General Manager
Forge
30 Hudson Street, New York, NY
Forge hiring General Manager in New York, NY

Forge hiring General Manager in New York, NY

ForgeMore Info

Full Time • Salary ($115k - $125k)
Expired: Feb 7, 2025

Sorry, this job expired on Feb 7, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

Role: General Manager

Reports To: Director of Operations

Direct Reports: Assistant General Manager, Managers, Chef, and Sous Chef

Key Relationships: Bookkeepers, Respect Hospitality Management team, Hourly Team Members

The General Manager is responsible for leading the daily operations of the restaurant.  They direct and coach the salaried management team in the operation ensuring the team member experience, guest experience and financial health of the business are in line with the standards, vision and goals of Respect Hospitality, and that their restaurant and its team embodies the Respect Hospitality values.  The General Manager actively leads by example, inspires, and teaches skills that will elevate the guest experience, their teams, their restaurant, and ultimately Respect Hospitality as a company

Along with these responsibilities, the General Manager leads the delivery of great food, great service and the Respect Hospitality experience to all guests. The General Manager must have a full understanding of each area of the business.  As such you will be responsible for the weekly reporting of sales, labor, food and beverage COGS, social media and overall guest engagement in the restaurant.

The General Manager will need to build a strong management and hourly team. They will be responsible for sourcing, interviewing, onboarding, training hourly team members and growing great talent from within.  

About Restaurant Forgione 

In his eponymous restaurant, Chef Marc Forgione showcases his innovative yet approachable New American cuisine using the best seasonal and local ingredients. Opened in 2008 in TriBeCa Restaurant Marc Forgione attracts an eclectic mix of locals and visitors who come for the contemporary food and drink with friendly service in a comfortable setting.

In the spring of 2024 Marc Forgione moved his TriBeca staple to a new location right across the street from the one originally opened in 2008 and shortened the name to Forgione. 

As the son of renowned chef Larry Forgione, Chef Marc Forgione has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place and then with notable chefs Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel.  

From these varied experiences, Forgione has created a straightforward American style with bold flavors and playful touches. Menus change frequently to showcase fresh ingredients, local farmers and purveyors, and new twists on seasonal American favorites.


Leadership: 

Bring to life the Respect Hospitality values. Engage and inspire the management and line staff. 

  • Work with the Director of Operations to develop and execute strategies to achieve operational goals at the restaurant level.
  • Serve as the ambassador of Respect Hospitality to their team, the community.
  • Is a leader for  the entire team and unites both FOH and BOH towards a common goal of continually raising the bar.
  • Conduct weekly manager meetings and create the weekly pre shift template
  • Leads with an “If you see something, say something” approach to providing feedback to all team members.
  • Actively participate in service and the day-to-day operations.
  • Delegate key areas of responsibility to managers and lead team members and hold them accountable for following through.

Guest Engagement:
Ensure we are actively engaging with guests, before, during and after their experience. 

  • Is acutely aware of the atmosphere of the restaurant and works to constantly monitor and adjust it throughout the day.
  • Work with the Director of Operations on PR and marketing to activate company wide and bespoke strategic initiatives.
  • Ensure the restaurant management team is delivering on our FHG service standards and 100% table touches are non-negotiable at every service.
  • Work the floor during guest hours to create hospitality legends and cultivate regulars.
  • Ensure consistent execution of Food, Beverage, Service, and Hospitality that aligns with the Respect Hospitality values.
  • Actively listens and engages on all social media channels. Responds to guest comments, both written and verbal, with the ability to creatively solve problems and develop robust solutions that result in fans for life.
  • Leads the restaurant team to deliver a great guest experience in order to build lifelong repeat guests.

Business Acumen and Compliance:
Operate smarter, play offense with sales, build trust with guests and investors.

  • Research local sales building opportunities specific to the neighborhood, i.e., lunch to-go sales, delivery, events, and large-party bookings.
  • Work with the Director of Operations to implement, monitor, and fine tune clear strategic initiatives to ensure that top and bottom line targets are achieved.
  • Focus on a proactive approach to managing prime costs, with an eye on the daily, weekly, monthly and annual projections and budgets.
  • Deliver correct staffing levels, schedules, and systems that allow the restaurant to achieve excellence in operations while taking care of the bottom line.
  • Submit weekly schedules that deliver a great Respect Hospitality experience while remaining fiscally responsible to budgeted targets.
  • Forecast and monitor weekly sales and labor numbers and adjust in the moment to ensure hospitality and financial  targets are achieved.
  • Communicate targets, goals, and data to the management team in order to achieve financial targets in real time.
  • Lead daily and weekly walk through’s to ensure facilities are up to our standard.
  • Ensure that HR practices are consistent with Respect Hospitality values and compliant with all local, state and federal laws.
  • Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety.
  • Exhibit a mastery of all Respect Hospitality operational systems. Including the ability to train and delegate to direct reports.

