General Manager

7 Spring; New York (NY); On-site; USD 180,000 - 240,000; Full time

Job summary

7 Spring seeks an experienced General Manager to own day-to-day operations, financial performance, team, member experience, programming, and environment of a high-touch private members club in New York. This role combines operational rigor with discretion, emotional intelligence, and strategic leadership to elevate service, programming, and profitability.

The GM will lead from the floor, maintain systems, and ensure excellence across café, bar, member events, and facilities while guiding a team

Qualifications

• 5–7+ years of progressive senior management experience in luxury hospitality, private members' clubs, high-end restaurants, hotels, or boutique hospitality groups.
• Demonstrated experience managing a significant operating budget and P&L, including labor, COGS, purchasing, inventory, and forecasting.
• Strong understanding of luxury hospitality, service standards, F&B operations, events, and private-club environments.

Responsibilities

• Own day-to-day operations across the members lounge, café, and kitchen.
• Lead staffing, training, and performance in collaboration with department leaders.
• Oversee F&B programs, reservations, menus, and guest experience to maintain luxury standards.
• Produce a weekly operating report and manage budgets, labor, and inventory.

Skills

Luxury hospitality

P&L management

Team leadership

Budget forecasting

Communication skills

Event management

Private club operations

Education

Bachelor's degree in Hospitality Management

Bachelor's degree in Business Administration

Tools

Toast POS

Square POS

Stripe POS

7Shifts scheduling

Job description

The Role

7 Spring is seeking an experienced, highly polished hospitality General Manager to take overall ownership of the club's day-to-day operations, financial performance, team, member experience, programming, and physical environment.

The General Manager will serve as the operational and cultural leader of 7 Spring, ensuring that every aspect of the club, from the café and bar to member programming, private events, facilities, and daily service, is executed to an exceptional standard.

This is a hands-on leadership role for someone who is exceptionally organized, calm under pressure, financially disciplined, commercially minded, and capable of building and maintaining strong systems within a fast-moving, founder-led hospitality business.

The ideal candidate combines the operational rigor of a best-in-class hospitality operator with the discretion, emotional intelligence, charisma, and business acumen required to lead a high-touch private members club.

Core Responsibilities

1. Club Operations & Hospitality

Daily Operations

• - Own all day-to-day operations across the members lounge, café, and kitchen.
• - Ensure the club is properly staffed, opened, operated, cleaned, secured, and closed every day according to shift checklists.
• - Build and publish weekly schedules based on forecasted business, reservations, events, programming, seasonality, and expected membership activity while balancing service standards and labor efficiency.
• - Ensure all spaces consistently meet 7 Spring's standards for cleanliness, presentation, functionality, and hospitality.
• - Manage capacity, reservations, door procedures, access, and guest flow.
• - Maintain relationships with tech vendors: reservation, POS, inventory, payroll, and operational technology platforms and resolve issues promptly.
• - Maintain appropriate par levels for cleaning supplies, operating supplies, and other essential materials.
• - Serve as the final operational authority for day-to-day issues and escalations.

Food & Beverage

• - Oversee the operational performance of the café and lounge food and beverage programs.
• - Maintain appropriate par levels and ensure timely ordering and delivery of food, beverage, spirits, wine, and operating supplies.
• - Monitor consumption, inventory levels, waste, and purchasing to prevent shortages, over-ordering, duplicate spending, and loss.
• - Work closely with the Chef and team on reservations, menus, seasonal offerings, service execution, and operational needs.
• - Ensure bar, cafe bar and service stations are consistently clean, organized, stocked, and presentation-ready.
• - Proactively identify opportunities to improve the F&B program based on member and guest feedback, operational performance, and market trends.
• - Own all FOH and BOH staff management in partnership with relevant department leaders.
• - Recruit, interview, hire, onboard, train, and retain high-performing hospitality employees.
• - Ensure all employees are trained on the employee handbook, their specific responsibilities, service standards, house policies, and applicable compliance requirements.
• - Establish clear reporting lines and accountability for managers, hosts, bartenders, servers, bussers, porters, café staff, kitchen staff, and support teams.
• - Build and maintain a reliable reserve staffing pipeline for private events, high-volume periods, holidays, and seasonal business.
• - Ensure Toast payroll, timecards, tips, employee information, and related payroll controls are accurate and submitted on time.
• - Maintain accurate employee files, address callouts, lateness, uniform issues, shift coverage, performance concerns, and other employee issues promptly and consistently. Foster a professional, collaborative, accountable, and service-oriented culture.
• - Conduct regular staff meetings, manager meetings, performance conversations, and training sessions.
• - Ensure required food safety, sexual harassment, workplace safety, and other employee training is completed and documented.

