GM, Private Members Club — Culinary & Guest Experience

Chez Margaux; New York (NY); On-site; USD 128,000 - 173,000; Full time

Job summary

Chez Margaux, under Jean-Georges Management, seeks a General Manager to lead a new private membership dining concept. The role is guest-facing, demanding strategic leadership, and a commitment to delivering exceptional dining experiences for club members.

You will oversee all culinary and dining operations with the member experience as the top priority. The role requires 3–5 years in hospitality leadership, preference for private membership dining, and a proven ability to manage budgets, menus,

Qualifications

• 3–5 years of relevant leadership experience in hospitality.
• Experience in private membership dining is a plus.
• Strong communication and follow-up skills with immaculate execution.

Responsibilities

• Act as the first point of contact for guests and provide exceptional concierge service.
• Oversee all private membership dining operations and ensure high-quality experiences.
• Maintain visibility during meals/events and assist staff as needed.
• Collaborate with the Director of Operations to deliver top-tier member experience and communications.
• Develop and implement strategic and annual plans, operating reports, forecasts, and budgets.
• Recruit, train, and manage a skilled Food & Beverage team.
• Implement cost control measures to maximize profitability.
• Ensure grooming and staff standards per Employee Handbook.
• Work with culinary team to craft innovative menus for members.

Skills

Private Membership Dining

Guest-facing leadership

Budgeting & cost control

Team recruitment & training

Menu development collaboration

Excellent communication

Microsoft Office

Tools

Microsoft Office

Job description

Chez Margaux, under Jean-Georges Management, seeks a General Manager to lead a new private membership dining concept. The role is guest-facing, demanding strategic leadership, and a commitment to delivering exceptional dining experiences for club members.

You will oversee all culinary and dining operations with the member experience as the top priority. The role requires 3–5 years in hospitality leadership, preference for private membership dining, and a proven ability to manage budgets, menus,