General Manager

Chef John Doherty is looking to bring his refined New American restaurant in NYC to a new level,
seeking a hands-on, collaborative General Manager to lead its operation to new heights in hospitality.

BLACKBARN features a casual Tavern, a refined main dining room, seven private event spaces,
and a full-service catering program. The ideal candidate is a highly organized, service-driven leader
who builds a culture of excellence, models exceptional hospitality, and ensures every guest receives
a memorable and seamless experience. Operationally, the GM is responsible for upholding
established standards, implementing growth initiatives, identifying issues and implementing
corrective measures.

The General Manager is responsible for defining and delivering a world-class dining experience by
partnering closely with Ownership, the Executive Chef, the management team, and Events to drive
exceptional service, profitability, consistency, and operational excellence across all areas of the
business.

Key Responsibilities
● Manage and oversee the entire restaurant operation
● Plan and develop guest loyalty program
● Embodies a passion for hospitality when dealing with employees and guests alike.
● Implement innovative strategies to improve productivity and sales
● Familiarity with restaurant management software such as point of sales, reservations
management, payroll management, Microsoft Office 
● Working understanding of human resource principles, practices, and procedures.
● Implements and maintains an ongoing employee training program.
● Develops and executes revenue and profit enhancement initiatives.
● Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools
● Oversees all cash management functions; maintains proper loss prevention standards,
including reviewing cash handling procedures, deposits and safe procedures.
● Review daily time punches for accuracy; address time clock abuse (clocking in early or late)
via coaching and/or documentation.
● Oversees daily restaurant administration including payroll, opening/closing administration,
service floor plans, daily walkthroughs, etc. 

Ideal Candidate Profile
● Proven experience in high-volume, fine dining restaurant management
● Minimum of 5 years in a leadership or management role
● Experience in banquet and events operations preferred

● Highly organized, systems-oriented, and operationally disciplined
● Calm, professional, and team-focused leadership style
● Strong Spanish language skills preferred

Compensation & Benefits
● Base Salary: $100,000–$130,000
● Bonus: Performance-based incentive potential
● Benefits Include: