Now Hiring: Restaurant General Manager for Bianchi – Lead the Team at Bahia Resort Hotel’s New Italian Dining Experience, Opening Late May 2025!
Bianchi at the Bahia Resort Hotel is an exciting new restaurant concept from Evans Hotels, set to open in late May 2025. Specializing in Italian cuisine, artisanal pizza, and carefully crafted drinks, Bianchi will highlight the finest artisan ingredients, authentic Italian flavors, and traditional cooking techniques. Designed with a relaxed, casual ambiance, the restaurant will offer a warm, welcoming atmosphere where genuine hospitality takes center stage, inviting guests to indulge in the spirit of La Dolce Vita.

The  Bahia Resort Hotel   is owned by  Evans Hotels , LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The  Restaurant General Manager (“Gerente General de Restaurante”)   leads and inspires the team to grow our new signature restaurant, Bianchi, in all facets related to but not limited to hospitality. The General Manager is responsible for the successful daily operations of the restaurant and bar, ensuring quality, consistency, and maintaining a safe, positive working environment while meeting company goals and standards.

PAY & PERKS

• Compensation: $80,000 - $90,000 DOE**
• Discounted Hotel Rooms   for you, family and friends
• Free Employee Parking   and/or discounted MTS Pronto card
• Free Meals & Refreshments  during working shifts
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Oversee daily restaurant and bar operations with a strong focus on team leadership, work procedures, and service excellence
• Supervise, train, and evaluate FOH staff, providing coaching, ongoing training with experts and vendors, and regular performance reviews.
• Conduct and facilitate interviews to recruit and hire top talent, ensuring staffing needs are met.
• Develop and manage FOH schedules based on business needs, ensuring timely posting and compliance with labor regulations.
• Organize and lead weekly management meetings and daily pre-shift meetings to align the team.
• Model and maintain a warm, hospitable environment, engaging with guests and ensuring gracious service at all times.
• Train staff on guest recovery techniques and handle service-related issues with professionalism.
• Monitor guest reviews, providing follow-ups that reflect genuine hospitality and service improvements.
• Establish and implement financial controls to achieve budgeted goals.
• Manage invoices, oversee cash handling and credit card procedures, and ensure accurate payroll submissions.
• Conduct regular beverage and merchandise inventories, maintain par levels, and oversee recipe and drink costing.
• Collaborate with the Chef de Cuisine and Senior Leadership on menu development, recipe testing, and enhancements.
• Stay informed on spirits, beer, wine, and culinary trends to contribute to innovative menu offerings.
• Ensure the restaurant and all equipment meet the highest cleanliness and sanitation standards, complying with Health Department and hotel regulations.
• Conduct regular cleaning and maintenance walk-throughs, assigning tasks and ensuring follow-through.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• Two-year associates degree, trade school degree, professional certification or any equivalent.
• At least 2-4 years of relevant experience and/or training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in top-quality restaurant or hotel is preferred.
• Experience running a shift, scheduling, performance management, problem-solving, running day-to-day operations, hospitality & customer service skills.
• Experienced in Microsoft Office Suite (Word, Excel, PowerPoint, Teams, Outlook).
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS Certification required.
• Ability to exemplify and always lead with a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.