General Manager | Culinary Driven Italian | NYC

Job Description

Job Description

Established hospitality brand and acclaimed culinary leader is seeking an experienced General Manager to oversee one of its NYC restaurant operations. This is a rare opportunity to join a highly respected, award-winning group with three-star recognition from The New York Times and an expanding portfolio spanning NYC, the Hamptons, and international markets. The General Manager will serve as the operational and cultural leader of the restaurant, responsible for driving financial performance, elevating the guest experience, developing high-performing teams, and ensuring operational excellence across all facets of the business. The ideal candidate is a dynamic hospitality professional with a refined service style, strong business acumen, and a proven ability to lead high-volume, upscale dining operations.

Leadership

• Lead all day-to-day restaurant operations while upholding the company’s hospitality standards, culture, and brand identity.
• Inspire, mentor, and develop management and hourly teams through hands-on leadership and coaching.
• Foster a positive and accountability-driven workplace culture rooted in professionalism, collaboration, and excellence.
• Lead and facilitate weekly management meetings focused on operational performance, financial results, staffing, and guest experience initiatives.
• Partner closely with culinary leadership and ownership to execute operational goals and strategic initiatives.
• Serve as the face of the restaurant, leading by example during service and maintaining a highly visible presence on the floor.
• Drive a culture of continuous feedback, communication, and employee engagement.

Guest Experience

• Champion an exceptional hospitality culture focused on creating memorable guest experiences and long-term guest loyalty.
• Maintain acute awareness of the restaurant atmosphere and proactively adjust service flow, pacing, and guest engagement throughout service.
• Ensure elevated execution across food, beverage, service, and hospitality standards at all times.
• Lead service standards with a strong floor presence and a commitment to 100% table touches during service.
• Handle VIP guests, guest recovery situations, and service escalations with professionalism and discretion.
• Continuously identify opportunities to improve the guest experience and operational efficiency.

Financial Leadership & Business Acumen

• Own and drive restaurant financial performance, including labor, prime costs, revenue growth, profitability, and budgeting.
• Analyze daily, weekly, monthly, and annual financial reports to identify trends and opportunities for improvement.
• Develop staffing models, scheduling strategies, and operational systems that balance service excellence with fiscal responsibility.
• Collaborate with culinary and operations leadership to achieve all sales, labor, COGS, and profitability targets.
• Oversee forecasting, inventory management, ordering, receiving, and cost control systems.
• Communicate operational goals, financial targets, and performance metrics clearly to management and culinary teams.
• Ensure compliance with all HR, labor, safety, sanitation, and food safety regulations at the local, state, and federal levels.

Team Development & Culture

• Lead all recruiting, interviewing, hiring, onboarding, training, and retention initiatives for management and hourly staff.
• Build and maintain a strong leadership pipeline through mentorship, coaching, and development planning.
• Create a workplace culture that promotes accountability, inclusivity, professionalism, and growth.
• Conduct performance evaluations and provide ongoing feedback and corrective action when necessary.
• Ensure all operational standards, training programs, and company initiatives are executed consistently across the team.
• Promote employee engagement and morale through thoughtful leadership and recognition.

Operations

• Oversee all operational systems, procedures, and standards to ensure seamless execution across all shifts and service periods.
• Ensure all cash handling, loss prevention, inventory, and POS procedures are executed accurately and consistently.
• Partner with culinary leadership on inventory systems, ordering, and operational efficiencies.
• Oversee reservations, events, and guest flow management in partnership with the hosting and events teams.
• Maintain best-in-class standards for cleanliness, maintenance, safety, and organization throughout the restaurant.
• Ensure all food, beverage, and operational procedures are executed according to company standards.
• Lead by example in creating a safe and compliant work environment for all employees.

Qualifications

• 5+ years of General Manager or senior operational leadership experience within upscale or luxury full-service restaurants.
• Proven track record overseeing high-volume operations with revenues exceeding $10M annually.
• Strong financial acumen with experience managing labor, COGS, forecasting, and P&L accountability.
• Exceptional leadership, communication, and team development skills.
• Passion for hospitality, food, beverage, and guest experience excellence.
• Ability to thrive in a fast-paced, entrepreneurial environment while maintaining composure under pressure.
• Well-versed in restaurant labor laws, HR practices, and compliance standards.
• Proficient in Microsoft Office, POS systems, payroll systems, scheduling platforms, and inventory/COGS software.
• NYC Food Protection Certificate required.
• Bachelor’s Degree preferred.