• Competitive Salary and bonus plan
• Medical, dental and vision insurance
• 401K
• Paid Time Off and Paid Holidays (Thanksgiving and Christmas)
• Employee Shift Meal while at work
• Employee dining discount
• Health Savings Account
• Employer paid Life Insurance and Long-Term Disability Insurance · Short Term Disability Insurance
• Employee Assistance Program

• Direct and supervise employees while executing and maintaining standards and operational excellence
• Support the management team in all aspects of operations
• Model hospitality and excellent guest experience instilling service standards for the team
• Interview, train and develop staff building a positive work environment
• Actively coach and counsel employees to include documentation when appropriate
• Ensure effective front of house scheduling so that staffing needs are met, and labor costs are controlled
• Collaborate with BOH team to execute safety and sanitation standards
• Other duties as assigned

• College Degree preferred
• 2+ years in a senior restaurant management role
• Working knowledge of restaurant systems and Microsoft Office suite
• Aptitude to understand, interpret and positively impact financials
• Ability to hire, train, develop and lead a diverse workforce
• Ability to form relationships and communicate respectfully, and effectively with peers, leadership, and staff
• Must be able to work extended hours when business need necessitate
• Must be able to stand for extended periods of time and lift up to 100 pounds

Job Description

• Competitive Salary and bonus plan
• Medical, dental and vision insurance
• 401K
• Paid Time Off and Paid Holidays (Thanksgiving and Christmas)
• Employee Shift Meal while at work
• Employee dining discount
• Health Savings Account
• Employer paid Life Insurance and Long-Term Disability Insurance · Short Term Disability Insurance
• Employee Assistance Program

• Direct and supervise employees while executing and maintaining standards and operational excellence
• Support the management team in all aspects of operations
• Model hospitality and excellent guest experience instilling service standards for the team
• Interview, train and develop staff building a positive work environment
• Actively coach and counsel employees to include documentation when appropriate
• Ensure effective front of house scheduling so that staffing needs are met, and labor costs are controlled
• Collaborate with BOH team to execute safety and sanitation standards
• Other duties as assigned

• College Degree preferred
• 2+ years in a senior restaurant management role
• Working knowledge of restaurant systems and Microsoft Office suite
• Aptitude to understand, interpret and positively impact financials
• Ability to hire, train, develop and lead a diverse workforce
• Ability to form relationships and communicate respectfully, and effectively with peers, leadership, and staff
• Must be able to work extended hours when business need necessitate
• Must be able to stand for extended periods of time and lift up to 100 pounds

The ideal candidate is an energetic leader with a strong background in hospitality, entertainment, attractions, or experiential retail who thrives in a fast-paced environment and is passionate about creating memorable guest experiences.

Key Responsibilities

Operations Leadership

• Oversee the day-to-day operations of the venue, ensuring seamless execution across all departments.
• Maintain the highest standards of safety, cleanliness, service, and facility presentation.
• Develop and implement operational policies, procedures, and best practices.
• Ensure compliance with all local, state, and federal regulations.

Guest Experience

• Champion a culture of exceptional customer service and hospitality.
• Monitor guest feedback and proactively resolve concerns.
• Create an engaging and welcoming environment that drives repeat visitation and positive reviews.
• Continuously identify opportunities to enhance the guest journey.

Team Leadership & Development

• Recruit, train, coach, and develop a high-performing team.
• Foster a positive, inclusive, and accountable workplace culture.
• Manage scheduling, labor planning, and staff performance.
• Conduct regular performance evaluations and support professional growth initiatives.

Financial Management

• Own venue profitability and financial performance.
• Develop and manage operating budgets, forecasts, and expense controls.
• Monitor revenue trends, labor costs, and key performance indicators.
• Identify opportunities to increase revenue and improve efficiency.

Sales & Revenue Generation

• Partner with marketing and events teams to drive attendance and revenue growth.
• Support initiatives related to corporate events, private functions, group sales, and community partnerships.
• Analyze business trends and develop strategies to maximize performance.

