Restaurant General Manager

Position Overview

The General Manager at Cafe Zaffri at The Twenty Two New York serves as the cultural and operational leader of the restaurant, responsible for delivering exceptional guest experiences while cultivating a high-performing, values-driven team. This role oversees all front-of-house operations, drives financial and service performance, and fosters a workplace culture rooted in hospitality, accountability, and continuous improvement. The General Manager works in close partnership with the Food & Beverage Director and department leaders to ensure operational excellence, brand integrity, and sustained business growth.

Duties and Responsibilities

• Partners with the Food & Beverage Director to execute daily operational goals and long-term strategic initiatives related to sales growth, cost management, and overall business performance
• Oversees front-of-house scheduling to ensure appropriate staffing levels aligned with service standards and labor cost targets
• Collaborates with Human Resources on employee lifecycle responsibilities including onboarding, training, development, timekeeping adjustments, employee relations, disciplinary actions, documentation, and terminations
• Supports and coaches management team members through sensitive employee matters and performance conversations
• Assists with payroll review and validation, including timecards, tip reporting, and paid time off, as directed
• Fosters collaboration and alignment across all departments, promoting a unified and respectful working environment
• Participates in recurring leadership meetings to review financial performance, service standards, procedures, and operational improvements
• Develops, implements, and oversees comprehensive front-of-house training programs
• Balances administrative responsibilities with active floor leadership and service presence
• Participates in required training related to company policies, HR practices, health, safety, sanitation, and compliance
• Oversees dining room operations, ensuring consistent execution of service standards and guest experience expectations
• Leads daily pre-shift meetings, communicating updates related to reservations, menus, service priorities, systems, and special guests
• Manages organization, flow, and efficiency of dining room service
• Prepares and distributes daily service reports detailing performance, sales, and notable service highlights
• Prepares materials required for service, including menus, reservation notes, and floor plans
• Builds and maintains strong guest relationships, proactively engaging with both new and returning guests
• Resolves guest concerns professionally and promptly, ensuring appropriate follow-up when needed
• Ensures the physical space consistently meets brand standards for cleanliness, ambiance, lighting, temperature, and overall presentation
• Steps into service roles as needed during unexpected staffing gaps or periods of high volume
• Ensures completion of all server checkouts and end-of-day closing procedures, delegating when appropriate
• Performs additional duties as assigned by management
• Communicates and reinforces The Twenty Two New York’s values, standards, and hospitality philosophy with staff and guests
• Sets the tone for a positive, inclusive, and professional workplace culture
• Represents the brand with integrity internally and externally, serving as a role model for leadership and service excellence
• Ensures compliance with all Department of Health, sanitation, safety, and workplace regulations
• Maintains knowledge of proper use and care of all equipment, tools, and facilities
• Oversees cleanliness and organization of all front-of-house areas, addressing deficiencies promptly
• Coordinates repair and maintenance needs in collaboration with culinary leadership and the Food & • Beverage Director
• Addresses and resolves any health, safety, or workplace compliance concerns immediately
• Ensures proper storage, handling, and safety procedures are followed in accordance with regulatory standards
• Maintains comprehensive knowledge of all food and beverage offerings, including ingredients, preparation methods, and sourcing
• Demonstrates strong understanding of allergy protocols and effectively communicates guest needs to service and culinary teams

Qualifications

• Minimum of 5 years of management experience in an upscale or fine-dining hospitality environment
• Degree in Hospitality Management, Culinary Arts, Business, or related field preferred
• Fluency in spoken and written English
• Strong leadership, organizational, and interpersonal skills
• Ability to communicate clearly and professionally with guests, employees, and vendors
• Demonstrated ability to manage multiple priorities in a fast-paced, high-pressure environment
• Proven ability to lead, coach, and inspire teams to meet and exceed service and performance standards
• Proficiency with restaurant management systems including POS, reservation platforms, inventory systems, and standard office software
• Strong analytical, problem-solving, and decision-making skills
• Ability to work flexible schedules, including nights, weekends, and holidays
• Polished professional demeanor consistent with The Twenty Two’s brand standards

Essential Functions and Physical Demands

• This position requires the ability to perform essential job functions with or without reasonable accommodation
• Stand and remain active for up to 12 hours per shift
• Lift and carry items weighing up to 50 pounds
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel
• Frequently use stairs, including while carrying items
• Occasionally crouch and climb
• Safely work around hot surfaces, sharp objects, wet floors, and heavy equipment
• Tolerate exposure to hot and cold temperatures, including kitchens and freezers
• Work around common allergens and specialty ingredients
• May be required to travel occasionally for business-related purposes

Equal Employment Opportunity Statement

The Twenty Two New York is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, merit, and business needs without regard to any protected characteristic.