General Manager-Washington DC

Barcelona Wine Bar•Washington, DC

17h

About The Position

The General Manager manages the restaurant’s daily operations, including employee selection, development, and performance management. The role oversees inventory and ordering of food and supplies, works to optimize profits, and ensures guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance, reporting to the Regional Director. The role requires leading high-volume restaurant operations, maintaining service and quality standards, building and developing a large team, and supporting the growth of an expanding concept. The General Manager works with corporate office staff on efficient provisioning and purchasing, and contributes ideas and systems to support growth. Salary: $90,000–$105,000 per year.

Requirements

Five years of high-volume restaurant experience preferred.
Strong leadership ability, including the ability to teach, coach, and develop a large team.
Strong organization and time-management skills.
Effective communication skills one-on-one and in front of large groups.
Knowledge of computers, including MS Word and Excel.
Ability to handle interruptions and distractions without losing focus on details.
Ability to handle the pressures of coordinating a wide range of activities.
Ability to work with hot, cold, and hazardous equipment.
Ability to stand for prolonged periods; bend, stoop, and twist; lift products and supplies weighing up to 45 pounds; and perform repetitive hand and wrist motions.
Ability to operate phones, computers, copiers, and other office equipment.

Nice To Haves

A BA/BS degree in hotel or restaurant management is desirable.
Eagerness to learn and grow with an expanding concept.
Self-discipline, proactivity, and an outgoing manner.
Mindfulness of guest needs and a strong sense of urgency.

Responsibilities

Commit to humble hospitality and a high-quality guest experience.
Oversee and manage all areas of the restaurant and make final decisions on matters affecting the guest experience.
Manage shifts, including daily decision-making, scheduling, and planning while upholding standards for product quality and cleanliness.
Maintain an accurate, up-to-date restaurant staffing plan; prepare schedules and ensure coverage for all shifts.
Coordinate a wide range of activities under pressure and recommend appropriate solutions to problems.
Adhere to company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Maintain the restaurant’s image, including cleanliness, proper uniforms and appearance, and atmospheric standards.
Keep the Regional Director promptly and fully informed about issues and positive events, and take corrective action when necessary.
Help ensure a safe environment for employees and guests to reduce injury and accident risks.
Maintain favorable working relationships and promote a cooperative, harmonious work climate.
Complete accident reports promptly when a guest or employee is injured.
Run high-volume stores successfully.
Work with corporate office staff to estimate food and beverage costs and efficiently provision and purchase supplies.
Help create systems, structure, and tools to support growth.
Bring ideas and a point of view to support the business and its growth.
Teach, coach, and develop a large team.
Interview hourly employees and directly oversee employee hiring, supervision, development, and termination.
Ensure positive guest service in all areas.
Respond to complaints and take appropriate action to turn dissatisfied guests into returning guests.
Share enthusiasm for great food and drinks.