Facility & Vendor Management

• Oversee facility maintenance and ensure a safe operating environment.
• Manage relationships with external vendors, contractors, and service providers.
• Coordinate preventative maintenance and capital improvement projects as needed.

Qualifications

• 5+ years of management experience in hospitality, entertainment, attractions, retail, museums, cultural venues, or related industries.
• Proven track record of leading large teams and managing high-volume operations.
• Strong financial acumen, including budgeting, forecasting, and P&L management.
• Excellent leadership, communication, and problem-solving skills.
• Experience delivering exceptional guest experiences in a customer-facing environment.
• Ability to thrive in a fast-paced, dynamic setting with evolving business needs.
• Proficiency with POS systems, scheduling platforms, and operational reporting tools.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.

Preferred Experience

• Experiential entertainment venues
• Museums or cultural attractions
• Immersive experiences
• Hospitality and food & beverage operations
• Event-driven environments
• Retail or ticketed attractions

What Success Looks Like

• Consistently exceptional guest satisfaction scores
• Strong employee engagement and retention
• Achievement of revenue and profitability goals
• Efficient and compliant venue operations
• Growth in attendance, memberships, events, and community partnerships

This is an exciting opportunity for a strategic, hands-on leader to oversee a unique destination and deliver world-class experiences while driving operational and financial success.

Assistant General Manager

Our client is seeking an experienced and motivated Assistant General Manager (AGM) to support the Operating Partner in overseeing daily restaurant operations. The AGM will play a key leadership role in driving operational excellence, ensuring profitability, and delivering an exceptional guest experience.

Key Responsibilities
Operations & Service

• Supervise daily restaurant operations to ensure efficiency and compliance with company standards.

• Coordinate communication between Front-of-House and Back-of-House teams.

• Manage inventory, order supplies, and oversee cash handling and end-of-day reporting.

• Maintain a clean, organized, and compliant environment in line with health and safety regulations.

Team Leadership & Development

• Support hiring, training, and onboarding of new team members.

• Create schedules and delegate responsibilities to staff.

• Coach and mentor employees to elevate performance and guest service.

• Handle employee relations and foster a positive, collaborative workplace culture.

Financial & Administrative

• Assist with budgeting, cost control, payroll, and financial reporting.

• Track income, expenses, and vendor invoices to ensure fiscal accountability.

Guest Experience

• Address guest feedback with professionalism and care.

• Promote a welcoming, service-oriented environment that reflects company values.

Qualifications

• 2+ years of restaurant or hospitality management experience required.

• High school diploma or equivalent; degree in Hospitality Management a plus.

• Strong leadership, communication, and organizational skills.

• Customer-focused mindset with the ability to thrive under pressure.

• Proficiency in POS and restaurant management software.

• Flexible availability, including nights, weekends, and holidays.

• Manage daily business operations, effectively delegating and supervising staff.
• Develop and execute successful sales growth strategies.
• Act as the primary liaison between ownership and the team.
• Uphold and promote the company’s commitment to local, sustainable, and responsible food practices.
• Assist the executive chef in sourcing and building relationships with local and regional producers.
• Always ensure an exceptional and upscale guest experience.
• Responsible for marketing, website, and social media presence
• Provide professional leadership and support across all departments.
• Enforce company policies and progressive discipline as needed.
• Develop action plans to achieve budget targets and control expenses.
• Monitor financial performance, ensuring profitability and cost efficiency.
• Uphold and enhance their brand, culture, and operational standards.
• Cultivate strong relationships with local clientele and the community.
• Oversee recruitment, training, and development efforts to minimize turnover.
• Establish and maintain a culture of recognition, engagement, and accountability.
• Ensure responsible alcohol service and compliance with safety regulations.
• Perform additional duties as assigned.

