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General Manager
Casa Madera West Hollywood
General Manager
Casa Madera West Hollywood
Full Time
4
Years
Experience
$90000 - $100000 / Year
General Manager
Casa Madera West Hollywood
Full Time
4
Years
Experience
$90000 - $100000 / Year
Skills
Advanced Knowledge of Cash Registers/ Money Handling
Fine Dining Experience
Fast-Paced Experience
Food Safety
Basic Knowledge of Wines
Basic Beers/Spirits Knowledge
Description
Casa Madera is a coastal-inspired dining experience where the spirit of the Riviera Maya meets elevated Mexican cuisine. The menu celebrates fresh, thoughtful ingredients, warm flavors, and dishes rooted in tradition while embracing a sense of ritual, grounding, and connection.
Designed to feel like a retreat from the everyday, Casa Madera blends soulful energy, handcrafted cocktails, and an atmosphere that moves effortlessly from relaxed to refined. Every moment is meant to feel immersive, intentional, and touched by the elements.
Casa Madera has locations in Toronto and West Hollywood, each offering its own interpretation of this coastal Mexican escape.
Department: Management
Employment Type: Full-Time, Exempt
Reports To: Director of Operations
Why this role:
The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business.
Job Summary
The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift.
The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times.
Key Responsibilities:
Leadership & Operations
Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards.
Ensure all venue management processes and systems are established, followed, and executed daily.
Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards.
Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations.
Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations.
Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational.
Oversee timely reporting and resolution of all maintenance and facility issues.
Guest Experience & Brand Standards:
Uphold and reinforce hospitality-driven service standards across all departments.
Ensure every guest is attended to and treated with professionalism, warmth, and respect.
Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items.
Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives.
Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times.
Financial Performance & Business Development:
Participate in weekly marketing and business development meetings to support revenue growth and brand awareness.
Establish and maintain proper par levels and inventory management systems, including active tracking and controls.
Maintain full P&L responsibility, including reporting, analysis, and corrective action planning.
Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations.
Qualifications
Minimum of five (5) years of progressive management experience in a full-service or fine-dining restaurant environment.
Comprehensive knowledge of front- and back-of-house operations, including food and beverage service, staff supervision, inventory control, and food safety.
Availability to work a flexible schedule, including evenings, weekends, and holidays.
Strong organizational skills with a proactive, detail-oriented approach to operations.
Proven hospitality leadership skills, including the ability to coach, develop teams, resolve issues, and lead under pressure.
Strong understanding of labor and cost control systems that drive restaurant profitability.
Excellent communication and leadership abilities.
Bachelor’s degree in business management or a related field, or equivalent professional experience preferred.
Experience conducting performance evaluations and managing employee development.
Working knowledge of human resources practices and procedures.
Proven experience hiring, training, and mentoring large, diverse hourly FOH teams.
Demonstrated ability to adapt quickly in a fast-paced, high-expectation environment.
Positive, self-motivated mindset with a commitment to excellence and team success.
Physical Requirements:
Ability to move throughout the restaurant, stand and walk for extended periods, and occasionally assist with operational tasks as needed.
Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed.
Requires manual dexterity to operate tools, equipment, and technology necessary for the role.
Requires visual acuity, hearing ability, and effective communication skills.
Benefits & Perks:
As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:
Medical Insurance
Dental Insurance
Vision insurance
Paid Time Off (PTO)
Life insurance
Opportunities for professional growth and development
Benefits eligibility and details may vary by position and location.
We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law.
If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law.
Casa Madera is a coastal-inspired dining experience where the spirit of the Riviera Maya meets elevated Mexican cuisine. The menu celebrates fresh, thoughtful ingredients, warm flavors, and dishes rooted in tradition while embracing a sense of ritual, grounding, and connection.
Designed to feel like a retreat from the everyday, Casa Madera blends soulful energy, handcrafted cocktails, and an atmosphere that moves effortlessly from relaxed to refined. Every moment is meant to feel immersive, intentional, and touched by the elements.
Casa Madera has locations in Toronto and West Hollywood, each offering its own interpretation of this coastal Mexican escape.
Department: Management
Employment Type: Full-Time, Exempt
Reports To: Director of Operations
Why this role:
The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business.
Job Summary
The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift.
The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times.
Key Responsibilities:
Leadership & Operations
Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards.
Ensure all venue management processes and systems are established, followed, and executed daily.
Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards.
Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations.
Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations.
Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational.
Oversee timely reporting and resolution of all maintenance and facility issues.
Guest Experience & Brand Standards:
Uphold and reinforce hospitality-driven service standards across all departments.
Ensure every guest is attended to and treated with professionalism, warmth, and respect.
Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items.
Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives.
Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times.
Financial Performance & Business Development:
Participate in weekly marketing and business development meetings to support revenue growth and brand awareness.
Establish and maintain proper par levels and inventory management systems, including active tracking and controls.
Maintain full P&L responsibility, including reporting, analysis, and corrective action planning.
Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations.
Qualifications
Minimum of five (5) years of progressive management experience in a full-service or fine-dining restaurant environment.
Comprehensive knowledge of front- and back-of-house operations, including food and beverage service, staff supervision, inventory control, and food safety.
Availability to work a flexible schedule, including evenings, weekends, and holidays.
Strong organizational skills with a proactive, detail-oriented approach to operations.
Proven hospitality leadership skills, including the ability to coach, develop teams, resolve issues, and lead under pressure.
Strong understanding of labor and cost control systems that drive restaurant profitability.
Excellent communication and leadership abilities.
Bachelor’s degree in business management or a related field, or equivalent professional experience preferred.
Experience conducting performance evaluations and managing employee development.
Working knowledge of human resources practices and procedures.
Proven experience hiring, training, and mentoring large, diverse hourly FOH teams.
Demonstrated ability to adapt quickly in a fast-paced, high-expectation environment.
Positive, self-motivated mindset with a commitment to excellence and team success.
Physical Requirements:
Ability to move throughout the restaurant, stand and walk for extended periods, and occasionally assist with operational tasks as needed.
Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed.
Requires manual dexterity to operate tools, equipment, and technology necessary for the role.
Requires visual acuity, hearing ability, and effective communication skills.
Benefits & Perks:
As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:
Medical Insurance
Dental Insurance
Vision insurance
Paid Time Off (PTO)
Life insurance
Opportunities for professional growth and development
Benefits eligibility and details may vary by position and location.
We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law.
If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law.
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General Manager
Full Time
4
Years
Experience
$90000 - $100000 / Year
Skills
Advanced Knowledge of Cash Registers/ Money Handling
Fine Dining Experience
Fast-Paced Experience
Food Safety
Basic Knowledge of Wines
Basic Beers/Spirits Knowledge
8440 Sunset Blvd, West Hollywood, CA 90069, USA