General Manager

GENERAL MANAGER — SCOUT

San Francisco, CA | Full-Time

Scout is a new live-fire restaurant opening in San Francisco’s Marina District, from the team behind Norcina and Frankie’s.

Rooted in California cooking, Scout is centered around the wood-fired grill, seasonal ingredients, thoughtful sourcing, a dynamic wine and beverage program, and warm, unpretentious hospitality.

We’re looking for an experienced General Manager to lead the restaurant and help bring Scout to life.

This is a hands-on leadership role for someone who wants to help build a restaurant from the ground up. The General Manager will work closely with ownership and our culinary leadership team to establish Scout’s service culture, develop the opening team, and oversee the day-to-day operation of the restaurant.

We’re particularly excited to find someone who is passionate about wine and beverages and sees the beverage program as an integral part of the restaurant—not an afterthought. You don’t need to be a sommelier, but you should be curious, knowledgeable, and genuinely excited about wine, spirits, cocktails, and creating a culture where the entire team can confidently talk about what we pour and why.

The General Manager will be responsible for the overall performance of the restaurant, including:

• Leading all day-to-day FOH operations

• Recruiting, training, developing, and retaining a strong hospitality team

• Establishing and maintaining Scout’s standards of service and hospitality

• Creating a positive, professional, accountable workplace culture

• Working closely with the Chef de Cuisine and culinary team to create a seamless relationship between the food, beverage, and service programs

• Taking an active role in Scout’s wine and beverage culture, including staff education, tastings, beverage knowledge, and thoughtful pairings

• Working with ownership and beverage leadership to continually develop and improve the wine, cocktail, beer, and non-alcoholic programs

• Managing scheduling and labor while maintaining appropriate staffing levels and service standards

• Understanding and managing restaurant financials, including labor, COGS, operating expenses, and profitability

• Overseeing reservations, guest flow, table management, and the overall guest experience

• Developing training materials, service procedures, opening and closing systems, and operational standards

• Leading pre-shifts, manager meetings, staff education, and ongoing training

• Handling guest feedback and service recovery with professionalism and good judgment

• Maintaining high standards for cleanliness, organization, maintenance, and restaurant appearance

• Managing inventory, purchasing, vendor relationships, and operational controls

• Working closely with ownership on restaurant performance, goals, and opportunities for improvement

We’re looking for someone who is equally comfortable leading a dining room, developing a team, talking about a great bottle of wine, and understanding the numbers behind the business.

You should love hospitality and genuinely enjoy being on the floor. You notice when a guest needs something before they ask, but you also notice when labor is running high, a system isn't working, or a member of your team needs more training.

You should also be someone who gets excited about what’s in the glass. Maybe you have a strong wine background, have worked alongside great sommeliers or beverage directors, or simply have an insatiable curiosity about producers, regions, spirits, cocktails, and how beverages interact with food.

We want the beverage program at Scout to feel knowledgeable and thoughtful without ever feeling intimidating. The GM will play an important role in bringing that philosophy to the floor and getting the entire team excited about it.

Ideal candidates will have:

• Previous General Manager, Assistant General Manager, or comparable leadership experience in a high-quality, high-volume restaurant

• A strong understanding of hospitality and elevated but approachable service

• A genuine passion for wine, spirits, cocktails, and beverage culture

• Strong wine knowledge; formal certification is welcomed but not required

• Experience hiring, training, scheduling, and managing FOH teams

• Strong financial and operational knowledge, including labor management and restaurant P&Ls

• Excellent communication and organizational skills

• Experience with reservations and restaurant management systems

• The ability to make wine and beverage education engaging and accessible for both staff and guests

• The ability to coach and hold people accountable in a professional and constructive way

• Excellent judgment and problem-solving skills

• A collaborative leadership style and strong relationship with the kitchen

• A genuine desire to develop people and build a great restaurant culture

• Excitement about being part of an opening and creating systems from the ground up

Scout is part of a growing independent San Francisco restaurant group that includes Norcina , our Italian restaurant and spritz bar, and Frankie’s , our neighborhood cocktail bar.

Scout is our next chapter: a larger, ambitious restaurant built around live-fire cooking, California ingredients, a thoughtful and exciting beverage program, and the kind of hospitality that makes people want to become regulars.

Our wine program is rooted primarily in California, while looking outward to producers and regions around the world that inspire us. We gravitate toward wines with energy, acidity, texture, and a sense of place—the kinds of bottles that belong on a table with food and make you want to order another glass.

We care deeply about the restaurants we build, but equally about the teams behind them. We want Scout to be a place where people are proud to work, have the opportunity to grow, and feel invested in the success of the restaurant.

We’re looking for a General Manager who wants to take real ownership of that.

Compensation: Competitive salary based on experience
Position: Full-time General Manager
Location: Marina District, San Francisco

To apply, please send your resume along with a short introduction telling us about yourself, the restaurants that have shaped your approach to hospitality, and what you love to eat and drink.