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General Manager
Centrolina
974 Palmer Alley, Washington, DC
Centrolina hiring General Manager in Washington, DC

Centrolina hiring General Manager in Washington, DC

CentrolinaMore Info

Full Time • Salary (Based on Experience)
Expired: Sep 6, 2022

Sorry, this job expired on Sep 6, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

Chef-Owner Amy Brandwein is seeking a dynamic General Manager to lead critically acclaimed Centrolina.  The ideal candidate is passionate about hospitality, service, beverage and food. Curious and committed to raising the bar every day. 

This position requires an in-depth knowledge and passion in all areas of the restaurant: wine and spirits, Italian cuisine and superior hospitality. The ideal candidate has experience in managing fine dining/upscale dining environments and managing all aspects of a dining experience: ambience, check-ins with customers and balancing seating capacity. The General Manager must have strong leadership skills, recognizing that employee satisfaction is key to driving superior customer service and satisfaction in our spaces. A sense of genuine caring and hospitality is essential for our guests and all of our employees in our Company. 

The General Manager will hire and direct staff, manage reporting and controls, ensure compliance and lead our efforts to guarantee that guests are satisfied with their dining experience. We expect the General Manager to lead by example and uplift our staff during busy moments in our fast-paced environment.

The General Manager is responsible for driving the restaurant’s revenue, profitability and quality goals. It is equally important to foster a positive environment for our employees and ensure that they are treated with respect and professionalism. The General Manager ensures all aspects of an efficient restaurant operation, while maintaining superior quality and customer service standards.

The General Manager serves as the nexus for the restaurant operations, fostering positive and harmonious working team building and relationships with all employees. Strong communication skills and the ability to solve problems independently and delegate as needed. Knows how to build relationships, encourage growth and embrace change. Must be able to handle the pressures of a busy restaurant environment, coordinating a wide range of activities and recommending appropriate solutions to restaurant problems.

DUTIES AND RESPONSIBILITIES

General

  • Passion for our vision, mission and cuisine philosophy.
  • Proven leader with initiative and self-discipline.
  • Pleasant, gracious, with a professional appearance.
  • Proven ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
  • Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures. 
  • Keeps Owner promptly and fully informed of all issues (i.e. unusual matters of significance, both positive and negative) and takes prompt corrective action where necessary. 
  • Oversees general upkeep of restaurant and schedules repairs of any kind. 

Financial

  • Knowledge and understanding of P&L reports. 
  • Awareness of company quarterly budgets and commitment to achieving goals.
  • Adherence to company standards to increase sales and minimize costs, including food, beverage, supply and labor costs.
  • Responsible for timely reporting of all financial documents (invoices, reporting). Ensure personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
  • Work with beverage director to maintain proper inventory and meet beverage cost goals. Takes corrective action where necessary to ensure goals are met. 
  • Supervises monthly inventory reporting, including beverage, food, china and glassware, silverware. 
  • Assist our accounting team on any information needed to produce detailed reports on weekly, monthly and annual revenues and expenses.

Guest Service

  • Connect with our customers in a warm, professional way and ensure guests are properly recognized and appreciated. 
  • Establish best practices to remember guest preferences to ensure a superior experience. 
  • Ensure positive guest service in all areas. Respond to customer requests and items of concern,  taking any and all appropriate actions to successfully satisfy the customer. 
  • Oversee service to our guests via daily pre-shift meetings and guide our service team to increase knowledge of food and beverage items. Plan special training events for staff education. 
  • Assist in accommodating last minute reservations or special requests by our customers. 

Personnel

  • Directly supervise all front of the house of staff. 
  • Provide training and direction to employees regarding operational and procedural issues.
  • Conduct orientation and oversee the training of new employees.
  • Develop employees and provide ongoing feedback, establish performance expectations and conduct performance reviews.
  • Maintain an accurate and up-to-date plan of restaurant staffing needs. 
  • Oversee schedules and ensure that the restaurant is staffed appropriately for all shifts.
  • Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

Compliance and Safety

  • Enforce sanitation practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Enforce proper COVID-19 protocols amongst our guests and employees and in our restaurant generally to provide a safe environment. Guide employees on COVID best practices. 
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
  • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Oversee deadlines relating to ABRA regulations and assist with reporting requirements. 
  • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Maintain ServSafe certification for self and applicable staff and uphold all ServSafe guidelines.
Public Relations & Community Involvement

  • Communicate and coordinate with our public relations team on goals and objectives for the company and maintain internal calendar for execution of those goals. 
  • Ensure positive relations with our local community and provide strong presence in community affairs.

