Introduction: Dirty Habit DC General Manger Get out of your old habits and into some new ones Dirty Habit DC is seeking a qualified General Manager to direct all aspects of the operation. A qualified candidate will possess a minimum of 5+ years of experience as a General Manager of full service restaurant or equivalent F&B Director. Dirty Habit manages the restaurant, private dining, room service and a large hotel banquet facility. Creating positive relationships with all directors and supervisors within the organization as well as with the adjacent hotel is of the utmost importance. A full understanding of P&Ls is expected.This position is heavily involved with the collaboration of marketing and public relations and how those entities interact with local staff. The candidate must be able to create and implement activations which increase brand exposure while remaining conscious of budget restraints.The overall goal of the position is to continue to elevate the property in level of service, remain true to forecast and budgets, and develop a cohesive team to implement strategies.This position offers competitive pay, 401k matching, free parking, free dry cleaning, cell phone reimbursement, health, dental and vision insurances, and the opportunity to travel.If you feel you are up to the challenge, please submit your resume and we will get back to you. Cheers!34th Floor Hospitality Job Description: General Manager Our mission is to be the best loved Restaurant Group so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guests and employees.What you get to do: Provide restaurant guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Providing proper guest service requires and employee staff that is thoroughly trained in service sequence, product knowledge while making every effort to meet and exceed the expectations of each and every guest.Your day-to-day:It is the General Manager's responsibility to lead service education and continuously offer: Daily line-ups and regular department meetings;New server, host and bartender training programs;Ongoing development and training;Daily evaluation of restaurant service performance;Employee discussion and performance management including timely completion of performance evaluations;Coordination of timely food production.Provide direct oversight of property-wide Banquet, Catering and Private Dining operations. Work closely with sales on booking groups (preliminary menus and diagrams to make sure group fits). Review all F&B minimums and selling guidelines. Work closely with catering and private dining to get events when groups are contracted with sales, work on groups (intro letter, BEO's, billing, guest room blocks, group resumes). Support Banquets in all aspects of room set, functionality and flow. Work directly with clients who are in-house and contracted to connect and create repeat guests.Develop long term and short term catering sales strategyGuide Catering Sales initiatives to completion and report resultsDirectly oversee banquet operations including developing and maintaining managerial and captain oversight of all operations, schedule and train banquet staffDaily walk through of event set upsProduce and track internal sales goals and incentives for sales and cateringOrganize and Lead BEO meetingsDevelop Catering Marketing Strategy directly with director of salesThe General Manager will work directly with the Executive Chef to provide "excellent quality and presentation" of all food to the guests. The General Manager will have final approval of all banquet and catering menus and pricing. The General Manager participates in the evaluation of food product, front-of-the-house employee performance, and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement.The General Manager participates in creating the financial objectives of the restaurant and Event space on an annual basis through the budget process. It is the General Manager's responsibility to meet the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. It is also the General Manager's responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll.The General Manager is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. The General Manager assists in conducting ongoing training programs for new and existing management and hourly staff.Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally. Coordination of kitchen cleanliness with the Executive Chef. Coordination of service area maintenance with floor management, employees and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process.Manages all subordinate supervisors in the Restaurant. Is responsible for the overall direction, coordination, and evaluation of this restaurant's employees. Carries out supervisory responsibilities in accordance with 34th Floor Hospitality's policies, procedures and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns. Specific experience we're seeking:Minimum 5 years as a Restaurant GM, Director of Food and Beverage or combination of both experience with proven experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations and P&L management.BA/BS in Hospitality/Restaurant Management, Business or equivalent field required.Proven systems knowledge and experience with Aloha/Avero, Micros and payroll systems or combination of these systems required. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).