• Extensive experience in upscale restaurant management; farm-to-table experience preferred.
• Strong knowledge of wine and spirits.
• BA/BS degree or industry-related certification/education or related experience.
• Proficiency in financial analysis, Profit & Loss statements, Point of Sale systems, Excel, and Management software.
• Proven sales and consensus-building skills.Demonstrated leadership in conflict resolution, accountability, and staff development.
• Excellent verbal and written communication skills.
• Highly organized with exceptional time management abilities.
• Strong work ethic and attention to detail.
• Approachable, open-minded, and an active listener.
• A proactive mindset focused on continuous improvement in quality, processes, and team development.

• Competitive salary with performance-based bonuses.
• Medical benefits per company plan.
• Paid time off.

A premier, high-volume restaurant and entertainment venue in the heart of Washington, DC is seeking an experienced General Manager to lead one of the city's most dynamic hospitality operations. This is an opportunity for a proven leader who thrives in fast-paced, guest-focused environments and has a track record of driving operational excellence, financial performance, and team development on a large scale.

The ideal candidate brings the leadership presence, business acumen, and hospitality instincts necessary to oversee a complex operation serving thousands of guests weekly while maintaining exceptional service standards and a culture of accountability.

Relocation assistance is available for qualified candidates.

Why This Opportunity Stands Out

Exceptional Benefits & Rewards

• Competitive base salary plus performance-based quarterly bonus opportunities
• Company-funded retirement pension program
• Immediate 401(k) participation
• Comprehensive medical, dental, vision, life, and disability coverage
• Telemedicine and wellness resources
• Tuition reimbursement and professional development programs
• Generous paid time off and leave benefits
• Employee assistance programs for financial, legal, and wellness support
• Complimentary dining privileges and shift meals
• Employee discount programs
• Charitable matching contributions
• Flexible five-day workweek

Culture & Career Growth

• Established and financially strong organization
• Respectful, people-first culture built on professionalism and hospitality
• Significant opportunities for career advancement and leadership development
• Best-in-class training and support resources

Key Responsibilities

Leadership & Guest Experience

• Set the tone for a hospitality-driven culture that consistently delivers memorable guest experiences.
• Lead a large, multi-outlet operation spanning lunch, dinner, brunch, bar, private dining, and special-event business.
• Ensure exceptional service standards are maintained during high-volume periods.
• Serve as a visible floor presence, engaging guests and resolving issues proactively.
• Build strong relationships with regular guests, community partners, and team members.

Team Development

• Recruit, hire, train, coach, and develop managers and hourly team members.
• Foster a culture of accountability, engagement, and continuous improvement.
• Conduct performance reviews and create development plans for leadership staff.
• Lead regular management meetings focused on execution, training, and operational priorities.
• Champion employee retention and succession planning efforts.

Financial & Operational Leadership

• Maintain full ownership of restaurant financial performance, including:
  • Revenue growth
  • Labor management
  • Cost of goods controls
  • Operating profitability
  • Forecasting and budgeting
• Analyze business trends and implement strategies to drive sales and efficiency.
• Ensure all operational systems, procedures, and standards are executed consistently.

Culinary & Operational Partnership

• Collaborate closely with culinary leadership to ensure seamless front- and back-of-house execution.
• Support menu rollouts, inventory management, and cost-control initiatives.
• Maintain the highest standards of food safety, sanitation, and workplace safety.
• Lead efforts to improve service quality, operational efficiency, and guest satisfaction.

Qualifications

Required Experience

• Minimum of 3 years of successful experience as a General Manager in a large-scale, high-volume restaurant environment.
• Experience leading operations with:
  • 500+ guest capacity
  • 150+ team members
  • $14M+ in annual revenue
• Demonstrated success managing complex hospitality operations while maintaining elevated service standards.

Desired Skills & Attributes

• Strong leadership presence with the ability to inspire and motivate large teams.
• Proven expertise in P&L management, budgeting, labor planning, and cost controls.
• Outstanding communication and interpersonal skills.
• Exceptional guest-service orientation and attention to detail.
• Ability to make confident decisions in a fast-paced environment.
• Passion for developing talent and building high-performing teams.
• Hands-on leadership style with a strong operational mindset.
• Commitment to excellence, accountability, and continuous improvement.

