About this opportunity
Barbouzard lists this General Manager opportunity in washington, District of Columbia. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Barbouzard, the French-Mediterranean restaurant helmed by renowned Chef Cedric Maupillier, around the corner from the White House, brings alive the French Rivieria setting alongside authentic coastal cuisine for an unforgettable hospitality experience.
The team is searching for a dynamic Restaurant Director genuinely interested in creating a seamless FOH dining experience alongside a talented and committed team.
If hospitality is your passion, commitment to excellence is your motto, and opportunity to grow and make your mark in the capital city is your desire, we would love to talk to you!
This position offers a comprehensive package including:
Competitive Pay with Top Earning Potential
Complimentary Employee Meals
Annual Bonus Program
Referral Bonus Program
Professional Growth within an expanding hospitality group
Oversee daily operation of the dining room and bar to ensure seamless service execution.
Maintain the highest standards of hospitality and professionalism
Ensure lighting, music, cleanliness, and atmosphere reflect Barbouzard’s brand identity
Supervise and ensure compliance with opening and closing procedures
Coordinate service flow between front-of-house and back-of-house teams
Lead, mentor, and develop the front-of-house team
Establish SOP’s for all critical FOH processes to firm overall structure needed for successful FOH execution, while ensuring staff understanding and compliance.
Conduct quarterly performance reviews to create basis for staff retention/attrition
Recruit, hire, and develop front-of-house staff to ensure all onboarde are Barbouzard brand ambassadors able to reach sales targets.
Lead and monitor scheduling, training, and service performance standards
Ensure staff knowledge of menu, wine list, and cocktails with ongoing testing in place.
Maintain authority over FOH hiring, discipline, promotion, and termination decisions
Conduct pre-shift meetings. Lead daily line-ups before service to review the night’s menu modifications, rare wine features, VIP arrivals, floor mapping, and service/sales goals.
Conduct weekly staff management meetings.
Liase with Beverage Director to ensure beverage program standard remains congruent with overall dining experience.
Guest Experience & Hospitality
Create a hospitality culture centered on personalized service Build relationships with guests to reach set goal of recurring client base.
Cultivate relationships with high-profile guests, VIPs, and frequent diners by maintaining a detailed database to include guest preference systems.
Circulating through the dining room during service to subtly gauge guest satisfaction, build rapport, and handle highly escalated service complaints discreetly.
Collaborate with Ownership and the Executive Chef on special events and wine dinners
Review / monitor overall experience from music program to hospitality across food and beverage to ensure alignment with curating/sustaining a refined brand attracting our target market.
Participate in weekly meeting with CFO and Head of Accounting to review provided labor targets (budget to actual) to proactively control labor cost.
Review financial reports and P&L during recurring ownership meetings to ensure overall budget compliance and financial goals.
Desired Qualifications:
A minimum of 2 years of management experience in a high-volume, service-driven restaurant
Proficiency with TOAST, RESY, AND OPEN TABLE SYSTEMS
Excellent communication, criticalthinkingand decision-making skills
Experience hiring, training, and mentoring FOHstaff
Proven ability to work well under pressure and solve issues
Positive attitude with self-drive to foster overall success
DIRECTOR OF RESTAURANT OPERATIONS:
Details:
Barbouzard, the French-Mediterranean restaurant helmed by renowned Chef Cedric Maupillier, around the corner from the White House, brings alive the French Rivieria setting alongside authentic coastal cuisine for an unforgettable hospitality experience.
The team is searching for a dynamic Restaurant Director genuinely interested in creating a seamless FOH dining experience alongside a talented and committed team.
If hospitality is your passion, commitment to excellence is your motto, and opportunity to grow and make your mark in the capital city is your desire, we would love to talk to you!
This position offers a comprehensive package including:
Competitive Pay with Top Earning Potential
Excellent Training & Career Development Opportunities
Complimentary Employee Meals
Annual Bonus Program
Referral Bonus Program
Professional Growth within an expanding hospitality group
Essential Duties
Restaurant Operations
Oversee daily operation of the dining room and bar to ensure seamless service execution.
Maintain the highest standards of hospitality and professionalism
Ensure lighting, music, cleanliness, and atmosphere reflect Barbouzard’s brand identity
Supervise and ensure compliance with opening and closing procedures
Coordinate service flow between front-of-house and back-of-house teams
Team Leadership & Staff Development
Lead, mentor, and develop the front-of-house team
Establish SOP’s for all critical FOH processes to firm overall structure needed for successful FOH execution, while ensuring staff understanding and compliance.
Conduct quarterly performance reviews to create basis for staff retention/attrition
Recruit, hire, and develop front-of-house staff to ensure all onboarde are Barbouzard brand ambassadors able to reach sales targets.
Lead and monitor scheduling, training, and service performance standards
Ensure staff knowledge of menu, wine list, and cocktails with ongoing testing in place.
Maintain authority over FOH hiring, discipline, promotion, and termination decisions
Conduct pre-shift meetings. Lead daily line-ups before service to review the night’s menu modifications, rare wine features, VIP arrivals, floor mapping, and service/sales goals.
Conduct weekly staff management meetings.
Liase with Beverage Director to ensure beverage program standard remains congruent with overall dining experience.
Guest Experience & Hospitality
Create a hospitality culture centered on personalized service Build relationships with guests to reach set goal of recurring client base.
Cultivate relationships with high-profile guests, VIPs, and frequent diners by maintaining a detailed database to include guest preference systems.
Circulating through the dining room during service to subtly gauge guest satisfaction, build rapport, and handle highly escalated service complaints discreetly.
Collaborate with Ownership and the Executive Chef on special events and wine dinners
Review / monitor overall experience from music program to hospitality across food and beverage to ensure alignment with curating/sustaining a refined brand attracting our target market.
Financial Leadership
Participate in weekly meeting with CFO and Head of Accounting to review provided labor targets (budget to actual) to proactively control labor cost.
Review financial reports and P&L during recurring ownership meetings to ensure overall budget compliance and financial goals.
Ensure operational decisions support long-term profitability
Desired Qualifications:
A minimum of 2 years of management experience in a high-volume, service-driven restaurant
Proficiency with TOAST, RESY, AND OPEN TABLE SYSTEMS
Excellent communication, criticalthinkingand decision-making skills
Experience hiring, training, and mentoring FOHstaff
Proven ability to work well under pressure and solve issues
Positive attitude with self-drive to foster overall success
More detail about Barbouzard, please visit
#J-18808-Ljbffr
Worksite address
washington, DC, 20022, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.