General Manager

POSITION: General Manager
REPORTS TO: Executive Chef / Ownership Team
STATUS: Salaried, Exempt

The General Manager (GM) serves as the senior on-site leader responsible for the overall success of Jackie and Dacha Navy Yard. This role ensures seamless daily operations, consistent excellence in guest experience, financial performance, and team development. The GM sets the tone for culture, hospitality, and accountability across all front-of-house (FOH) and support teams while partnering closely with the Executive Chef to maintain operational harmony between service and culinary programs.

The General Manager is expected to lead by example and oversee all aspects of operations, including but not limited to:

Leadership & Culture

• Lead, coach, and inspire a large, diverse FOH team to deliver consistent, elevated guest experiences in alignment with the company’s hospitality standards.

• Foster a culture of professionalism, respect, teamwork, and excellence throughout all departments.

• Model company values and uphold standards for integrity, decorum, and accountability.

Financial & Business Management

• Manage full P&L responsibility; drive profitability by controlling costs, optimizing labor, and maximizing sales opportunities.

• Develop, track, and analyze KPIs to measure operational efficiency, employee performance, and guest satisfaction.

• Collaborate with ownership and the Executive Chef on annual budgets, sales goals, and strategic initiatives.

Guest Experience & Service Excellence

• Maintain a visible presence on the floor, engaging with guests and ensuring consistent service excellence.

• Continuously improve and refine service standards, steps of service, and training programs.

• Resolve guest concerns with empathy, urgency, and professionalism to maintain brand reputation.

Team Development & Training

• Recruit, hire, train, and retain top-tier hospitality professionals across all FOH roles.

• Develop management and hourly team members through coaching, mentorship, and performance evaluations.

• Implement regular training sessions covering menu knowledge, brand values, service etiquette, and safety standards.

Operational Oversight

• Oversee scheduling, payroll, and staffing levels to balance service quality and labor efficiency.

• Ensure compliance with all DOH, ABCA, and DCRA regulations; maintain all necessary certifications.

• Manage vendor relationships, inventory control, and purchasing processes for FOH operations.

• Monitor and maintain facilities, equipment, and technology systems (POS, scheduling, reservations, etc.) to ensure reliability and efficiency.

Events & Marketing Collaboration

• Work with the private events team to drive sales, deliver flawless event execution, and achieve revenue goals.

• Represent the brand at media events, partnerships, and online promotions alongside the Executive Chef and ownership.

• Support brand initiatives, seasonal activations, and community engagement efforts.

Innovation & Continuous Improvement

• Stay informed about industry trends, guest expectations, and market conditions to maintain competitive positioning.

• Identify and implement new products, systems, and processes that enhance service quality and operational efficiency.

Schedule Requirements

• This position requires flexibility, including availability for nights, weekends, and holidays.

• Bachelor’s degree required; advanced degree preferred.

• Minimum 10 years of progressive hospitality management experience, including at least 4 years in a senior or GM-level role.

• Proven ability to manage high-volume operations in a fine-dining or upscale casual environment.

• Demonstrated success in achieving financial targets and improving operational performance.

• Excellent leadership, communication, and organizational skills.

• High proficiency in MS Office (Excel, Word) and restaurant management systems (POS, inventory, and scheduling software).

• Strong business writing, presentation, and interpersonal skills.

• In-depth knowledge of DOH standards, food safety, and responsible alcohol service.

• Current ABCA Manager and DC Food Manager certifications required (or ability to obtain promptly).

• Paid Time Off: Three weeks (15 business days) of Paid Time Off (PTO) annually, plus all federal holidays.

• Holiday Work Credit: If you work on a federal holiday, you will accrue one additional day of PTO.

• Health & Dental Insurance: The company offers comprehensive health and dental insurance, subsidizing 50% of premiums for our reference plan.

• Additional Benefits: Opportunities for professional development, performance-based incentives, and advancement within our growing portfolio.

• Ability to stand or walk for extended periods (up to 12 hours).

• Ability to lift up to 50 lbs occasionally.

• Manual dexterity to handle small tools, glassware, and restaurant equipment safely.

This job description outlines the general nature and key responsibilities of the role but is not intended to be an exhaustive list. Management reserves the right to modify, add, or remove duties and to assign other tasks as necessary. Failure to comply with company standards and expectations may result in disciplinary action, up to and including termination.

Jackie and Dacha Navy Yard are part of DBG Hospitality, a forward-thinking hospitality group dedicated to creating inclusive, high-quality, and community-centered experiences.