Location: The Daily Catch Pasadena

Address: 927 E Colorado BLVD, Pasadena, CA 91106

Job Title: General Manager

Reports To: Chief Executive Officer

Employment Status: Full-Time

Compensation: Negotiable, based on experience and qualifications; $95,000 - $125,000 Annually

Schedule: Business hours, including mornings, evenings, weekends, holidays, peak periods, and extended hours as business needs require

Basic Function:

The General Manager is responsible for the overall leadership, operation, and financial performance of the restaurant, overseeing day-to-day operations while ensuring exceptional guest experiences, strong team performance, brand consistency, and regulatory compliance. This role leads, develops, and manages staff; drives operational excellence across front and back-of-house functions; maintains high standards for service, sanitation, safety, and hospitality; and manages labor, inventory, and financial controls to support profitability. The General Manager serves as the primary steward of The Daily Catch's mission, values, and reputation, acting as a hands-on leader, problem solver, and liaison between ownership, corporate officers, employees, guests, and regulatory agencies.

Duties & Responsibilities

• Establish, uphold, and model The Daily Catch's mission, vision, service philosophy, professional standards, and brand integrity at all times.
• Recruit, hire, onboard, train, supervise, schedule, coach, retain, performance-manage, and, when necessary, terminate restaurant employees in accordance with Company policy.
• Lead and direct day-to-day restaurant operations across front-of-house and back-of-house functions to ensure smooth, timely, profitable, and professional execution.
• Monitor inventory levels, purchasing, receiving, purchase logs, portion control, and weekly/monthly food and beverage inventories to control costs, reduce waste, and protect profitability.
• Maintain a visible, guest-focused presence by regularly interacting with guests, building relationships, addressing concerns, and promoting repeat business.
• Develop, manage, and monitor the restaurant budget, including revenue forecasts, cost analysis, expense control, labor cost, food and beverage cost, and profitability targets.

Compliance

• Establish, maintain, distribute, and periodically update the Company Employee Handbook and related workplace policies, including obtaining and retaining signed employee acknowledgments upon hire and after material policy updates.
• Ensure compliance with the California Retail Food Code and all applicable food safety requirements, including handwashing, temperature control, food storage, cross-contamination prevention, cleaning and sanitizing, pest control, employee hygiene, and facility maintenance.
• Maintain readiness for health, safety, fire, sanitation, workers' compensation, labor, alcohol, and other regulatory inspections, including maintaining required logs, certifications, training records, inspection reports, and corrective action documentation.
• Ensure accurate wage-and-hour compliance practices, including timekeeping, meal and rest periods, overtime, reporting-time pay, split-shift pay, paid sick leave, final pay, payroll records, and wage statements, consistent with Company policy and California law.

Permits, Licenses, Registrations & Insurance

• Maintain an active City of Pasadena health permit, including required renewals, inspections, corrective actions, and communications with Pasadena Environmental Health.
• Maintain an active City of Pasadena business license/business tax registration, including timely annual renewals, employee-count updates, address updates, and required city filings.
• Maintain an active California Alcoholic Beverage Control license and ensure timely renewals, fee payments, premise compliance, conditions compliance, responsible service practices, and required communications with ABC.
• Maintain records of permit renewal deadlines, insurance renewal deadlines, inspection cycles, agency contacts, login credentials, and supporting documentation in a centralized compliance calendar or tracking system.

Knowledge, Skills & Abilities

• Strong working knowledge of restaurant operations, including front-of-house, back-of-house, guest service, food safety, sanitation, staffing, inventory, and cost-control practices.
• Excellent leadership, coaching, motivational, and team-development skills, with the ability to lead a diverse staff in a fast-paced restaurant environment.
• Excellent guest relations, service recovery, de-escalation, communication, and interpersonal skills.
• Strong organizational, time-management, prioritization, and multitasking ability.
• Analytical and business-minded approach to problem solving, budgeting, labor management, cost controls, and operational decision-making.

Experience and Certifications:
• Minimum of five (5) years of restaurant management experience, preferably including General Manager or comparable senior restaurant leadership experience.
• Proven experience managing front-of-house and back-of-house restaurant operations, including staffing, scheduling, training, service execution, inventory, purchasing, and financial controls.
• Experience managing budgets, labor costs, food and beverage costs, sales performance, guest satisfaction, and profitability goals.
• Certified Food Protection Manager certification from an ANSI-accredited program; valid for five (5) years; California Food Handler Card or other required food safety certification, if applicable to the role.
• California Responsible Beverage Service (RBS) training and certification from an approved RBS Training Provider within sixty (60) calendar days of starting employment; valid for three (3) years.

This job posting is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.