of age

License and Insurance:

  • Must have reliable personal transportation, a valid driver’s license and proof of insurance.


  • Must have a telephone or other reliable method of communicating with all employees
  • Must be accessible 24 hours a day, 7 days a week 
  • Maintains an open door policy


  • Able to work a minimum of 50 hours per week
  • Must be able to work flexible hours necessary to manage and operate the restaurant effectively

Physical Demands:

  • Requires moderate physical effort
  • Requires long stretches of standing, occasional carrying, pushing or pulling of items up to 50 lbs in weight


We ask that Managers take into consideration the venue in which they are leading and embody the tone of that venue.  We have more casual outlets and others that are more elegant.  Please dress accordingly.  Your attire should never distract from the environment.  Please take into account that you are the leader of the venue and your attire should reflect the image of a professional.

How to Apply:
  • Please submit your resume and cover letter detailing your relevant experience and why you would be a great fit for this position to [email protected]

Check us out online! 

Join us in our mission to provide exceptional dining experiences and become a part of our vibrant team dedicated to excellence in hospitality. We look forward to hearing from you!

Compensation Details

Compensation: Salary ($85,000.00 - $110,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

Customer Satisfaction

Training and Development

Effective Business Management

Appropriate and Fair Business Practices

Verbal and Written Communication

Team Leadership

Financial Management

Menu Development

Inventory Management

Food Safety and Sanitation

Labor Law Compliance

Employee Evaluation and Performance Management

Supply Chain Management

Read more

View Job Description

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Part of Rustic Canyon Family

Focusing on Eastern European cuisine & California’s abundant produce, we're helmed by award-winning Chef & Co-Owner Jeremy Fox (also the chef/co-owner at Rustic Canyon) and Executive Chef Matthew Schaler. We're a neighborhood restaurant within Santa Monica’s historic Bergamot Station & the menu is inspired by Jeremy’s ancestral roots. Nearly everything's made in-house, with an emphasis on zero-waste, and seasonal ingredients are sourced from local farmers, ranchers and fishers aligned with our values of planet-friendly practices. The 250+ wine list ranges from classic to trending styles from around the world, while Bar Manager Stephanie Reading's cocktail program leans into farmers' market produce & a variety of housemade ingredients.

Open Jobs From Birdie G’s
Chef de Partie