Seeking a highly organized and goal-oriented General Manager to oversee front-of-house operations for its wine bar. The space also includes an event venue and showroom. The General Manager will be responsible for ensuring smooth daily service by implementing standardized procedures, driving revenue and profitability, and fostering a strong, positive team culture.
Key Responsibilities
Operational Responsibilities
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Work with Ownership to execute daily operations and long-term plans that drive sales, control costs, and support growth.
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Oversee and maintain budget and reconciliation on spend.
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Monitor costs and margins with a focus on efficiency and minimizing waste.
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Analyze team performance and sales to ensure they are working towards our goals.
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Create and manage FOH schedules, ensuring proper coverage aligned with labor goals.
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Hire, train, manage, coach, and evaluate bar and kitchen leadership.
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Oversee staffing levels, job postings, interviews, and final hiring decisions for F&B roles.
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Partner with HR on timekeeping, onboarding, training, employee relations, discipline, and documentation. Support managers during sensitive conversations when needed.
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Develop payroll SOPs, oversee weekly processing, and provide final approval.
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Set and maintain loss prevention procedures, including cash handling and safe usage.
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Train staff on POS operations: open/close procedures, comps, voids, transfers, menu updates, and admin tasks.
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Lead FOH training for all roles.
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Support staff training on standardized policies (HR, safety, hygiene, etc.).
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Foster strong collaboration between FOH and BOH teams.
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Join regular meetings with Ownership to review financials, service updates, and improvements.
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Balance administrative tasks with in-service responsibilities.
Service
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Supervise the dining room team to ensure high performance and consistent service.
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Ensure the space is clean, well-lit, and welcoming (lighting, temperature, bathrooms, etc.).
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Step into service roles as needed due to callouts or high volume.
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Lead pre-shift meetings and share updates on systems, menus, reservations, and special guests.
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Build strong guest relationships, both new and existing.
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Handle guest concerns professionally and ensure timely follow-up.
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Promote teamwork, positivity, and a supportive work culture.
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Maintain order and efficiency in FOH service standards.
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Ensure server checkouts and closing duties are completed daily; delegate when needed.
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Submit daily service recaps with performance notes and sales data.
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Prepare menus and reservation materials for service.
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Perform other duties as assigned.
Brand
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Represent and communicate our brand values and workplace culture to both guests and staff.
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Embody the company’s mission in daily interactions.
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Help promote innovation and establish the business as a leader in the industry.
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Participate in press, marketing, and community outreach opportunities.
Sanitation, Hygiene, and Safety
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Maintain and strictly abide by state sanitation/health regulations and procedures.
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Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
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Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
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Inspect the cleanliness and working condition of all tools, equipment, and supplies, ensuring everything complies with standards.
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Coordinates all repair and maintenance needs for the restaurant in conjunction with Ownership.
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Fields all complaints of DOH or OSHA/workplace safety violations and actions on those items immediately upon receipt.
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Maintain proper storage procedures as specified by Department of Health requirements.
Menu Knowledge
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Maintain in-depth knowledge of the food menu, including ingredients and sourcing.
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Understand the beverage program and be able to explain its structure and offerings.
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Communicate allergy-related concerns to kitchen and floor teams clearly and accurately.
Qualifications
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Proven leadership and supervisory abilities.
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Required proficiency in reading, speaking, understanding, and following written directions and verbal instructions in English.
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Excellent attention to detail, organization, and follow-through.
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Strong time management, problem-solving, and analytical skills.
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Team-oriented, positive, and results-driven mindset.
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Flexible availability, including nights, weekends, and holidays.
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Professional, ethical, and calm when interacting with staff, vendors, and guests.
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Reliable, collaborative, and highly organized in daily operations.
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Familiarity with restaurant systems including POS, reservations, inventory software, Microsoft Office, and Google Workspace.
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5–7 years of experience in a supervisory role.
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Strong wine knowledge is a big plus.
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Degree in hospitality or culinary fields preferred.
Essential Functions and Physical Demands
This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to:
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Operate and manage heavy machinery and equipment.
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Adapt to varying temperatures in the workplace, ranging from extreme heat to freezing conditions.
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Lift and transport items weighing up to 50 pounds.
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May be required to travel to vendor sites or other company locations as needed.
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Routinely stand, walk, reach, bend, stoop, push, pull, and kneel.
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Work in environments where there is risk of injury from burns, cuts, scrapes, and frequent hand exposure to water.
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Be exposed to potential allergens and a variety of unique ingredients.
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Occasionally perform crouching and climbing tasks.
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Maintain steady physical activity for up to 12 hours per day.
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Regularly use stairways, often while carrying or lifting heavy objects.
Studio + Compensation
- This is a full-time position based in Tribeca, New York.
- The role includes a 60-day introductory period, with performance to be reviewed at the end of that time. Eligibility for benefits such as medical and dental insurance contributions, 401(k), and PTO begins after successful completion of this period.
- Hours of operation:
- Thursday – Saturday, 5PM – 11PM
- Events (Tuesday – Saturday, pre-booked with a minimum of 14 days' notice)
- Company discounts available at retail and bar.
