General Manager/Director of Operations

About the Client

Our client is a first-of-its-kind outdoor entertainment destination in Westlake Village, California, combining food trucks, beer and wine service, live music, private events, and a high-energy social atmosphere. Designed to accommodate nearly 1,000 guests, our client is aiming to be a premier gathering place that blends hospitality, entertainment, and community.

We are seeking a highly entrepreneurial and hands-on Founding General Manager / Director of Operations to lead the business through its pre-opening phase and into ongoing operations.

This is not a traditional General Manager position. We are looking for someone who has launched hospitality concepts from the ground up and is excited by the opportunity to create something special.

The ideal candidate has experience opening restaurants, breweries, food halls, entertainment venues, or similar high-volume hospitality businesses and thrives in fast-paced, startup environments.

Position Summary

The Founding General Manager will serve as the operational leader of The Drop Yard and will be responsible for building and executing every aspect of the business’s operations, including:

• Developing operational systems and procedures

• Vendor selection and procurement

• Recruiting and training staff

• Creating budgets and reporting systems

• Opening execution and day-to-day operations

• Driving guest experience and profitability

This individual will report directly to ownership and act as the owner’s operational partner.

Key Responsibilities

Pre-Opening & Operational Development

Vendor & Systems Development

• Source, negotiate, and manage relationships with:

  • POS providers

  • Beverage suppliers and distributors

  • Security companies

  • Cleaning services

  • Technology providers

  • Maintenance vendors

  • Uniform providers

  • Third-party service providers

Operating Systems & Procedures

• Build the operating infrastructure for the business, including:

  • Standard operating procedures

  • Opening and closing procedures

  • Cash handling procedures

  • Inventory management systems

  • Purchasing processes

  • Safety and emergency procedures

  • Employee handbook and policies

  • Training manuals

  • Service standards and guest experience protocols

Food & Beverage Operations

• Develop and oversee all beverage operations and controls.

• Establish inventory and purchasing systems.

• Manage relationships with distributors and suppliers.

• Develop operational standards for food truck partners and vendors.

• Create systems to ensure quality, cleanliness, and consistency throughout the venue.

Human Resources & Team Development

• Build the organization from the ground up.

• Determine staffing needs and organizational structure.

• Recruit, hire, onboard, and train all team members.

• Develop leadership within the organization.

• Create a culture of hospitality, accountability, and excellence.

• Implement performance management and employee development programs.

Event & Entertainment Operations

• Develop operational plans for private and special events.

• Coordinate event logistics and staffing.

• Build relationships with local businesses, promoters, and community organizations.

• Support private event and sponsorship opportunities.

• Ensure seamless execution of all programming and guest experiences.

Financial Management

• Develop annual operating budgets and forecasts.

• Monitor financial performance and operating expenses.

• Establish purchasing and inventory controls.

• Implement reporting and KPI systems.

• Deliver regular reporting and recommendations to ownership.

• Drive profitability while maintaining an exceptional guest experience.

Opening & Ongoing Operations

• Lead all pre-opening operational activities.

• Execute soft opening and grand opening plans.

• Manage all day-to-day operations of the venue.

• Drive exceptional guest experiences and financial performance.

• Continuously improve systems, staffing, and profitability.

Qualifications

Required Experience

• 7+ years of hospitality leadership experience.

• Significant experience opening new restaurants, venues, breweries, food halls, or hospitality concepts.

• Experience managing high-volume food and beverage operations.

• Strong financial and operational acumen.

• Experience with permitting and regulatory agencies.

Preferred Experience

• Restaurant opening experience.

• Entertainment venue experience.

• Food hall or brewery experience.

• Outdoor venue experience.

• Multi-unit management experience.

• Beer and wine operations experience.

Desired Characteristics

• Entrepreneurial and highly resourceful.

• Builder mentality with startup experience.

• Strong leadership and communication skills.

• Hands-on operator willing to roll up their sleeves.

• Exceptional organizational and problem-solving abilities.

• Passion for hospitality and guest experience.

• Ability to thrive in ambiguity and build systems from scratch.
  

Compensation

$125k-$150k base salary.

Eligible for performance-based bonuses,

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.