About us:

The Popal Group, a family-driven boutique hospitality brand, is setting the standard in D.C. dining with our innovative restaurant concepts. We are looking for a passionate Assistant General Manager for Lapis. The ideal candidate will have a strong hospitality, food, and wine background. In this role, you’ll oversee daily operations, manage a talented team, maintain high service standards, and ensure the bar is a unique destination for guests. You’ll also develop strategies to drive growth and profitability. This is an exciting opportunity to lead a team, elevate business performance, and deliver a memorable guest experience.

Key Responsibilities:

Operational Management

Oversee daily restaurant operations, ensuring compliance with standard operating procedures
Manage opening and closing procedures, including cash handling, safe deposits, and security protocols
Conduct regular inspections of dining areas, kitchen, and facilities to maintain cleanliness and operational standards
Implement and monitor food safety and sanitation procedures
Troubleshoot operational issues as they arise, making quick decisions to minimize disruption
Manage inventory levels, place orders with vendors, and conduct regular stock counts
Oversee equipment maintenance schedules and coordinate repairs when needed
Writing nightly shift reports outlining any important events from the day.
Troubleshoot any technical issues with POS systems and coordinate with IT or technical support as needed.
Report operational issues, staff concerns, or maintenance needs to senior management.

Staff Management

Promote a positive work environment that encourages teamwork and professionalism.
Assist in interviewing, and hiring qualified staff members
Train new employees on service standards, menu knowledge, and restaurant policies
Create employee schedules that optimize staffing levels according to anticipated business volume
Address employee concerns, mediate conflicts, and maintain positive workplace morale
Lead pre-shift meetings to communicate daily specials, promotions, and operational updates
Monitor and enforce attendance, punctuality, and dress code policies

Financial Oversight

Track daily sales figures, labor costs, and food costs
Implement cost-control measures to reduce waste and increase profitability
Process payroll and manage labor cost percentages
Control inventory costs through proper ordering, storage, and usage practices
Prepare financial reports for upper management review
Assist in budget adherence

Guest Experience

Maintain a visible presence in the dining area, greeting guests and ensuring satisfaction
Handle guest complaints with professionalism and find appropriate resolutions
Implement service recovery protocols when guest expectations are not met
Train staff on delivering consistent, high-quality service
Collect and analyze guest feedback to identify improvement opportunities
Ensure compliance with health department regulations and food safety standards
Monitor dining room ambiance including lighting, music, temperature, and cleanliness

Qualifications:

Proven experience (1+ years) in a senior management role, ideally in a fine-dining or wine-focused restaurant.
Deep knowledge of wines, wine pairings and cuisine is highly preferred.
Strong leadership skills with experience managing, developing, and motivating a diverse team.
Expertise in financial management, including budgeting, cost control, and profit analysis.
Ability to create and implement strategies that drive revenue and increase profitability.
Exceptional communication and interpersonal skills, with the ability to build relationships with both guests and staff.
Strong problem-solving abilities and the capacity to work well under pressure.
Restaurant management
Shift management
Food Safety Certification
ServSafe
ABC/ ABRA

Skills:

Excellent organizational and multitasking skills.
Strong understanding of inventory management.
Proficiency in using point-of-sale (POS) systems, resy, inventory software, and Google Office Suite.
Creative thinking with a passion for providing an extraordinary dining and drinking experience.
Knowledge of local, state, and federal health, safety, and liquor laws.
DOH food handler certified.

Education & Experience:

High school diploma or equivalent required; a degree in Hospitality Management, Business, or a related field is preferred.
Minimum of 1 years of experience in a managerial position within the restaurant or hospitality industry.
Strong background in wine service is preferred.

Physical Requirements:

Ability to stand for extended periods and lift up to 30 pounds.
Ability to work long hours, including nights, weekends, and holidays as required by business needs.
Ability to work in a fast-paced environment while maintaining composure and attention to detail

More detail about Lapis Bistro part of The Popal Group

Lapis Bistro

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