SF, Silicon Valley | Opening General Manager | French-Vietnamese Fine Dining

DESCRIPTION:

We are seeking an exceptional, accomplished Opening General Manager to launch a new, high-end yet approachable French-Vietnamese restaurant in Palo Alto, California. Set within a 175-seat venue projecting $10+ million in annual sales across 12 weekly services, this landmark concept captures the vibrant, evocative spirit of Southeast Asian cuisine elevated by classical French technique and timeless hospitality. This concept will deliver an atmosphere defined by lush interiors, refined service, and an accessible, curated 100-bottle wine list celebrating California and French producers. Reporting directly to ownership, the Opening General Manager will serve as the senior operational leader, guiding a team of 60–80 employees and several front-of-house managers through the pre-opening process, building a culture of excellence, and driving long-term financial performance.

Core Responsibilities —

• Leads the venue through all stages of the pre-opening launch, establishing operational procedures, service standards, and vendor networks.
• Recruits, hires, trains, and mentors a front-of-house team of 60–80 employees alongside a dedicated management staff.
• Holds full P&L accountability for a high-volume, $10M annual operation, managing labor, prime costs, and overall profitability.
• Establishes a warm, polished, and guest-centric floor culture that balances fine-dining attention to detail with an approachable neighborhood energy.
• Directs daily floor operations across 12 weekly meal services, maintaining pacing, table management, and service execution.
• Ensures strict compliance with local, state, and federal health, safety, labor, and liquor licensing regulations.

Operational Involvement —

The Opening General Manager anchors daily operations and brand execution by:

• Maintaining a constant, hands-on presence on the dining room floor during peak services to connect with guests and oversee service flow.
• Conducting regular performance evaluations, providing real-time coaching, and implementing ongoing training to develop talent internally.
• Managing venue inventory, guest feedback, and inter-departmental communication between front-of-house and kitchen teams.
• Leading daily pre-service meetings to communicate shift priorities, VIP notes, and guest preferences.
• Troubleshooting operational inefficiencies swiftly while preserving an elegant, composed guest environment.

REQUIREMENTS:

• A Bachelor's Degree or higher.
• Experience with notable brands where service is paramount.
• Proven track record of successful restaurant openings as a General Manager, preferably within a multi-unit or high-volume environment.
• Stable work history demonstrating longevity.
• Strong financial acumen with demonstrated experience managing a $10M+ annual P&L, forecasting, and labor optimization.
• Deep knowledge of upscale hospitality standards, with an appreciation for French and Southeast Asian culinary concepts.
• Experience overseeing curated beverage and wine programs in high-volume settings.
• Exceptional leadership, communication, and team-building skills with a proven ability to mentor subordinate managers.

BENEFITS:

• Competitive annual salary range of $150-175K depending on experience.
• Quarterly KPI-driven performance bonus structure.
• Comprehensive Medical, Dental, and Vision insurance options.
• Two weeks of Paid Time Off (PTO) plus paid holidays.
• Monthly phone stipend and professional dry-cleaning allowance.
• Relocation assistance available for qualified national candidates (Visa sponsorship is not available).
• Path to multi-unit oversight as growth plans are already taking shape.
• We are an Equal Opportunity Employer (EOE) - We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, age, or any other characteristic protected by law.