General Manager | Elevated Restaurant Concept | Gaithersburg, MD

One Haus; Gaithersburg (MD); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

PTO

401(k) match

Medical, dental & vision coverage

Leadership development

Professional education opportunities

Job summary

One Haus seeks an experienced General Manager to lead a high-volume, chef-driven restaurant delivering outstanding guest experiences while driving profitability.

You will balance floor leadership with management meetings, develop a strong leadership team, and create an inviting atmosphere for guests and employees alike. This role requires hands-on leadership, sales growth, cost control, and a passion for hospitality.

Qualifications

• 3–5 years of restaurant management experience in a high-volume, full-service environment.
• General Manager experience in upscale or polished-casual concepts preferred.
• Proven ability to drive sales, manage costs, and develop high-performing teams.
• Strong understanding of P&L statements, budgeting, forecasting, labor management, and cost controls.
• Hands-on leadership style with strong floor presence.
• Excellent communication, organization, problem-solving, and decision-making skills.
• Genuine passion for hospitality, chef-driven food, and beverage.
• Food Manager certification required.
• Bachelor’s degree or professional hospitality/culinary certification preferred.
• Ability to work a flexible schedule based on business needs.

Responsibilities

• Develop and adjust operating plans based on sales trends and restaurant performance.
• Drive sales through exceptional hospitality, local partnerships, and strong restaurant leadership.
• Review financial results and identify opportunities to improve profitability.
• Manage labor through accurate forecasting, scheduling, and ongoing review.
• Maintain strong standards around cleanliness, organization, safety, and overall restaurant presentation.
• Identify opportunities to strengthen the restaurant’s presence within the local community.

Skills

Sales growth

P&L management

Leadership

Communication

Hospitality passion

Food Safety Certification

Education

Bachelor’s degree or professional hospitality/culinary certification

Job description

Title: General Manager

Location: Gaithersburg, MD

Compensation: $85,000–$110,000 monthly profit share

Schedule: Full-time | Flexible availability including evenings, weekends & holidays

Benefits: PTO | 401(k) match | Medical, dental & vision | Leadership development | Professional education opportunities

Position Overview:

We’re conducting a confidential search for an experienced General Manager to lead a high-volume, chef-driven restaurant in Raleigh.

This is an opportunity for a hands‑on hospitality leader who can balance exceptional guest experiences with strong financial performance, team development, and operational excellence.

The ideal candidate is equally comfortable on the floor, in a manager meeting, or reviewing a P&L. You’ll lead the restaurant’s day-to-day operations while developing a strong leadership team and creating an environment where both guests and employees feel welcome.

If you’re a strong restaurant operator who knows how to build teams, drive results, and create an exceptional guest experience , this is an opportunity worth exploring.

Why You’ll Love This Opportunity:

• $85K–$110K base salary monthly profit share
• Up to 17 days of PTO
• 401(k) with company match
• Medical, dental, and vision coverage
• Flexible scheduling
• Professional development and leadership training
• Opportunities for wine and beverage education, including certification support
• Access to mental health resources
• Opportunity to grow with an established hospitality organization

What You’ll Bring to the Table:

• 3–5 years of restaurant management experience in a high-volume, full-service environment
• Previous General Manager experience in an upscale or polished-casual concept strongly preferred
• Proven ability to drive sales, manage costs, and develop high-performing teams
• Strong understanding of P&L statements, budgeting, forecasting, labor management, and cost controls
• A hands‑on leadership style with strong floor presence
• Excellent communication, organization, problem-solving, and decision‑making skills
• Genuine passion for hospitality, chef-driven food, and beverage
• Food Manager certification required
• Bachelor’s degree or professional hospitality/culinary certification preferred
• Ability to work a flexible schedule based on business needs

What You’ll Own:

Business & Financial Performance

• Develop and adjust operating plans based on sales trends and restaurant performance
• Drive sales through exceptional hospitality, local partnerships, and strong restaurant leadership
• Review financial results and identify opportunities to improve profitability
• Manage labor through accurate forecasting, scheduling, and ongoing review
• Maintain strong standards around cleanliness, organization, safety, and overall restaurant presentation
• Identify opportunities to strengthen the restaurant’s presence within the local community

Guest Experience

• Set the standard for approachable, memorable hospitality
• Maintain a highly visible presence on the floor and engage directly with guests
• Ensure consistent execution across food, beverage, service, and overall guest experience
• Partner with culinary leadership to deliver a high‑quality, consistent menu
• Develop a team that is knowledgeable, confident, and genuinely engaged in the guest experience
• Personally address guest concerns and ensure thoughtful service recovery

People & Leadership

• Hire, train, develop, and retain a strong restaurant team
• Create a positive, inclusive, and accountable culture
• Establish clear expectations and provide consistent coaching and feedback
• Lead manager meetings focused on business performance, priorities, and opportunities
• Conduct regular one-on-ones with managers and support their professional development
• Develop internal talent and build a strong leadership pipeline
• Foster strong collaboration between FOH and culinary teams

Operations

• Oversee daily restaurant operations and ensure consistent execution of systems and standards
• Maintain an active, hands‑on leadership presence during service
• Oversee staffing, scheduling, inventory, and cost‑control practices
• Ensure high standards across service, culinary, beverage, facilities, and guest experience
• Maintain cleanliness, organization, and preventative maintenance
• Ensure compliance with food safety, sanitation, alcohol service, employment, and workplace safety requirements