Restaurant Manager at Grayson's

Goodstone•Middleburg, VA

3d•Onsite

About The Position

The Restaurant Manager leads daily front-of-house operations and ensures a consistent, high-quality guest experience. This is a highly visible, hands-on role responsible for service standards, staffing, training, accountability, guest satisfaction, and close collaboration with culinary leadership. At Grayson's at Goodstone, the land sets the menu. Located on the Goodstone estate in Middleburg, Virginia, Grayson's is an estate-driven dining destination shaped by the seasons, ingredients grown on Goodstone Farm, and warm, genuine hospitality. Named for Grayson, the beloved llama who has become part of the Goodstone story, the restaurant represents an exciting new chapter for the estate - one rooted in thoughtful food, polished service, and a true connection to the land.

Requirements

Three to five years of restaurant management or front-of-house leadership experience.
Hands-on wine knowledge, including varietals, regions, service standards, and basic pairings.
Strong floor presence with a guest-facing, lead-from-the-front approach.
Ability to solve problems, adapt quickly, and take ownership of outcomes.
Experience in building, training, and holding teams accountable.
Comfort working in a small, evolving, high-expectation hospitality environment.
Flexible schedule, including evenings, weekends, holidays, and special events.
Ability to stand and walk for extended periods
Frequent bending, reaching, carrying, and movement through active restaurant or kitchen areas.
Ability to communicate clearly and work safely in a fast-paced hospitality environment.
Ability to lift supplies and equipment weighing up to 50 pounds occasionally.

Responsibilities

Lead daily front-of-house operations across breakfast, lunch, brunch, dinner, holidays, and special events.
Be highly visible and actively engaged on the floor during key service periods, directing service flow, pacing, table coverage, and guest engagement.
Train, coach, mentor, schedule, and manage front-of-house staff; provide real-time feedback and follow through on performance expectations.
Set clear standards for service knowledge, professionalism, attendance, teamwork, and accountability, and ensure employees are prepared to perform their roles.
Address guest concerns in real time and lead thoughtful service recovery when expectations are not met.
Partner closely with the Executive Chef and restaurant leadership to maintain strong front- and back-of-house communication and seamless service execution.
Support wine and beverage service standards and coach team members on confident, polished service and basic pairing guidance.
Monitor labor, scheduling, reservations, supplies, reports, opening and closing needs, and other operational priorities without losing active floor presence.
Step directly into service roles during high-volume periods, call-outs, or staffing shortages to protect the guest experience and support the team.
Partner with leadership on recruiting, onboarding, training, performance management, and ongoing team development.
Directly supervises front-of-house staff and is responsible for scheduling, training, coaching, performance management, and team development.
Know the team, understand individual performance, and provide consistent follow-up - not manage solely through schedules, reports, or office-based oversight.

Benefits

Health insurance
Training & development
Vision insurance
Wellness resources
401(k)
401(k) matching
Dental insurance
Opportunity for advancement
Paid time off
Employee discounts
Medical, dental, vision, life, short-term disability, and long-term disability benefits for eligible employees beginning on day 61.
401(k) with company match after one year of eligible service.
Paid vacation and sick time for eligible employees.
Employee referral and bonus opportunities.
Career development opportunities.