General Manager

Meduza33; New York (NY); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Life insurance

Vision insurance

Paid Time Off

Job summary

Noble 33 is seeking an experienced hospitality leader to direct daily venue operations for its New York location. You will oversee front and back of house teams, ensure regulatory compliance, and maintain exceptional guest service aligned with brand standards.

You will mentor managers, manage reservations, and drive profitability through cost control and labor optimization. A strong leadership history in high-energy dining is essential.

Qualifications

• 5+ years of experience in hospitality operations.
• Experience leading a large hourly FOH staff.

Responsibilities

• Oversee daily venue operations for front and back of house.
• Ensure compliance with state and federal regulations.
• Train and mentor managers and staff to maintain brand standards.
• Manage OpenTable/reservation systems and guest relations.
• Drive profitability through P&L oversight and cost control.

Skills

Front of house

Back of house

Staff supervision

Inventory management

Food safety

Leadership

Cost & labor control

Communication

Education

Bachelor’s degree in business management or related field

Tools

OpenTable

Job description

Noble 33Noble 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. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai.

Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating.
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.

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 45pounds 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.

Benefits:

• Dental insurance
  
• Health insurance
  
• Life insurance
  
• Vision insurance
  
• Paid Time Off
  

We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential.