Restaurant manager jobs in District of Columbia - 239 jobs

The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Executive Director of Food & Beverage & Culinary is responsible for the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, kitchen and banquets. General Duties and Responsibilities * Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. * Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. * Develops, reviews and manages the financial reports and statements to determine how Food and Beverage is performing against budget. * Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. * Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. * Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. * Focuses on maintaining profit margins without compromising guest or employee satisfaction. * Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. * Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). Experience and Requirements * 5+ years direct related experience as a Food & Beverage Director in a luxury hotel setting is required. (Those with 8+ years of experience in progressively responsible F&B management roles will be considered). * Must have sound and detailed knowledge of all F&B outlet operations (Banquets, Fine Dining Restaurant, All Day Dining, Lounge, Culinary, Stewarding, etc.). * Bachelor's Degree in related field is required. * Must possess stellar knowledge and direct experience with Food & Beverage financials; inventories; P&L statements; payroll management; CAPEX planning. * Must possess superior food knowledge; prior experience with menu creation and planning, costing, and development of banquet menus are all required. * Prior experience with beverage program development including wine, liquor, beer selections; must have experience in creating specialty beverage menus. * Must have prior experience in development of training plans (preferably in an opening setting with mass training experience preferred); must be able to write and continuously review all F&B departmental SOP's and P&P's. * Prior experience leading a team of leaders is required; must be able to select and develop talent in order to produce and retain a results-driven, quality focused team of F&B leaders. * Prior experience on an Executive Committee is required. * HAACP & ServSafe certifications required. Must be able to obtain all applicable D.C. food and beverage handler's certifications. * Must be fluent in English with excellent communication and presentation skills. * Those with multi-lingual abilities will be preferred. * Must possess superior computer proficiency to include various property management systems, MICROS, Open Table, MS Office, HotSOS, etc. * Must be able to work a flexible schedule that will include early mornings, late nights, weekends and holidays. * Must be physically able to meet the demands of the position including: standing/walking for extended periods of time while working; lift/carry/push/pull (+/-) 25 lbs.

Job Description Dear prospective team member, KNEAD is expanding, and we are looking for talented Managers and Chefs to join our team for both existing restaurants and upcoming openings in 2025 and 2026. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: SUCCOTASH - Southern Inspired (multiple locations) MI VIDA - Modern Mexican (multiple locations) BISTRO DU JOUR - French (multiple locations) THE GRILL - Steakhouse (multiple locations) GATSBY - Re-imagined American Diner (multiple locations) Beresovsky's Deli - NEW YORK STYLE DELI TU TACO - Quickserve LIL' SUCCOTASH - Quickserve KNEADZA PIZZA - Quickserve We believe our team is worth joining for many reasons, including: Competitive salaries with opportunities for promotion and development Quarterly Lifestyle Benefits: tax-free reimbursement of up to $800 per month for competitive dining, wellness, clothing, entertainment, and childcare Generous Paid Time Off An achievable and straightforward bonus program of up to 10% of your annual salary Medical, Dental, and Vision Benefits Monthly Dining allowances at our restaurants Parking (in specific markets) Continuing Education Reimbursement for advanced certifications upon approval If you are a passionate hospitality professional ready to lead a team, deliver exceptional service, and are eager to join a top-tier, forward-thinking organization with significant growth opportunities, we encourage you to connect with us. Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

About US RPM Italian is a modern Italian restaurant showcasing housemade pastas, fresh seafood and celebrated Italian classics in a chic downtown setting. RPM Italian, Washington, D.C. is Hiring Now: RESTAURANT MANAGER! Lettuce Entertain You is looking for a RESTAURANT MANAGER with 2+ years of restaurant management experience in a high-volume, full-service environment. This Restaurant Manager will oversee daily operations, with a unique focus on leading service alongside our front of house teams. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Run shifts and lead and direct the daily operations of a restaurant Lead pre-shift meetings and participate in line, temperature and cooler checks; oversee all closing manager duties including counting down the safe, reviewing labor sheets and preparing nightly numbers email Organize, run and supervise smooth and efficient daily opening and closing shifts, ensuring an exceptional guest and employee experience Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Respond immediately and effectively to guest and employee needs and feedback Assist GM in managing costs, driving sales and growing the business in support of financial goals Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Perform regular and ad hoc inventories of food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 2+ years of restaurant management experience Skilled in developing guest rapport Skilled in leading teams Salary Range USD $55,000.00 - USD $70,000.00 /Yr.

