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General Manager

Doyle's Outpost

General Manager

Alexandria, VA
Full Time
  • Responsibilities

    Doyle’s Outpost is the newest “FUN” in town — a uniquely designed entertainment concept featuring a mouthwatering menu, full bar, novel two level laser tag arena, the latest arcade games and the HologateTM virtual reality attraction. We are the perfect venue for your next corporate event, social gathering or birthday party.

    We are looking for exceptional, motivated, charismatic and genuine people, who can work smart and thrive under pressure, all with a smile. We strive to deliver a great guest experience with the highest levels of hospitality and of course FUN! As part of the Doyle’s Outpost family, you will have access to a demanding but highly rewarding career opportunity and experience first-hand what it takes to grow and expand a new venue. Get in on the ground floor of this exciting opportunity.

    Summary of Position:

    Oversee and coordinate the planning, organizing, hiring, training and leadership necessary toachieve stated objectives in sales, costs, employee selection and retention, guest service,marketing, food quality, morale, cleanliness, safety and sanitation.

    Duties & Responsibilities:

    • Comprehend, monitor and ensure all policies, procedures, standards,specifications, guidelines and training programs are followed.• Ensure that all guests feel welcome and are given responsive, friendly and courteousservice at all times.• Generate and Recruit top-notch employee leads. New hire focus requires constant andcomprehensive attention.• Ensure that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking and serving standards.• Achieve company objectives in staffing, sales, service, quality, appearance of facility andsanitation and cleanliness through training of employees and creating a positive,productive working environment.• Control cash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.• Make employment, staffing, scheduling and termination decisions.• Fill in where needed to ensure guest service standards and efficient operations.• Continually strive to develop your staff in all areas of managerial and professionaldevelopment. Consistently improving the energy and fun factor.• Prepare all required paperwork, including forms, reports and schedules in an organizedand timely manner. Keep files updated to the business and local regulatorycompliance.• Ensure that all equipment is kept clean and kept in excellent working condition throughpersonal inspection and by following the restaurant’s preventative maintenance programs.• Ensure that all products are received in correct unit count and condition and deliveries areperformed in accordance with the facility’s receiving policies and procedures.

    • Oversee and ensure that facility policies on employee performance appraisals arefollowed and completed on a timely basis.• Schedule labor as required by anticipated business activity while ensuring that allpositions are staffed when and as needed and labor cost objectives are met.• Be knowledgeable of facility policies regarding personnel and administer prompt, fairand consistent corrective action for any and all violations of company policies, rules andprocedures.• Fully understand and comply with all federal, state, county and municipal regulations thatpertain to health, safety and labor requirements of the restaurant, employees and guests.• Assist in creation and carry out of all marketing, advertising and promotional activitiesand campaigns that achieve sales goals.• Participate and ensure all marketing, compliance, hiring, training, operations, and legalprograms are instituted and followed to maintain compliance.


    • Be 21 years of age.• Be able to communicate and understand the predominant language(s) of the restaurant’strading area.• Extensive Casual Dining restaurant experience in a similar capacity. Minimum 5 years ofmanagement.• Must be able to communicate clearly with managers, vendors, kitchen, front of housepersonnel, and guests.• Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequentlyweighing up to 50 pounds.• Must have extensive cost of goods and P&L experience.• Must be a dynamic, positive, and charismatic leader.• Be able to work in a standing position for long periods of time (up to 10 hours).• Be able to walk and be “on your feet” for long periods of time (up to 10 hours).• Extensive knowledge of food safety concepts and practices. Servsafe certificationpreferred.• Must adhere to the established appearance guidelines.• Proficiency in Microsoft Office (excel, ppt, word) programs.• Must have the stamina to work 50 to 60 hours per week.