Woodberry Kitchen is looking for an experienced, motivated professional to manage its FOH operations.

The renowned Baltimore restaurant re-opened in December of 2022 for both regular dining in the Tavern and as a top-tier Events venue. Alongside an existing service manager, the general manager will be responsible for ensuring the operation runs smoothly each night, from high-touch service in the Tavern to seamless execution during weddings and other events.

In addition, the right person will be an ambassador for our approach to food and beverage. Woodberry Kitchen prioritizes environmental and community impact by sourcing the region’s freshest seasonal produce, fish and shellfish from the Chesapeake Bay, and regenerative meats, ensuring our cuisine celebrates and preserves the abundance of the watershed. As a key member of the management team, you will also be asked to lead by example, with professionalism and empathy.

This is an exciting opportunity to join and lead a hard-working, empathetic team focused on excellence and impact. Our salaried employees receive paid sick days, and health benefits are available to full-time employees after 60 days.

Responsibilities:

• Oversee daily operations in the Tavern and at a Events, ensuring guests experience the highest level of hospitality and efficient service at all times 
• Handle guest and employee needs, questions, complaints, and disputes with professionalism
• Maintain profitability by managing sales, food costs, and costs of goods sold according to numbers provided
• Recruit top talent and build diverse, committed, empathetic teams
• Handle weekly schedule and manage staff responsibilities and performance
• Adhere to and enforce all policies as provided by HR regarding staff disciplinary action, onboarding, anti-discrimination, harassment, ethical behavior, and any other policy defined in the Foodshed Handbook or otherwise
• Maintain all physical and digital systems at the restaurant

Qualifications:

• 3+ years of restaurant management experience, preferably in a high-volume, fine dining environment
• Experience managing costs and profitability according to budgets
• Ability to multitask, accept direction and feedback, and work independently, with little supervision
• Ability to lead a team with clarity, fairness, and empathy 
• Friendly, professional demeanor with guests
• High school diploma or equivalent, bachelor’s degree preferred
• Knowledge of and enthusiasm for locally-sourced food and beverage preferred

Compensation:

Salaried, commensurate with experience