General Manager

Parched HG General Manager

At Parched Hospitality Group (PHG), we believe in putting people first — our team, our guests, and our community. Our core values revolve around warmth, hospitality, and inclusivity. We strive to create friendly, welcoming environments that reflect the spirit of Australian hospitality, where everyone who walks through our doors is treated with genuine care and respect.

Based in NYC and continuing to grow, PHG owns and operates several Australian-inspired hospitality concepts, including Hole in the Wall, Isla & Co., Daintree, Ms. Alice, and Wallflower.

We are looking for an experienced General Manager to lead one of our NYC venues. This role is for someone who knows how to truly run a restaurant — someone who can take ownership of the business, lead confidently, develop a great team, and create an exceptional experience for every guest who walks through the door.

We’re looking for a leader with real autonomy and strong judgment . Someone who doesn’t need to be told what to do next, who sees problems and solves them, and who takes responsibility for the success of their restaurant. At the same time, great leadership means knowing when to ask for help. You should be comfortable making decisions independently while also knowing when to pull in the right people, collaborate, or ask for support.

This is also a role for someone who genuinely enjoys teaching and developing others . We want a GM who is present on the floor, invested in their people, and constantly helping their team become better at what they do.

• Own the day-to-day operation of the restaurant . Take responsibility for service, staffing, team performance, guest experience, financial results, and the overall health of the business.
• Lead from the floor. Be visible, engaged, and present during service. Know what is happening throughout the restaurant and step in wherever you are needed.
• Create exceptional guest experiences. Set the standard for warm, thoughtful, genuine hospitality and teach your team how to recognize opportunities to go above and beyond for our guests.
• Hire, train, coach, and develop a high-performing team. Training shouldn't stop after someone's first week. Continuously teach your team about hospitality, service standards, menu knowledge, communication, and what it means to take care of a guest.
• Develop your managers and future leaders. Delegate effectively, provide meaningful feedback, hold people accountable, and give your team the tools and confidence to make good decisions without always needing you in the room.
• Manage private events alongside regular restaurant operations. Understand how to plan for and execute events without losing sight of the experience happening throughout the rest of the restaurant. Coordinate staffing, layouts, timing, guest flow, food and beverage execution, and communication between teams so both event guests and regular diners receive an excellent experience.
• Plan ahead. Anticipate staffing needs, operational challenges, events, busy periods, maintenance issues, inventory needs, and other potential roadblocks before they become problems.
• Hold high standards while being willing to jump in. You should have authority and command respect, but no task should be beneath you. When the restaurant gets busy, great leaders figure out where they are needed most and help their team succeed.
• Build a positive and accountable culture. Create an environment where people enjoy coming to work, understand what is expected of them, communicate respectfully, and take pride in what they do.
• Manage the business. Monitor financial performance in line with company KPIs, manage labor and operating costs, maintain appropriate staffing levels, oversee inventory and vendor relationships, and proactively identify opportunities to improve the business.
• Communicate and collaborate with PHG leadership. Operate independently and confidently while keeping the appropriate people informed and knowing when a challenge requires additional support or input.
• Stay calm when things don't go according to plan. Restaurants are unpredictable. We need someone who can think clearly, make decisions, adjust quickly, and keep the team focused when the unexpected happens.

• An experienced hospitality leader with 5+ years of restaurant management experience , including significant experience as a General Manager or in a comparable senior leadership role.
• A teacher and coach at heart . You have extensive experience training employees and managers, giving feedback, setting expectations, and helping people become better at what they do.
• Someone with a deep understanding of hospitality and the guest experience . You understand the difference between simply providing service and genuinely taking care of people.
• A confident, autonomous leader who can make decisions, solve problems, and take ownership without needing constant direction.
• Self-aware enough to know that autonomy doesn't mean doing everything alone. You know when to ask for help, when to collaborate, and when to escalate something rather than allowing a problem to grow.
• Experienced in private events and high-volume service , with an understanding of how to execute events while maintaining a strong experience for regular restaurant guests at the same time.
• Operationally strong. You understand scheduling, labor management, inventory, service flow, restaurant financials, cost controls, and the systems required to run an organized restaurant.
• Comfortable holding people accountable while still being approachable, fair, and willing to work alongside your team.
• Someone who notices the details — the guest who has been waiting too long, the employee who needs coaching, the table celebrating something special, or the operational issue that needs to be fixed before tomorrow's service.
• Calm under pressure, adaptable, solutions-oriented, and able to bring positive energy to a fast-moving environment.
• Most importantly, someone who genuinely likes taking care of people — both guests and employees — and understands that great restaurants are built by teams that feel supported, challenged, and proud of where they work.

• Base salary starting at $90,000+, commensurate with experience
• Performance-based quarterly bonus opportunity of up to $21,000 annually
• Company-sponsored medical, dental, and vision benefits
• 401(k)
• 3 weeks of Paid Time Off
• Employee dining and beverage perks across Parched Hospitality Group concepts
• A creative, collaborative, and respectful workplace where strong leaders are trusted to lead
• Opportunity to grow with an expanding NYC hospitality group and play a meaningful role in developing both our restaurants and the people who run them