GENERAL MANAGER

ADP; New York (NY); Sur place; USD 140 000 - 160 000; Plein temps

Résumé du poste

Avra Madison in New York, NY is seeking an experienced General Manager to lead all restaurant operations and guest experiences in a luxury dining setting.

You will drive revenue growth, manage costs, mentor staff, and maintain exceptional hospitality standards across front-of-house and events.

Qualifications

• Minimum 5+ years of progressive restaurant management experience, preferably as a General Manager or senior leader in fine dining.
• Strong experience in managing high-volume, upscale restaurant operations.
• Proven ability to lead, train, and retain large front-of-house teams and manage profitability.
• Deep knowledge of hospitality standards, service sequences, guest recovery, and beverage service.

Responsabilités

• Oversee daily operations of the hospitality services with high service standards.
• Develop strategies to drive revenue, private dining, corporate dining, and events.
• Manage budgets, monitor food costs, and control expenses to ensure profitability.
• Lead, coach, and mentor staff to foster a positive, productive environment.
• Serve as a visible floor leader ensuring smooth service, guest relations, and recovery.
• Analyze P&L statements and implement incentive programs to drive performance.
• Maintain strong relationships with regular guests, VIPs, and corporate clients.
• Ensure compliance with health, safety, sanitation, wage/hour, and other requirements.

Connaissances

General management

P&L management

Budgeting

Labor management

Guest relations

Team leadership

Communication

Problem solving

Food & beverage

Revenue growth

Description du poste

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GENERAL MANAGER

Full Time New York, NY, US

4 days ago Requisition ID: 1233

Salary Range: $140,000.00 To $160,000.00 Annually

About the Role:

Avra Madison is seeking an experienced and sophisticated General Manager to lead the overall operations of our high-volume, fine-dining restaurant. This individual will be responsible for maintaining the exceptional standards of hospitality, service, food and beverage execution, and guest experience expected within a luxury dining environment.

The General Manager will provide hands‑on leadership across all aspects of restaurant operations, including front‑of‑house service, team development, financial performance, labor management, cost controls, guest relations, and revenue growth. This role requires a highly visible leader who understands the nuances of fine dining and can ensure consistency, precision, professionalism, and warmth throughout every stage of the guest experience.

Working closely with culinary and leadership, the General Manager will drive operational excellence while protecting the standards and reputation of the Avra brand.

Responsibilities:

• Oversee daily operations of the hospitality services, ensuring high standards of service and customer satisfaction.
• Develop strategies to drive revenue, strengthen repeat business, and maximize private dining, corporate dining, and event opportunities.
• Manage budgets, monitor food costs, and control expenses to ensure profitability.
• Lead, train, and mentor staff, fostering a positive and productive work environment.
• Serve as a visible floor leader, ensuring seamless service execution, strong guest relations, and effective service recovery.
• Analyze P&L statements and implement incentive programs to motivate and reward team performance.
• Maintain strong relationships with regular guests, VIPs, and corporate clientele while consistently delivering an elevated guest experience.
• Ensure compliance with health, safety, sanitation, wage and hour, and other applicable operational requirements.

Qualifications & Skills

• Minimum of 5+ years of progressive restaurant management experience, with significant experience as a General Manager or senior leader in a fine-dining environment strongly preferred.
• Proven experience managing a high-volume, upscale or luxury restaurant operation.
• Strong understanding of fine-dining service standards, service sequencing, table maintenance, guest recovery, and elevated hospitality.
• Demonstrated ability to lead, train, motivate, and retain large front-of-house and management teams.
• Strong financial acumen with experience managing P&L statements, budgets, forecasts, labor costs, food and beverage costs, and operating expenses.
• Proven ability to drive revenue and profitability without compromising service quality or the guest experience.
• Strong knowledge of food, wine, spirits, and beverage service.
• Exceptional communication, interpersonal, organizational, and problem-solving skills.
• Professional presence with the ability to interact confidently and graciously with VIPs, regular guests, corporate clients, and high-profile clientele.
• Ability to remain composed, polished, and decisive in a fast-paced, high-pressure environment.
• Experience with private dining, events, and relationship-driven business development is preferred.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as required by the business.