General Manager

We are seeking an experienced, high-energy, and culturally-driven General Manager to lead our opening team at YALOS.

As the General Manager, you are the cultural and operational anchor of the restaurant. You will partner directly with our Founder, Peter Kambitsis, and Executive Chef, Ari Tzerrachi, to bring authentic seaside Greek hospitality (philoxenia) to Island Park.

WHAT WE ARE LOOKING FOR

• Experience: 3+ years of experience as a General Manager in a high-volume, quality-driven, upscale-casual or fine-dining restaurant. New York or Long Island market experience is highly preferred.

• Strong Wine Knowledge (Greek Wine +++): You must possess deep wine knowledge, with a strong understanding of cellar management, inventory, and pairing. An authentic passion for and experience with Greek wines and varietals (Assyrtiko, Xinomavro, Agiorgitiko, etc.) is a massive plus.

• Leadership Style: A natural mentor who leads by example, maintains composure under pressure, and believes in positive reinforcement and clear accountability.

• Operational & Financial Acumen: Strong understanding of restaurant financial systems, P&L management, labor laws, POS systems, and inventory control.

• A Passion for Hospitality: You understand that hospitality isn't just a service script—it’s how you make people feel.

THE ROLE & RESPONSIBILITIES

• Lead the Floor & Culture: Set the tone for warm, intuitive, and elevated service. Be a constant, welcoming presence on the dining room floor, building genuine relationships with our guests and local community.

• Drive the Beverage & Wine Program: Manage our curated wine list, educate staff on Greek varietals and pairings, and confidently guide guests through our beverage program to elevate their dining experience.

• Team Leadership & Development: Recruit, hire, train, and mentor a high-performing front-of-house team. Foster a collaborative, positive, and respectful workplace culture.

• Operational Excellence: Manage day-to-day FOH operations, including scheduling, labor cost management, inventory control, and supply ordering.

• Financial Accountability: Oversee the restaurant’s P&L. Drive revenue through exceptional guest retention, monitor operating costs, and manage budgets without compromising quality.

• BOH Collaboration: Work hand-in-hand with Chef Ari Tzerrachi and the kitchen team to ensure seamless food execution, perfect expediting, and a unified "one-team" dynamic.

WHAT WE OFFER

• Highly competitive base salary + performance bonuses.

• Paid time off and comprehensive benefits.

• A supportive, professional, and respectful ownership group that values your input and career growth.

• The opportunity to launch and shape a highly anticipated, high-profile new restaurant concept.

HOW TO APPLY

If you are ready to lead our table, please apply via this platform or email your resume directly to [Insert Hiring Email] with:

1. Your Resume (attached as a PDF).

2. Subject Line: "YALOS GM Application - [Your Name]"

3. A short note telling us about your favorite Greek wine or wine pairing memory.

THE STORY OF YALOSThe Coast is Calling

There's a word in Greek — yalos. It means the seashore. But ask anyone who grew up near one, and they'll tell you it means a lot more than that.

It's where the boats come in at the end of the day, salt-crusted and tired, and where someone's already got the charcoal going before the nets are even unloaded. It's the table that somehow always fits one more chair. It's hours that disappear between the first glass of wine and the last bite of dessert, because nobody's really counting.

That's the feeling we're chasing at YALOS.

We didn't want to build another Greek restaurant. We wanted to build a taverna — the kind you'd stumble into on a back street in Naxos or Hydra, where the fish on your plate was swimming that morning, where the octopus is char-grilled because that's just how it's done, and where the people running the place treat you like you've been coming for years, even on your first visit.

That instinct has a name in Greek, too: philoxenia. Love of the stranger. The idea that hospitality isn't a service — it's a value.

OUR LEADERSHIP TEAMPeter Kambitsis — Founder & Managing Partner

Peter Kambitsis is an entrepreneur, restaurateur, and hospitality operator with a passion for building businesses, developing people, and creating memorable guest experiences.

Over the past two decades, Peter has built and invested in multiple successful hospitality concepts across New York, ranging from bakeries and cafés to full-service restaurants and nightlife venues. As Founder of Kambitsis Group and Wolves Hospitality Group, he has developed a reputation for operational excellence, disciplined leadership, and a relentless focus on culture and guest experience.

A proud Greek-American, Peter's connection to Greece has been a lifelong influence. YALOS is the culmination of that passion—a concept inspired by the Greek seashore, where exceptional food, genuine hospitality, and meaningful connections come together.

Chef Ari Tzerrachi — Executive Chef

Chef Ari Tzerrachi brings more than a decade of culinary leadership and a deep passion for Greek cuisine to YALOS Greek Taverna.

Born and trained in Greece, Chef Ari graduated from Le Monde Culinary School in Athens before building an impressive career leading some of the most respected Greek and Mediterranean kitchens. He has served as Executive Chef at acclaimed restaurants including Amylos Taverna in Astoria, Lefkes in New Jersey, and most recently GAIA in New York.

At YALOS, Chef Ari's philosophy is simple: honor the ingredients, respect tradition, and create food that brings people together.

YALOS is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.