Key Responsibilities Operational Leadership Assist in managing daily restaurant operations, including breakfast service, lunch/dinner (if applicable), bar service, and room-service support. Ensure compliance with brand standards, health codes, safety protocols, and sanitation requirements. Participate in daily walk-throughs to ensure cleanliness, readiness, and proper setup of the dining room and service areas. Monitor inventory levels; assist with ordering, receiving, and storage of food, beverage, and supplies. Guest Service & Experience Maintain a strong presence on the floor, interacting with guests to ensure satisfaction and resolve concerns promptly. Support the delivery of consistent, warm, and professional service aligned with Embassy Suites guest service culture. Review guest feedback (Medallia, SALT, surveys) and implement action plans to improve scores. Team Leadership & Training Assist in hiring, onboarding, and training restaurant staff, including servers, hosts, bussers, and bartenders. Provide ongoing coaching, performance feedback, and corrective action when needed. Foster a positive, collaborative, and service-focused team environment. Help create and manage weekly staff schedules to ensure proper coverage during peak periods. Financial Responsibilities Support inventory control, cost management, and waste reduction initiatives. Assist with forecasting, budgeting, and revenue reporting. Monitor labor costs and adjust staffing levels appropriately. Help analyze financial performance and implement strategies to meet or exceed revenue goals. Administrative Tasks Complete daily shift reports, incident logs, and other required documentation. Assist with payroll accuracy, timekeeping, and attendance tracking. Work with the Manager to evaluate and update SOPs, service guidelines, and policy compliance. Support coordination with other departments (Front Office, Banquets, Kitchen, Housekeeping).

Job DescriptionBenefits: Bonus based on performance Competitive salary Employee discounts Free food & snacks Free uniforms Opportunity for advancement Paid time off Join Our Team! Are you a passionate leader with a taste for success? Do you thrive in a fast-paced environment where every day presents new challenges and opportunities? If so, we want YOU to join our team as our General Manager at They Sunnyside Restaurant Group! We own Good Stuff Eatery; We, The Pizza; and Santa Rosa Taqueria. As the heartbeat of our fast-casual restaurant, you'll be at the forefront of delivering exceptional dining experiences to our valued guests. Your leadership will set the tone for our team, ensuring that every aspect of our operation runs smoothly and efficiently. Responsibilities: Lead by example, embodying our values of excellence, integrity, and hospitality. Oversee daily operations, including staffing, inventory management, and customer service. Foster a positive work environment that encourages teamwork and personal growth. Implement and maintain high standards of food quality, cleanliness, and safety. Drive sales and profitability through strategic initiatives and guest satisfaction. Requirements: Previous experience in restaurant management, preferably in the fast-casual dining industry. Strong leadership skills with the ability to inspire and motivate a diverse team. Exceptional communication and interpersonal skills. Proven track record of achieving sales targets and operational excellence. Flexibility to work evenings, weekends, and holidays as needed. Perks: Competitive salary and bonus potential. Salary starts at 65K with after 6 months, a bump to 70K plus bonus. Comprehensive benefits package, including health insurance. Opportunities for advancement within a growing company. A supportive work environment where your contributions are valued and recognized. Discounted meals and other employee perks. If you're ready to take your career to the next level and be part of something special, apply now to become our General Manager! Join us in creating memorable dining experiences and making a difference in the lives of our guests and team members alike. To apply, please submit your resume and cover letter outlining why you're the perfect fit for this role. We can't wait to welcome you to The Sunnyside Restaurant Group!

