Who we are:
101 Hospitality is a multi-concept restaurant group founded by Michelin star and award winning chef Matt Baker. Consisting of Gravitas (Michelin Star 2021), Michele’s and Baker’s Daughter, 101 Hospitality is looking for outstanding hospitality professionals to join our growing business as we expand our footprint in the Washington D.C Metropolitan Area.
The Role:
Hotel F&B Manager
Chef and founder Matt Baker is currently seeking a polished and professional Hotel Food & Beverage Manager to join our team. This will be a dual, front facing role with the responsibility of supporting both of our concepts located inside the Eaton Hotel in downtown D.C. We are seeking an individual who is passionate about hospitality to lead our front of house teams at both Michele’s and Baker’s Daughter. An effective communicator with a consistent work ethic, this individual will help foster a healthy learning environment and guide professional development while overseeing service and ensuring guest satisfaction.
This individual will be responsible for three days of management at Michele’s and two days of management at Baker’s Daughter Eaton. Responsibilities would also include weekend availability for running brunch service at Michele’s on the weekends.
Our Story:
Michele’s is a New American restaurant by Chef Matt Baker of Michelin-starred Gravitas. Located in The Eaton hotel, our cuisine is inspired by Baker’s family roots in France and influenced by local ingredients. Best described as “approachable fine dining”, our menu’s adapt to the seasons and the goal here is to surprise and delight our guests. Michele’s is named after Chef Matt Baker’s mother, who was born in New Orleans to French immigrants.
Baker’s Daughter is a market and café by Chef Matt Baker, located in The Eaton hotel. Baker’s Daughter offers a wide variety of espresso drinks and pastries, focusing on chef driven meals and baked goods. Our original Ivy City location opened in 2019 and our second location, situated in the trendy Eaton Hotel, opened its doors on August 1, 2021. Offerings cater to each meal of the day - pastries and egg dishes for breakfast, ready-made sandwiches and salads for lunch, and savory entrée options for dinner.
Whether it’s for dine-in or take out, our mission is to offer outstanding food and beverages in a clean, food-safe environment where employees thrive, and guests are completely satisfied.
A minimum experience of one to two years of service in a fine-dining or Chef-driven restaurant is ideal. Menu knowledge and memorization are key for the restaurant manager role as well as focus, charm, and a high sense of urgency. We offer competitive compensation and benefits, including delicious staff meals and employer matched healthcare coverage.
Key Responsibilities- Michele’s:
- Manage daily operations including all the functions of the front of house, service areas, and host stand.
- Develop menus in consultation with chefs and restaurant managers.
- Keeping staff updated on the latest trends in the food and beverage sectors .
- Design and implementing sales promotional activities to garner interest and increase sales.
- Maintaining vendor relationships.
- Monitor inventory and control costs.
- Control Waste.
- Be forward thinking and develop dynamic strategies to meet department goals.
- Connect with guests, ensuring a comfortable and enjoyable dining experience, and providing excellent customer service.
- Inspire and lead FOH team members in hospitality and service standards.
- Managing all floor stations, including but not limited to; dining room set-up, leading line-up prior to the shift, and service of the dining room, bar and patio.
- Oversee staff training and assist new hires throughout the onboarding process.
- Act as a problem solver and solution creator for our team members.
- Act as a liaison between FOH and kitchen during service.
- Supervise menu changes and POS updates with assistant managers.
- Ability to stand 10 hours plus and lift 50 lbs.
- Ensuring compliance with health and safety regulations and maintaining cleanliness standards.
- Assist hosts with reservation and guest related issues.
- Responsible for opening and closing restaurant.
- Maintain external positive relationship and liaison with Eaton management and employees regarding front desk guest vouchers, restrooms, engineering and security.
Key Responsibilities- Baker’s Daughter:
- Supports the Regional Manager (RM) by ensuring that day to day operations run smoothly.
- Offer outstanding customer service via a high level of attention to detail and an emphasis on exceeding guests’ expectations.
- Successfully identify individuals that embody Baker’s Daughters cultural values and supports the recruiting, hiring, and training process.
- Develop high performers into future Team Leads.
- Act as an empathetic leader and navigate tough conversations with poise, clarity and understanding.
- Continuously uphold Baker’s Daughter brand and visual standards.
- Train team on food handling best practices
- Support the RM in new product roll-outs and ensure that team members learn the nuances of new menu items and that they can accurately describe new product offerings.
- Ensure that COGS consistently remain within company guardrails.
- Ensure implementation of all daily and weekly checklists.
- Assist RM with ordering and inventory management.
- Reduce waste by implementing FIFO and waste reduction best practices.
Compensation Details
Compensation: Salary commensurate with Experience
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts
Required Skills
Interpersonal Communications
Hospitality Driven
Reservation Management
Fine Dining Service
Menu Knowledge
Possess standard knowledge of wine & spirits
Wine Service
Scheduling
Serve Safe
Toast POS
More detail about Michele's part of 101 Hospitality, please visit