Restaurant Manager - Naisho Room

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F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business‑class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels, as well as The Watermark Hotel, The Hay‑Adams Hotel, and Perch Putt.

These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals.

Join our team as our Naisho Room Restaurant Manager contributing to the success of a new bar and lounge concept for The Watermark Hotel located in Tysons Corner, VA. The 300‑unit Watermark Hotel – Tysons is an upscale, all‑suite facility with a chef‑driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space and a breakfast café. The property is owned by Capital One Financial and operated by the

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F. Saul Company Hospitality Group.

The Naisho Room Restaurant Manager is vital to executing successful shifts on the floor by being hands‑on and engaged in all areas of the new bar and lounge concept. This role is well suited for an individual who has previously worked in a free‑standing, trendy, cocktail bar/upscale restaurant and boutique hotel setting. The manager is an advocate and ambassador of stellar service, creating memories through proactive attention to guest needs, positive interactions and knowledge of mixology and restaurant operations.

A key component of this role is an outgoing, genuine personality with the ability to multi‑task, lead and inspire the team, understand financial responsibilities, and drive business through marketing and restaurant/bar trends.

• Create, practice and reinforce steps of service, hospitality and training standards.
• Be present and active in the service area throughout the duration of the shift.
• Serve as a liaison between front and back of house during the assigned shift.
• Attend and lead pre‑shift meetings.
• Promote collaboration and a positive, professional work environment.
• Be knowledgeable about all SOPs related to F&B service.
• Ensure sanitary, health standards and orderly appearance of all dining area elements, correcting or following through with work orders as needed.
• Make suggestions to improve procedures or layouts to better facilitate service.
• Ensure all legal requirements for food safety and sale/consumption of alcoholic beverages are consistently followed.
• Ensure that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Carry out any other task as deemed necessary.
• Curate bar and beverage program management, including menu development, cost and cocktail creation.
• Work with the chef and kitchen team to create a specialty cocktail menu that pairs with seasonal menus.
• Exude high standards of hospitality with all guests and interact to develop loyalty and obtain constant feedback on the beverage program.
• Recruit, interview, hire, and train bar and lounge staff.
• Establish bar and lounge SOPs, including safe handling standards, cleanliness and safety, and ensure staff follows all food control and safety regulations.
• Create employee schedules.
• Contribute to the P&L by analyzing costs vs sales and profitability.
• Achieve budgeted food sales, beverage sales, labor costs and profitability.
• Manage inventory, negotiate with vendors, order supplies and adhere to budget.

• Must be organized, detail‑oriented and thorough in matters of administration.
• Must be able to communicate effectively with all levels within and outside the organization and solve problems with team members and guests.
• Must be able to manage multiple priorities in a fast‑paced environment.
• At least 5 years of cocktail bar/upscale restaurant experience.
• A self‑starting personality with an even disposition and a great sense of humor is a must.
• Extraordinary creativity and innovation skills in regard to mixology and beverage trends.
• Superior knowledge of food and beverage and the ability to forecast trends.
• Ability to work bar/lounge hours (weekends, holidays, evenings).
• Must be a hands‑on leader and work…