3. Luxury Service & Member Experience

• - Establish and maintain exceptional, consistent, luxury-level service standards throughout the club.
• - Ensure members and guests receive personalized, attentive, discreet, and highly polished hospitality.
• - Serve as a visible and welcoming presence within the club and regularly interact with members.
• - Work closely with the Membership Director and membership team to sup
• - Take ownership of the club's operating financial performance in partnership with Ownership.
• - Review daily revenue and labor performance and provide concise reporting to Ownership.
• - Manage labor against revenue, reservations, events, programming, and forecasted business.
• - Monitor overtime and eliminate unnecessary staffing without compromising service.
• - Maintain accurate payroll controls.
• - Review invoices against deliveries, vendor charges, purchasing, and recurring expenses.
• - Monitor COGS, beverage costs, labor costs, and other key operating expenses.
• - Maintain accurate food, beverage, alcohol, and operating inventory.
• - Investigate inventory variances, waste, spoilage, unexplained losses, and purchasing discrepancies.
• - Ensure timely and accurate ordering of provisions and spirits for daily operations and events.
• - Produce a weekly operating report for Ownership covering revenue, labor, COGS, payroll, staffing, inventory, major incidents, upcoming events, operational needs, and financial opportunities.
• - Identify and execute opportunities to increase revenue and profitability while protecting the quality and positioning of the club.

5. Events & Private Functions

• - Partner with Events and Partnerships to understand event requirements, budgets, timelines, guest counts, and service expectations.
• - Review event details and ensure appropriate staffing, equipment, inventory, food and beverage, and operational preparation.
• - Coordinate event staffing and train employees on event-specific expectations.
• - Ensure contracts, COIs, permits, operational requirements, and other necessary documentation are properly coordinated before events.
• - Oversee execution of private events, networking events, member events, and other functions.
• - Monitor event labor, COGS, beverage usage, and other operational costs.
• - Produce and review post-event cost breakdowns and identify opportunities to improve event profitability.
• - Partner with Ownership and the Membership team to develop a compelling calendar of recurring and one-off programming for members, seasonal opportunities, special events, and other incremental revenue streams.
• - Produce and review post-programming cost breakdowns and identify opportunities to improve.

7. Compliance, Safety & Risk Management

• - Maintain compliance with applicable NYC Department of Health requirements, liquor regulations, occupancy rules, noise, employment practices, and other relevant regulations.
• - Ensure incident reporting procedures are followed consistently.
• - Proactively identify operational, financial, safety, and reputational risks and address them before they become larger issues.

Qualifications & Experience

• - 5–7+ years of progressive senior management experience in luxury hospitality, private members' clubs, high-end restaurants, hotels, or boutique hospitality groups.
• - Proven experience managing complex, high-touch hospitality operations with multiple revenue streams.
• - Demonstrated experience managing a significant operating budget and P&L, including labor, COGS, purchasing, inventory, and forecasting.
• - Strong understanding of luxury hospitality, service standards, F&B operations, events, and private-club environments.
• - Experience recruiting, developing, managing, and retaining high-performing hospitality teams.
• - Strong operational and organizational skills, with a demonstrated ability to create systems and processes that improve consistency and accountability.
• - Experience working with Toast, Square and Stripe POS, payroll, 7Shifts scheduling, reservation, inventory, and other hospitality technology platforms.
• - Strong financial and analytical skills with the ability to translate operating data into actionable decisions.
• - Experience developing events, programming, partnerships, or other revenue-generating initiatives.
• - Excellent interpersonal skills and emotional intelligence, with the ability to interact comfortably with members, guests, ownership, staff, vendors, and high-profile individuals.
• - Exceptional discretion and judgment when handling sensitive member, employee, and company matters.
• - Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• - Ability to handle multiple responsibilities efficiently while maintaining a positive attitude under pressure

This is a hands-on leadership position within a hospitality environment and requires flexibility based on the club's operating schedule, events, programming, and business needs.

The General Manager should expect to work a combination of weekdays, evenings, weekends, and holidays as required, with a strong management presence during key periods of club activity and significant events.

The expectation is that the GM will lead from the floor when necessary while also maintaining the systems, financial oversight, planning, and strategic perspective required to operate the business.