General Manager - Oak Room

Ten Five Hospitality Concept•Washington, DC

4d•Onsite

About The Position

Ten Five Hospitality is excited to announce the launch of its 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. 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.

Requirements

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.

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.