Required Years of Experience
2 years
Job Details
ABOUT THE COMPANY
Located in the heart of San Francisco’s historic Jackson Square, Verjus is the newest destination from Michael and Lindsay Tusk. Situated on Washington Street at the base of the iconic Transamerica Pyramid, Verjus is envisioned as a cave à manger—loosely translated as “to eat in a cellar.” It will be an accessible, informal, and at times lively drinking and dining experience.
As with sister restaurants Quince and Cotogna, the cuisine at Verjus highlights Chef Tusk’s twenty-year collaboration with Peter Martinelli of Fresh Run Farm in Bolinas. Guests can expect ingredient-driven dishes paired with a dynamic and convivial atmosphere.
Housed in the historic Eclipse Champagne Building, which dates back to San Francisco’s Gold Rush and Barbary Coast eras, Verjus blends vintage, antique, and contemporary design elements—each chosen for its authenticity and craftsmanship—to create a space both timeless and inviting.
ABOUT THE POSITION:
We are seeking a skilled and career-driven General Manager. This individual will be responsible for leading the restaurant’s operations with a focus on sustained success, growth, and alignment with the company’s financial goals, owner’s objectives, Mission Statement, and Culture Directive.
The General Manager will oversee all aspects of operations, including daily service, employee development and retention, facilities management, and overall financial and operational performance.
The ideal candidate is a motivated self-starter with excellent communication and collaboration skills, a strong work ethic, and a proven ability to inspire and lead a team.
REQUIRED SKILLS & ABILITIES
-
Strong leadership and team management skills
-
Strong financial acumen and business sense
-
Excellent interpersonal and customer service skills
-
Exceptional time management and organizational abilities, with keen attention to detail
-
Knowledge of food handling, safety, and restaurant compliance standards
-
Proficiency in Microsoft Office Suite or comparable software
-
Prior experience in food & beverage retail operations preferred
-
Wine knowledge preferred
EDUCATION & EXPERIENCE
-
Minimum of 2 years of experience as a General Manager or similar role in a comparable concept
PHYSICAL REQUIREMENTS
-
Ability to move quickly and safely throughout all areas of the restaurant
-
Ability to stand for prolonged periods
-
Must be able to lift up to 40 pounds at a time
-
Ability to consistently adhere to health and safety standards
We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
Compensation Details
Compensation: Salary ($115,000.00 - $130,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Strong Supervisory and Leadership Skills
Ability to Inspire and Motivate a Team
Strong Financial Acumen
Strong Communication Skills
Excellent Interpersonal Skills With a Focus on Customer Service
Self Motivation and Initiative
Excellent Time Management Skills
Ability to Manage Multiple Tasks Effectively
Read more
Other jobs you might be interested in
French
Upscale Casual
Part of Quince & Co
Verjus is an exciting new concept from Michael and Lindsay Tusk owners of Quince and Cotogna Restaurant.
Verjus is a Cave á Manger; an unfamiliar concept in the landscape of the American food and beverage industry but one that has been popularized over the last 30 years throughout Parisian dining scene. The Cave á Manger merges both the traditional Bar á Vin and the cave or wine merchants. Born out of archaic Parisian licensing laws that forbade wine retailers to open and serve bottles of wine in their own stores without offering food to patrons these wine bars / shops now offer some of the most exciting drinking and dining experiences in Paris.
The Cave á Manger typically marries simply prepared high quality ingredients with wines sourced from a diverse array of wine regions with an emphasis on lesser encountered appellations, responsibly farmed terroir and vignerons on the vanguard of natural wine making.
