Benefits:

401(k)
401(k) matching
Dental insurance
Employee discounts
Health insurance
Paid time off
Vision insurance
Wellness resources

We are seeking an exceptional General Manager to guide No Goodbyes to its fullest potential. This is a pivotal leadership role for an individual who leads with integrity, vision, and a commitment to consistent operational excellence, while fostering an outstanding guest and employee experience.

This is a unique opportunity to lead within a beautiful, vibrant space deeply connected to the Adams Morgan community and to play a defining role in shaping its next chapter.

Our culture is rooted in vibrant energy, collaboration, and unwavering support. We’re looking for a leader who excels in collaboration, communicates with clarity, and is deeply committed to delivering extraordinary guest experiences. A strong attention to detail and a guest-first mindset are essential to ensuring every moment at No Goodbyes is not just memorable, but exceptional.

The General Manager is a hands-on role that is responsible for all aspects of daily operations, including but not limited to, running the floor, quality control, cost management, guest satisfaction, team development, and facility upkeep. This role is accountable for establishing effective practices that drive profitability and ensure alignment with all financial reporting requirements.

Strong communication and conflict-resolution skills are essential, along with a thorough understanding of LINE policies, procedures, and expectations.

Due to the dynamic nature of our operations, flexibility is key. As part of this role, you may be asked to support various functions across the team, just as others will support you. Collaboration and adaptability are essential to our shared success.

Essential Functions & Responsibilities

· Manage all aspects of the restaurant, coffee shop and in room dining operations, including front-of-house and back-of-house coordination.

· Responsible for running floor shifts. Oversee opening, closing, and service procedures to ensure consistent quality and efficiency.

· Recruit, train, and develop a high-performing team of servers, and support roles.

· Foster a positive work environment that promotes teamwork, accountability, and professional growth.

· Maintain a guest-first approach, ensuring exceptional service and resolving any guest concerns promptly.

· Monitor and respond to feedback through in-person interactions and online reviews.

· Collaborate with the culinary team to develop menus and offerings that align with concept and target audience.

· Collaborate with the marketing team to create promotions and initiatives to drive guest traffic and engagement.

· Collaborate with the social media team to ensure up-to-date images of people and food/drink and shared.

· Ensure all menus are correctly programmed into the POS (and printing to the correct areas as well as reporting to the correct revenue centers), including specialty menus for holidays, private events and so on.

· Conduct regular team meetings to communicate goals that speak to mentorship, revenue driving initiatives and performance expectations.

· Monitor inventory, labor costs, and other operational expenses, implementing cost-saving measures as needed.

· Analyze sales trends and industry insights to identify opportunities for growth and innovation.

· Collaborate with the corporate F &B Director and Hotel General Manager on budgets, forecasts, and financial reports to achieve revenue and profitability goals.

· Collaborate with the corporate F&B Director and supporting team to implement short- and long-term strategies to maintain a competitive edge in the restaurant market.

· Build partnerships with local vendors, suppliers, and the community to enhance the restaurant's reputation and offerings.

· Ensure compliance with health, safety, and sanitation regulation

Reporting Relationships

Reports directly to: Corporate Director of Food and Beverage

Also works for: Hotel General Manager Directly supervises: FOH staff Indirectly supervises: BOH staff

Knowledge, Requirements and Skills

1. Bachelor’s degree or equivalent, preferred

2. At least three (3) years’ experience in a leadership role in the restaurant industry

3. Understanding of the Washington, DC market preferred

4. Experience in high volume dining and fine dining background preferred

5. Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system)

6. Cost control and financial management

7. Outstanding communication and interpersonal skills

8. Excellent reading, writing and oral proficiency in the English Language

9. Excellent organizational and time management skills

10. Excellent attention to detail

11. Ability to multitask

12. Work well under pressure, be a team player

Working Conditions/Environment

1. The noise level in the work environment is usually moderate

2. The person having this responsibility may have to lift up to 30lbs on an occasional basis

3. The person having this position may have to sit for one (1) hour, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day

4. Must have a flexible schedule that is conducive to the operations and needs of the business.

5. The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Compensation: $80,000.00 - $90,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

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