General Manager

We are seeking an experienced, hands-on General Manager to lead the daily operations of our 40-seat fine-dining restaurant in Flatiron. The ideal candidate has a strong background in hospitality, a passion for food and wine, and a commitment to delivering exceptional guest experiences.

The General Manager will oversee front-of-house operations, team development, guest relations, financial performance, and overall restaurant standards. Working closely with the chef and ownership, they will ensure smooth service, a positive team culture, and a consistently high level of hospitality.

Key Responsibilities

1. Guest Experience & Hospitality

• Deliver warm, personalized, and professional service to every guest.
• Maintain high standards of fine-dining service, food, wine, and beverage presentation.
• Build strong guest relationships, manage special requests, and resolve complaints professionally.
• Oversee reservations, VIP guests, and special occasions.
• Create a welcoming atmosphere that encourages repeat business.

2. Daily Operations

• Oversee all daily restaurant operations, including opening, closing, service flow, and floor plans.
• Work closely with the chef to coordinate smooth and efficient service.
• Maintain restaurant cleanliness, organization, and presentation.
• Ensure compliance with NYC Department of Health regulations and all safety requirements.
• Manage POS systems, reservations, scheduling, and daily administrative tasks.
• Maintain consistent service standards and operating procedures.

3. Team Leadership & Development

• Hire, train, schedule, and manage front-of-house staff.
• Lead by example and maintain a professional, positive, and accountable work environment.
• Train staff on menu knowledge, wine and beverage service, and fine-dining standards.
• Provide ongoing coaching and feedback to improve team performance.
• Build strong communication between the front-of-house and kitchen teams.
• Address staff concerns and conflicts fairly and professionally.

4. Financial & Business Management

• Monitor labor costs, operating expenses, and overall restaurant performance.
• Manage payroll, scheduling, and labor efficiency.
• Monitor inventory, purchasing, and beverage costs in collaboration with the chef and ownership.
• Help control waste and maintain profitability without compromising quality.
• Support budgeting, sales goals, and strategies to grow revenue.
• Maintain accurate daily reports and administrative records.

5. Standards & Compliance

• Maintain high standards of food quality, service, cleanliness, and sanitation.
• Ensure compliance with NYC health codes, labor laws, and company policies.
• Promote safe working practices and address potential hazards promptly.
• Maintain a polished, professional appearance and set the standard for the team.
• Represent the restaurant professionally with guests, vendors, and the local community.

Qualifications

• Previous experience as a General Manager, Assistant General Manager, or Restaurant Manager in fine dining or upscale hospitality.
• Strong knowledge of New American or French cuisine, wine, cocktails, and professional service standards.
• Proven leadership skills with the ability to build and motivate a high-performing team.
• Understanding of restaurant financials, labor costs, inventory, and cost control.
• Excellent communication, organization, and problem-solving skills.
• Ability to remain calm, professional, and hands-on during busy services.
• Familiarity with POS, reservation, scheduling, and inventory management systems.
• Knowledge of NYC Department of Health requirements and food safety standards.
• Flexible availability, including evenings, weekends, and holidays.
• Food protection certification as required by NYC regulations.