General Manager - Oak Room

The Oak Room - Georgetown•Washington, DC

4d•$115,000 - $130,000•Onsite

About The Position

Ten Five Hospitality is seeking an experienced Fine Dining General Manager for The Oak Room, a new restaurant and lounge concept in Georgetown, Washington, DC. The General Manager leads restaurant operations to deliver an exceptional guest experience, develop an engaged, high-performing team, and achieve strong financial results. The role sets the restaurant’s culture and standards, promotes accountability and professional growth, and takes ownership of the business. The General Manager directs service, product quality, cost controls, profitability, marketing, systems, budgeting, forecasting, department management, and policy implementation. The position also oversees team performance and development, recruitment and training, guest feedback and relationships, compliance with health and safety standards, and revenue growth through sales initiatives. The role is floor- and service-focused and mentors other leaders while communicating effectively with the team, restaurant leadership, and ownership.

Requirements

Five years of experience in a management role in fine dining hospitality, nightlife, or bars.
Passion for hospitality, food and beverage, and team morale and culture.
Ability to think proactively and creatively and demonstrate decision-making and analytical skills.
Effective written and verbal communication skills.
Self-motivated, able to thrive in a fast-paced environment, multitask, and drive results.
Excellent interpersonal, verbal, and written communication skills.
Ability to work a flexible schedule, including evenings, weekends, and holidays when required.
Ability to stand, walk, lift, and bend for extended periods.
Ability to bend and lift up to 50 pounds.

Responsibilities

Direct restaurant activities and services to deliver outstanding guest service and financial profitability.
Plan and manage restaurant operations, including service standards, product quality, cost controls, marketing, systems, budgeting, forecasting, department management, policies and procedures, and meetings.
Supervise and develop team members through professional development, counseling, evaluations, recognition, and rewards.
Use restaurant technology systems efficiently, including Resy, Compete Radar, Micros, and Microsoft Office/Excel.
Monitor service and guest-satisfaction trends, address issues, and implement improvements.
Ensure compliance with health, safety, sanitation, and alcohol-awareness standards.
Implement upselling and cross-selling techniques and initiatives, including creating new menus, to maximize revenue.
Recruit, interview, and train team members.
Identify and create organizational tools to improve efficiency and service.
Maintain a strong floor presence and drive service standards, attention to detail, and hospitality.
Mentor and coach other team leaders, including supporting goal setting and personal development.
Hold the team accountable to steps of service and hospitality standards, maintain guest relationships, obtain feedback through table visits, and execute show-quality standards.
Communicate effectively with the team, restaurant leadership, and ownership.
Perform other duties as assigned.