Restaurant General Manager (FT) ("Gerente General de Restaurante")

A.R. Valentien is a distinguished fine dining restaurant situated within The Lodge at Torrey Pines, an AAA Five Diamond rated resort located in the scenic area of La Jolla, California. Known for its exquisite seasonal cuisine, A.R. Valentien boasts a charming timbered indoor-outdoor dining room overlooking the 18th hole of the Torrey Pines Golf Course, offering guests a unique dining experience that blends culinary excellence with breathtaking natural views. The restaurant is under the culinary direction of Executive Chef Kelli Crosson, who is dedicated to sourcing the finest local provisions for an exceptional menu that caters to breakfast, lunch, and dinner. This setting at The Lodge at Torrey Pines offers an elegant and sophisticated atmosphere, making it one of Southern California’s premier destinations for fine dining.

The Lodge at Torrey Pines is owned and operated by Evans Hotels, LLC, a family-owned business that places significant emphasis on employee well-being and development. Evans Hotels prides itself on creating a supportive workplace culture that nurtures both professional and personal growth through dedicated programs such as hands-on management and leadership training, employee appreciation events, and various awards for staff recognition. The company also actively engages in community service initiatives, including beach clean-ups and volunteer opportunities, highlighting its commitment to social responsibility. This holistic approach to employee care and guest satisfaction positions Evans Hotels and its properties, including A.R. Valentien, as leaders in hospitality in the region.

As the Restaurant General Manager at A.R. Valentien, you will play a pivotal role overseeing the entire front-of-house operation and ensuring that every guest enjoys a flawless luxury dining experience aligned with the resort’s prestigious Forbes rating and AAA Five Diamond recognitions. This leadership position demands a hands-on manager who leads by example and fosters a service culture underscored by professionalism, warmth, and meticulous attention to detail. You will be accountable for maintaining operational excellence through strategic planning, managing labor and financial performance, curating innovative programming to enhance top-line revenue, and coordinating closely with the culinary team to align service delivery with the chef’s vision and seasonal menu offerings.

Your responsibilities will encompass not only the operational aspects but also team leadership and development, ensuring that the restaurant maintains a positive and accountable work environment that facilitates continuous professional growth among managers, supervisors, and staff. You will champion health, safety, and sanitation standards ensuring compliance with all relevant regulations while upholding the highest levels of guest safety and cleanliness. Additionally, you will function as the ambassador of A.R. Valentien within the community and hospitality industry, maintaining strong partnerships with other hotel departments such as Engineering and Housekeeping to support guest experience standards throughout the resort.

This role offers a competitive compensation range of $105,000 to $115,000 annually, depending on experience, alongside numerous benefits including referral bonuses, discounted hotel accommodations for family and friends, free employee parking or discounted public transit cards, complimentary meals during shifts, and a comprehensive health benefits package. Career advancement opportunities are actively supported, making this role an excellent choice for a passionate hospitality leader eager to elevate their career in a luxury resort setting.