Jackie is looking for one exceptional restaurant manager. A successful candidate will have extensive experience in fine-dining restaurants with emphasis on FOH training and service. Qualified candidates will have at least four years of relevant management experience and a proven track record of success and growth. The candidate will join a small management team and will focus on updating and implementing FOH training programs. Specific duties and responsibilities will include but will not be limited to: Support the Restaurant Manager in leading and inspiring FOH staff. Assist with daily operations including floor management, opening, and closing duties. Help coordinate and conduct FOH training and continuing education sessions. Maintain and help update training materials, service manuals, and menu guides. Provide input and assist in staff performance evaluations and review processes. Participate in hiring and onboarding of new FOH team members. Ensure consistent high-quality guest experience and adherence to service standards. Resolve guest complaints promptly and professionally. Monitor inventory levels and assist with ordering supplies. Support the General Manager with financial reporting, cost control, and labor management. Maintain a clean, organized, and welcoming environment for both staff and guests. Step in to cover shifts or assist during peak hours when needed. Maintain current ABCA Manager and Food Manager licenses. Work a flexible schedule including evenings, weekends, and holidays. Minimum Requirements: Undergraduate degree or at least five years of relevant professional experience. Minimum of two years in a FOH leadership role in a fine-dining or high-volume restaurant. Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint). Strong written and verbal communication skills. Excellent organizational and time-management abilities. Polished professional appearance and demeanor. Ability to lead by example and remain calm under pressure. Knowledge of POS systems, basic budgeting, and scheduling tools. We offer a competitive compensation package that consists of a base salary and a performance-based annual bonus. We provide three weeks of paid vacation, medical and dental insurance, subsidized Vida gym membership, and professional work environment. All candidates must have a proof of work authorization in the United States and three professional references. Dacha is a perfect place to meet new people and spend time with loved ones. Set on the banks of the Anacostia River and steps from the Nationals Park, Dacha Navy Yard includes Jackie American Bistro - a full-service restaurant offering modern American fare and an expansive, kids- and dog-friendly outdoor beer garden with unprecedented river views, lush landscaping and a familiar Dacha selection of world-class draft beers, ciders and meads. An anchor for the growing Navy Yard neighborhood, Dacha is an ideal place to gather for large and small celebrations, pre- and post-game meet-ups, happy hour excursions and private events. All are welcome at Dacha Navy Yard! Dacha is an Equal Opportunity Employer.

Key Responsibilities Operational Leadership * Assist in managing daily restaurant operations, including breakfast service, lunch/dinner (if applicable), bar service, and room-service support. * Ensure compliance with brand standards, health codes, safety protocols, and sanitation requirements. * Participate in daily walk-throughs to ensure cleanliness, readiness, and proper setup of the dining room and service areas. * Monitor inventory levels; assist with ordering, receiving, and storage of food, beverage, and supplies. Guest Service & Experience * Maintain a strong presence on the floor, interacting with guests to ensure satisfaction and resolve concerns promptly. * Support the delivery of consistent, warm, and professional service aligned with Embassy Suites guest service culture. * Review guest feedback (Medallia, SALT, surveys) and implement action plans to improve scores. Team Leadership & Training * Assist in hiring, onboarding, and training restaurant staff, including servers, hosts, bussers, and bartenders. * Provide ongoing coaching, performance feedback, and corrective action when needed. * Foster a positive, collaborative, and service-focused team environment. * Help create and manage weekly staff schedules to ensure proper coverage during peak periods. Financial Responsibilities * Support inventory control, cost management, and waste reduction initiatives. * Assist with forecasting, budgeting, and revenue reporting. * Monitor labor costs and adjust staffing levels appropriately. * Help analyze financial performance and implement strategies to meet or exceed revenue goals. Administrative Tasks * Complete daily shift reports, incident logs, and other required documentation. * Assist with payroll accuracy, timekeeping, and attendance tracking. * Work with the Manager to evaluate and update SOPs, service guidelines, and policy compliance. * Support coordination with other departments (Front Office, Banquets, Kitchen, Housekeeping).

Serve as a point of contact for all FOH staff, vendors, and services Responsible for ordering, taking inventory, and receiving deliveries for assigned department(s) Work with BOH managers to maintain speed and quality of all plates Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner Perform daily and periodic health/safety inspections in and around restaurant Productively and professionally conduct interviews for potential employees Deliver excellent customer service including personally greeting and seating guests, but also resolves guests' complaints in a timely and friendly manner Manage other work-related administrative and floor duties, as assigned Responsible for ensuring all FOH staff members complete side work and tasks as assigned Ability to create, post, and adjust hourly staff schedules as needed Hold educational meetings for assigned departments as needed Español: Servir como punto de contacto para todo el personal, proveedores y servicios. Responsable de ordenar, hacer inventario y recibir entregas Realizar inspecciones de salud / seguridad diarias y periódicas en y alrededor del restaurante. Realizar entrevistas productivas y profesionales para posibles empleados Brinde un excelente servicio al cliente que incluye saludar personalmente y ayudar a los huéspedes, pero también resolver las quejas de los huéspedes de manera oportuna y amigable Administrar otras tareas administrativas relacionadas con el trabajo, según lo asignado Responsable de garantizar que todos los miembros del personal completen el trabajo paralelo y las tareas asignadas Capacidad para crear, publicar y ajustar los horarios del personal por hora según sea necesario Organice reuniones educativas para los departamentos asignados según sea necesario

