Rest General Manager

Sage Hospitality•North Bethesda, MD

3d•$90,000 - $95,000•Onsite

About The Position

The General Manager is responsible for planning and managing the daily operations of the restaurant and banquets to achieve guest satisfaction, quality service, compliance with corporate and franchise policies and procedures, and federal, state, and local regulations while meeting or exceeding financial goals. The General Manager works closely with the Chef & B to ensure service excellence, associate development, and a consistently elevated guest experience. This role is responsible for short-term planning, daily execution, and visible leadership on the floor during busy service. They are an ambassador of happiness and hospitality for all guests and associates.

Requirements

High school diploma or equivalent required; college degree or post-secondary hospitality education preferred.
Three to four years of full employment in a restaurant management role with this company or another organization.
Requires thorough knowledge of restaurant/hotel practices and procedures to perform non-repetitive analytical work.
Knowledge of policies and procedures and ability to determine appropriate course of action based on guidelines.
Strong supervisory and communication skills.
Ability to analyze activities and information, draw logical conclusions, and make sound recommendations.
Excellent oral communication for guest and associate interaction; excellent comprehension to read/implement policies, schedules, and financial forecasts.
Knowledge of food safety, sanitation practices, and use of chemicals/agents for training purposes.
Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes on a daily basis, 20-40 lbs.
Bending to pick up dropped items or assist in service as needed.
Mobility - 95% of shift covering all areas of outlets while supervising.
Continuous standing to assist at host stand or service areas; minimal stationary standing.
Climbing stairs as location requires.
Must be able to hear and communicate effectively with guests and associates in a noisy environment.
Must have vision ability to read schedules, orders, and service details, and to survey the restaurant in dimly lit conditions.
Must be able to follow verbal and written instructions, perform multiple tasks simultaneously, and use tact and understanding when dealing with guest service situations.

Nice To Haves

college degree or post-secondary hospitality education preferred

Responsibilities

Showcase an inherent desire to take care of others.
Lead restaurant associates to attract, retain, and motivate a high-performing team; support hiring, scheduling, training, development, coaching, performance feedback, and corrective action as appropriate.
Lead the floor during service, modeling kindness, urgency, professionalism, and attention to detail.
Implement and uphold all company and franchise programs, ensuring compliance with SOPs, safety standards, and all federal, state, and local regulations.
Support financial performance by forecasting, monitoring, and controlling labor, food, beverage, and supply costs while maintaining service excellence.
Partner with the Chef & B on administrative responsibilities including scheduling, ordering, inventory management, and P&L awareness.
Coach and develop associates through on-the-floor leadership, real-time feedback, and ongoing training.
Support marketing initiatives, in-house promotions, and seasonal activations that enhance the guest experience.
Respond promptly and professionally to guest feedback, concerns, and operational needs.
Maintain cleanliness, sanitation, and safety standards throughout all restaurant/banquet areas.
Assist with opening and closing responsibilities and serve as a leader on the floor during busy periods.
Maintains a friendly, cheerful, and courteous demeanor at all times.
Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.
All other duties as assigned, requested or deemed necessary by management.