Restaurant General Manager

Job Details

Established hospitality group is seeking an experienced and driven operations leader to join our New York City team.

This role is ideal for a hospitality professional with strong restaurant operations experience, a hands-on management style, and a genuine passion for food, service, and guest experience. Experience with Italian cuisine, wine, or European-style hospitality is a plus.

We are looking for someone who thrives in fast-paced environments, leads from the floor, builds strong teams, and is excited by the opportunity to grow within an established and evolving hospitality group.

Key Responsibilities

• Lead day-to-day restaurant operations, including opening, service, and closing procedures
• Drive exceptional guest experiences through active floor presence, hospitality leadership, and guest engagement
• Oversee all front-of-house operations while partnering closely with kitchen leadership to ensure seamless service execution
• Manage all back-of-house operations, including kitchen performance, food quality, cleanliness, organization, and adherence to company standards
• Recruit, train, coach, schedule, and develop front-of-house and back-of-house team members
• Maintain and elevate service standards, operational systems, and standard operating procedures
• Identify opportunities to increase revenue, grow guest counts, improve average check spend, and drive overall profitability
• Oversee inventory management, purchasing, and ordering of food, beverage, operating supplies, and equipment
• Manage vendor relationships and ensure proper receiving, storage, and cost control procedures
• Monitor food and beverage costs, labor costs, waste, and other key financial metrics to achieve budgeted targets
• Ensure menu execution, product consistency, and quality control across all service periods
• Oversee operational administration, scheduling, payroll review, maintenance coordination, and facility upkeep
• Ensure compliance with all health department regulations, food safety standards, sanitation requirements, and company policies
• Coordinate preventive maintenance and address facility and equipment issues promptly
• Support food and beverage program development, including menu implementation, staff product knowledge, and service training
• Conduct regular team meetings, pre-shift briefings, and performance evaluations
• Foster a positive, accountable, and team-oriented work environment focused on excellence and continuous improvement
• Handle guest concerns and service recovery situations professionally and effectively
• Ensure proper staffing levels are maintained while maximizing productivity and labor efficiency
• Collaborate with ownership and senior leadership on business strategy, operational improvements, and long-term growth initiatives.

• Minimum 2+ years of experience in a senior restaurant management role (General Manager, Assistant General Manager, Restaurant Manager, or equivalent)
• Strong knowledge of food, beverage, and restaurant operations; wine knowledge preferred
• Experience managing both front-of-house and back-of-house teams in high-volume, fast-paced, hospitality-driven environments
• Proven experience overseeing kitchen operations, inventory management, purchasing, and vendor relations
• Strong understanding of labor management, food cost control, budgeting, and financial performance metrics
• Demonstrated ability to recruit, train, mentor, and develop team members while fostering a positive workplace culture
• Excellent leadership, communication, conflict-resolution, and guest relations skills
• Highly organized, detail-oriented, and capable of managing multiple priorities simultaneously
• Strong operational mindset with a hands-on approach to leadership and problem-solving
• Comfortable with scheduling, payroll review, reporting, administrative responsibilities, and restaurant management systems
• Proficiency in Microsoft Office and/or Google Workspace
• Experience with POS systems and restaurant technology platforms (Toast experience preferred)
• NYC Food Protection Certification (or ability to obtain within a specified timeframe)
• Strong understanding of health department regulations, food safety, sanitation, and workplace safety standards
• Ability to work flexible schedules, including evenings, weekends, and holidays as required
• Familiarity with Italian cuisine, wine culture, or European dining traditions is a plus
• Passion for hospitality, guest experience, and operational excellence
• Ability to thrive in a growing organization and contribute to long-term business success and profitability.