We are an exciting new, French restaurant opening from an established-global brand. This location will be the first of its kind and the flagship for this concept. We are looking for a capable and hard working hospitality expert to lead our team and collaborate with our executive chef and operations director to establish a welcoming and professional environment that prides itself on excellent client satisfaction.

In this role, you will be tasked with establishing systems for our dining room and lounge based on our values and make us a successful business. We are looking for someone with a strong background in leadership with great communication skills. It will be a benefit to have already worked for a Michelin-rated restaurant or at an established, guest-focused hospitality group in NYC (USHG, Made Nice, etc.)

As we are looking to create unique and exceptional client experiences, this role will be expected to work the floor meeting guests and building our clientele by having direct, impactful interactions. You will also have the opportunity to currate the wine list and maintain this program to add to our experience. This could be a great role for someone who has been a captain or floor manager and has a proven track record of developing teams and managing financials.

Job Title: General Manager 

Job Summary: The General Manager is responsible for overseeing all aspects of restaurant operations, including staff management, guest satisfaction, financial performance, and adherence to brand standards. This role requires strong leadership skills, a commitment to excellence, and the ability to drive continuous improvement. 

Responsibilities: 

• Recruit, train, and manage a high-performing team. 

• Foster a positive and professional work environment. 

• Promote teamwork and continuous improvement. 

• Conduct regular performance evaluations and provide ongoing coaching and development opportunities. 

• Ensure exceptional guest service by maintaining high standards of hospitality and attentiveness. 

• Address and resolve guest complaints and feedback promptly and professionally. 

• Develop and implement strategies to enhance the overall dining experience and drive guest loyalty. 

• Oversee daily restaurant operations, including opening and closing procedures, inventory management, and compliance with health and safety regulations. 

• Collaborate with the Executive Chef to maintain the quality and presentation of menu items. 

• Monitor and manage labor costs, food costs, and other operational expenses to achieve financial targets. 

• Prepare and manage budgets, forecasts, and financial reports. 

• Analyze financial data to identify areas for improvement and implement cost-saving measures. 

• Uphold the restaurant’s brand standards and ensure consistency in service, food quality, and ambiance. 

• Ensure compliance with all local, state, and federal regulations, including health and safety standards. 

• Stay informed about industry trends and best practices to maintain a competitive edge. 

Requirements: 

• Proven experience as a General Manager or in a similar leadership role in a high-volume or upscale dining establishment. 

• Strong leadership, organizational, and communication skills. 

• Ability to manage and motivate a team to achieve high performance. 

• Exceptional guest service skills and a commitment to hospitality. 

• Solid understanding of restaurant operations, including front-of-house and back-of-house management. 

• Proficiency in financial management, including budgeting, forecasting, and financial analysis. 

• Knowledge of health and safety regulations and best practices in food handling and sanitation. 

• Ability to work in a fast-paced environment and handle multiple tasks efficiently. 

• Strong problem-solving skills and the ability to make decisions under pressure. 

• A high school diploma or equivalent is required; a degree in hospitality management or a related field is preferred. 

Working Conditions: 

• Typically works in a restaurant or dining establishment, with exposure to noise and frequent guest interactions. 

• Evening, weekend, and holiday shifts are often required. 

• Physical ability to stand, walk, bend, and lift objects up to 25 pounds.