Resident General Manager

Restaurant Associates is seeking a dynamic and visionary Resident General Manager to lead and oversee all food and beverage operations at the prestigious Kennedy Center. This multi-unit leadership role is responsible for ensuring seamless execution, elevated guest experiences, and alignment with our client's cultural and culinary standards. This role requires a strategic leader with operational excellence, financial acumen, and a passion for hospitality.

Key Responsibilities

• Lead all aspects of all front- and back-of-house food & beverage operations across the Kennedy Center campus, including fine dining, cafes, concessions, lounges, and special events.
• Lead, mentor, and encourage a large and diverse team of managers, chefs, and hourly associates-ensuring high performance, strong engagement, and continuous development.
• Serve as the primary client liaison, building and maintaining positive relationships with Kennedy Center stakeholders and aligning our operations with their vision and standards.
• Drive financial performance: be responsible for budgeting, forecasting, P&L management, labor strategy, and cost controls to achieve or exceed targets.
• Ensure operational excellence by implementing service standards, training protocols, safety practices, and brand execution across all venues.
• Collaborate with culinary and service leaders to elevate menu offerings, streamline workflows, and improve the guest experience.
• Uphold all food safety, sanitation, and compliance standards in accordance with federal, state, and company regulations.
• Lead campus-wide audits and operational reviews, identifying areas of improvement and deploying action plans.
• Manage seasonal planning, event execution, and large-scale performances or galas with high-profile clientele.
• Embrace and model our core values of hospitality, teamwork, innovation, and integrity.

Qualifications & Experience

• Bachelor's degree in Hospitality Management, Business, or related field preferred.
• Minimum 5 years of progressive leadership experience in foodservice, hospitality, or venue management, preferably in cultural institutions or multi-unit operations.
• Proven success managing a large team in a sophisticated, high-volume environment.
• Outstanding interpersonal and communication skills, with the ability to partner effectively with clients, staff, and senior leadership.
• Strong financial and operational acumen, with experience managing budgets and driving profitability.
• High standards for service, presentation, and guest engagement.
• Flexible schedule, with availability for evenings, weekends based on business needs.