General Manager - The Bazaar by José Andrés

A 30-year dream will finally come to fruition as Chef José Andrés will open a restaurant in the historic Old Post Office on Pennsylvania Ave in the heart of Washington, DC. Partnering with The Waldorf Astoria, the ThinkFoodGroup team plans to bring its award-winning concept to their home city! Join us as we continue to try and change the world through the power of food! 


Lead and manage all restaurant operations in partnership with the Head Chef to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Restaurants.

Service and Beverage Leadership

Work with TFG beverage team and Head Chef to create innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Educate self and team on regional history, culture and cuisine. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, shopper reports and guest feedback. Constantly work to improve standards and guest satisfaction. Impact service by leading the floor during peak times, press events, and festival periods.

Performance and Talent Development

Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Execute training program consistently for both hourly, MIT and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of TFG Culture

Seek out opportunities to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Manage Daily Operations

Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably Understand, practice and teach TFG policies and procedures. Ensure concept and TFG vision, and communicate to team and managers. Manage and oversee all day-to-day operations with in the building to maximize revenues and profits. Work with the HC to hold the management team accountable to all policies and procedure. Take ownership of the restaurant and work with team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, PR, events, HR, DOR, COD) to ensure standards are met. Maintain open lines of communication with staff: management and hourly.
Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor,scheduling and payroll. Share financial information with the management team to develop and to give them the insight as the“whys” behind the decisions that they make each day. Ensure tools such as Compeat, Avero, Hot Schedules, Open Table and Point of Sales systems are utilized correctly and data is accurate. Reach out to TFG community for support as needed.

Skills & Knowledge

Position requires a minimum of 5+ years of restaurant management experience
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Extensive knowledge of upscale or fine dining service and sales skills.
Ability to supervise, train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance.
Extensive knowledge of food industry, restaurants and competitive markets.
Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals.
Comfortable with using technology to streamline daily administrative tasks.

General Manager - The Bazaar by José Andrés

A 30-year dream will finally come to fruition as Chef José Andrés will open a restaurant in the historic Old Post Office on Pennsylvania Ave in the heart of Washington, DC. Partnering with The Waldorf Astoria, the ThinkFoodGroup team plans to bring its award-winning concept to their home city! Join us as we continue to try and change the world through the power of food! 


Lead and manage all restaurant operations in partnership with the Head Chef to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Restaurants.

Service and Beverage Leadership

Work with TFG beverage team and Head Chef to create innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Educate self and team on regional history, culture and cuisine. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, shopper reports and guest feedback. Constantly work to improve standards and guest satisfaction. Impact service by leading the floor during peak times, press events, and festival periods.

Performance and Talent Development

Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Execute training program consistently for both hourly, MIT and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of TFG Culture

Seek out opportunities to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Manage Daily Operations

Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably Understand, practice and teach TFG policies and procedures. Ensure concept and TFG vision, and communicate to team and managers. Manage and oversee all day-to-day operations with in the building to maximize revenues and profits. Work with the HC to hold the management team accountable to all policies and procedure. Take ownership of the restaurant and work with team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, PR, events, HR, DOR, COD) to ensure standards are met. Maintain open lines of communication with staff: management and hourly.
Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor,scheduling and payroll. Share financial information with the management team to develop and to give them the insight as the“whys” behind the decisions that they make each day. Ensure tools such as Compeat, Avero, Hot Schedules, Open Table and Point of Sales systems are utilized correctly and data is accurate. Reach out to TFG community for support as needed.

Skills & Knowledge

Position requires a minimum of 5+ years of restaurant management experience
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Extensive knowledge of upscale or fine dining service and sales skills.
Ability to supervise, train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance.
Extensive knowledge of food industry, restaurants and competitive markets.
Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals.
Comfortable with using technology to streamline daily administrative tasks.