We are an independent Greek restaurant opening in a restored historic building in Fairfax City. The menu is traditional, rustic Greek food prepared exceptionally well — spreads and mezze, souvlaki and grilled platters, whole fish, Greek classics and pastas — at prices that make it easy to come back. The restaurant serves the Fairfax City neighborhood and professional community as a regular weeknight option, while remaining polished enough for a Saturday-night occasion. We hold fine-dining service and cost standards in a warm, unpretentious neighborhood room. About the role The General Manager has full day-to-day responsibility for the restaurant — the guest experience, the team and the financial performance — reporting directly to the owner. This is a hands-on, floor-first job in a single independent restaurant. There is no corporate office, no regional director and no support center. The right person is a polished operator who can hold fine-dining service standards and also carry a tray, run a station, fix a POS problem and close the building. What you'll own Guest experience and service standards. Steps of service, table maintenance and pace at a polished/fine-dining level. Visible floor presence through peak service, guest recovery handled at the table, reservations and seating flow, and private events from inquiry through execution. Wine, beer and spirits. Day-to-day ownership of the wine program in partnership with the owner — list construction, by-the-glass rotation, pricing and margin, inventory and par levels. Working knowledge of Greek and Mediterranean wines alongside a general command of Old World and New World wine. Staff training, bar oversight and pour cost, and full VA ABC compliance including the food-to-alcohol sales ratio. Financial performance and P&L. Full profit and loss responsibility — budgets, food and beverage cost, labor cost, weekly inventories, recipe costing, menu mix, and variance reporting to the owner on a set cadence. Payroll.

The full cycle:

timekeeping, punch edits, tip declaration and distribution, wage-and-hour compliance, employee records, new-hire setup and period submission. Accounts payable and purchasing. Invoice receiving, verification, GL coding and approval; vendor negotiation and accountability; ordering against pars; statement reconciliation; and clean, audit-ready records for the accountants. Social media and local marketing. Direct oversight of Instagram, Facebook and Google Business Profile, review response and reputation management, website and menu accuracy, and relationship building across the Fairfax City community. Team leadership. Recruiting, hiring, onboarding, training, scheduling and coaching the FOH team, plus partnering with the Chef on BOH hiring. You build the training program and set the culture. Facility, safety and compliance. Repairs and maintenance in a historic building, health department readiness, food safety standards, all licenses and permits, cash handling and controls. The opening. Hiring and training the opening team, SOPs and handbook, technology rollout, vendor setup and opening inventory, equipment start-up, punch list and inspections, training meals and a controlled launch. What we're looking for Required 5+ years as a General Manager or senior Assistant/Service Director in polished casual, upscale casual or fine dining Demonstrated P&L ownership at $3M+ annual volume, with a record of hitting food, beverage and labor cost targets Working wine knowledge sufficient to build and manage a list, train a staff and sell confidently on the floor; formal certification (Court of Master Sommeliers Introductory/Certified, WSET Level 2 or 3, CSW) strongly preferred Hands-on payroll experience including tipped-employee pay, tip pooling and wage-and-hour compliance Hands-on accounts payable experience — invoice coding, vendor management and purchasing Fluency with restaurant technology; Toast, MarginEdge and Gusto experience is a direct advantage ServSafe Manager and Virginia ABC responsible-seller certification, or the ability to obtain both before opening Availability nights, weekends and holidays with genuine floor presence during peak service Preferred Greek, Cypriot or Mediterranean restaurant experience, or a real appetite to learn the cuisine, the language of the menu and the traditions behind it Restaurant opening experience, ideally an independent opening Experience running or directing social media and local marketing for a restaurant Established relationships in the Northern Virginia / D.C. hospitality labor market The person who will succeed here Runs the floor, not the office Takes ownership without being asked, anticipates problems instead of reporting them, and closes loops without being chased Is comfortable being the most senior person in the building most days and making the call Has the polish of a fine-dining operator and the warmth of a neighborhood restaurant — and knows which one the guest needs at any given moment Why this job A single independent restaurant with an engaged owner who does not intend to run it himself and is not looking to micromanage it. No corporate structure, no regional director. You build the team, set the standards and run the business with a direct line to ownership.

Work Location:

In person — Fairfax City, VA To apply: Submit your resume through Indeed with a short note about why this opportunity interests you. Full details of the restaurant, ownership and location will be shared with candidates who move forward. References will be requested. All inquiries confidential. We are an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic.

Pay:

$80,000.00 - $95,000.00 per year

Benefits:

Employee discount Paid time off Paid training Application Question(s): How many Restaurants have you opened during your career?

Experience:

General Manager:

3 years (Required) Shift availability: Night Shift (Required)

Work Location:

In person