Rest General Manager

HELLO BETTY Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people.

The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) and features 138 seats, including a 26-seat Tea Room designed for private gatherings and special experiences.

The outdoor patio showcases a truly unique feature — a 40-foot Delta Deadrise boat transformed into a full-service bar. The boat bar offers 23 bar seats and approximately 50 additional patio table seats, creating a dynamic and memorable outdoor dining space.

Yes — it is a real boat bar, and is open for the Season.

The General Manager is responsible for Planning and managing the daily operations of the restaurant and banquets in order to achieve guest satisfaction, quality service, compliance with corporate and franchise policies and procedures, and federal, state, and local regulations while meeting or exceeding financial goals. The General Manager works closely with the Chef & B to ensure service excellence, associate development, and a consistently elevated guest experience. This role is responsible for short-term planning, daily execution, and visible leadership on the floor during busy service.
They are an ambassador of happiness and hospitality for all guests and associates.

ESSENTIAL RESPONSIBILITIES

• Showcase an inherent desire to take care of others.
• Lead restaurant associates to attract, retain, and motivate a high-performing team; support hiring, scheduling, training, development, coaching, performance feedback, and corrective action as appropriate.
• Lead the floor during service, modeling kindness, urgency, professionalism, and attention to detail.
• Implement and uphold all company and franchise programs, ensuring compliance with SOPs, safety standards, and all federal, state, and local regulations.
• Support financial performance by forecasting, monitoring, and controlling labor, food, beverage, and supply costs while maintaining service excellence.
• Partner with the Chef & B on administrative responsibilities including scheduling, ordering, inventory management, and P&L awareness.
• Coach and develop associates through on-the-floor leadership, real-time feedback, and ongoing training.
• Support marketing initiatives, in-house promotions, and seasonal activations that enhance the guest experience.
• Respond promptly and professionally to guest feedback, concerns, and operational needs.
• Maintain cleanliness, sanitation, and safety standards throughout all restaurant/banquet areas.
• Assist with opening and closing responsibilities and serve as a leader on the floor during busy
• Maintains a friendly, cheerful, and courteous demeanor at all times.
• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

• 5 – 25 associates (varies by property, outlet size, and season)

BEHAVIORAL FOCUS

At Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

Associates are expected to embody our values in every interaction:

• Serve with Purpose by leading with care, intention, and heart, taking ownership of the guest and associate experience and approaching each moment with thoughtfulness and pride.
• Always Grow by embracing learning, feedback, and personal development while supporting the growth and success of others.
• Give with Heart by showing compassion, building meaningful connections, and positively impacting our guests, fellow associates, and the communities we serve.
• Earn Trust by acting with honesty, respect, and accountability, following through on commitments, and holding ourselves and one another to high standards.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

Showcase an inherent desire to take care of others.

Education/Formal Training

• High school diploma or equivalent required; college degree or post-secondary hospitality education preferred.

Qualifications

• Three to four years of full employment in a restaurant management role with this company or another organization.

Knowledge/Skills

• Requires thorough knowledge of restaurant/hotel practices and procedures to perform non-repetitive analytical work.
• Knowledge of policies and procedures and ability to determine appropriate course of action based on guidelines.
• Strong supervisory and communication skills.
• Ability to analyze activities and information, draw logical conclusions, and make sound recommendations.
• Excellent oral communication for guest and associate interaction; excellent comprehension to read/implement policies, schedules, and financial forecasts.
• Knowledge of food safety, sanitation practices, and use of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes on a daily basis, 20-40 lbs.
• Bending to pick up dropped items or assist in service as needed.
• Mobility - 95% of shift covering all areas of outlets while supervising.
• Continuous standing to assist at host stand or service areas; minimal stationary standing.
• Climbing stairs as location requires.
• Must be able to hear and communicate effectively with guests and associates in a noisy environment.
• Must have vision ability to read schedules, orders, and service details, and to survey the restaurant in dimly lit conditions.
• Must be able to follow verbal and written instructions, perform multiple tasks simultaneously, and use tact and understanding when dealing with guest service situations.

Environment

• Inside 95% of work shift. Temperatures can exceed 100 degrees if working near kitchen or outdoor dining facilities.

Many of the benefits begin the first of the month following or coinciding with date of hire.  Benefits consist of the following:

- Two (2) medical plan options

- Dental

- Vision

- Life Insurance

- Accidental Death & Dismemberment (AD&D)

- Short Term Disability (STD)

- Long Term Disability (LTD)

- Critical Illness

- Employee Assistance Program

- Vacation

- Ten (10) Holidays

- Adoption Assistance

- Educational Assistance

- Employee Referral Program

- Hotel Room and Restaurant Discounts

- 401(k) with a company match (after 60 days)