General Manager
One Haus · Gaithersburg, Maryland, United States
FULL TIMEpermanent
Job Description
Title: General ManagerLocation: Gaithersburg, MDCompensation: $85,000–$110,000 + monthly profit shareSchedule: Full-time | Flexible availability including evenings, weekends & holidaysBenefits: PTO | 401(k) match | Medical, dental & vision | Leadership development | Professional education opportunities
Ready to make your application Please do read through the description at least once before clicking on Apply.
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 shareUp to 17 days of PTO401(k) with company matchMedical, dental, and vision coverageFlexible schedulingProfessional development and leadership trainingOpportunities for wine and beverage education, including certification supportAccess to mental health resourcesOpportunity 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 environmentPrevious General Manager experience in an upscale or polished-casual concept strongly preferredProven ability to drive sales, manage costs, and develop high-performing teamsStrong understanding of P&L statements, budgeting, forecasting, labor management, and cost controlsA hands-on leadership style with strong floor presenceExcellent communication, organization, problem-solving, and decision-making skillsGenuine passion for hospitality, chef-driven food, and beverageFood Manager certification requiredBachelor’s degree or professional hospitality/culinary certification preferredAbility to work a flexible schedule based on business needs
What You’ll Own:
Business & Financial PerformanceDevelop and adjust operating plans based on sales trends and restaurant performanceDrive sales through exceptional hospitality, local partnerships, and strong restaurant leadershipReview financial results and identify opportunities to improve profitabilityManage labor through accurate forecasting, scheduling, and ongoing reviewMaintain strong standards around cleanliness, organization, safety, and overall restaurant presentationIdentify opportunities to strengthen the restaurant’s presence within the local community
Guest ExperienceSet the standard for approachable, memorable hospitalityMaintain a highly visible presence on the floor and engage directly with guestsEnsure consistent execution across food, beverage, service, and overall guest experiencePartner with culinary leadership to deliver a high-quality, consistent menuDevelop a team that is knowledgeable, confident, xzbcwsv and genuinely engaged in the guest experiencePersonally address guest concerns and ensure thoughtful service recovery
People & LeadershipHire, train, develop, and retain a strong restaurant teamCreate a positive, inclusive, and accountable cultureEstablish clear expectations and provide consistent coaching and feedbackLead manager meetings focused on business performance, priorities, and opportunitiesConduct regular one-on-ones with managers and support their professional developmentDevelop internal talent and build a strong leadership pipelineFoster strong collaboration between FOH and culinary teams
OperationsOversee daily restaurant operations and ensure consistent execution of systems and standardsMaintain an active, hands-on leadership presence during serviceOversee staffing, scheduling, inventory, and cost-control practicesEnsure high standards across service, culinary, beverage, facilities, and guest experienceMaintain cleanliness, organization, and preventative maintenanceEnsure compliance with food safety, sanitation, alcohol service, employment, and workplace safety requirements
Ready to make your application Please do read through the description at least once before clicking on Apply.
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 shareUp to 17 days of PTO401(k) with company matchMedical, dental, and vision coverageFlexible schedulingProfessional development and leadership trainingOpportunities for wine and beverage education, including certification supportAccess to mental health resourcesOpportunity 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 environmentPrevious General Manager experience in an upscale or polished-casual concept strongly preferredProven ability to drive sales, manage costs, and develop high-performing teamsStrong understanding of P&L statements, budgeting, forecasting, labor management, and cost controlsA hands-on leadership style with strong floor presenceExcellent communication, organization, problem-solving, and decision-making skillsGenuine passion for hospitality, chef-driven food, and beverageFood Manager certification requiredBachelor’s degree or professional hospitality/culinary certification preferredAbility to work a flexible schedule based on business needs
What You’ll Own:
Business & Financial PerformanceDevelop and adjust operating plans based on sales trends and restaurant performanceDrive sales through exceptional hospitality, local partnerships, and strong restaurant leadershipReview financial results and identify opportunities to improve profitabilityManage labor through accurate forecasting, scheduling, and ongoing reviewMaintain strong standards around cleanliness, organization, safety, and overall restaurant presentationIdentify opportunities to strengthen the restaurant’s presence within the local community
Guest ExperienceSet the standard for approachable, memorable hospitalityMaintain a highly visible presence on the floor and engage directly with guestsEnsure consistent execution across food, beverage, service, and overall guest experiencePartner with culinary leadership to deliver a high-quality, consistent menuDevelop a team that is knowledgeable, confident, xzbcwsv and genuinely engaged in the guest experiencePersonally address guest concerns and ensure thoughtful service recovery
People & LeadershipHire, train, develop, and retain a strong restaurant teamCreate a positive, inclusive, and accountable cultureEstablish clear expectations and provide consistent coaching and feedbackLead manager meetings focused on business performance, priorities, and opportunitiesConduct regular one-on-ones with managers and support their professional developmentDevelop internal talent and build a strong leadership pipelineFoster strong collaboration between FOH and culinary teams
OperationsOversee daily restaurant operations and ensure consistent execution of systems and standardsMaintain an active, hands-on leadership presence during serviceOversee staffing, scheduling, inventory, and cost-control practicesEnsure high standards across service, culinary, beverage, facilities, and guest experienceMaintain cleanliness, organization, and preventative maintenanceEnsure compliance with food safety, sanitation, alcohol service, employment, and workplace safety requirements