Hands-On F&B GM: Lead Multi-Outlet Guest Experience

Virgin-Hotels-Central-Services-LL; New York (NY); On-site; USD 100,000 - 105,000; Full time

Job summary

Virgin Hotels Central Services LLC in New York, NY seeks a General Manager, F&B Outlets to lead daily operations of Everdene, Riff Raff, Pool, and In-Room Dining. You will drive guest experience and revenue, while developing managers and ensuring on-floor leadership.

The role requires a hands-on leader with 5+ years in F&B/hospitality management, strong financial acumen, and the ability to balance service with profitability in a high-volume setting.

Qualifications

• 5+ years of progressive F&B, restaurant, hotel, or hospitality management.
• Multi-outlet and high-volume experience preferred.
• Bachelor's degree preferred or equivalent experience.

Responsibilities

• Own daily operations across all assigned outlets.
• Maintain strong floor presence during key business periods.
• Set clear expectations and hold managers accountable.
• Ensure opening/closing procedures, checklists, pre-shifts, communication, and SOPs are consistently executed.
• Conduct regular manager meetings, coaching, and performance follow-up.
• Develop a culture of accountability, ownership, and development.
• Drive daily execution against outlet revenue goals and monitor metrics.
• Identify revenue gaps and develop actionable plans to address them.
• Own daily labor execution and staffing levels across all outlets.
• Build schedules around forecasted business volumes and adjust labor in real time.
• Monitor labor percentage, overtime, and productivity; control costs.

Skills

Leadership

Multi-outlet management

Hospitality operations

Budget & cost control

Forecasting & scheduling

Guest experience

Team development

Communication

Education

Bachelor's degree preferred

Job description

Virgin Hotels Central Services LLC in New York, NY seeks a General Manager, F&B Outlets to lead daily operations of Everdene, Riff Raff, Pool, and In-Room Dining. You will drive guest experience and revenue, while developing managers and ensuring on-floor leadership.

The role requires a hands-on leader with 5+ years in F&B/hospitality management, strong financial acumen, and the ability to balance service with profitability in a high-volume setting.