General Manager | Rooftop | NYC

Job Description

Job Description

GENERAL MANAGER Upscale Casual Restaurant | New York City Full-Time | In-Person | $100,000 – $115,000

ABOUT THE OPPORTUNITY

A well-established, upscale casual restaurant group in New York City is seeking a dynamic and hospitality-driven General Manager to lead daily operations and deliver unforgettable dining experiences. This is an opportunity to champion a culture of excellence, lead a passionate team, and make a meaningful impact at a beloved NYC dining destination.

The ideal candidate leads by example, sweats the details, and brings genuine passion for hospitality to every shift.

MISSION

To strategically lead restaurant operations with a focus on fostering a positive guest experience that ensures repeat visits, while meeting or surpassing established financial targets and excelling in orchestrating memorable events.

KEY ACCOUNTABILITIES

• Achieve guest experience sentiment scores at or above 90
• Meet or exceed budgeted annual controllable profit
• Ensure the restaurant operates according to brand and food quality standards
• Maintain operations to earn an "A" grade from local/state Department of Health inspections
• Hire, train, develop, and retain a team of A-players
• Effectively delegate and develop the full management team
• Create a positive work culture by personally exemplifying core values

KEY RESPONSIBILITIES

Guest Experience

• Maintain and uphold service standards to ensure consistent, exceptional guest experiences
• Cultivate a welcoming atmosphere and foster positive relationships with guests
• Actively engage with guests on the floor, connecting with both new and returning clientele

Financial Performance

• Conduct consistent reviews of sales, COGS, labor, and P&L with a focus on financial performance and guest satisfaction
• Control and track all purchasing; oversee food and beverage production to minimize waste
• Process payroll, approve time cards and tip sheets
• Supervise all inventory and ordering, including supplies, paper goods, and smallwares
• Maintain strong relationships with beverage vendors
• Oversee FOH scheduling to optimize efficiency and meet labor targets
• Monitor the host team and reservation book to maximize covers and accommodate every guest

Brand & Quality Standards

• Uphold and exceed expectations for product quality across all food and beverage offerings
• Collaborate with senior leadership, culinary, beverage, and marketing teams to execute new products and promotions
• Motivate and inspire the service team through contests, incentives, and initiatives that enhance the guest experience and drive revenue

Health, Safety & Facilities

• Ensure all team members maintain state-required food and beverage safety certifications
• Perform all checklists to ensure adherence to hygiene, health, and safety protocols
• Oversee cleanliness, maintenance, and facility integrity across all spaces
• Monitor permits and licenses to ensure full regulatory compliance

Team Development

• Review resumes and conduct interviews with an eye for core values alignment
• Facilitate new hire orientation and role-specific training programs
• Supervise, mentor, and motivate the FOH team to deliver exceptional service
• Foster a positive, proactive work environment and partner with HR on team member concerns

Management Development

• Provide continuous coaching and training to ensure managers are equipped to excel
• Conduct regular manager meetings to drive communication, collaboration, and alignment
• Execute quarterly coaching sessions to support manager growth
• Oversee management team's areas of responsibility including beverage, culinary admin, events, facilities, inventory, people management, sales, and tech

Culture & Leadership

• Work directly with the Chef de Cuisine to foster a strong FOH/BOH partnership
• Lead lineups with positive energy and a hospitality-first mindset
• Lead by example in professionalism, punctuality, and core values every shift

QUALIFICATIONS

Required

• 3–5 years of relevant restaurant management experience
• Strong understanding of full-service, upscale casual dining operations
• Strong financial acumen — P&L, COGs, labor, and operational excellence
• Extensive food and beverage knowledge
• Proficiency with reservation platforms, inventory management, and POS systems
• State-required food safety certifications
• Working knowledge of Microsoft Office and Excel
• Strong people management and organizational skills

Preferred

• Knowledge of Spanish cuisine and wine
• Ability to speak Spanish
• Current awareness of industry trends and events

COMPENSATION & BENEFITS