Employee Development: 

Identify/hire great people and develop them into great FHG leaders.

  • Create a talent pipeline of lead FOH and BOH team members.
  • Interview and approve the hiring of all hourly team members.
  • Ensure that operational and training standards are consistently followed and executed by the entire restaurant team.
  • Lead the behavior that creates a safe and enriching workplace for all employees.
  • Conduct talent reviews and performance evaluations on a timely basis; recommend promotions or corrective actions where appropriate. 
  • Provide feedback and hold all salary and hourly team members accountable to
    FHG values, goals, and standards.
  • Ensure new company initiatives are supported and communicated clearly to all managers and team members.
  • Lead and foster a restaurant culture that promotes employee development and coaching on a daily basis.
  • Hold monthly one-on-one meetings with all salary employees in order to present clear goals and objectives for each manager to work on.

Additional Skills and Responsibilities:

  • Exude excellence in hospitality for all employees and guests.
  • Possess excellent strategic planning skills, with an emphasis on delivering, executing and assessing action plans.
  • Proactively communicates to ownership, Director of Operations.
  • Excellent time management, organizational, strategic thinker and multi-tasker
  • Ability to adapt and lead change.  
  • Analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress.
  • Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
  • Passion for exceptional hospitality, food, and beverages.
  • Ability to thrive in a fast-paced, entrepreneurial environment.  
  • Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
  • Flexible work schedules, including nights and weekends
  • May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
  • Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time

Preferred Experience:

  • 3 years in a senior leadership level overseeing a full-service restaurant.
  • Proven Track record overseeing $10 million+ in revenue.
  • Bachelor’s Degree preferred.
  • Strong foundation of beverage knowledge
  • Well versed in restaurant industry specific labor laws.
  • Proficient in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint), Payroll, POS, and COGS Systems.
  • Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees. 

Compensation Details

Compensation: Salary ($115,000.00 - $125,000.00)


Required Skills

Leadership

Guest Engagement

Business Acumen

Compliance

Employee Development

Strategic Planning

Time Management

Organizational Skills

Adaptability

Analytical Skills

Interpersonal Skills

Hospitality Excellence

Food and Beverage Knowledge

Knowledge of Labor Laws

Proficiency in Technology Systems

Communication Skills

Read more


View Job Description

Open Jobs From Forge


Pastry Cook
Full Time • Hourly ($20.00 - $23.00)
Require min. 2 years of experience

