Luxury F&B General Manager — Multi-Unit

Compass Group USA; New York (NY); On-site; USD 120,000 - 125,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Retirement Plan

Paid Time Off

Job summary

Union Square Events, part of Compass Group USA, is seeking a seasoned Multi-Unit Restaurant General Manager to lead the museum's F&B operations across the restaurant, bar, events and cafe. This role partners with a James Beard Award-winning chef to shape the guest experience for a major cultural institution in New York City.

The GM will lead both Front of House and Back of House teams, establishing service culture and hospitality standards, while aligning with culinary leadership, museum

Qualifications

• Ten+ years in hospitality leadership roles.
• Seven+ years leading multi-functional teams (restaurants, bars, events, luxury hospitality).
• 2–3 years at director-level or multi-unit management preferred.
• Strong background in luxury settings or cultural institutions.
• Experience opening or transforming operations is desirable.

Responsibilities

• Lead and develop the F&B management team and front-line staff to deliver exceptional guest experiences.
• Own the F&B P&L and present financial results to clients and leadership.
• Oversee daily operations across all outlets (restaurant, bar, cafe, events) and ensure luxury service standards.
• Develop budgets, forecasts, and operating plans; manage revenue, labor, costs, and inventory.

Skills

Hospitality leadership

Multi-unit management

Team development

Budgeting & P&L

Communication

New York City hospitality

Tools

POS systems

CRM

Inventory management software

Job description

Union Square Events, part of Compass Group USA, is seeking a seasoned Multi-Unit Restaurant General Manager to lead the museum's F&B operations across the restaurant, bar, events and cafe. This role partners with a James Beard Award-winning chef to shape the guest experience for a major cultural institution in New York City.

The GM will lead both Front of House and Back of House teams, establishing service culture and hospitality standards, while aligning with culinary leadership, museum