Restaurant General Manager-LINE DC

The LINE, The Ned•Washington, DC

4d•$80,000 - $90,000

About The Position

We are seeking an exceptional General Manager to guide No Goodbyes to its fullest potential. This is a pivotal leadership role for an individual who leads with integrity, vision, and a commitment to consistent operational excellence, while fostering an outstanding guest and employee experience. This is a unique opportunity to lead within a beautiful, vibrant space deeply connected to the Adams Morgan community and to play a defining role in shaping its next chapter. Our culture is rooted in vibrant energy, collaboration, and unwavering support. We’re looking for a leader who excels in collaboration, communicates with clarity, and is deeply committed to delivering extraordinary guest experiences. A strong attention to detail and a guest-first mindset are essential to ensuring every moment at No Goodbyes is not just memorable, but exceptional. The General Manager is a hands-on role that is responsible for all aspects of daily operations, including but not limited to, running the floor, quality control, cost management, guest satisfaction, team development, and facility upkeep. This role is accountable for establishing effective practices that drive profitability and ensure alignment with all financial reporting requirements. Strong communication and conflict-resolution skills are essential, along with a thorough understanding of LINE policies, procedures, and expectations. Due to the dynamic nature of our operations, flexibility is key. As part of this role, you may be asked to support various functions across the team, just as others will support you. Collaboration and adaptability are essential to our shared success.

Requirements

Bachelor’s degree or equivalent, preferred
At least three (3) years’ experience in a leadership role in the restaurant industry
Understanding of the Washington, DC market preferred
Experience in high volume dining and fine dining background preferred
Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system)
Cost control and financial management
Outstanding communication and interpersonal skills
Excellent reading, writing and oral proficiency in the English Language
Excellent organizational and time management skills
Excellent attention to detail
Ability to multitask
Work well under pressure, be a team player

Responsibilities

Manage all aspects of the restaurant, coffee shop and in room dining operations, including front-of-house and back-of-house coordination.
Responsible for running floor shifts. Oversee opening, closing, and service procedures to ensure consistent quality and efficiency.
Recruit, train, and develop a high-performing team of servers, and support roles.
Foster a positive work environment that promotes teamwork, accountability, and professional growth.
Maintain a guest-first approach, ensuring exceptional service and resolving any guest concerns promptly.
Monitor and respond to feedback through in-person interactions and online reviews.
Collaborate with the culinary team to develop menus and offerings that align with concept and target audience.
Collaborate with the marketing team to create promotions and initiatives to drive guest traffic and engagement.
Collaborate with the social media team to ensure up-to-date images of people and food/drink and shared.
Ensure all menus are correctly programmed into the POS (and printing to the correct areas as well as reporting to the correct revenue centers), including specialty menus for holidays, private events and so on.
Conduct regular team meetings to communicate goals that speak to mentorship, revenue driving initiatives and performance expectations.
Monitor inventory, labor costs, and other operational expenses, implementing cost-saving measures as needed.
Analyze sales trends and industry insights to identify opportunities for growth and innovation.
Collaborate with the corporate F &B Director and Hotel General Manager on budgets, forecasts, and financial reports to achieve revenue and profitability goals.
Collaborate with the corporate F&B Director and supporting team to implement short- and long-term strategies to maintain a competitive edge in the restaurant market.
Build partnerships with local vendors, suppliers, and the community to enhance the restaurant's reputation and offerings.
Ensure compliance with health, safety, and sanitation regulation