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Manager Development Program 

About the Organization SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon. Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House, CHICKEN + WHISKEY, and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing its full service and fast casual growth strategy.

We've been passionately creating and developing food and beverage concepts, managing operations, and teaching our team to do it even better. People are at the center of what we do - they are the reason why we're here and they're what motivate us to stay engaged - guests and team members alike.  
EOE Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Location The Walrus Oyster and Ale House - Columbia  

Our Manager Development Program is front of house focused, and involves full training in each FOH position, providing a strong base of knowledge and experience of operations in the store before taking on an Assistant Restaurant Manager position. It is designed for someone who has little restaurant experience, but strong managerial qualities and the desire to lead and impact others. As an MDP, you earn hourly wages but you are promised a competitive weekly minimum pay and you are eligible for overtime pay. Further explanation of job description as an MDP are listed below. Once the program is complete, you assume the role of Asst. Restaurant Manager with salary and a tremendous opportunity for growth within the management team at SRG.

  • Will train in and work shifts in all FOH positions
  • After completing all training, management trainee will work in a supervisory leadership role
  • Will be involved in and assist management in administrative work including inventory, ordering, hiring, scheduling, opening, and closing the shift, etc.
  • During peak operations, manager trainee will be 100% visible and engaged on floor in service to guests and team members
  • Touches table with a purpose; by watering tables, refilling wine, pre-bussing, serving food and beverage, etc.
  • Engages guests when appropriate. Demonstrates hands-on leadership without interrupting guest experience
  • Looks for and corrects service shortfalls; monitors tables and bar, fills the void by assisting service personnel
  • Looks for and corrects visual and audio shortfalls including unsightly messes, poor lighting, poor audio, etc.
  • Ensures timely table turns; identifies tables for bussing and resetting to ensure a spotless restaurant and timely table turnover
  • Coaches the front of house team of Hosts, Bartenders, Runners, Servers, Bussers, and Barbacks. Constantly oversees service.
Position Requirements
  • Experience in high volume settings
  • Able to work evenings, late nights, weekends + holidays 
  • Leadership skills in delegating tasks, prioritizing responsibilities
  • Exhibit enthusiasm and passion for the restaurant industry
  • Detail oriented and organized
  • Familiarity with restaurant management software, like Toast, CTUIT and YelpReservations a plus
  • Strong leadership, motivational and people skills
  • Heart of hospitality

This position is currently accepting applications.

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