Job Description Dear prospective team member, KNEAD is expanding, and we are looking for talented Managers and Chefs to join our team for both existing restaurants and upcoming openings in 2025 and 2026. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: SUCCOTASH - Southern Inspired (multiple locations) MI VIDA - Modern Mexican (multiple locations) BISTRO DU JOUR - French (multiple locations) THE GRILL - Steakhouse (multiple locations) GATSBY - Re-imagined American Diner (multiple locations) Beresovsky's Deli - NEW YORK STYLE DELI TU TACO - Quickserve LIL' SUCCOTASH - Quickserve KNEADZA PIZZA - Quickserve We believe our team is worth joining for many reasons, including: Competitive salaries with opportunities for promotion and development Quarterly Lifestyle Benefits: tax-free reimbursement of up to $800 per month for competitive dining, wellness, clothing, entertainment, and childcare Generous Paid Time Off An achievable and straightforward bonus program of up to 10% of your annual salary Medical, Dental, and Vision Benefits Monthly Dining allowances at our restaurants Parking (in specific markets) Continuing Education Reimbursement for advanced certifications upon approval If you are a passionate hospitality professional ready to lead a team, deliver exceptional service, and are eager to join a top-tier, forward-thinking organization with significant growth opportunities, we encourage you to connect with us. Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

Job Description Dear prospective team member, KNEAD is expanding, and we are looking for talented Managers and Chefs to join our team for both existing restaurants and upcoming openings in 2025 and 2026. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: SUCCOTASH - Southern Inspired (multiple locations) MI VIDA - Modern Mexican (multiple locations) BISTRO DU JOUR - French (multiple locations) THE GRILL - Steakhouse (multiple locations) GATSBY - Re-imagined American Diner (multiple locations) ARE THERE PLANS TO OPEN OTHERS? Beresovsky's Deli - NEW YORK STYLE DELI TU TACO - Quickserve LIL' SUCCOTASH - Quickserve KNEADZA PIZZA - Quickserve We believe our team is worth joining for many reasons, including: Competitive salaries with opportunities for promotion and development Quarterly Lifestyle Benefits: tax-free reimbursement of up to $800 per month for competitive dining, wellness, clothing, entertainment, and childcare Generous Paid Time Off An achievable and straightforward bonus program of up to 10% of your annual salary Medical, Dental, and Vision Benefits Monthly Dining allowances at our restaurants Continuing Education Reimbursement for advanced certifications upon approval If you are a passionate hospitality professional ready to lead a team, deliver exceptional service, and are eager to join a top-tier, forward-thinking organization with significant growth opportunities, we encourage you to connect with us. Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Restaurant Managers to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Growth and development opportunities. RUN THE SHOW: Hire, train, motivate, and provide on-going communication to staff to deliver first-class service with unmatched elegance and professionalism while promoting a culture of accountability. Manage facility and equipment in the responsible areas to make sure they are in complete working order. Ensures high quality of food preparation and service. Create a positive work environment that properly represents the Butler brand. Ensures consistent, high-quality service standards are maintained through effective training and feedback mechanisms. Evaluate employee performance and build reward and recognition systems. Produces regular and special reports; maintains required records and files. Propose staff changes in assigned areas Manage vacation requests and staff absences. Maintains close work relationships with other departments and their leaders to promote feedback, cross training and efficient operations. Be able to work any shift, any day and long hours when necessary. IDEAL CANDIDATE 2-4 years of Food & Beverage experience preferred, 2 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR JnYCCZn1t3

What you will be doing Efficiently supervise, guide and train all restaurant associates in how to perform their job duties to the best of their abilities. Schedule, evaluate and direct all restaurant personnel, including providing disciplinary action if necessary. Keep open communication between management and associates. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review liquor procedures to ensure adequate security and accountability. Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly restaurant, room service and lounge meetings, and monthly food and supplies inventory. Maintain constant control of sanitation levels and operating standards for the restaurant. Source, interview and recommend candidates for hire. Evaluate staffing needs and with the Area GM to fill key roles. Manage time keeping, incentives, gratuities etc. provide to payroll for processing.

