General Manager

The Oberon Group is a New York hospitality company that builds restaurants, bars, and experiences at the intersection of food, drink, art, and culture. Our portfolio includes the restaurants June, Rhodora, Anaïs, and Rucola; Oberon at the New Museum; Purslane, our catering and events company; Purslane Cafe at the Prospect Park Boathouse; and the food and beverage program at Culture Club, a multi-floor theater and nightlife venue in West Chelsea.

We're looking for a General Manager to lead a new restaurant project in Manhattan. This is a hands-on, floor-first role for an operator who can run a full dining room and bar, build a labor model, and walk ownership through a P&L.

Beverage is central to everything we do, so we're especially interested in leaders with deep beverage experience: someone who can build and cost cocktail and wine programs, run bar teams at volume, and treat beverage as a driver of both hospitality and profitability.

As the group keeps growing, this role has a clear path to broader responsibility, including multi-venue oversight and senior F&B leadership across The Oberon Group.

• Lead front-of-house operations every service, setting the standard for hospitality, pacing, and atmosphere.
• Serve as the senior leader on the floor and make real-time decisions that protect the guest experience.
• Run pre-shift meetings that keep the team informed, sharp, and aligned.
• Build relationships with regulars, VIPs, partners, and private event clients.
• Resolve guest issues with grace, and escalate when needed.

• Own the bar and beverage operation, including cocktail, wine, beer, and non-alcoholic programs, in partnership with beverage and culinary leadership.
• Set and maintain pars; manage ordering, receiving, inventory counts, and variance reporting.
• Manage vendor and distributor relationships for spirits, wine, beer, and supplies.
• Hold beverage costs to target through pricing, specs, waste control, and menu engineering.
• Train staff on beverage service, product knowledge, and responsible alcohol service.

• Take full accountability for the venue P&L: revenue, COGS, labor, and controllable expenses.
• Build and manage weekly schedules against labor targets and sales forecasts.
• Report performance and variance to the Director of Operations on a regular cadence, with clear action plans.
• Find opportunities to grow revenue through private events, upselling, and programming.
• Oversee payroll accuracy, tip reporting, and cash handling.

• Recruit, hire, onboard, train, and develop a strong FOH and bar team.
• Coach and hold managers and staff accountable to standards, including documentation and corrective action.
• Build a culture that attracts and keeps top hospitality talent in a competitive market.
• Partner closely with the kitchen to break down FOH/BOH barriers.

• Ensure full compliance with DOH, SLA, FDNY, and labor regulations.
• Keep the space clean, safe, well-maintained, and on-brand; report repairs and maintenance promptly.
• Maintain SOPs, opening and closing checklists, and service standards.

• 3–5 years of restaurant or bar management experience in high-volume or high-touch NYC environments, including time as a GM or senior AGM.
• Strong beverage management experience: inventory, ordering, costing, vendor relationships, and bar team leadership.
• Proven P&L ownership, with a record of hitting labor and cost-of-goods targets.
• Strong command of NYC hospitality operations and compliance (DOH, SLA).
• Proficiency with Toast, Resy, 7shifts, Craftable, Google Workspace, or equivalent systems.
• NYC Food Protection Certificate (or ability to obtain one).
• Availability for nights, weekends, and holidays.

• Pre-opening or multi-venue experience.
• Experience in cultural, theater, nightlife, or event-driven hospitality.
• Sommelier certification, spirits education, or similar beverage credentials.
• An established network of NYC hospitality talent and vendors.

• A floor-first leader who is energized by a full room.
• Fluent in both hospitality and numbers, and you know one supports the other.
• A clear, calm communicator who holds standards under pressure without losing the team.
• A systems builder who brings structure without making the operation feel corporate.
• Ambitious, and excited to grow with a company that keeps opening new venues.

Pay range: $100,000–$110,000, depending on experience.

• Paid Time Off: 10 days of PTO under The Oberon Group's standard PTO policy (manager approval required).
• Health Insurance: 50% coverage up through OS Benefits Advantage Tier
• Dental Insurance: 50% coverage up through OS Benefits Advantage Tier
• Vision Insurance: 50% coverage up through OS Benefits Advantage Tier
• Sick Leave: 40 hours per year, accrued under company policy and applicable law
• Dining Benefit: 20% employee discount at all Oberon Group restaurants

The Oberon Group is an equal opportunity employer and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local law.