Restaurant General Manager - Lead Ops & Guest Experience

Thompson Hospitality; Washington (District of Columbia); Hybrid; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health coverage

Paid time off

401(k) match

Disability insurance

Tuition reimbursement

Employee referrals

Pet insurance

Hotel discounts

Travel discounts

Ticket discounts

Restaurant discounts

Meal plan discount

Job summary

Hen Quarter, operated by Thompson Hospitality, is seeking a General Manager to lead daily restaurant operations, drive guest satisfaction, and manage financial performance. You will oversee kitchen and front-of-house activities, mentor staff, and uphold high standards of service, safety, and quality in a fast-paced setting.

The role requires strong leadership, communication, and adaptability, with a long work week including evenings and weekends to meet business needs.

Qualifications

• Proven leadership and managerial experience.
• Strong communication and problem-solving skills.
• Industry knowledge and financial acumen.
• Customer-focused mindset and adaptability.
• Clear verbal communication skills and ability to interact with guests in a busy environment.
• Ability to remain calm and composed while multitasking in a fast-paced setting.

Responsibilities

• Manage daily restaurant operations, including kitchen and front-of-house activities.
• Lead and develop staff, ensuring a cohesive and efficient team.
• Ensure exceptional service and guest satisfaction.
• Manage budgets, control costs, and optimize profitability.
• Maintain adherence to health, safety, and quality standards.
• Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Skills

Leadership

Staff development

Communication

Problem-solving

Financial acumen

Customer service

Multi-tasking

Job description

Hen Quarter, operated by Thompson Hospitality, is seeking a General Manager to lead daily restaurant operations, drive guest satisfaction, and manage financial performance. You will oversee kitchen and front-of-house activities, mentor staff, and uphold high standards of service, safety, and quality in a fast-paced setting.

The role requires strong leadership, communication, and adaptability, with a long work week including evenings and weekends to meet business needs.