Job DescriptionDescription: Job Title: Restaurant Manager Reports To: Assistant General Manager / General Manager Department: Operations Employment Type: Salaried, Exempt Location: Nashville,TN About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance-while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all dayparts and activations (à la carte, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements: Required Qualifications 2-4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required. Proven success running busy shifts while balancing guest experience, team coaching, and cost controls. Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Strong communication, conflict resolution, and coaching skills; organized and detail-oriented. Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices. Wine/spirits and culinary knowledge to guide guest choices and support sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Ability to stand and walk for extended periods (up to 8 hours). Ability to lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Create Memorable Experiences. Lead With Heart. Grow Your Career. At TBC Hotels, we believe hospitality has the power to change lives, in small ways and large, one good experience at a time. Our people are at the heart of that mission. If you bring passion for service, strong leadership, and a commitment to excellence, we'd love to meet you. We're looking for a Restaurant Manager to join our team at the Canopy by Hilton Washington DC Embassy Row, a modern, lifestyle hotel located in one of DC's most vibrant neighborhoods. This leader will help shape the guest experience, support and motivate our talented restaurant team, and play a key role in the success of our food & beverage operations. We are hiring for an AM Restaurant Manager role, but flexibility to work opening or closing shifts is essential. What You'll Do As a Restaurant Manager, you will: Lead daily restaurant operations and ensure exceptional guest experiences. Coach, train, and support a team of servers, bartenders, hosts, and F&B associates. Oversee all opening or closing procedures based on assigned shift. Engage with guests, resolve concerns, and create a warm, welcoming environment. Uphold service standards, safety protocols, and cleanliness across the restaurant. Assist with scheduling, labor management, inventory, and cash handling. Collaborate with the culinary and hotel operations teams to ensure seamless service. Promote a positive culture rooted in Relationships, Integrity, Legacy, Hospitality, and Entrepreneurial Spirit, the core values of TBC Hotels. Requirements: What We're Looking For We're seeking passionate hospitality professionals with: 2+ years of restaurant or hotel F&B supervisory/management experience. Strong leadership skills and the ability to inspire and support a team. Excellent communication and guest-service abilities. A calm, solutions-focused approach to challenges. Strong organizational skills and attention to detail. Flexibility to work AM or PM shifts, weekends, and holidays. A genuine desire to create meaningful guest connections. Why You'll Love Working with TBC Hotels A supportive, people-first culture. Leadership that values your ideas, individuality, and growth. Opportunities for advancement within a fast-growing hospitality company. A chance to make a real impact, on guests, teammates, and your community. Competitive salary + benefits & perks (health, paid time off, etc.). 401(k) with up to 20% company match. Hotel and travel discounts across our portfolio and partner brands. About TBC Hotels Over the past 40 years, TBC Hotels has owned, developed, and operated more than 30 hotels throughout the United States. TBC Hotels has a long history of building lasting and meaningful relationships with associates, guests, partners, and the community. Having the confidence to do the right thing in every transaction, maintaining the values and identity imparted by TBC Hotels, capitalizing on opportunities, and being intentional about our actions are critical to who TBC Hotels is and how we operate. At TBC Hotels, we don't just work together-we go the distance for one another and for our guests. If you're ready to take ownership of your role, make an impact, and be part of a team that truly cares, we want to hear from you. RELATIONSHIPS, INTEGRITY, LEGACY, ENTREPRENEURIAL SPIRIT, HOSPITALITY Apply today and join the team!

Job Description Dear prospective team member, KNEAD is expanding, and we are looking for talented Managers and Chefs to join our team for both existing restaurants and upcoming openings in 2025 and 2026. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: SUCCOTASH - Southern Inspired (multiple locations) MI VIDA - Modern Mexican (multiple locations) BISTRO DU JOUR - French (multiple locations) THE GRILL - Steakhouse (multiple locations) GATSBY - Re-imagined American Diner (multiple locations) Beresovsky's Deli - NEW YORK STYLE DELI TU TACO - Quickserve LIL' SUCCOTASH - Quickserve KNEADZA PIZZA - Quickserve We believe our team is worth joining for many reasons, including: Competitive salaries with opportunities for promotion and development Quarterly Lifestyle Benefits: tax-free reimbursement of up to $800 per month for competitive dining, wellness, clothing, entertainment, and childcare Generous Paid Time Off An achievable and straightforward bonus program of up to 10% of your annual salary Medical, Dental, and Vision Benefits Monthly Dining allowances at our restaurants Parking (in specific markets) Continuing Education Reimbursement for advanced certifications upon approval If you are a passionate hospitality professional ready to lead a team, deliver exceptional service, and are eager to join a top-tier, forward-thinking organization with significant growth opportunities, we encourage you to connect with us. Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

