General Manager

Job Description

General Manager: High-Volume Mexican Restaurant, New York City, MUST SPEAK FLUENT SPANISH, and come from a highly regarded restaurant in the city or from a large restaurant group with a fine-dining concept

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Location: New York, NY | Full-Time | Reports to: Chairman

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Compensation: Up to $160,000 base + up to 25% annual bonus, health insurance, and 4 weeks paid vacation

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THE OPPORTUNITY

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An acclaimed Mexican hospitality group is bringing a large-scale, chef-driven Mexican restaurant to New York City, and we're looking for the General Manager to lead it. This is a big, busy room with multiple service periods, private events and a serious agave-focused bar, built on real respect for Mexican ingredients, regional cooking and culture.

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You'll be the leader and cultural ambassador of the restaurant: running the operation day to day, owning the numbers, building a strong management team, and making sure every guest gets the experience the chef and ownership intended, at scale.

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WHAT YOU'LL DO

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• Lead the restaurant: Take full ownership of daily performance across FOH and BOH, set clear standards and accountability, and partner closely with ownership, the Executive Chef and the operations team.
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• Run a high-volume operation: Keep service smooth across peak shifts, multiple daily services, private events and special functions. Build the systems, run pre-shifts and manager meetings, and keep an eye on flow, turns, ticket times and staffing.
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• Protect the concept: Work hand in hand with culinary leadership on quality and consistency, and make sure the team knows the story, regions, ingredients and techniques behind the menu well enough to share them confidently with guests.
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• Own the P&L: Manage labor, food, beverage and controllable costs; review daily through annual results; and work with ownership and finance on budgets, forecasts and growth plans.
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• Build the team: Recruit, train and develop AGMs, FOH managers, bar leadership and hosts. Create career paths and a culture of accountability, respect and hospitality.
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• Be on the floor: Stay visible during service, build relationships with regulars, VIPs and the industry, handle guest concerns with care, and use feedback to keep getting better.
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• Oversee bar and beverage: Partner with beverage leadership on cocktails, agave spirits, wine, beer and non-alcoholic offerings, including costs, inventory, training and responsible service.
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• Control costs: Oversee purchasing, receiving, inventory and vendor relationships, and work with the kitchen to hit food-cost targets while cutting waste.
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• Stay compliant: Keep the restaurant in line with NYC and NYS health, safety, labor and liquor requirements, and partner with HR on employee relations.
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• Grow the business: Lead private dining, buyouts and events, and support partnerships, collaborations and cultural programming with the marketing and events teams.
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WHAT WE'RE LOOKING FOR

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• 5+ years of progressive restaurant management, with significant time as a General Manager or senior operations leader
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• Experience running a high-volume, full-service, upscale or premium restaurant
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• A track record leading large teams across multiple management departments
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• Strong P&L skills, including labor, food cost and beverage cost
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• Experience working closely with Executive Chefs and culinary leadership
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• NYC restaurant experience and working knowledge of NYC/NYS compliance strongly preferred
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• Bilingual English/Spanish strongly preferred
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• Calm, decisive and organized in a fast-paced environment, with strong guest-relations and business development skills
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WHO YOU ARE

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Strategic enough to build systems that last, and hands-on enough to be on the floor with your team and guests every night. You're financially disciplined, hospitality-driven, and genuinely respectful of Mexican culinary culture. You develop leaders rather than just managing people, and you bring consistency without losing warmth.

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HOW SUCCESS IS MEASURED

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Sales growth and profitability, labor and food & beverage cost, guest satisfaction and retention, team retention and management development, food quality and consistency, compliance and food safety, and great execution of events and special initiatives.

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COMPENSATION & BENEFITS

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• $140-$160,000 base salary
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• Up to 25% annual performance bonus
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• Health insurance
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• 4 weeks paid vacation per year
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