General Manager

We're seeking a dynamic and experienced General Manager to lead and elevate our hospitality team. This pivotal role requires a minimum of 3 years of progressive managerial experience in an upscale, high-volume, full-service restaurant within NYC's vibrant dining scene. The ideal candidate is a hands-on leader who is committed to exceptional service, operational excellence, and fostering a thriving team culture, including overseeing events and nightlife.

About You:

• A Proven Leader in Hospitality: You're an authentic hospitality professional, highly detail-oriented, quality-driven, and exceptionally well-organized. You're passionate about people, product, and service, with a genuine desire to build strong, lasting relationships with both staff and guests, creating memorable upscale dining experiences.
• Strategic Systems Thinker: You're adept at implementing, maintaining, and refining operational systems and policy enforcement to ensure the highest standards of service, maximize profitability, and drive consistent execution.
• Exceptional Communicator & Problem-Solver: You possess outstanding communication skills, are comfortable "digging in" to any situation, and excel at managing a diverse group of people and personalities. You're a proactive, creative problem-solver who thrives in a fast-paced environment and responds decisively to challenges.
• Culture Driver: You're dedicated to fostering an environment of respect, support, and grace, where team members feel valued, heard, and empowered to excel.

What You'll Do:
Operational Leadership & Excellence

• Oversee all Front-of-House (FOH) operations, ensuring rigorous adherence to established standards, policies, and procedures for an upscale environment. This includes staffing, training, and maintaining the highest quality in service, product, and ambiance.
• Drive consistent execution of defined steps of service across all guest touchpoints, continuously evaluating and refining to enhance the refined guest experience.
• Collaborate daily with the culinary team and Back-of-House (BOH) managers to ensure seamless communication and execution between FOH and BOH operations for expected business needs.
• Ensure that all food and beverage recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Prepare the dining room for service by setting up tables and service stations.
• Maintain cleanliness of the entrance, take-out station, and dining room throughout the shift by sweeping, cleaning windows and doors, etc.
• Oversee facilities maintenance protocols, promptly communicating and resolving issues to ensure a safe and operational environment, and communicating immediately to upper management of any maintenance or repairs needed.
• Manage daily administrative reports including, but not limited to, accurate daily and weekly reporting, invoice processing, cash handling, and payroll oversight.
• Process financials on a shift-by-shift basis, including submitting accurate cash sales and accurately reporting cash tips, contributing to the tip pool as applicable.
• Strategically manage labor costs to consistently meet or exceed budget targets.
• Conduct comprehensive inventory management and ordering for FOH items (including beverages, following FIFO), optimizing stock levels and minimizing waste.

• Welcome and acknowledge guests upon entering the restaurant.
• Enter guest waitlist information and update table statuses throughout the shift, informing guests of their wait time.
• Escort guests to their table and assist them with seating.
• Interact with guests in a friendly, positive manner, making them feel welcome and assisting them with finding the restroom, coat checks, etc.
• Greet guests and delivery persons arriving for take-out orders, handing them the correct orders and confirming names and number of bags beforehand.
• Assist guests in making selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, and answer all food preparation questions.
• Ring in all orders through the POS system.
• Check identification of all customers who appear under 30 to verify legal drinking age prior to serving them.
• Ensure the bar service station is set up and properly stocked before and during service.
• Handle guests' special dietary needs, allergies, or special requests with utmost sensitivity, following company procedure.
• Communicate with the kitchen to manage timing of food and any guest feedback.
• Deal with guest complaints by finding a way to say yes, and communicate immediately to managers for any necessary disciplinary actions.
• Process guest payments in a timely, accurate manner.
• Cultivate and maintain strong guest relationships, curating personalized upscale experiences, and managing ongoing correspondence through various feedback channels and review platforms.
• Uphold and enhance the restaurant's standards through consistent service excellence and proactive guest engagement, including for special events and nightlife.

III. Staff Management & Development

• Lead the full employee lifecycle for the FOH team, from recruitment and rigorous onboarding to ongoing training, coaching, and development of high-performing staff, all while exemplifying our Core Values.
• Train, supervise, manage, coach, and counsel the FOH team, providing clear, effective direction in their daily responsibilities.
• Serve as an educator, as well as an inspirational, committed, and responsible leader to the restaurant's FOH team.
• Lead by example; actively work the floor with a hands-on approach, inspiring staff to deliver a memorable food and beverage experience.
• Consistently monitor, coach, and encourage the FOH team to meet service and hospitality standards and constantly improve performance.
• Facilitate ongoing training and development programs for all FOH team members and management, ensuring comprehensive education on menu knowledge (including allergens), service standards, and operational best practices.
• Build morale and foster exceptional team loyalty by actively encouraging input, valuing contributions, and cultivating a positive and supportive work environment.
• Monitor staff schedules and weekly labor costs.
• Complete opening and closing side work checklists for shifts daily.

• Maintain safe, secure, and a healthy facility environment by following and enforcing sanitation standards and procedures; complying with health and legal regulations.
• Conduct DOH walk-throughs to ensure DOH compliance; address all DOH violations immediately.
• Promote and practice safe work habits through training, education, and day-to-day management.
• Identify and resolve potential safety hazards; ensure accidents are documented following proper procedure.
• Ensure the restaurant maintains an "A" letter grade from the Department of Health (DOH) and is in full compliance with all local, state, and federal regulations.
• Implement and enforce all health, safety, and operational policies.
• Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations.
• Maintain sanitation to Department of Health standards; Keep work areas clean and organized.
• Comply with Company's policies and procedures, as well as city, state, and federal laws.
• Adhere to all HR policies and guidelines.

Required Knowledge/Skills/Abilities:

• Extensive Food and Beverage (F&B) knowledge, with expert knowledge of all menu offerings, including allergens.
• Highly motivated leader who inspires their team to achieve a high level of performance.
• Entrepreneurial self-starter who takes complete ownership of their work performance.
• Excellent verbal and written communication skills.
• Exceptional interpersonal skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to build relationships and embrace change.
• Ability to solve problems independently and delegate as needed.
• Ability to work in a team and able to step outside the job role to assist in other roles.
• Ability to prioritize tasks and to delegate them when appropriate.
• Proficient in Microsoft Office and adept with restaurant-related systems (POS system, reservation systems, delivery/pickup platforms, inventory management systems).
• Understanding of hygiene and food safety rules.
• Multi-tasking abilities.
• Ability to remain calm and professional in a fast-paced work environment.
• NYC Food Handlers certification.

Requirements:

• Minimum of 3 years of progressive managerial experience in an upscale, high-volume, full-service restaurant within NYC's dining scene.
• Previous General Manager experience preferred.

Essential Functions:

• Able to comprehend and follow written and verbal directions.
• Able to speak and understand English.
• Able to understand basic math.
• Able to work independently or as part of a team.
• Able to lift at least 30 pounds on a regular basis.
• Able to bend, stoop, stand, and perform extensive walking for 8-10 hours a day.
• Adaptable in a fast-paced and challenging work environment.
• Organized approach to projects.
• Able to take and give direction.
• Able to approach their work with a sense of ownership and work with a sense of urgency.
• Able to work nights, weekends, and holidays and variable schedule, per the needs of the business (approx. 55 hours/week).
• Able to perform essential job functions under pressure, maintain professionalism when working under stress.
• Maintain polished personal presentation; grooming meets Company standards as outlined by Employee Handbook.
• Strict adherence to posted schedule and clock in/out times.
• Communicate information effectively and efficiently.
• Maintain general knowledge of the restaurant, location, transportation, management team, etc.
• Both Management and Chefs may give special tasks as the business needs. These tasks may include specific instructions.