HC-Resource is seeking an Assistant General Manager to join a high-volume, full-service restaurant and entertainment venue in Washington, DC. About the Client: Our client is a well-known event venue dedicated to delivering exceptional experiences. Known for their unique blend of great food, drinks, and diverse events, they create a welcoming environment for all guests. They prioritize quality, community, and innovation, ensuring every visit is memorable and exciting. JOB RESPONSIBILITIES / DUTIES: Manages entire operations of the venue, which includes daily decision-making, staff support, guest interaction, scheduling, kitchen operations, P&L, cost controls, inventory regulation, building sales, community involvement All safety standards including food handling requirements, profitability expectations, and effective planning while upholding standards, product quality, and cleanliness Maintains ability to multi-task and adapt to changing priorities Exercises good judgment and effective decision-making Provides effective coaching and delegation to the management team with timely follow-up Maintains staffing at standard labor ratios and ensures the venue is properly staffed to par, at all times Plans accordingly and proactively hires for seasonal pars Coaches staff and managers according to operational and procedural needs, maintaining high standards and following up on specific directions provided ESSENTIAL REQUIREMENTS: High School Diploma/GED or equivalent combination of education and experience Two (2) years minimum Management experience and knowledge of total operations ServSafe Certification, and all local/state required certifications. (can be provided in training) Proven leadership and motivational skills Displays a professional appearance and is a positive role model within the restaurant and corporate office Strong verbal and written communication skills Strong ability to multi-task projects simultaneously Holds self and others accountable to consistently maintain high-performance standards Expected work week of 50 hours minimum; higher volume seasons and heavier work weekends are expected Basic computer knowledge (Microsoft Office) and office skills required

Job Description The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Executive Director of Food & Beverage & Culinary is responsible for the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, kitchen and banquets. General Duties and Responsibilities Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. Develops, reviews and manages the financial reports and statements to determine how Food and Beverage is performing against budget. Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). Experience and Requirements 5+ years direct related experience as a Food & Beverage Director in a luxury hotel setting is required. (Those with 8+ years of experience in progressively responsible F&B management roles will be considered). Must have sound and detailed knowledge of all F&B outlet operations (Banquets, Fine Dining Restaurant, All Day Dining, Lounge, Culinary, Stewarding, etc.). Bachelor's Degree in related field is required. Must possess stellar knowledge and direct experience with Food & Beverage financials; inventories; P&L statements; payroll management; CAPEX planning. Must possess superior food knowledge; prior experience with menu creation and planning, costing, and development of banquet menus are all required. Prior experience with beverage program development including wine, liquor, beer selections; must have experience in creating specialty beverage menus. Must have prior experience in development of training plans (preferably in an opening setting with mass training experience preferred); must be able to write and continuously review all F&B departmental SOP's and P&P's. Prior experience leading a team of leaders is required; must be able to select and develop talent in order to produce and retain a results-driven, quality focused team of F&B leaders. Prior experience on an Executive Committee is required. HAACP & ServSafe certifications required. Must be able to obtain all applicable D.C. food and beverage handler's certifications. Must be fluent in English with excellent communication and presentation skills. Those with multi-lingual abilities will be preferred. Must possess superior computer proficiency to include various property management systems, MICROS, Open Table, MS Office, HotSOS, etc. Must be able to work a flexible schedule that will include early mornings, late nights, weekends and holidays. Must be physically able to meet the demands of the position including: standing/walking for extended periods of time while working; lift/carry/push/pull (+/-) 25 lbs.

Job Description Butler Hospitality is operating the Food and Beverage Departments with our partner hotels located in Washington, DC Positions available Full and Part Time, Flexible Scheduling and Great Pay! Currently Hiring for: Sous Chef Line Cook Prep Cook Porter Server Host Bartenders Ideally have Familiarity with working with customers, or previous restaurant experience Ability to manage priorities and workflow Excellent customer service skills Professional appearance and demeanor An ability to work on weekends, holidays, and peak business periods Food safety training will be considered a plus Please prepare Resume (if possible) 2 forms of ID We offer Competitive Wages! Health, dental benefits, and a 401k plan. Flexible Schedules Provided breakfast, lunch, and dinner shift meals Uniforms & paid training Growth opportunities for leadership positions for highly qualified applicants. Proof of COVID-19 vaccination or willingness to receive vaccination is required #LI-DNI Powered by JazzHR GYunTGk1WU