General Manager

Noble 33; New York (NY); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Health insurance

Life insurance

Vision insurance

Paid Time Off

Job summary

Noble 33 in the United States is seeking a General Manager to lead all venue operations, ensuring top-tier service, culinary standards, and brand presentation across shifts. You will manage labor, cost controls, inventory, and reporting while collaborating with the Director of Operations and culinary leadership.

This role requires 5+ years in hospitality, strong front- and back-of-house knowledge, and proven leadership abilities to coach a large hourly team, hire and train staff, and drive

Qualifications

• 5+ years of experience in hospitality operations.
• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required.
• Strong understanding of cost and labor systems that lead to restaurant profitability.
• Strong communication and leadership skills.
• Bachelor’s degree in business management or related field.
• Experience in conducting performance evaluations.
• Experience HR processes.
• Experience hiring, training, mentoring a large hourly FOH staff.
• Proven ability to work well under pressure and adapt quickly to change.
• A positive and self-motivated disposition with a commitment to excellence and team success.

Responsibilities

• Lead and develop Operations & Culinary teams.
• Ensure all processes for venue management are in place and executed on daily basis.
• Ensure venue is compliant with State & Federal regulations.
• Train and supervise venue managers and staff.
• Oversee reservation systems and maintain proper setup.
• Manage maintenance issues and ensure brand standards.
• Support marketing and business development efforts.

Skills

Leadership

Staff supervision

Budgeting / P&L

Food & beverage knowledge

Food safety

Hiring & training

Operations management

Communication

Flexibility schedule

Education

Bachelor’s degree in business management

Tools

OpenTable

Inventory management

Job description

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining.

Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining.

Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Inspired by the Mediterranian region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining.

The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift.

The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times.

Duties & Functions:

• Staff and Lead Operations & Culinary Team
• Ensure all processes for venue management are in place and executed on daily basis
• Ensure venue is always up to code with State & Federal regulatory bodies
• Ensure all venue managers are appropriately trained and up to date with current procedures
• Complete all administrative duties as outline and assigned by Director of Operations
• Ensure OpenTable/Reservation Systems are properly setup and running at all times
• All Maintenance issues reported and handled in timely manner
• Ensure all service standards are maintained with hospitality focus
• Ensure all guests are attended to and treated with utmost respect by all departments
• Ensure all food menu items are presented consistently, accurately, and with integrity
• Ensure all beverage menu items are presented consistently, accurately, and with integrity
• Assist in developing new ideas for service standards, food & beverage menu items, as well as guest relations.
• Ensure venue is always up to Brand Standards and in “Mint Condition”.
• Participate in all weekly Marketing & Business Development meetings.
• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• P & L Responsibility and Reporting.
• Ensure Tips are properly handled and distributed by staff and management.

Specific Job Knowledge & Skills:

• 5+ years of experience.
• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must be organized, self-motivated, and proactive with a strong attention to detail
• Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
• Strong understanding of cost and labor systems that lead to restaurant profitability.
• Strong communication and leadership skills.
• Bachelor’s degree (or equivalent) in business management or related field.
• Experience in conducting performance evaluations.
• Working knowledge of human-resources processes.
• Experience hiring, training, and mentoring a diverse large hourly FOH staff.
• Proven ability to work well under pressure and adapt quickly to change.
• A positive and self-motivated disposition with a commitment to excellence and team success.

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Health insurance
• Life insurance
• Vision insurance
• Paid Time Off