Fine Dining General Manager - Lead Guest Experience & Ops

Reserve Cut; New York (NY); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Vision insurance

Paid Time Off

Job summary

Reserve Cut in New York seeks an experienced General Manager to lead daily operations of customer-facing services and ensure high-quality guest experiences. The GM will partner with the VP of Operations to set and exceed business goals, upholding Reserve Cut's mission and core values.

The ideal candidate will have 8–10 years of experience managing a high-volume restaurant and bar, strong leadership and people-management skills, and a passion for delivering exceptional food and beverage

Qualifications

• 8–10 years of experience managing a high-volume restaurant and bar.
• Strong leadership and people-management skills.
• Passion for creating lasting guest experiences through food & beverage.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers to meet standards; plan for outlet operation.
• Be visible in the operation, address guest needs, handle complaints, and maintain public relations.
• Describe and ensure quality of all food items, ingredients, and preparation methods; knowledge of wine and spirits.
• Collaborate with VP of Operations, Executive Chef, and Sous Chefs to design menus and wine lists, attend operations meetings.
• Control labor and operating expenses through scheduling, budgeting, purchasing, and inventory control; drive revenue.

Skills

Leadership

People management

Operations management

Budgeting

Education

Bachelor's degree in hotel/restaurant management or business administration

Job description

Reserve Cut in New York seeks an experienced General Manager to lead daily operations of customer-facing services and ensure high-quality guest experiences. The GM will partner with the VP of Operations to set and exceed business goals, upholding Reserve Cut's mission and core values.

The ideal candidate will have 8–10 years of experience managing a high-volume restaurant and bar, strong leadership and people-management skills, and a passion for delivering exceptional food and beverage