Assistant General Manager

About The Role

We’re opening a new, design-forward restaurant inside the New Museum on the Bowery—rooted in sustainability, seasonal cooking, and an exceptional beverage program. This will be the first and only restaurant designed by OMA, offering a unique opportunity to work at the intersection of art and culinary culture: collaborating with artists, curating late-night bar programming, and hosting brand and museum events.

The Assistant General Manager will serve as a key operational and cultural leader, working in close partnership with the General Manager to run day-to-day operations and own the restaurant’s beverage program end-to-end. Given the breadth of this role, we’re looking for someone with deep expertise in both hospitality management and beverage—someone who can lead a team as confidently as they can build a wine list.

Who You Are

We’re looking for a hospitality professional who leads with warmth and expertise, and who thrives in a creative, community-driven environment. You bring strong instincts for both service and beverage, and you’re excited by the opportunity to shape a program that’s considered and singular.

• 5+ years of progressive restaurant management experience in a high-volume or acclaimed New York City establishment
• Demonstrated expertise in beverage program management—including wine, cocktails, and spirits—with the ability to contribute to procurement, list development, and staff education 
• Strong knowledge of natural wine; a genuine interest in and curiosity about the broader world of wine and fermented beverages is essential
• A natural leader who builds trust quickly, motivates diverse teams, and creates a culture of accountability and joy; able to set a standard of service excellence for our front of house team
• Excellent communicator with superb organizational and time management skills
• Collaborative spirit—eager to receive and act on feedback, and to contribute ideas across departments
• Full availability, including nights, weekends, and special events

Responsibilities

Service Management and Team Development

• Oversee and execute day-to-day FOH operations alongside the General Manager, maintaining Oberon’s standards of excellence across service, atmosphere, and guest experience
• Work floor shifts, leading by example and creating a consistently warm, professional environment for guests and staff alike
• Manage seating, pacing, and guest relations—handling VIP guests, special requests, and service recovery with poise
• Assist in hiring, onboarding, and ongoing coaching of FOH team members
• Conduct performance reviews and support disciplinary processes in partnership with the General Manager
• Foster a dynamic, inclusive workplace culture rooted in craft, collaboration, and continuous growth

Beverage Program Ownership

• Curate and maintain an evolving wine list that aligns with the restaurant’s philosophy and is considered one of the best natural wine programs in the city
• Lead beverage purchasing, vendor relationships, inventory management, and cost control
• Design and execute ongoing beverage education for FOH staff, including tastings, training materials, and steps-of-service guidance
• Collaborate with Director of Beverage on developing seasonal beverage menus and late-night bar programming in collaboration with the culinary team and museum partners

Financial Accountability

• Collaborate with the General Manager and COO on P&L oversight, cost management, and financial reporting
• Monitor labor, beverage costs, and waste with an eye toward efficiency and profitability without compromising quality
• Contribute to forecasting, budgeting, and operational planning for the location