Restaurant General Manager (New York)

YOUR ROLE WITH THE COMPANY:

The General Manager is responsible for overseeing all operations of the restaurant. Primary duties and responsibilities include:

• Direct overall restaurant operations with an unwavering commitment to hospitality excellence and memorable guest experiences
• Develop and mentor the front-of-house leadership and service team to consistently deliver polished, high-level service
• Partner closely with the Executive Chef and kitchen leadership to ensure smooth, cohesive execution between dining room and culinary teams
• Oversee workforce planning, scheduling strategy, and payroll controls to align with revenue goals and labor budgets
• Maintain strict adherence to all health, safety, and sanitation standards in accordance with local and state regulations
• Address guest concerns thoughtfully and proactively, turning feedback into opportunities to strengthen loyalty
• Review and interpret key business indicators, including revenue trends, labor ratios, and guest satisfaction metrics, to drive operational improvements
• Cultivate an engaging, team-oriented culture that reflects the values and identity of the concept

BACKGROUND PROFILE:

• 3+ years of experience as a General Manager with an $6M+ upscale or fine dining restaurant
• Demonstrated ability to lead with strong operational judgment and decision-making skills
• Exceptional communication and relationship-building abilities across all levels of the organization
• Genuine enthusiasm for hospitality, paired with high energy and strong attention to detail
• Adaptable and resourceful, with the ability to quickly absorb new information and thrive in a dynamic environment
• Resilient and solutions-oriented, comfortable navigating change and approaching challenges with curiosity and professionalism