General Manager
Position Summary
The General Manager serves as the senior on-site leader responsible for the overall success of the venue. This role oversees all aspects of daily operations, including guest experience, financial performance, team leadership, and compliance. The General Manager sets the tone for hospitality, culture, professionalism, and accountability across all departments.
About the Role
This position works closely with ownership, the corporate Marketing & Events team, and the Corporate Executive Chef to ensure alignment between service, culinary execution, brand standards, and business goals.
Essential Duties And Responsibilities
Lead, coach, and inspire a large and diverse front-of-house team to deliver consistent, elevated guest experiences in alignment with company standards.
Establish and maintain a culture of hospitality, professionalism, teamwork, accountability, and mutual respect.
Build a strong leadership bench by developing managers and key hourly team members for growth and advancement.
Maintain full responsibility for venue-level financial performance, including sales, profitability, labor cost, and controllable expenses.
Analyze financial reports, key performance indicators, and operating metrics to identify opportunities and improve business performance.
Develop and execute annual budgets, sales goals, and strategic priorities.
Maximize profitability by controlling labor, managing operating expenses, minimizing waste, and identifying revenue opportunities.
Monitor and manage cash handling, deposits, payroll oversight, and adherence to internal financial controls.
Maintain an active and visible presence in the operation, especially during peak service periods, to ensure exceptional execution and guest satisfaction.
Address guest concerns promptly, professionally, and with sound judgment in order to preserve guest loyalty and brand reputation.
Ensure that the venue consistently delivers a welcoming, energetic, and polished guest experience that reflects the Dacha Beer Garden brand.
Recruit, interview, hire, onboard, and retain high-performing team members across all front-of-house departments.
Oversee training programs to ensure that staff are well prepared in service standards, product knowledge, company policies, safety practices, and brand culture.
Conduct regular coaching, performance feedback, and evaluations to support accountability and professional development.
Identify performance concerns early, document issues appropriately, and administer corrective action when necessary.
Oversee all day-to-day operations of the venue, ensuring that systems, staffing, and service execution are aligned with business needs.
Manage schedules and staffing levels to ensure coverage, efficiency, and labor productivity.
Ensure that all service areas, storage areas, and guest-facing spaces are maintained to company standards of cleanliness, organization, and readiness.
Oversee reservations, waitlist flow, POS systems, scheduling software, and other operational technology platforms to ensure smooth and efficient operation.
Cooking leadership to ensure strong communication and alignment between front-of-house and back-of-house operations.
Oversee purchasing, inventory practices, and vendor relationships as applicable to front-of-house operations and general business needs.
Monitor the condition of the facility, furniture, fixtures, and equipment, and coordinate maintenance and repair needs promptly.
Ensure compliance with all applicable health, safety, labor, alcohol, and licensing regulations, including Montgomery County and State of Maryland requirements.
Maintain all necessary operational licenses, certifications, and records required for lawful and safe operation.
Promote and enforce responsible alcohol service practices and a safe working environment for employees and guests.
Ensure adherence to company policies, standard operating procedures, and security protocols.
Lead pre-opening operational preparation for the new location, including staffing, training, systems setup, vendor coordination, and readiness planning.
Partner with ownership and corporate leadership on launch planning, opening-week execution, and early-stage performance stabilization.
Identify operational issues quickly during opening and post-opening phases and implement solutions proactively.
Partner with the Marketing & Events team to support private events, brand activations, seasonal programming, and community engagement efforts.
Serve as a strong local ambassador for the brand in Silver Spring, helping build relationships within the neighborhood and community.
Support promotional initiatives, partnerships, and public-facing efforts that increase visibility, traffic, and guest loyalty.
Stay informed about industry trends, local market conditions, guest expectations, and hospitality best practices.
Identify and implement improvements to systems, service standards, staffing models, and operating procedures.
Encourage a mindset of continuous improvement across the team and operation.
Qualifications And Skills
Bachelor’s degree preferred.
Minimum 7–10 years of progressive hospitality management experience, including at least 3–5 years in a senior management or General Manager role.
Proven success managing high-volume restaurants, beer gardens, or upscale casual hospitality operations.
Strong financial acumen, with demonstrated ability to manage budgets, labor cost, and profitability.
Excellent leadership, communication, coaching, and conflict-resolution skills.
Strong organizational skills and the ability to prioritize effectively in a fast-paced environment.
Experience opening a new venue or leading a team through a major launch is strongly preferred.
High proficiency in Microsoft Office and restaurant management systems, including POS, scheduling, reservations, and inventory platforms.
Strong business writing, presentation, and interpersonal communication skills.
Thorough knowledge of food safety, sanitation, workplace safety, and responsible alcohol service.
Alcohol Manager and Food Manager certifications required, or ability to obtain promptly.
Physical Requirements
Ability to stand and walk for extended periods, including shifts of up to 10–12 hours.
Ability to lift and carry up to 50 pounds occasionally.
Ability to navigate all areas of the venue, including indoor and outdoor spaces, during all weather conditions and service periods.
Manual dexterity sufficient to operate restaurant equipment, POS systems, and office tools safely and effectively.