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Bluejacket
300 Tingey Street Southeast, Washington, DC 20003, United States
Restaurant Manager at Bluejacket
Restaurant Manager at Bluejacket

Restaurant Manager

BluejacketMore Info

300 Tingey Street Southeast, Washington, DC 20003, United States

Full Time • Salary (Based on Experience)
Expired on Apr 2, 2017

Requirements

2 years

Job Details

Bluejacket and The Arsenal restaurant and bar -- part of the Neighborhood Restaurant Group -- is searching for a full-time Manager!!

With the opening of the first Rustico Restaurant & Bar in 2006, the Neighborhood Restaurant Group embarked on its nearly decade-long exploration of and commitment to serving the finest craft beers from across the globe. And so the group's Beer Division was formed.

We are looking for an energetic and passionate Manager to join our team at Bluejacket. If you have a passion for great craft beer and delivering great hospitality then we want to meet you.

Led in large part by Beer Director Greg Engert, the Beer Division of the Neighborhood Restaurant Group has since grown to include five additional, award-winning restaurants and bars, including renowned Birch & Barley and Churchkey, as well as craft microbrewery, Bluejacket. Characterized by a love and passion for beer in all its facets, the Beer Division maintains an unwavering attention to detail and service across its concepts, which includes precise temperature control and proper glassware for every beer. Engert's own unique formula of beer "flavor profiles" -- Crisp, Hop, Malt, Roast, Smoke, Tart & Funky and Fruit & Spice -- influence all aspects of the division's work from steps of service to elevating the notion of pairing excellent craft beer with refined cooking.

In addition to its day-to-day operations at the restaurant level, the Beer Division hosts an array of events, such as tap takeovers, brewery dinners, beer classes, as well as larger, community-focused festivals, such as Rustico's Novemberfest, ABV and DC's largest craft beer festival, Snallygaster.

Previous awards for the Neighborhood Restaurant Group's Beer Division concepts include the 2015 Good Food Award in the Beer Category for Bluejacket's Forbidden Planet and Rheinard de Vos; Washington City Paper's Brewery of the Year for Bluejacket in 2014; and the Restaurant Association of Metropolitan Washington Awards (RAMMY) for Hottest Bar Scene for Churchkey in 2010, Rising Culinary Star for Birch & Barley's Chef Kyle Bailey in 2011 and Beer Program of the Year for Birch & Barley/ChurchKey in 2014. ChurchKey has continually been recognized as one of the top beer bars in the country by publications such as Draft, Cheers Magazine, Esquire and GQ.

The Neighborhood Restaurant Group's Beer Division concepts, beverage and culinary teams have been featured in numerous national and local publications including The New York Times, Food & Wine, USA Today, Imbibe, Beer Advocate, The Local Palate, Garden & Gun, Men's Journal, Washingtonian, The Washington Post and more.

Compensation details

Healthcare, parking, bonus potential

Required Skills

Classic Food / Wine Service

Event Management / Organization

Experience in a High Volume Environment

Food / Beverage Pairing

Food Preparation Knowledge

OpenTable or other

POS Systems

Staff Management of 75

Staffing / scheduling

Conflict Resolution

Food Safety Knowledge

Reservation System Management

Staff Education / Motivation

Read more

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Bluejacket

Casual Dining, Brewery

Part of Neighborhood Restaurant Group

Bluejacket was built to be a brewery without boundaries, allowing Beer Director Greg Engert, head brewer Josh Chapman & their team of brewers to create beers across the broadest range of styles and flavors possible.
At Bluejacket, understanding of and respect for the traditions and techniques of classic brewing coexist with a spirit of constant experimentation, innovation and collaboration, leading to delicious beers that showcase seasonality, culinary inspiration, and historic interpretation.
The Arsenal, Bluejacket's home restaurant and bar, features a constantly rotating selection of twenty Bluejacket beers and five Bluejacket cask ales, all poured at the appropriate temperature, and most available only on-site. The menu, by executive chef Kyle Bailey, updates, refines, and extends the classic fare of beer halls and public houses and features the best locally sourced products available.