General Manager

Ten Five Hospitality Group; Washington (District of Columbia); On-site; USD 90,000 - 130,000; Full time

Job summary

Ten Five Hospitality is launching The Oak Room in Georgetown and seeks a General Manager to lead all restaurant operations. The GM will deliver an exceptional guest experience, build a high-performing team, and drive strong financial results.

The candidate should be a proven, people-focused leader who takes ownership of the business and maintains high standards. The role emphasizes culture, accountability, growth, and pride in work, with daily oversight of service, quality, and profitability.

Qualifications

• Five years’ experience in a management role in fine dining hospitality/nightlife/bars.
• Strong leadership and team development abilities.
• Excellent written and verbal communication skills.

Responsibilities

• Direct and oversee all restaurant operations to deliver outstanding guest service and profitability.
• Plan and direct guest service standards, product quality, cost controls, and budgeting.
• Monitor team performance, provide coaching and recognition, and ensure staff development.
• Address guest feedback and improve service quality and guest satisfaction.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Lead staff recruitment, interviewing, and training; drive up-selling and revenue growth.

Skills

Leadership

Operations management

Guest service

Communication

Job description

Ten Five Hospitality is excited to announce the launch of it's new restaurant and lounge concept in Georgetown, The Oak Room. We are seeking dynamic, experienced professionals to join our team as we create an elevated dining experience. Ideal candidates will have a strong background in fine dining service & a passion for delivering exceptional hospitality.

Position Summary

The General Manager leads all aspects of restaurant operations, delivering an exceptional guest experience while building a high-performing, engaged team and driving strong financial results. This role sets the tone for the restaurant’s culture, fostering an environment of accountability, growth, and pride in the work. The ideal candidate is a highly communicative, people-focused leader who takes ownership of the business, maintains high standards, and approaches hospitality as both a craft and a career.

Daily Responsibilities

• Direct and administer the activities and services of a designated restaurant by continuing efforts to deliver outstanding guest service and financial profitability.
• Plan and direct all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition and reward.
• Monitor and assess service and satisfaction trends, evaluating, and addressing issues and making improvements accordingly.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services.
• Recruit, interview, and train team members.
• Act as a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer.
• Being floor and service focused driving service standards, detail, and hospitality from all
• Being a mentor and coach to the other leaders on the team to help goal setting and personal development.
• Ensure great guest service and delivering of hospitality standards by holding team accountability to steps of service, maintaining positive guest relationships including obtaining regular feedback through table visits and executing show quality standards.
• Effectively communicates with the team and to restaurant leadership and ownership.
• All other duties assigned.

Physical Requirements

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

Skills/Experience

• Five (5) years’ experience working in a management role in fine dining hospitality/nightlife/ bars. Passionate about hospitality, food and beverage and morale/culture.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.