GM – Multi-Concept Restaurant Leader (DUMBO)

Jean-Georges-Management; New York (NY); On-site; USD 110,000 - 130,000; Full time

Job summary

Jean-Georges Management seeks a General Manager for the abc kitchens in Dumbo. You will direct daily operations, lead managers and staff, and uphold our guest service standards while driving sales and cost control.

The role requires at least five years of fast-paced restaurant management, strong leadership, and a proven ability to mentor teams, schedule effectively, and maintain sanitation and safety compliance across all FOH and BOH areas.

Qualifications

• A minimum of five years’ experience in a fast-paced restaurant management.
• Strong experience in upholding guest service standards.
• Organization and multi-tasking skills with attention to detail.
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation.
• Proficient in restaurant operations, budgeting, sanitation, and personnel management.

Responsibilities

• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction.
• Oversee the daily operations of the restaurant, managers, and staff.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests.
• Guide, direct, and train service staff; observe the flow of guests and provide assistance.
• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication.

Skills

Restaurant management

Guest service standards

Leadership

Budgeting

Staff development

Tools

POS systems

Job description

Jean-Georges Management seeks a General Manager for the abc kitchens in Dumbo. You will direct daily operations, lead managers and staff, and uphold our guest service standards while driving sales and cost control.

The role requires at least five years of fast-paced restaurant management, strong leadership, and a proven ability to mentor teams, schedule effectively, and maintain sanitation and safety compliance across all FOH and BOH areas.