What are the responsibilities and job description for the General Manager | Michelin-Starred American Dining Concept position at The Restaurant Zone?
About the Concept
A Michelin-starred dining destination in Washington, DC, rooted in refined American cuisine, is seeking an experienced and hospitality-driven General Manager to lead front-of-house operations.
This concept is known for delivering a thoughtful, elevated dining experience that balances precision with warmth, offering guests a refined yet approachable atmosphere. The restaurant operates at the highest level of service and execution, requiring strong leadership and attention to detail.
Position Overview
The General Manager will oversee all aspects of front-of-house operations, setting the tone for service excellence while ensuring consistency, quality, and a best-in-class guest experience.
This is a hands-on leadership role for someone who thrives in a fast-paced, detail-oriented environment and is passionate about hospitality at the highest level. The role also includes full financial oversight, team development, and close collaboration with culinary and beverage leadership.
Key Responsibilities
Operations and Service Excellence
Oversee daily front-of-house operations, ensuring seamless and elevated service execution
Maintain and uphold Michelin-level service standards with consistency and precision
Lead by example with a strong and visible presence on the floor
Guest Experience
Deliver a refined yet approachable guest experience
Handle guest relations with professionalism, attention to detail, and care
Continuously refine service standards and hospitality initiatives
Team Leadership and Development
Recruit, train, and develop a high-performing front-of-house team
Foster a culture of accountability, professionalism, and excellence
Mentor leadership team members and build future leaders
Financial Management
Oversee P&L performance, including labor management and cost controls
Drive revenue strategies while maintaining operational efficiency
Monitor key performance metrics and implement improvements
Collaboration
Partner closely with culinary and beverage teams to ensure alignment between kitchen execution and dining room experience
Support menu rollouts, training initiatives, and service enhancements
Compliance and Standards
Ensure adherence to all health, safety, and operational standards
Maintain organization, cleanliness, and consistency across all service areas
Qualifications
Multiple years of leadership experience in Michelin-starred, Michelin-rated, or similarly high-caliber restaurants
Proven ability to lead in high-volume, fast-paced environments
Strong financial acumen, including P&L management and labor control
Exceptional leadership, communication, and team development skills
Deep understanding of hospitality, guest engagement, and elevated service standards
Ability to remain composed and effective under pressure
Ideal Candidate Profile
Hands-on leader with a strong presence on the floor
Hospitality-driven with a passion for delivering exceptional guest experiences
Detail-oriented and highly organized with a solutions-focused mindset
Experienced in building, training, and leading high-performing teams
Committed to excellence, consistency, and accountability
Compensation and Benefits
Base salary of $95,000 to $100,000
Performance-based bonus opportunities
Health, dental, and vision insurance
Paid time off
401k program
Dining discounts
Wellness program
Salary : $95,000 - $100,000