Restaurant Manager

Covenant Holdings Group, LLC; Falls Church (VA); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Bonus based on performance

Health insurance

401(k)

Paid time off

Vision insurance

Dental insurance

Opportunity for advancement

Profit sharing

Job summary

Covenant Holdings Group, LLC is seeking a Restaurant General Manager to oversee operations at one of its ten restaurants in Falls Church, Virginia. This hands-on leadership role requires strong management skills, a commitment to excellence, and a focus on delivering exceptional guest experiences.

The ideal candidate will oversee all aspects of operations, including staff management, food quality, and compliance with health standards. The position offers a competitive salary with a total compensation of up to $100,000 annually, along with various benefits like health insurance and profit sharing.

Qualifications

• Proven leadership experience in the hospitality industry.
• Strong background managing both FOH and BOH operations.
• Demonstrated success in driving guest satisfaction and financial results.

Responsibilities

• Oversee daily Front of House and Back of House operations.
• Deliver superior service for guest satisfaction.
• Recruit, hire, train, and retain kitchen and service staff.
• Monitor costs and protect profit margins.

Skills

Leadership experience in the hospitality industry

Managing FOH and BOH operations

Guest satisfaction and financial results

Food and beverage knowledge

Leadership and communication skills

Financial acumen

Understanding of PoS systems like Toast

Job description

Job Description

We are seeking a highly motivated Restaurant General Manager to oversee 1 out of 10 restaurants my corporation owns and operates. This is a hands‑on leadership role designed for a hospitality professional who values excellence, cultivates strong teams, and is deeply committed to delivering a memorable guest experience.

As General Manager, you will set the tone for an elevated dining environment where attention to detail, service precision, and guest satisfaction are paramount. You will oversee all aspects of the operation while fostering a culture of exceptional service, and hospitality. Your leadership will ensure that service standards are consistently met, guest expectations are exceeded, and financial objectives are achieved.

This role calls for a confident and intuitive leader—someone who is present on the dining room floor, excellent at guest engagement, skilled , and thoughtful in team development. Back‑of‑house expertise is essential, as you will review kitchen operations, staffing, scheduling, food execution, and full compliance with health and safety regulations.

We expect our General Managers to lead by example: firm but fair, calm under pressure, and uplifting during peak service. Ultimately, you will be accountable for operational excellence, strong financial performance, and creating an elevated dining experience that builds loyalty and repeat clientele.

Responsibilities

• Oversee and coordinate daily Front of House and Back of House operations
• Deliver superior service while maximizing guest satisfaction
• Actively engage with guests through table touches and floor presence
• Address guest concerns efficiently and professionally
• Recruit, hire, train, and retain high‑performing kitchen and service staff
• Develop schedules that support both operational needs and labor targets
• Maintain product quality and evaluate vendor relationships
• Ensure full compliance with health, safety, and sanitation standards
• Monitor costs, control waste, and protect profit margins
• Review staff performance and provide ongoing coaching and feedback
• Prepare and analyze weekly, monthly, and annual financial reports
• Promote the brand locally through events, community presence, and word‑of‑mouth
• Support marketing efforts and growth initiatives, including social media and promotions
• Implement systems, policies, and procedures to support long‑term success

Qualities

• Self‑motivated
• Takes initiative
• Has it within themself to want to achieve

Skills and Qualifications

• Proven leadership experience in the hospitality industry
• Strong background managing both FOH and BOH operations
• Demonstrated success driving guest satisfaction and financial results
• Extensive food and beverage knowledge (beer knowledge required)
• Exceptional leadership, communication, and people skills
• Strong financial acumen and cost‑control experience
• Self‑motivated, proactive, and results‑driven
• A natural leader who takes ownership and strives for excellence
• Understanding of PoS systems such as Toast

Job Type

Minimum of 55 hours per week

Work Location

In person

Benefits

• Bonus based on performance
• Competitive salary
• Health insurance
• Opportunity for advancement
• Profit sharing
• Eligible for profit sharing, with an estimated total compensation of up to $100,000 annually
• 401(k)
• Dental insurance
• Paid time off
• Vision insurance