Restaurant General Manager - Conrad Los Angeles

Be a part of the newest luxury hotel in downtown LA, Conrad Los Angeles! As part of the highly anticipated billion-dollar The Grand LA project, this will be the 7th Conrad Hotel in the U.S. and the 1st in California.

Located in the most exciting state-of-the-art development to come to DTLA, this luxurious 28-story hotel will have over 300 rooms, a spa, 16,000 square foot rooftop with a pool deck, 12,000 square feet of event space, and 4 food and beverage outlets. This includes a signature restaurant, outdoor restaurant, lobby bar, and in-room dining all in partnership with Chef Jose Andres' award-wining restaurant group, ThinkFoodGroup.

Interested? Submit an application below. Questions? Email me at [email protected].

SAN LAUREL GENERAL MANAGER

In this role, you will oversee all front-of-house operations of the 3-meal signature restaurant (San Laurel) and bar managing a team 35+ and reporting directly to the Director of Food & Beverage. San Laurel is a brand-new concept from ThinkFoodGroup where Spain meets California bringing local and sustainable ingredients into timeless Spanish dishes.

The ideal candidate will be an excellent leader with a passion for creating memorable experiences, a talent for staff training and development, and proven success of leading a team to provide consistent, high-end service. At least three (3) years’ experience as a Restaurant Manager with a background in fine dining restaurants is required. Prior hotel, union management, and opening experience are a plus.

ROOFTOP GENERAL MANAGER

In this role, you will oversee all front-of-house operations of the rooftop restaurant, pool, and lobby bar managing a team 35+ and reporting directly to the Director of Food & Beverage. The Rooftop Restaurant will be a high-energy atmosphere designed to provide an unrivaled dining destination where guests will be lured in for the views but stay for the food. The menu draws on Latin and Asian influences with artfully plated dishes designed to share.

The ideal candidate will be an excellent leader with a passion for creating memorable experiences, a talent for staff training and development, and proven success of leading a team to provide consistent, high-end service in a high-volume environment. At least three (3) years’ experience as a Restaurant Manager with a background in upscale dining and high-volume restaurants is required. Prior hotel, union management, and opening experience are a plus.