Upscale Restaurant GM: Lead Guest Experience & Growth

Corecruitment; New York (NY); On-site; USD 115,000 - 120,000; Full time

Job summary

Corecruitment in NYC is seeking an experienced General Manager to lead front-of-house operations for an upscale restaurant group. Salary is $115,000–$120,000 base, with ownership of the guest experience and hands-on floor leadership.

This role reports to the Director of Operations, focusing on team leadership, menu collaboration with culinary leaders, and setting the standard of excellence in the market. A 50–55 hour work week and active floor presence are involved.

Qualifications

• Minimum 2+ years of Assistant Manager experience or above in food & beverage.
• High school diploma or GED required.
• Strong organizational, time-management, and communication skills.
• Comfortable with a 50-55 hour work week and the physical demands of a busy floor (standing, walking, occasional lifting up to 50 lbs).

Responsibilities

• Hire, train, evaluate, and manage the FOH team; support the Chef with BOH staffing needs
• Lead scheduling, floor supervision, and day-to-day service standards
• Manage FOH ordering, inventory, and beverage program in partnership with the Bar Manager
• Own payroll reporting, nightly close-out/cash reconciliation, and budget adherence (labor, controllable expenses, food and beverage cost)
• Build guest relationships and represent the restaurant within the local community
• Oversee facility upkeep, signage, and service consistency
• Partner with the sales team on event and group function execution

Skills

FOH Management

Team Training

Scheduling

Payroll & Budgeting

Guest Relations

Education

High School Diploma or GED

Job description

Corecruitment in NYC is seeking an experienced General Manager to lead front-of-house operations for an upscale restaurant group. Salary is $115,000–$120,000 base, with ownership of the guest experience and hands-on floor leadership.

This role reports to the Director of Operations, focusing on team leadership, menu collaboration with culinary leaders, and setting the standard of excellence in the market. A 50–55 hour work week and active floor presence are involved.