Restaurant General Manager (Fine Dining) — WeVINO (Westlake Village, CA)
Location: Westlake Village, CA (On-site)
Position: Full-Time | Exempt (Salary)
Reports To: Ownership
About WeVINO
WeVINO is an Italian fine dining restaurant in Westlake Village, Southern California, focused on elevated hospitality, precision-driven service, and a curated wine program. We’re building a team that values professionalism, warmth, consistency, and the kind of attention to detail guests remember.
The Role
The Restaurant General Manager leads front-of-house operations and overall restaurant performance - guest experience, service standards, team leadership, cost controls, and daily execution. You’ll be the cultural center of gravity for the dining room: setting expectations, coaching standards, collaborating closely with the Chef/Kitchen leadership, and driving results without compromising hospitality.
This is a hands-on leadership role for someone who thrives in high-standard environments and knows how to translate fine dining service into a consistently profitable operation.
Key Responsibilities
Guest Experience & Service Excellence
- Own the guest experience end-to-end: reservations flow, greeting, pacing, table touches, recovery, and farewell.
- Establish and enforce fine dining service standards (steps of service, etiquette, sequence, timing, table maintenance).
- Resolve guest issues with poise and urgency; turn service recovery into loyalty.
- Maintain a polished dining room culture: calm, professional, precise, and welcoming.
Leadership, Staffing & Culture
- Recruit, hire, train, schedule, and lead FOH team (hosts, servers, bartenders, bussers, runners).
- Build training systems: onboarding, service manuals, wine/food knowledge, role-play, pre-shifts, and ongoing coaching.
- Conduct performance management fairly and consistently (feedback, documentation, discipline where needed).
- Lead by example on the floor - visible, engaged, and accountable.
- Foster teamwork across FOH/BOH to ensure smooth communication and execution.
Operations & Financial Performance
- Manage daily operations: opening/closing procedures, shift leadership, and floor management.
- Monitor labor and productivity; build schedules aligned to forecast and business needs.
- Maintain strong cost controls: comps/voids, discounting policy, breakage, supplies, and operational waste.
- Own daily/weekly/monthly reporting: sales, covers, check averages, labor %, prime costs, guest feedback, and action plans.
- Maintain POS and reservation platform integrity (menu updates, modifiers, floor plans, pacing, notes).
Private Events, Buyouts & Sales
- Own the private events pipeline: inquiries, lead follow-up, tours, proposals, contracting coordination, and post-event follow-up.
- Proactively generate event leads through local outreach (concierge relationships, corporate contacts, community groups, wedding planners, realtors, country clubs, nearby offices, and local networking).
- Create and maintain a private events playbook: packages, pricing guidelines, minimums, timelines, BEO-style details (Banquet Event Order), staffing models, and execution checklists.
- Coordinate closely with Chef/Kitchen leadership to finalize event menus, wine pairings, dietary accommodations, and timing.
- Ensure flawless event execution: room setup, staffing assignments, pacing, AV/vendor coordination (when applicable), and breakdown.
- Track event performance metrics: leads, conversion rate, average event spend, and guest satisfaction.
Inventory, Ordering & Vendor Coordination
- Oversee FOH and beverage-related inventory controls (glassware, linens, supplies, bar product, etc.)
- Maintain par levels and place/approve orders for FOH supplies; coordinate with vendors and resolve discrepancies.
- Reduce waste/breakage through training and accountability; protect assets and ensure proper storage/rotation.
- Keep menus/recipes/pricing updates accurately reflected in POS and reservation systems (modifiers, allergens, pricing, tax/fees where applicable).
Wine, Beverage & Upscale Standards
- Partner with beverage leadership (or personally oversee where needed) to drive wine and beverage performance.
- Coach staff on thoughtful, non-pushy upselling: wine pairing, bottle sales, cocktails, digestifs.
- Ensure compliance and best practices for alcohol service and cash handling.
Brand Standards & Community Presence
- Act as a brand ambassador in Westlake Village and surrounding communities.
- Coordinate with ownership/marketing on promotions, seasonal moments, special dinners, wine events, and local partnerships.
- Maintain guest database notes and VIP recognition standards; encourage repeat business and referrals.
Compliance, Safety & Facility Standards
- Ensure compliance with CA labor rules, meal/rest breaks, age verification, and responsible service.
- Maintain health, safety, and cleanliness standards in FOH and public areas.
- Coordinate maintenance issues proactively; uphold fine dining presentation throughout the property.
Qualifications & Experience
- 3–7+ years of restaurant leadership experience, including General Manager (or strong AGM ready to step up) in fine dining / upscale full-service.
- Deep knowledge of hospitality standards and elevated service steps.
- Demonstrated success with hiring, training, scheduling, coaching, and building a high-performing team.
- Strong operational and financial acumen: labor management, sales driving, cost controls, and reporting.
- Comfort working service: expediting FOH timing, floor management, guest recovery, and team direction in real time.
- Wine knowledge strongly preferred; willingness to learn is required.
- Proficient with POS and reservation systems (SpotOn; OpenTable, Tripleseat, Resy, SevenRooms - any equivalent).
- Excellent communication, professionalism, and calm leadership under pressure.
Required:
- Ability to work nights, weekends, and holidays as business demands.
- Valid CA Responsible Beverage Service (RBS) certification (or ability to obtain quickly).
- Food Handler certification (or ability to obtain quickly).
Private Events Commission/Incentive
WeVINO offers commission/incentives for private events and buyouts brought in by the General Manager, in addition to base compensation.
Commission structure: Commission of event revenue for events sourced and closed by the GM. Commission of event revenue shared among designated participants as determined by ownership, not to exceed four percent (4%) in total shared commission.
Eligibility: Commission applies to events the GM directly originates through execution, per internal tracking and approval.
What Success Looks Like (First 90 Days)
- Service standards are consistent across all shifts - polished pacing, clean execution, strong table touches.
- Training cadence is established (pre-shifts, product knowledge, service drills, measurable expectations).
- Scheduling/labor practices are dialed in with clear accountability and minimal avoidable overtime.
- Guest feedback trends positively; service recovery is strong and documented.
- Team morale improves because standards are clear and leadership is steady.
Compensation & Benefits
Compensation: $90,000 - $110,000 base salary + bonus/commission
Benefits: Medical • Paid time off • Dining discounts • Bonus plan
Schedule & Physical Requirements
- Full-time, with a schedule based on service needs (including nights, weekends, and holidays).
- Must be able to stand/walk for extended periods and lift up to ~25–35 lbs as needed.
- Work is performed in a restaurant environment with moderate noise and frequent guest interaction.
Equal Opportunity Statement
WeVINO is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
How to Apply
Please submit your resume and a short note outlining your fine dining leadership experience and why WeVINO is a fit.
