General Manager (DC METRO)

DeVita & Hancock Hospitality; Washington (District of Columbia); On-site; USD 70,000 - 90,000; Full time

Job summary

DeVita & Hancock Hospitality is seeking a General Manager for their DC Metro location. The ideal candidate will oversee restaurant operations, focusing on team management, financial accountability, and ensuring high-quality service. This full-time position requires strong leadership skills and experience in food service management.

Qualifications

• 2 years of supervisory experience in food service or retail required.
• Excellent written, verbal, and group communication skills are essential.
• Strong business math skills required.

Responsibilities

• Manage day-to-day operations including scheduling and ordering.
• Oversee profit & loss and manage inventory.
• Recruit, interview, and hire team members.

Skills

Leadership

Customer Service

Problem Solving

Education

High School diploma or equivalent

Tools

Word

Excel

PowerPoint

Job description

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Summary

The General Manager leads the overall operation of the restaurant. This role carries full responsibility for directing daily operations, ensuring compliance with company standards in areas such as product preparation and delivery, guest relations, facility maintenance, inventory, team management, hiring and training, financial accountability, and delivering high-quality service and products to every customer.

• Manage day-to-day operations including scheduling, ordering, and developing team members
• Oversee profit & loss by following cash control and security procedures, managing inventory and labor, reviewing financial reports, and taking corrective action as needed
• Recruit, interview, and hire team members; conduct performance appraisals, provide coaching, training, and when necessary, take disciplinary action
• Hold authority to hire and terminate staff, in partnership with Human Resources
• Ensure adherence to the Occupational Safety and Health Act, local health codes, and company safety policies
• Maintain the preventative maintenance program for facility, equipment, and grounds
• Promote a safe work environment and encourage safe work behaviors
• Deliver fast, accurate service with a focus on guest satisfaction and consistent food quality
• Execute local and corporate marketing programs in a timely and complete manner
  
  

GENERAL MANAGER

Summary

The General Manager leads the overall operation of the restaurant. This role carries full responsibility for directing daily operations, ensuring compliance with company standards in areas such as product preparation and delivery, guest relations, facility maintenance, inventory, team management, hiring and training, financial accountability, and delivering high-quality service and products to every customer.

Essential Duties And Responsibilities

• Manage day-to-day operations including scheduling, ordering, and developing team members
• Oversee profit & loss by following cash control and security procedures, managing inventory and labor, reviewing financial reports, and taking corrective action as needed
• Recruit, interview, and hire team members; conduct performance appraisals, provide coaching, training, and when necessary, take disciplinary action
• Hold authority to hire and terminate staff, in partnership with Human Resources
• Ensure adherence to the Occupational Safety and Health Act, local health codes, and company safety policies
• Maintain the preventative maintenance program for facility, equipment, and grounds
• Promote a safe work environment and encourage safe work behaviors
• Deliver fast, accurate service with a focus on guest satisfaction and consistent food quality
• Execute local and corporate marketing programs in a timely and complete manner
  
  

Qualifications Guidelines

To perform this job successfully, candidates must be able to perform each essential duty effectively. Reasonable accommodations may be made for individuals with disabilities.

Education/Experience

• High School diploma or equivalent required
• 2years of supervisory experience in food service or retail required
• Demonstrated leadership and managerial ability with a strong focus on customer service
  
  

Language Ability

Excellent written, verbal, and group communication skills are essential. Must be able to read, analyze, and create general business documents and memos.

Math Ability

Strong business math skills required.

Reasoning Ability

Must demonstrate strong problem-solving and decision-making skills and adaptability in changing situations.

Computer Skills

Must be proficient in using the internet, email, and business software including Word, Excel, PowerPoint, and learning management systems.

Supervisory Responsibilities

This role supervises crew members, shift leaders, and shift managers.

Physical Demands

This position involves prolonged standing on hard surfaces, occasional work in warm environments, lifting of supplies, and moderate to loud noise levels. Use of hands and arms for reaching, grasping, and manipulating objects is required. Exposure to hot equipment and cooking oil will occur throughout the shift.

Special Requirements/Certification

None

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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