Restaurant Manager - Kreuzberg Duncan Alley

Kreuzberg California Duncan Alley Posted Sep 22, 2026

$22 - $24 / hour + ~$7 / hour average tips ~ $29 - $31 / hour with tips

Kreuzberg California looking for an experienced, hands-on restaurant manager with strong bar chops to lead a local favorite — known for its lively atmosphere, deep beer and cocktail program, hidden speakeasy, and unforgettable guest experience. You'll take full ownership of the restaurant's performance: sales and profitability, labor and cost controls, hiring and team development, service standards, food and beverage quality, facility maintenance, private events, safety, and compliance.

The ideal candidate is a strong operator who knows that exceptional hospitality and strong financial performance go hand in hand. You're highly visible on the floor, engaged with employees and guests, and just as comfortable coaching your team as you are reviewing a P&L, managing labor and costs, partnering with culinary leadership, or jumping in wherever needed during a busy service.

We're looking for a leader who can balance strong daily execution with the long-term growth of the restaurant, its people, and its continued success as an iconic dining establishment.

Minimum 5 years of restaurant management experience in a high-volume, full-service restaurant / bar — Store Manager or senior management experience strongly preferred

A genuine passion for hospitality and creating memorable guest experiences, balancing people, operations, and profitability

Strong, hands-on leadership — motivating and developing teams, holding them accountable, and staying present on the floor with sound judgment under pressure

Excellent written and verbal communication and organizational skills, with a positive, solutions-oriented approach

Strong understanding of restaurant P&Ls, including labor, COGS, budgeting, forecasting, inventory, purchasing, and cost controls

Strong knowledge of food, beverage, beer, wine, and spirits

Ability to work collaboratively with BOH, FOH and leadership and the broader management team

Experience with private events and high-volume event execution is a plus

Familiarity with restaurant technology, including POS, scheduling, payroll, reservation, and event-management systems

Ability to work evenings, weekends, holidays, and special events as required by the business

Knowledge of local restaurant operations and employment requirements is a plus

Leadership & Team Development — Own the day-to-day operation and overall performance of the restaurant. Recruit, train, coach, and retain a strong management and hourly team across the operation, and build a culture of accountability, teamwork, and hospitality through clear expectations, regular coaching, and a visible presence during service.

Bar Management — Lead the beverage program, wine, spirits, and cocktails. Hire and develop bartenders, set the bar for recipes, pours, and service standards, and manage beverage inventory, ordering, and vendor relationships. Monitor beverage COGS, pricing, and waste, and look for ways to grow bar sales through menu development, seasonal offerings, and promotions.

Guest Experience, Events & Community — Hold food, beverage, service, and cleanliness to a consistently high standard. Engage directly with guests, resolve concerns quickly, and oversee opening, closing, and daily operating procedures. Keep front-of-house, back-of-house, and events teams aligned, and protect the energy and atmosphere that make it a destination guests return to. You should enjoy being on the floor, know your employees and your guests, and be comfortable moving between hospitality, people development, financial management, events, and day-to-day problem solving.

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