Title: General Manager
Location: Gaithersburg, MD
Compensation: $85,000–$110,000 + monthly profit share
Schedule: Full-time | Flexible availability including evenings, weekends & holidays
Benefits: PTO | 401(k) match | Medical, dental & vision | Leadership development | Professional education opportunities
Position Overview:
We’re conducting a confidential search for an experienced General Manager to lead a high-volume, chef-driven restaurant in Raleigh.
This is an opportunity for a hands-on hospitality leader who can balance exceptional guest experiences with strong financial performance, team development, and operational excellence.
The ideal candidate is equally comfortable on the floor, in a manager meeting, or reviewing a P&L. You’ll lead the restaurant’s day-to-day operations while developing a strong leadership team and creating an environment where both guests and employees feel welcome.
If you’re a strong restaurant operator who knows how to build teams, drive results, and create an exceptional guest experience, this is an opportunity worth exploring.
Why You’ll Love This Opportunity:
- $85K–$110K base salary + monthly profit share
- Up to 17 days of PTO
- 401(k) with company match
- Medical, dental, and vision coverage
- Flexible scheduling
- Professional development and leadership training
- Opportunities for wine and beverage education, including certification support
- Access to mental health resources
- Opportunity to grow with an established hospitality organization
What You’ll Bring to the Table:
- 3–5+ years of restaurant management experience in a high-volume, full-service environment
- Previous General Manager experience in an upscale or polished-casual concept strongly preferred
- Proven ability to drive sales, manage costs, and develop high-performing teams
- Strong understanding of P&L statements, budgeting, forecasting, labor management, and cost controls
- A hands-on leadership style with strong floor presence
- Excellent communication, organization, problem-solving, and decision-making skills
- Genuine passion for hospitality, chef-driven food, and beverage
- Food Manager certification required
- Bachelor’s degree or professional hospitality/culinary certification preferred
- Ability to work a flexible schedule based on business needs
What You’ll Own:
Business & Financial Performance
- Develop and adjust operating plans based on sales trends and restaurant performance
- Drive sales through exceptional hospitality, local partnerships, and strong restaurant leadership
- Review financial results and identify opportunities to improve profitability
- Manage labor through accurate forecasting, scheduling, and ongoing review
- Maintain strong standards around cleanliness, organization, safety, and overall restaurant presentation
- Identify opportunities to strengthen the restaurant’s presence within the local community
Guest Experience
- Set the standard for approachable, memorable hospitality
- Maintain a highly visible presence on the floor and engage directly with guests
- Ensure consistent execution across food, beverage, service, and overall guest experience
- Partner with culinary leadership to deliver a high-quality, consistent menu
- Develop a team that is knowledgeable, confident, and genuinely engaged in the guest experience
- Personally address guest concerns and ensure thoughtful service recovery
People & Leadership
- Hire, train, develop, and retain a strong restaurant team
- Create a positive, inclusive, and accountable culture
- Establish clear expectations and provide consistent coaching and feedback
- Lead manager meetings focused on business performance, priorities, and opportunities
- Conduct regular one-on-ones with managers and support their professional development
- Develop internal talent and build a strong leadership pipeline
- Foster strong collaboration between FOH and culinary teams
Operations
- Oversee daily restaurant operations and ensure consistent execution of systems and standards
- Maintain an active, hands-on leadership presence during service
- Oversee staffing, scheduling, inventory, and cost-control practices
- Ensure high standards across service, culinary, beverage, facilities, and guest experience
- Maintain cleanliness, organization, and preventative maintenance
- Ensure compliance with food safety, sanitation, alcohol service, employment, and workplace safety requirements