5+ years in General Manager or senior restaurant leadership roles in upscale or high-volume settings.
Proven track record in front-of-house operations with a focus on service excellence.
Strong financial skills, including budget management and cost control.
Experience in recruiting and mentoring high-performing hospitality teams.
Familiarity with elevated beverage programs or nightlife concepts is a plus.
Deep understanding of guest experience and hospitality culture.
Excellent communication and leadership abilities.
Responsibilities
Oversee daily restaurant operations to ensure exceptional service and guest satisfaction.
Lead and develop the front-of-house leadership team and service staff.
Foster a culture of hospitality and continuous improvement.
Drive financial performance through effective management of labor and costs.
Manage scheduling, staffing, and training programs.
Collaborate with the culinary team for cohesive food and service execution.
Build relationships with guests, VIPs, and community partners.
Benefits
Bonus eligibility
Paid time off (PTO)
Medical, dental, and vision insurance (MDV)
Full Job Description
29th October, 2026
Location: New York City- local candidates only Salary: $115k-$120k Benefits: Bonus eligibility, PTO, MDV
A upscale Mexican concept in NYC is looking for a great GeneralManager to lead operations!
Requirements:
5+ years of General Manager or senior restaurant leadership experience within upscale, fine dining, luxury hospitality, or high-volume chef-driven concepts.
Proven success leading front-of-house operations while maintaining exceptional service standards.
Strong financial acumen with experience managing budgets, P&Ls, labor costs, inventory, and operational goals.
Demonstrated ability to recruit, train, mentor, and retain high-performing hospitality teams.
Experience in elevated beverage programs, nightlife-driven concepts, or destination dining preferred.
Strong understanding of guest experience, service standards, and hospitality culture.
Excellent communication, leadership, and problem-solving skills.
Ability to manage multiple priorities in a fast-paced, high-energy environment.
Responsibilities:
Oversee all daily restaurant operations, ensuring seamless service execution and an exceptional guest experience.
Lead, coach, and develop the front-of-house leadership team and service staff.
Create a culture of hospitality, accountability, and continuous improvement
Drive financial performance through effective labor management, cost controls, and operational efficiencies
Oversee scheduling, staffing, training programs, and performance management
Partner closely with the culinary team to ensure alignment between food, beverage, and service execution.
Build strong relationships with guests, VIP clientele, and community partners
