General Manager

We are an independent Greek restaurant opening this winter 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.

We serve 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.

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 and no regional director. The right person holds fine-dining service standards and will also carry a tray, run a station, fix a POS problem and close the building.

• Guest experience — steps of service, pace and table maintenance at a polished level; floor presence through peak service; guest recovery at the table; reservations, seating flow and private events
• Wine, beer and spirits — list construction and by-the-glass rotation with ownership, Greek and Mediterranean wines, staff training, inventory and pour cost, bar oversight, and full VA ABC compliance
• P&L — full financial responsibility including budgets, COGS, labor, weekly inventory, menu mix and variance reporting
• Payroll — full cycle including tipped-employee compliance and tip distribution
• Accounts payable and purchasing — invoice coding and approval, vendor negotiation, ordering to par, reconciliation and clean records
• Social media and local marketing — platform oversight, review response, and community relationship building
• Team — recruiting, hiring, training, scheduling, coaching and culture
• Facility and compliance — historic building maintenance, health department readiness, licenses and permits, cash controls
• Opening — hiring and training the opening team, SOPs, tech stack, vendor setup, inspections and launch

• 5+ years GM experience in polished casual, upscale casual or fine dining
• Proven P&L ownership at $3M+ volume with a record of hitting cost targets
• Genuine wine knowledge and the ability to train a floor on it; certification preferred (Intro/Certified Sommelier, WSET 2–3, CSW)
• Hands-on payroll and AP experience
• Toast / MarginEdge / Gusto fluency a strong plus
• ServSafe Manager and VA ABC certification, or able to obtain before opening
• Opening experience preferred
• Greek, Cypriot or Mediterranean experience welcome; real curiosity about the cuisine is required either way
• Established Northern Virginia / D.C. hospitality relationships a plus

Apply through Culinary Agents with your resume and a brief note on why this opportunity interests you. Full details of the restaurant, ownership and location will be shared with candidates who move forward. All conversations confidential.

Equal opportunity employer.