General Manager
Full-Time
$120k - $130k/yr+ Performance-based bonus
Senior
Washington, DC, USA
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- The candidate must have 5–7+ years of progressive front-of-house leadership experience in high-volume upscale casual or fine dining, with 2+ years as a General Manager strongly preferred.
- The candidate must have proven success owning a profit-and-loss statement and delivering results across revenue growth, cost of goods sold, labor, and guest satisfaction.
- The candidate must be able to lead, develop, and inspire management teams and large hourly staffs.
- The candidate must have expert knowledge of service standards, guest recovery, health and safety compliance, and cash controls.
- The candidate must be fluent in reservations systems such as Resy, SevenRooms, or TOCK; point-of-sale systems such as MICROS or Toast; scheduling systems such as HotSchedules or similar; and Google Workspace.
- The candidate must demonstrate strong communication, organization, data literacy, and business judgment.
- The candidate must be able to work a flexible schedule including nights, weekends, and holidays.
- The candidate must be able to stand and walk for extended periods of up to 8 hours.
- The candidate must occasionally lift, push, or pull up to 30 pounds.
- The candidate must frequently reach, bend, listen, and use visual acuity in a fast-paced environment, with exposure to hot and cold environments and cleaning chemicals according to safety standards.
Responsibilities
- Set the vision and priorities for the property and translate goals into clear operating plans and key performance indicators.
- Conduct weekly and monthly business reviews with actionable follow-ups and communicate results to leadership and the team.
- Champion company values, diversity, equity, and inclusion commitments, and a culture of accountability, learning, and care.
- Own the profit-and-loss statement by planning, forecasting, and delivering on revenue, cost of goods sold, labor, and controllable expenses.
- Build accurate weekly labor plans and manage in-shift deployment to productivity and service standards.
- Oversee inventory integrity, waste control, procurement practices, and vendor relations.
- Monitor and act on key performance indicators including covers, check average, mix, cost of goods sold, labor percentage, comps and voids, guest sentiment, and turnover.
- Ensure flawless service execution across à la carte dining, the bar, private dining, and events.
- Maintain standard operating procedures, playbooks, and checklists; close gaps through training and continuous improvement.
- Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities.
- Lead openings and closings, cash controls, and shift rhythms including pre-shift, deployment, and recovery.
- Model anticipatory hospitality and effective table visits, and manage VIP guests and service recovery with speed and empathy.
- Review feedback platforms and social sentiment, implement improvement plans, and celebrate wins.
- Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty.
- Hire, onboard, and retain talent and maintain a strong bench of leaders and key hourly roles.
- Coach managers and supervisors through regular one-on-one meetings, check-ins, and performance conversations.
- Deliver ongoing training in service, product, systems, and compliance, and deliver recognition programs.
- Ensure respectful, inclusive, and safe workplaces and address conflict promptly and professionally.
- Drive topline performance through reservation strategy, pacing, mix management, upselling programs, and private dining.
- Support local marketing, partnerships, hotel and concierge relations, and neighborhood and community engagement.
- Represent the brand at events and media or public-relations moments as appropriate.
- Ensure adherence to health department regulations, alcohol service laws, wage and hour requirements, and company policies.
- Maintain required certifications and oversee incident reporting, investigations, and corrective actions.
- Lead safety drills, allergy and Americans with Disabilities Act protocols, and emergency readiness.
- Partner with Executive Chef, Beverage, People and Human Resources, Finance, Facilities, Marketing, and Events and Private Dining.
- Lead or support pre-opening workstreams, seasonal and menu launches, and special projects as assigned.
Desired Qualifications
- Pre-opening experience, including hiring plans, training, and readiness checklists.
- Wine or spirits certifications or advanced product knowledge.
- ServSafe Manager, Alcohol Manager, and local Department of Health certifications, or the ability to obtain them.
- Two or more years of experience as a General Manager.
About the company
The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.
Company Size
1-10
Company Stage
N/A
Total Funding
N/A
Headquarters
Auckland, New Zealand
Founded
2019
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Simplify's Take
What believers are saying
- W Nashville opened JAG venues in early 2026, expanding beyond core coastal markets.
- Bazaar House opens in 2027 with 67 rooms, private club, wellness, and retail.
- Delta's phased 2026 menu rollout extends José Andrés branding into premium airline cabins.
What critics are saying
- The Bazaar at Waldorf Astoria closed March 11, 2026, then became Bazaar Meat.
- California Prop 65 notices from May 8, 2026 target José Andrés Corporation shellfish products.
- Exiting CEO Sam Bakhshandehpour left in 2026, signaling leadership churn during expansion.
What makes Jose Andres Group unique
- José Andrés Group spans 40 restaurants plus World Central Kitchen’s global humanitarian halo.
- The Bazaar brand gives JAG high-end, theatrical dining across D.C., Las Vegas, and New York.
- Thor Equities partnership brings hotel development expertise to Bazaar House in Georgetown.
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Benefits
Health Insurance
Dental Insurance
Vision Insurance
Pet Insurance
Flexible Work Hours
Tuition Reimbursement
Meal Benefits
Company News
AFAR
Oct 11th, 2024
The chef's 67-room The Bazaar House is scheduled to open in 2027, in the Georgetown neighborhood of Washington, D.C.