General Manager, Monsieur Dior

Overview

Patina Group, a division of Delaware North, is hiring a General Manager to lead our team at Monsieur Dior by Dominique Crenn in Beverly Hills, California. A collaboration between the House of Dior and world-renowned chef Dominique Crenn, Monsieur Dior delivers an elevated dining experience where fashion, creativity, and culinary artistry come together.

 

As General Manager, you will lead all aspects of the restaurant and deliver exceptional guest experiences while upholding the luxury service standards and culinary vision of Chef Dominique Crenn. The ideal candidate brings expertise in fine dining operations, food, wine, and cocktails, along with strong financial acumen, including budget management, labor control, and P&L oversight. If you are an accomplished hospitality leader with luxury dining experience who is ready to make an impact at a distinctive culinary destination backed by the vision and reputation of a globally acclaimed chef, we encourage you to apply.

Additional Details

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

Unit Description

Monsieur Dior is a luxury dining destination located in the iconic Rodeo Drive in Beverly Hills. Operated by Delaware North’s Patina Group, this exclusive venue is a collaboration between Dior and three-Michelin-starred chef Dominique Crenn. Inspired by Dior’s legacy of haute couture and cinematic storytelling, the restaurant offers an à la carte menu that celebrates seasonal ingredients and artistic presentation. With dishes themed around influential fashion moments and cultural references, team members deliver meticulously crafted cuisine and exceptional service in an elegant, high-end setting.

Responsibilities

• Manage day-to-day restaurant operations with a strong focus on guest satisfaction
• Review financial and performance data to measure productivity, goal achievement, and to identify cost reduction and program improvement opportunities
• Oversee workforce planning, training, sales tracking, labor tracking, petty cash, deposits, inventories, ordering, accounts payable and receivables, and P&L accounting
• Establish standard operating procedures for supervising all front-of-house team members 
• Collaborate with the Executive Chef on standard operating procedures in the front and back of the house to ensure food and menu specifications, food handling and food safety requirements, receiving, and storage procedures

Qualifications

• Minimum of 5 years of experience as a General Manager in a full-service restaurant, hotel, or other food and beverage location with similar volume, capacity, and standard of service
• Strong wine and bar knowledge; a sommelier certification from either the Court of Master Sommeliers or WSET is highly valued
• ServSafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications
• Experience working with and an understanding of P&L's; able to monitor budgets and manage service and labor costs
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
• Experience using Microsoft Office Suite programs, point-of-sale systems, online or digital reservation systems
• No degree required