General Manager | High Volume Culinary Concept | DC

Independent, expanding hospitality brand with locations in the US and UK is seeking a General Manager for their newest restaurant in DC. The focus is high volume but sustainable, ingredient driven seafood in an iconic, historical DC setting. The General Manager (GM) ensures that day-to-day business operations of the restaurant run at the highest level of efficiency. The GM is to serve as first in command for FOH staff management, guest relations, restaurant upkeep, and gallery relations; and work in collaboration with the Director of Operations to ensure decisions, financial planning, and the development of processes and procedures are in line with the Company ethos, values, and goals. Ideal candidate has 3 to 5 years experience in the DC market. Relocation open to candidates looking to return to the DC market.Essential Job Functions:Experience in the DC hospitality market at a leadership levelPartner with Director of Operations (DO) to establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimatesMeets set restaurant financial objectives by partnering with DO to develop finances; preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, establishing and monitoring financial controlsEnsure adherence to company policies, protocols, and safety standardsResponsible for maintaining brand level of service, food, and beverage qualityLead and supervise the day-to-day shift activities of all Front of House (FOH) staff and floor operationsWork closely with the Maître D’ and Assistant GM (AGM) to actively monitor reservations and ensure maximum covers optimizationEnsure restaurant cleanliness and aesthetic standards are constantly maintainedManage vendor relationships and ensure proper execution of contracted servicesWork with the AGM in the sales, planning, and execution of client eventsFoster fluid communication and healthy relations between the team through interpersonal relationships and collaboration of intercompany initiativesCommunicate with corporate team regarding VIPs, special needs / accommodations within the restaurant or off-site eventsAttend regular meetings with the corporate operations team to define terms and future partnershipsSupport Chef team with menu adjustments and FOH staff menu educationComprehensively oversee the FOH staff schedule, including shift trades, availability requests, and time off requests to help monitor labor costsWork with AGM to ensure all FOH staff are properly trained and have the tools and equipment needed to effectively carry out their job functionCoordinate food beverage educational sessions for staff in collaboration with Bar Manager and Wine ManagerLead FOH employee review process with the assistance of the AGM and Floor ManagersActively train and coach staff in service and via regularly scheduled training sessionsActively communicate anticipated labor costs and needs to the DO and the People TeamCollaborate with the DO on financial forecasting, P&L, and cost management identifying opportunities to maximize sales or cost savingsLead in restaurant supplies and tools inventory controlCoordinate with the AGM the costing and execution of restaurant repairs and maintenanceActively coach, develop, and supervise the FOH management teamIdentify learning opportunities and offer suggestions for improvement in coordination with the FOH management teamTimely management of guest complaints, recovery, and feedbackCommunicate guest feedback and collaborate on plans for improvement with the management teamEnsure timely and proper execution of improvement plans and other company initiativesCommunicate operational challenges and learning opportunities to the People Team and collaborate on systemic solutionsFoster an environment of collaboration and teamwork between FOH, BOH, and Management departmentsManage, maintain, and troubleshoot POS system (menu, floor plans, buttons, etc.)Investigate guest check, accounting, and deposit issues and / or accounting transaction discrepanciesMonitor COGS and investigate discrepancies in financial reports and cost percentage fluctuationsMaintain SOPs for FOH staff functions in collaboration with the AGM, Bar Manager, and People TeamMaintain a strong floor presence with staff, managers, BOH staff, and patronsFoster strong guest interpersonal relationshipsEmbody the comfort of a familiar host while maintaining the elevated service of a fine dining restaurantProgramming, management, maintenance, and troubleshooting of guest reservation systemLead and assist in discreet and respectful employee counseling and termination sessions in collaboration with the People TeamAssist in the auditing and approval of weekly payrollLead in the planning, preparation, and execution of holiday / special servicesInvolved in the procurement of new and seasonal productsMaintain an in-depth understanding of menu and beverage offerings and the alignment to our values and ethosQualifications - Ideal candidate has 3 to 5 years experience in the DC market. Relocation open to candidates looking to return to the DC market. Experience in the DC hospitality market at a leadership level is preferred. #J-18808-Ljbffr

Created: 2025-09-25