Other jobs you might be interested in


General Manager
Saint Urban
Full Time • Salary ($125k - $150k)
New York, NY • Fine Dining
Restaurant General Manager
Waldorf Astoria New York
Full Time • Salary ($115k - $130k)
Hilton Hotels & Resorts
New York, NY • Luxury Hotel
General Manager / Managing Partner – Kosher Café in Riverdale, Bronx, NY
PERSONE NYC
Full Time • Salary ($90k - $120k)
Persone NYC
New York, NY • Recruiting Agency
Cafe Manager
Sant Ambroeus Coffee Bar at Loews Regency Hotel
Full Time • Hourly ($24.00 - $26.00)
SA Hospitality Group
New York, NY • Cafe
Restaurant Manager
Makina Cafe - Long Island City
Full Time • Salary ($70k - $80k)
Makina Cafe
Queens, NY • Casual Dining
General Manager
Fish Cheeks - Noho
Full Time • Salary ($100k - $120k)
55 Hospitality Group
New York, NY • Bar / Lounge
Restaurant Manager
Electric Lemon
Full Time • Salary ($75k - $85k)
STARR Restaurants
New York, NY • Restaurant Group
+2 Awards
General Manager
Unapologetic Foods
Full Time • Salary ($90k - $105k)
Unapologetic Foods
New York, NY • Upscale Casual
General Manager
Empowered Hospitality
Full Time • Salary ($90k - $145k)
New York, NY • Restaurant Consulting
General Manager
Chama Mama - Chelsea
Full Time • Salary ($90k - $100k)
Chama Mama
New York, NY • Casual Dining
General Manager
Charlie Palmer Steak IV
Full Time • Salary ($90.00 - $100.00)
Charlie Palmer Collective
New York, NY • Fine Dining
+1 Awards
General Manager
JF Restaurants at The Times Square EDITION
Full Time • Salary ($125k - $130k)
JF Restaurants
New York, NY • Boutique Hotel
General Manager
Sant Ambroeus SoHo
Full Time • Salary ($120k - $130k)
SA Hospitality Group
New York, NY • Cafe
Restaurant Manager
Marseille
Full Time • Salary ($75k - $80k)
Chef Driven Restaurant Group
New York, NY • Upscale Casual
+4 Awards
General Manager
Frenchette
Full Time • Salary ($100k - $115k)
Frenchette Group
New York, NY • Upscale Casual
General Manager
The Flatiron Room
Full Time • Salary ($80k - $95k)
Goodnight Group
New York, NY • Bar / Lounge
General Manager
Frankies Spuntino Group
Full Time • Salary ($90k - $100k)
Frankies Spuntino Restaurant Group
Brooklyn, NY • Restaurant Group
+5 Awards
General Manager
estela
Full Time • Salary ($100k - $105k)
Mattos Hospitality
New York, NY • Upscale Casual
General Manager
Maison Sun
Full Time • Salary ($125k - $150k)
Brooklyn, NY • Bar / Lounge
Restaurant Manager - Hav & Mar
MARCUS SAMUELSSON RESTAURANT GROUP
Full Time • Salary ($70k - $85k)
New York, NY • Restaurant Group
Restaurant Manager - Metropolis
MARCUS SAMUELSSON RESTAURANT GROUP
Full Time • Salary ($70k - $85k)
New York, NY • Restaurant Group
GM and Restaurant Manager NYC Restaurant Group
Persone NYC
Full Time • Salary ($75k - $120k)
Persone NYC
New York, NY • Recruiting Agency
+4 Awards
General Manager
Frevo
Full Time • Salary ($120k - $140k)
New York, NY • Fine Dining
+2 Awards
Restaurant Manager
THE GRILL
Full Time • Salary ($80k - $85k)
Major Food Group
New York, NY • Restaurant Group

New American

Fine Dining, Restaurant Group

1 Employee Recommendation

Part of Respect Hospitality

In his eponymous restaurant, Chef Marc “Forge” Forgione showcases his laid-back yet high-style approach to New American cuisine in a comfortable and energetic atmosphere. Forgione and partner Chris Blumlo originally opened the restaurant under the Chef’s nickname in June 2008, offering their signature style of contemporary food and drink as well as friendly service that draws an eclectic mix of locals and visitors.

“I wanted to create a place that is genuine; somewhere that projects my energy and passion,” says Forgione. “Marc Forgione reflects years of family history, my personal style and the texture of the neighborhood.” Learn more about the building and the decor.

As the son of renowned chef Larry Forgione, the 29-year old chef has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place. Forgione went on to work with a number of notable chefs including Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel.

From these varied experiences, Forgione has created a straightforward American style with bold flavors and playful touches. Forgione manipulates citrus, heat and fresh herbs to create maximum flavor; and his sophisticated dishes blend familiar elements with precise technique. Menus change frequently to showcase fresh ingredients and new twists on seasonal American favorites. View our menu.

The 80-bottle wine list focuses on global selections, mostly from producers in California, New York, France, Italy and Germany. A section dedicated to American classics includes Robert Mondavi’s Reserve Cabernet as a tribute to the late winemaker.

Since opening, Marc Forgione earned coveted Michelin stars in 2010 and 2011, along with the distinction of a two-star New York Times review from Sam Sifton in October of 2010. The restaurant was also named “Key Newcomer” by Zagat Guide 2009, “Top 25 Restaurants in NYC” by Modern Luxury magazine and “All Star Eatery” by Forbes magazine in 2008-2010. Chef Forgione was awarded “Star Chefs Rising Star of the Year Award 2010″; named “Rising Star 2008″ from Restaurant Hospitality magazine and mentioned “New Formalist” by Esquire magazine in 2008. In 2010 he competed against 10 of the best Chefs from around the country and ultimately was crowned the winner of the Next Iron Chef on Food Network, joining the exclusive group of Iron Chefs

Open Jobs From Forge
Pastry Cook

Job is saved!

Click your avatar to
access saved jobs and applications