General Manager
Woodberry Kitchen
2010 Clipper Park Road, Suite 126, Baltimore, MD, United States
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Required Years of Experience
3 years
Job Details
Woodberry Kitchen is a James Beard award-winning dining destination in Baltimore, Maryland, featuring a top-tier private events business and an intimate fine-dining "Tavern". 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.
We are looking for an experienced, dynamic manager to oversee all Front of House operations. The right person will be an ambassador of our approach to food and beverage, hospitality, and business. As a key member of the management team, you will be asked to lead with professionalism and empathy.
The role includes recruiting and staffing the Front of House with a diverse, high-caliber team, maintaining a high standard of guest enjoyment, managing a beverage program that compliments our culinary program and highlights our sourcing, driving Tavern Sales, staff education, managing costs to a budget, maintaining our spaces, and seeking constant business improvement.
Responsibilities:
50% Service Management
-Oversee daily Tavern Operations including in-service oversight, thoughtful guest touches, and supporting service staff
-Teach and maintain service mechanics using existing materials and systems
-Be an ambassador for our approach to local sourcing, carving the narrative for the team about our purchasing and regenerative agriculture
-Field guest and employee needs with empathy, professionalism, and as an advocate for the health of the business
30% Beverage Management
-Build and maintain a beverage program with Chef Spike Gjerde that compliments our culinary program and returns value to growers
-Develop deep understanding of our approach, develop cocktail recipes that satisfy guest demand and highlight our sourcing for both Tavern and Gatherings operations
-Manage a list of biodynamic and organic wines, local spirits, and local beers
-Maintain systems including inventory, documented recipes, training documents, proper storage and stocking, and up to date daily menus
-Teach FOH teams about our approach and beverage menus, educate daily and understand how team education improves service and sales
20% Administration
-Maintain profitability by driving sales, and managing food and labor costs to a budget
-Recruit top talent, train staff, manage performance, and write weekly schedules
-Participate in weekly manager meetings, bring fully thought out ideas and solutions, present on results, and develop a constant running dialogue with management team
-Maintain physical and digital systems within the restaurant
Requirements:
-This role is 50 hours per week Wednesday to Sunday, with weekends and evenings required
Qualifications:
-3+ years in fine dining management, with an emphasis on beverage and service mechanics
-Experience working with high quality ingredients
-Strong communication and interpersonal skills
-Ability to multitask, accept direction and feedback, work independently and collaboratively
-Ability to lead a team with clarity, fairness, and empathy
-Professional demeanor with guests
-High school diploma or equivalent, bachelor's degree preferred
We are looking for an experienced, dynamic manager to oversee all Front of House operations. The right person will be an ambassador of our approach to food and beverage, hospitality, and business. As a key member of the management team, you will be asked to lead with professionalism and empathy.
The role includes recruiting and staffing the Front of House with a diverse, high-caliber team, maintaining a high standard of guest enjoyment, managing a beverage program that compliments our culinary program and highlights our sourcing, driving Tavern Sales, staff education, managing costs to a budget, maintaining our spaces, and seeking constant business improvement.
Responsibilities:
50% Service Management
-Oversee daily Tavern Operations including in-service oversight, thoughtful guest touches, and supporting service staff
-Teach and maintain service mechanics using existing materials and systems
-Be an ambassador for our approach to local sourcing, carving the narrative for the team about our purchasing and regenerative agriculture
-Field guest and employee needs with empathy, professionalism, and as an advocate for the health of the business
30% Beverage Management
-Build and maintain a beverage program with Chef Spike Gjerde that compliments our culinary program and returns value to growers
-Develop deep understanding of our approach, develop cocktail recipes that satisfy guest demand and highlight our sourcing for both Tavern and Gatherings operations
-Manage a list of biodynamic and organic wines, local spirits, and local beers
-Maintain systems including inventory, documented recipes, training documents, proper storage and stocking, and up to date daily menus
-Teach FOH teams about our approach and beverage menus, educate daily and understand how team education improves service and sales
20% Administration
-Maintain profitability by driving sales, and managing food and labor costs to a budget
-Recruit top talent, train staff, manage performance, and write weekly schedules
-Participate in weekly manager meetings, bring fully thought out ideas and solutions, present on results, and develop a constant running dialogue with management team
-Maintain physical and digital systems within the restaurant
Requirements:
-This role is 50 hours per week Wednesday to Sunday, with weekends and evenings required
Qualifications:
-3+ years in fine dining management, with an emphasis on beverage and service mechanics
-Experience working with high quality ingredients
-Strong communication and interpersonal skills
-Ability to multitask, accept direction and feedback, work independently and collaboratively
-Ability to lead a team with clarity, fairness, and empathy
-Professional demeanor with guests
-High school diploma or equivalent, bachelor's degree preferred
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance
Gallery
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Part of Foodshed Restaurant Group
For 16 years, Woodberry Kitchen has taken a no-compromises approach to local food, working only with ingredients sourced directly from the hardworking farmers and watermen of the Chesapeake Bay watershed. The restaurant group’s model prioritizes environmental and community impact and aims to support regenerative agriculture practices that respect the abundance and traditions of the region, while helping to ensure its future. That vision is paired with unparalleled hospitality and culinary excellence. In 2015, chef-owner Spike Gjerde became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.”
Awards
2015
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