Founding General Manager, NYC Kitchen & Service

The Press Club Grill; New York (NY); On-site; USD 70,000 - 110,000; Full time

Job summary

The Press Club Grill in Manhattan, NY is seeking a General Manager to lead day-to-day kitchen operations and guest service at our new location. You will oversee food preparation, staff performance, inventory, and compliance with NYC DOH standards to deliver a memorable dining experience.

As a hands-on leader, you will train teams, optimize costs, coordinate with front-of-house, and maintain a positive working environment during high-volume hours, including evenings and weekends.

Qualifications

• 2+ years as a General Manager in a restaurant.
• Deep knowledge of food preparation techniques and kitchen equipment.
• Strong leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Willingness to work evenings, weekends, and holidays.
• Basic computer skills for inventory management and scheduling.

Responsibilities

• Oversee all aspects of kitchen operations while maintaining quality and timely service.
• Lead and train kitchen staff, delegate tasks, and provide feedback.
• Manage inventory, order supplies, and minimize waste.
• Ensure food safety and compliance with NYC DOH standards.
• Coordinate between kitchen and front-of-house for a seamless dining experience.
• Monitor equipment, conduct routine maintenance, and uphold cleanliness.
• Control costs and optimize inventory levels.

Skills

Leadership

Communication

Interpersonal skills

Problem-solving

Decision-making

Multi-tasking

Team management

Flexibility

Education

High school diploma

New York City Department of Health Food Handler’s Certificate

Culinary degree or certificate (preferred)

Tools

Inventory software

POS systems

Job description

The Press Club Grill in Manhattan, NY is seeking a General Manager to lead day-to-day kitchen operations and guest service at our new location. You will oversee food preparation, staff performance, inventory, and compliance with NYC DOH standards to deliver a memorable dining experience.

As a hands-on leader, you will train teams, optimize costs, coordinate with front-of-house, and maintain a positive working environment during high-volume hours, including evenings and weekends.