General Manager - Oak Room at Ten Five Hospitality Concept

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

130000.0

Posted On

04 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine dining management, Financial management, Team leadership, Guest service, Budgeting, Forecasting, Staff training, Menu development, Conflict resolution, Operations management, Resy, Micros, Microsoft Office, Inventory control, Health and safety compliance

Industry

Hospitality

Description

Job DetailsJob Location: Washington DC - Washington DC, DC 20007Position Type: Full TimeSalary Range: $115,000.00 - $130,000.00 SalaryJob Category: Restaurant - Food Service Ten Five Hospitality is excited to announce the launch of it's new restaurant and lounge, The Oak Room concept in Georgetown. We are seeking dynamic, experienced professionals to join our team as we create an elevated dining experience. Ideal candidates will have a strong background in fine dining service & a passion for delivering exceptional hospitality. Position Summary The General Manager leads all aspects of restaurant operations, delivering an exceptional guest experience while building a high-performing, engaged team and driving strong financial results. This role sets the tone for the restaurant’s culture, fostering an environment of accountability, growth, and pride in the work. The ideal candidate is a highly communicative, people-focused leader who takes ownership of the business, maintains high standards, and approaches hospitality as both a craft and a career. Daily Responsibilities Direct and administer the activities and services of a designated restaurant by continuing efforts to deliver outstanding guest service and financial profitability. Plan and direct all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation. Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition and reward. Maximize efficiency technology system(s) (i.e., Resy, Compete Radar, Micros, Microsoft Office/Excel). Monitor and assess service and satisfaction trends, evaluating, and addressing issues and making improvements accordingly. Ensure compliance with health, safety, sanitation, and alcohol awareness standards. Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services. Recruit, interview, and train team members. Act as a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer. Being floor and service focused driving service standards, detail, and hospitality from all Being a mentor and coach to the other leaders on the team to help goal setting and personal development. Ensure great guest service and delivering of hospitality standards by holding team accountability to steps of service, maintaining positive guest relationships including obtaining regular feedback through table visits and executing show quality standards. Effectively communicates with the team and to restaurant leadership and ownership. All other duties assigned. Physical Requirements Must be able to stand, walk, lift, and bend for extended periods of time. Must be able to bend and lift up to 50 lbs. Role may include job duties or tasks requiring repetitive motions. Exposure to hot kitchen elements or cleaning materials. Skills/Experience Five (5) years’ experience working in a management role in fine dining hospitality/nightlife/ bars. Passionate about hospitality, food and beverage and morale/culture. Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication. Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results. Excellent interpersonal, verbal, and written communication skills. Ability to work a flexible schedule including evenings, weekends, and holidays when required. We are an equal opportunity employer. Qualifications

Responsibilities

The General Manager oversees all restaurant operations, including financial profitability, guest service standards, and team development. They are responsible for maintaining high service quality, managing budgets, and fostering a positive, high-performing culture.