General Manager

Job Title: General Manager Concept: Bazaar Meat, New York City Reports To: Director of Operations / Regional VP Department: Operations Employment Type: Salaried, Exempt Salary: $115 - 135K Benefits About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located within The Ritz‑Carlton New York, NoMad , the restaurant is a high‑energy dining destination serving hotel guests, New Yorkers, and New York City’s vibrant local and international dining community. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group , blending culinary creativity with world‑class hospitality. José Andrés Group (JAG) is a hospitality company led by José Andrés, known for outstanding guest experiences, innovation, and a values‑driven culture. Our teams bring world‑class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The General Manager (GM) is the business owner of the restaurant—responsible for strategic leadership, financial performance, operational excellence, and a culture that delivers remarkable hospitality every day. The GM leads and develops the management team, ensures brand standards and compliance, drives sales and profitability, and builds strong community and partner relationships in alignment with JAG’s mission and values. Key Responsibilities Strategic & Business Leadership Set vision and priorities for the property; translate goals into clear operating plans and KPIs. Conduct weekly/monthly business reviews with actionable follow‑ups; communicate results to leadership and the team. Champion JAG values, DEI commitments, and a culture of accountability, learning, and care. Financial Performance & Planning Own the P&L: plan, forecast, and deliver on revenue, COGS, labor, and controllables. Build accurate weekly labor plans; manage deployment in‑shift to productivity and service standards. Oversee inventory integrity, waste control, procurement practices, and vendor relations. Monitor and act on KPIs: covers, check average, mix, COGS, labor %, comps/voids, guest sentiment, turnover. Operational Excellence Ensure flawless execution of service across all activations (à la carte, bar, private dining, events). Maintain SOPs, playbooks, and checklists, close gaps with training and continuous improvement. Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities. Lead openings/closings, cash controls, and shift rhythms (pre‑shift, deployment, recovery). Guest Experience & Brand Stewardship Model anticipatory hospitality and effective table visits; manage VIPs and recovery with speed and empathy. Review feedback platforms and social sentiment; implement improvement plans and celebrate wins. Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty. Team Leadership & Talent Development Hire, onboard, and retain top talent; maintain a strong bench of leaders and key hourly roles. Coach managers and supervisors through regular 1:1s, check‑ins, and performance conversations. Deliver ongoing training (service, product, systems, compliance) and recognition programs. Ensure respectful, inclusive, and safe workplaces, address conflict promptly and professionally. Sales, Marketing & Community Drive topline via reservation strategy, pacing, mix management, upselling programs, and private dining. Support local marketing, partnerships, hotel/concierge relations, and neighborhood/community engagement. Represent the brand at events and media/PR moments as appropriate. Compliance, Safety & Risk Ensure adherence to health department regulations, alcohol service laws, wage & hour, and company policies. Maintain required certifications; oversee incident reporting, investigations, and corrective actions. Lead safety drills, allergy/ADA protocols, and emergency readiness. Cross‑Functional Collaboration & Projects Partner closely with Executive Chef, Beverage, People/HR, Finance, Facilities, Marketing, and Events/PD. Lead or support pre‑opening workstreams, seasonal/menu launches, and special projects as assigned. Requirements Required Qualifications 5–7+ years of progressive FOH leadership in high‑volume upscale casual or fine dining; 2+ years as GM strongly preferred. Proven success owning a P&L and delivering results across revenue growth, COGS, labor, and guest satisfaction. Demonstrated ability to lead, develop, and inspire management teams and large hourly staffs. Expert knowledge of service standards, guest recovery, health/safety compliance, and cash controls. Systems fluency: reservations (Resy/SevenRooms/TOCK), POS (MICROS/Toast), scheduling (HotSchedules or similar), and Google Workspace. Strong communication, organization, data literacy, and business judgment. Ability to work a flexible schedule including nights, weekends, and holidays. Preferred Qualifications Luxury hotel, steakhouse, high‑volume NYC market, or pre‑opening experience. Wine/spirits certifications or advanced product knowledge. ServSafe Manager, Alcohol Manager, and NYC Food Protection Certificate and other applicable local certifications (or ability to obtain). Working Conditions & Physical Requirements Stand/walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast‑paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive base salary and performance‑based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining and partner discounts Professional growth within an award‑winning, values‑driven hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E‑Verify Program. #J-18808-Ljbffr Bazaar Meat NYC