Fine Dining Restaurant Manager - Oak Room

The Oak Room - Georgetown•Washington, DC

7h•$80,000 - $90,000

About The Position

Ten Five Hospitality is launching The Oak Room, a restaurant and lounge concept in Georgetown, and is seeking experienced restaurant managers to help create an elevated dining experience. The role manages front-of-house operations, with particular responsibility for supervising front-of-house employees and ensuring service standards are followed and guests have a positive experience. Candidates should have a fine-dining service background and a passion for exceptional hospitality. The Restaurant Manager supports the operation’s financial goals with the General Manager and maintains a healthy relationship with resort leadership. Duties may include other tasks as assigned. The position is at will and this job description does not state or imply that its listed duties are exhaustive.

Requirements

At least three years of restaurant management experience in a fine-dining restaurant.
Proficiency with computers, including Microsoft products, email, and POS technology.
Strong interpersonal skills and financial acumen.
Proactive and creative thinking, decision-making and analytical skills, and effective written and verbal communication.
Self-motivation and the ability to thrive in a fast-paced environment, multitask effectively, and drive results.
Ability to work a flexible schedule, including evenings, weekends, and holidays when required.
Ability to stand, walk, lift, and bend for extended periods; bend and lift up to 40 pounds; and perform tasks that may involve repetitive motions.
Ability to work around hot kitchen elements or cleaning materials.

Responsibilities

Manage front-of-house operations, particularly the supervision of front-of-house employees.
Ensure hospitality standards and steps of service are followed, maintain positive guest relationships, obtain feedback through table visits, and execute show-quality standards.
Train team members and communicate brand clarity through menu, wine, and beverage knowledge.
Support hiring and selection; promote a positive work environment, team engagement, productivity, morale, and staffing levels appropriate to business needs.
Monitor staff performance through ongoing individual and team feedback, evaluations, coaching, counseling, and progressive discipline.
Maintain a healthy relationship with resort leadership.
Maintain compliance with state, federal, business, and client requirements, including responsible alcohol service, safety, and sanitation standards.
Engage in financial goals for the operation with support from the General Manager.
Exceed health department guidelines and maintain a clean work environment.
Perform other duties as assigned.