A successful fine-dining establishment in downtown New York City is seeking a rising star in hospitality for its General Manager role.

To be considered for this role, please send a motivation letter/message along with your application.

This opportunity is suited for a driven and detail-oriented individual eager to join a vibrant, dynamic team with significant growth ambitions in the New York City restaurant industry.

Requirements

• A minimum of 2 years in supervisory roles at fine dining establishments, particularly those with Michelin awards or similar recognition.
• Infectious positive attitude, meticulous attention to detail, excellent organizational skills, and very strong communication abilities. Candidate must have the ability to bring the teams together through excellent communication and people skills.
• Experience managing reservation systems (Tock or Resy preferred), including day-to-day availability and reservation scheduling.
• High Proficiency in handling reservations, email communications, and private event inquiries.
• Solid floor experience, including serving and recommending wine bottles, wine by the glass (BTG), and wine pairings.
• Substantial wine knowledge with the ability to perform wine service in the absence of sommeliers.
• Comfortable discussing various grapes, wine regions, and prominent wine appellations.
• Exceptional presentation and interpersonal skills.
• Extensive and expanding knowledge of the restaurant industry.
• A genuine passion for the restaurant and a continual curiosity about the food and wine world.
• Good Microsoft Office skills, including Excel, PowerPoint, and Word, and excellent printing skills.
• Proficiency in other computer skills such as Toast, Mailchimp, Resy, and Adobe.
• Preferred but can be obtained during employment: NYC DOH Food Protection Certificate.

Responsibilities

• • HR: Assist ownership in staff recruiting and develop a successful onboarding program and employee relations tracking system.
  • HR: Keep track of employee performance, documenting significant events on employee performance at work.
  • Operations: Keep the existing training and onboarding procedures and service and dining room setup/cleaning procedures up to date with all changes and upgrades made.
  • Daily Briefing: Prepare and conduct daily briefings with precision, finding creative ways to motivate and train the service and kitchen teams.
  • Training: Responsible for training and onboarding new staff members.
  • Purchasing/Inventory: Handle orders, inventory, and cost reporting as required.
  • Presence: Be present during operating hours.
  • POS Maintenance: Stay current with updates, replacements, and necessary updates.
  • Guest Relations: Build rapport, manage guest preferences and notes on Tock, and follow up with guests as needed.
  • Reservations: Become familiar with Reservations OS, supervise Host/Maître d’, and communicate to enhance app usage and optimize seating. Responsible for overseeing guest communications on our reservation email.
  • Food Menu Updates: Maintain up-to-date food descriptions available for the team and work with the culinary team on updates related to allergies and restrictions.
  • Private Events: Negotiate, Organize, and Manage Private Events hosted at the restaurant. Assist ownership in finding ways to develop private event business.
  • Reporting: Provide ownership with accurate weekly and monthly reports on operations and staff performance as required by ownership.
  • Closing: Responsible for closing the restaurant (rotating with other team members), keeping Closing procedures up to date, ensuring the facility's security, and checking for gas/hood/appliances upon departure.
  • Customer Complaints - Handles complaints or issues positively, notifying ownership whenever necessary.
  • Adheres to high standards of cleanliness.
  • Upkeep - Maintains the property, all service tools, crockery, glassware, and cutlery in top condition.
  • Assists other stations or areas of the restaurant as needed.
  • Must be able to lift heavy boxes (at least 50 lbs).
  • Ability to walk, stand, and bend for extended periods of time over multiple floors.
  • Occasional kneeling, bending, crouching, and climbing are required.
  • Available to work weekends, nights, and holidays as the business dictates.
  • Food safety knowledge.
  • Assist ownership with PR / Communication / Marketing initiatives as necessary – Creation of Email Blasts, Creation of Video or Photo Content, Copy for any support documents, etc.

Benefits

• Sundays and Mondays off, with a five-day workweek (fixed schedule subject to change to meet occasional business needs).
• Three weeks of paid vacation after one year with the company.
• The restaurant typically closes for two weeks in the summer and one week at the end of the year.
• The company is currently developing a health insurance benefits policy.