General Manager for Mamahuhu Mill Valley

About the Role

We’re looking for a passionate, positive, and growth-minded General Manager to lead our Mill Valley restaurant. This role owns the entire restaurant — front of house and back of house — from the guest experience up front to the food coming out of the kitchen.

As GM, you’re expected to develop real, working knowledge of how the kitchen runs: prep systems, line service, inventory and ordering, food safety, and kitchen labor and food cost management. Prior restaurant or GM experience is a plus but not a strict requirement — what matters most is a genuine willingness to learn kitchen operations hands-on and lead BOH with the same confidence as FOH.

This also makes the role a great next step for an experienced Kitchen Manager or BOH leader who already knows the kitchen inside and out and is ready to grow into a GM position — building out the FOH, people, and business skills needed to run a full location.

You’ll lead a team of 15–20 people and set the tone for the restaurant experience. We’re looking for someone who is hungry to grow, excited about learning both sides of the house, and energized by making work fun, meaningful, and people-centered.

This is a full-time role based in the San Francisco Bay Area. We offer strong benefits, a supportive and upbeat work culture, and a schedule that promotes long-term success.

RESPONSIBILITIES

Team Leadership

• Recruit, train, and mentor a high-performing FOH and BOH team in a culture of care, fun, and accountability
• Lead by example, embodying Mamahuhu’s Five Core Values
• Oversee daily team logistics: scheduling, timecards, time off, etc. across the whole restaurant
• Master every role in the restaurant — front and back of house — to train and uphold team standards

Kitchen & Back of House Operations

• Own day-to-day kitchen operations, including prep systems, storage, inventory, and vendor ordering
• Ensure food quality and consistency through tastings and regular kitchen walkthroughs
• Lead by example on the line during peak service and prep times when needed
• Ensure full compliance with food safety and sanitation standards; hold a current Food Manager Certification (or obtain one upon hire)
• Partner with the Culinary team on new menu rollouts, recipe updates, and training for kitchen staff

Financial Management

• Manage restaurant costs (labor, food, etc.) across FOH and BOH in line with company targets
• Hit weekly food and labor cost targets; review and present period-end P&Ls to upper management
• Work with the Operations team to control waste, optimize kitchen systems, and improve margins

Facilities & Systems

• Maintain and oversee all equipment and facilities, including kitchen equipment
• Be proficient in using and troubleshooting restaurant tech systems (POS, BOH, scheduling, etc.)
• Promote daily safety and policy compliance across the entire restaurant
  
  QUALIFICATIONS
• Based in or able to commute within the San Francisco Bay Area
• Leadership experience in any industry; restaurant and/or kitchen experience strongly preferred given this role’s BOH responsibilities
• Willingness and ability to develop hands-on knowledge of kitchen operations — prep, line, food safety, and kitchen cost management — if not already in place
• A people-first mindset with a genuine passion for hospitality
• Brings a positive, upbeat energy that makes work fun for the whole team
• Detail-oriented, dependable, and solution-focused
• Thrives in dynamic environments and embraces learning
• Comfortable giving and receiving feedback
• Excellent verbal and written communication skills
• Confident with customer interactions
• Food Manager Certification required (or obtained upon hire)
  
  BENEFITS
• Starting salary: $85,000+/year, based on experience, plus up to 15% quarterly bonus potential
• 75% employer-covered Health, Dental, Vision, and Chiropractic insurance
• $1,000 annual wellness stipend
• Unlimited sick days + 2 weeks PTO
• Employee meals provided during shifts