QUALIFICATIONS

  • 5+ years managerial / supervisory experience required in the a fine dining or upscale casual restaurant. 
  • Strong, positive leadership style, can do attitude, multitasking skills.
  • College degree is preferred. 
  • High level of computer skill proficiency.  Knowledge and ability to create Word, Excel, Point of Service documents, invoicing.  Proficiency in POS programs. Experience in maintaining online platforms relating to menu items. Supervision of web pages. 
  • Proficient in handling all dimensions of restaurant compliance: purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.
  • ABRA card required (for DC locations).
  • Serve-Safe certification required.
  • Full availability, must be able to work weekends and holidays.
  • Must be able to individually lift up to 50 lbs. 
  • Must be able to sit, stand, stoop, crouch, reach, and lift for long periods of time.
  • Must be able to work with computer and other device screens.
  • Work with hot, cold, and hazardous equipment.

ABOUT CENTROLINA AND PICCOLINA

Centrolina and Piccolina are owned by Chef Amy Brandwein, a Washington DC native and entrepreneur. The Company is dedicated to diversity in our industry and places importance on engaged employees and a team environment geared towards success.

The Company is dedicated to a sustainable food system. We purchase our ingredients from small farmers in Washington DC, Maryland, Virginia, Pennsylvania and Delaware. Centrolina is a recognized Leader in the James Beard Foundation Sustainable Seafood program. Our seafood program was rated 99% sustainable by the Foundation. 

Our accolades and accomplishments include:

  • James Beard Best Chef Mid Atlantic, Nominee, 2018-2022
  • Esquire Best New Restaurants, 2021
  • 2021 Washington Post Fall Dining Guide
  • Three Stars, Washington Post, October 2019
  • Chef of the Year, Restaurant Association of Metropolitan Washington 
  • Member Slow Food USA
  • Leader, James Beard Foundation Smart Catch Program 

Centrolina is conveniently located by Metro Center and Verizon Center metro spots. 
Benefits include: 

  • Competitive Salary + Annual Bonus Incentive Plan
  • 100% Covered Health Insurance
  • Employee Discount on Market Goods & Dining
  • Added Bonus for Special Events and Holiday Promotions
  • Closed all Major Holidays 
  • Paid Vacation & Sick/Personal Leave 


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts


Required Skills

Service Procedures

Beer Knowledge

Budgeting

Wine Service

Coffee Knowledge

Cocktail Making

Food and Beverage Pairing

Glassware Knowledge

Inventory Management

POS Systems

Pricing

Financial Management

Regional Wine Knowledge - Italy

Spirits Knowledge

Team Development and Training

TIPS Certified

Wine Knowledge

Wine Buying

Read more


View Job Description

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Italian, Seasonal

Markets, Fine Dining, Upscale Casual

Part of Centrolina Group

Authentic, regional Italian cooking and seasonal availability is the inspiration for Chef Amy Brandwein’s menu at Centrolina. Guests, with views of fresh market produce, an open kitchen and terracotta-clad wood oven, are immersed in the cooking experience as they dine.

The menu features seasonal and frequently rotating dishes that showcase regional food from all over Italy and relies heavily on what is offered in the chef-driven market, whether that’s pinched beef ravioli, spaghetti alla chitarra with chanterelle mushrooms, grilled branzino or wood-roasted meat and vegetables. The beverage program features a wine list that combines imported Italian favorites with the best of Virginia, a beer selection that skews heavily local and a short list of classic Italian cocktails given a contemporary twist.

Chef Owner Amy Brandwein is a 2017-2020 James Beard Foundation nominee for Best Chef Mid-Atlantic and awarded 2018 Chef of the year by the Restaurant Association of Metropolitan Washington (RAMW). 2018 Chef of the Year, Washington City Paper.

Centrolina is dedicated to a sustainable food system. We purchase our ingredients from small farmers in Washington DC, Maryland, Virginia, Pennsylvania and Delaware. Centrolina is a recognized Leader in the James Beard Foundation Sustainable Seafood program. Our seafood program was rated 99% sustainable.

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