Opening General Manager – High-Volume Manhattan Restaurant

Opening General Manager – High-Volume Manhattan Restaurant Restaurant General Manager – Manhattan A restaurant organization is seeking an experienced General Manager to lead a Manhattan operation. This confidential opportunity offers responsibility for team development, guest experience, financial performance and consistent execution, with potential for advancement as the business grows. The ideal candidate is a hands-on leader who builds strong teams, communicates clearly and follows through on operational priorities.

Responsibilities Oversee daily front- and back-of-house operations in partnership with kitchen leadership. Recruit, hire, train, schedule and develop managers and hourly employees. Maintain consistent standards for guest service, food quality, cleanliness and efficiency. Manage restaurant financial performance, including sales, labor, inventory and controllable expenses. Use business forecasts and performance reports to guide staffing and operational decisions.

Oversee purchasing, vendor relationships, cash controls and restaurant reporting. Manage takeout, online ordering and delivery operations. Support catering, local marketing and sales-building initiatives. Maintain food-safety standards and compliance with applicable workplace requirements. Partner with ownership on operational improvements and business-development initiatives. Qualifications Five or more years of progressive restaurant-management experience.

Current or recent experience as a General Manager, Restaurant Manager or experienced Assistant General Manager. Experience managing a complete restaurant operation in QSR, fast casual or high-volume casual dining. Demonstrated success hiring, training and developing restaurant teams. Strong understanding of P&L reports, budgeting, labor management, inventory and cost control. Experience with digital ordering and third-party delivery platforms.

Strong communication, organization and problem-solving skills. Proficiency with POS systems and restaurant-management software. Must currently hold a valid NYC Department of Health and Mental Hygiene Food Protection Certificate. Availability to work evenings, weekends and holidays. Authorization to work in the United States. Experience with restaurant openings, operational turnarounds or growing restaurant organizations is a plus.

Compensation Base salary of $90,000–$100,000, depending on experience. Performance-based bonus opportunity. Benefits and professional-development opportunities. Potential for advancement as the organization grows. JOB ID : 181929 #post Michael Percaccio