About Us:
Hapa Haus is a new golf simulator bar/restaurant opening in the Sherman Oaks Galleria. Think Hawaiian fried chicken, steamed buns, musubi and loco moco, with classic tiki cocktails, beer on tap and a full coffee bar, served from breakfast into the evening, plus golf simulator bays for a round with friends.
Position Summary
Hapa Haus is opening with a lean management structure, so the GM also serves as the front-of-house manager: this is a working, on-the-floor role, not an office role. Hapa Haus combines a restaurant and tiki bar with golf simulator bays, so the GM runs food, beverage, bay bookings and events as one guest experience. The GM joins before opening and builds the FOH and bar teams, the service standards and the systems the restaurant will run on.
Key Responsibilities:
Pre-Opening
- Working with ownership, develop and execute an opening-readiness plan with milestones, staffing budgets, training certification, operational testing, vendor dependencies, and ownership sign-off.
- Recruit, interview and hire the BOH Manager, FOH and bar teams, working with the opening consultant on the hiring timeline and staffing plan.
- Build and deliver FOH and bar training: steps of service, menu knowledge, tiki cocktail and coffee program knowledge, POS, and opening and closing procedures.
- Set up POS, reservation and scheduling systems, vendor accounts, and ordering pars for FOH, bar and operating supplies.
- Plan and run friends-and-family and soft-opening services.
Operations and Guest Experience
- Lead service on the floor during peak periods; greet guests, touch tables, and resolve guest issues in the moment.
- Hold FOH and bar service standards across all day-parts, from breakfast and coffee through dinner and late service.
- Oversee the bar program with the Bar Manager: recipe adherence, pour cost, inventory and responsible alcohol service.
- Oversee the food program with the BOHHouse Manager: recipe adherence, food cost, and inventory.
- Oversee golf simulator bay operations: booking system, bay turn times, guest safety, in-bay food and beverage service, and equipment upkeep with the simulator vendor.
- Establish operating standards and revenue initiatives for leagues, group packages, private events and repeat bookings.
- Manage online reviews and guest feedback, and respond within 48 hours.
- Own opening, closing and key-holding procedures, cash handling, and security.
People
- Create labor forecasts and schedules within the labor budget, establish a documented shift-lead/key-holder coverage plan across all operating dayparts, including designated opening and closing accountability.
- Coach, evaluate and develop the Bar Manager, BOH Manager and FOH team; run pre-shift meetings.
- Handle discipline and documentation consistently with Hapa Haus policy and California labor law, including meal and rest periods, overtime and tip handling.
- Build a team culture with low turnover and clear standards.
Financial
- Own all P&L lines: sales, labor, food/beverage cost and controllable expenses.
- Run weekly inventory and ordering for restaurant/bar and FOH.
- Report weekly sales, labor and cost results to ownership, with a short explanation of variances.
- Drive bay rentals, leagues, private events and group bookings, plus local marketing and social media content from the floor.
Compliance
- Keep the restaurant inspection-ready at all times (LA County Public Health).
- Maintain ABC license compliance, RBS certification for all alcohol servers, and Food Handler cards for the team.
- Keep labor law postings, employee files and incident reports current.
Daily, Weekly and Monthly Rhythm
Daily: pre-shift meeting, floor leadership through peak, cash and sales reconciliation, manager log, review of next-day staffing.
Weekly: schedule posted at least one week out, bar and FOH inventory and orders, sales and labor review with ownership, review response.
Monthly: P&L review, full inventory count, staff check-ins and performance notes, marketing and events calendar.
Qualifications
Required
- 3 or more years as a General Manager or senior FOH manager in a full-service restaurant with a full bar.
- Hands-on experience running a P&L, including labor and beverage cost.
- Experience hiring and training a team.
- California Food Manager certification (or able to obtain before opening) and RBS certification.
- Working knowledge of California wage and hour rules.
- Available for nights, weekends and holidays.
Preferred
- Opening experience at a new restaurant.
- Craft cocktail or tiki bar program experience.
- Experience in an eatertainment or golf simulator venue, or with event sales.
- All-day or multi-day-part restaurant experience, including coffee service.
- Familiarity with Toast or a similar POS and with 7shifts or a similar scheduling tool.
- Bilingual English and Spanish.
Physical Requirements
Stand and walk for shifts of 10 or more hours; lift up to 50 pounds; work in hot, cold and loud environments; bend, reach and climb stairs as needed.\
Compensation Details
Compensation: Salary $95,000 to $120,000 based on experience. Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts