General Manager

The General Manager is responsible for the overall leadership, financial performance, and operational success of the restaurant. This role oversees all aspects of guest experience, employee engagement, profitability, service standards, compliance, and day-to-day operations. The General Manager serves as the primary leader of the business, ensuring alignment between front‑of‑house and back‑of‑house operations while fostering a culture of hospitality, accountability, excellence, and teamwork. Key Responsibilities Leadership & Culture Lead, inspire, and develop a high‑performing management and hourly team. Foster a positive, inclusive, and guest‑focused culture. Serve as the primary ambassador of the company's values and standards. Provide coaching, mentorship, and performance feedback to managers and team members. Drive employee engagement, retention, and succession planning initiatives. Lead regular management meetings, line‑ups, and employee performance management reviews. Guest Experience Ensure exceptional hospitality and service standards are consistently delivered. Maintain a strong presence in the dining room during peak service periods. Resolve guest concerns and service recovery situations promptly and professionally. Build relationships with VIP guests, community partners, and key stakeholders. Monitor guest feedback and implement improvement plans when necessary. Own the restaurant's P&L performance and financial results. Develop and execute plans to achieve revenue, profitability, and expense goals. Manage labor, controllable expenses, and operating costs. Analyze weekly and monthly business reports and P&Ls to identify trends and opportunities. Collaborate with leadership to achieve food and beverage cost targets. People & Talent Management Recruit, hire, onboard, and retain top talent along with People team and internal Management team. Partner with Human Resources on employee relations, investigations, and compliance matters. Conduct performance reviews and development planning. Manage disciplinary processes when necessary. Compliance & Risk Management Ensure compliance with all NYC, New York State, and federal employment laws. Maintain compliance with Department of Health, liquor licensing, and safety regulations. Ensure proper cash handling, security, and internal controls. Manage incident reporting, workplace safety, and risk mitigation efforts along with People team. Maintain a safe and respectful work environment for all employees. Sales & Community Engagement Partner with Events, Marketing, and Guest Relations teams to drive revenue growth. Support private dining, special events, and community partnerships. Monitor reservation trends, guest acquisition efforts, and competitive positioning. Qualifications Required 5+ years of General Manager experience in a high‑volume, luxury, fine dining environment. Demonstrated success leading teams of 50+ employees. Strong financial acumen with experience managing restaurant P&Ls. Strong understanding of labor management, budgeting, and operational systems. Excellent communication, organizational, and problem‑solving skills. Availability to work evenings, weekends, and holidays as business needs require. Preferred Fine dining, James Beard or Michelin‑recognized hospitality experience. Experience with systems such as Toast, Resy, SevenRooms, ADP, and 7shifts. Annual performance bonus 401k and Retirement Account Services Paid Time Off Up to 50% off dining at all JKS Restaurants Employee Assistance Program Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. JKS Restaurants is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #J-18808-Ljbffr JKS Restaurants