Ideal Candidate Profile

This role is best suited for a seasoned hospitality leader who combines polished guest-facing skills with strong business discipline. The successful candidate understands how to balance culture, service, and profitability while leading a large team through the demands of a high-volume operation. They are equally comfortable driving financial results, coaching managers, and greeting guests during the busiest shifts.

If you have experience leading large, upscale restaurant operations and are ready to take ownership of a flagship hospitality destination, we'd love to hear from you.

Position Summary

We are seeking a talented and passionate Chef de Cuisine to lead all aspects of kitchen operations in a high-volume, upscale dining environment. This individual will be responsible for culinary execution, rotating seasonal menu development, team leadership, food cost management, and maintaining exceptional standards for quality, consistency, and guest satisfaction.

The Chef de Cuisine serves as the operational leader of the kitchen, working collaboratively with front-of-house leadership to deliver outstanding dining experiences while developing and mentoring a high-performing culinary team.

Key Responsibilities

Culinary Leadership

• Lead daily kitchen operations, including food preparation, production, execution, and service.
• Maintain the highest standards for food quality, presentation, consistency, and sanitation.
• Develop and refine seasonal menus, specials, and recipes aligned with the restaurant’s culinary vision.
• Ensure all dishes are executed to established specifications and quality standards.

Team Management

• Recruit, train, coach, and develop culinary team members.
• Foster a positive and professional kitchen culture focused on accountability, teamwork, and continuous improvement.
• Conduct performance coaching, skills development, and succession planning.
• Lead by example during service with professionalism, urgency, and attention to detail.

Financial & Operational Management

• Manage food cost, labor cost, inventory, purchasing, and vendor relationships.
• Monitor kitchen budgets and implement strategies to maximize profitability.
• Oversee scheduling and labor deployment to ensure efficient operations.
• Minimize waste through effective inventory controls and production practices.

Compliance & Safety

• Ensure compliance with all health department regulations and food safety standards.
• Maintain clean, organized, and safe work environments.
• Enforce company policies and operational procedures.

Collaboration & Guest Experience

• Partner closely with front-of-house management to ensure seamless service execution.
• Respond to guest feedback and continuously elevate the dining experience.
• Drive innovation while maintaining operational excellence and consistency.

Qualifications

• Minimum of 3 years of progressive kitchen leadership experience as a Sous Chef, Chef de Cuisine, or equivalent role.
• Experience in upscale, chef-driven, fine dining, or high-volume restaurant environments preferred.
• Strong knowledge of food costing, inventory management, purchasing, and labor controls.
• Proven experience leading and developing culinary teams.
• Excellent communication, organizational, and problem-solving skills.
• Ability to thrive in a fast-paced, high-expectation environment.
• Thorough understanding of food safety, sanitation, and health regulations.
• Passion for hospitality, culinary innovation, and continuous improvement.

Preferred Skills

• Menu Development & Recipe Creation
• Food Cost & Labor Management
• Inventory Control & Purchasing
• Staff Training & Mentorship
• Kitchen Operations Management
• Quality Assurance
• Vendor Relations
• Budgeting & Forecasting
• Team Building & Leadership
• Strategic Planning
• Culinary Trend Awareness
• Conflict Resolution
• Time Management
• Adaptability & Problem Solving

Compensation & Benefits

• Competitive salary based on experience
• Health, dental, and vision insurance
• Paid time off
• 401(k) program
• Dining discounts
• Professional development opportunities
• Performance-based bonus potential

Experience Requirement: 3+ years of culinary leadership experience in a professional kitchen environmen

Qualifications:
- 3+ Years of previous experience in a similar role, such as Assistant Manager or Supervisor, in the hospitality industry
- Strong leadership skills with the ability to effectively manage a team
- Excellent communication and interpersonal skills
- Knowledge of food production
- Ability to multitask and prioritize tasks in a fast-paced environment
- Attention to detail and strong problem-solving abilities