Hiring All Management Positions! 10/22 - General Managers and Assistant General Managers

Convive Brands•New York, NY

2d•$64,000 - $70,000•Onsite

About The Position

Le Pain Quotidien is hiring management candidates for an open house, including General Managers, Assistant General Managers, and Restaurant Leaders. The Assistant General Manager is a hands-on restaurant leadership role, partnering with the General Manager to lead the team, elevate the guest experience, and drive business performance. The position has ownership across people, hospitality, operations, and financial performance, and supports development toward future General Manager opportunities. The role involves leading on the restaurant floor, coaching team members and leaders, building a strong culture, and ensuring consistent hospitality and operational standards. The Assistant General Manager also contributes to financial results through labor deployment, inventory and food-cost management, and analysis of business metrics. The position is with Le Pain Quotidien, part of Convive Brands, whose restaurant portfolio also includes California Pizza Kitchen and Little Beet. The posting describes predictable daytime hours and a sustainable pace. An open house is scheduled for Thursday, October 22, from 10:30 AM to 4 PM at Le Pain Quotidien, 16 E 44th St, New York, NY 10017, with on-the-spot interviews; candidates are asked to bring a resume.

Requirements

At least 2 years of restaurant leadership experience in a full-service restaurant, hospitality group, or comparable environment.
Genuine passion for hospitality and a demonstrated ability to lead from the floor and inspire a team during service.
Track record of building restaurant cultures where people feel valued, supported, challenged, and accountable.
Strong guest-experience and service-excellence instincts, with the ability to coach teams toward consistently high standards.
Ability to hire, develop, coach, and retain talent at multiple levels of the organization.
Experience managing or contributing to labor, sales, COGS, inventory, forecasting, and P&L performance.
Growth mindset and desire to develop toward General Manager-level leadership.
Ability to stand for prolonged periods and lift and carry items weighing up to 50 pounds.
Food Handlers License required for consideration.

Nice To Haves

Proficiency in Spanish, French, and/or Arabic.

Responsibilities

Lead from the floor during service, coaching in the moment, supporting the team, and ensuring exceptional hospitality throughout the guest visit.
Own the guest experience by anticipating needs, resolving concerns with empathy and urgency, and using service recovery to build loyalty.
Develop people and build a culture in which team members feel valued, accountable, and motivated to grow.
Partner with the General Manager to recruit, interview, hire, onboard, develop, and retain a high-performing restaurant team.
Lead and coach restaurant leaders and team members through opening, service, and closing, ensuring consistent execution and effective shift-to-shift communication.
Manage labor deployment during service and make real-time decisions that balance guest experience, team productivity, and financial performance.
Maintain food quality, hospitality, cleanliness, and food safety standards in accordance with brand expectations.
Partner with the General Manager to manage inventory, food cost, waste, ordering, and COGS, identifying and acting on opportunities to improve performance.
Contribute to P&L performance by using sales, labor, COGS, and other business metrics to identify trends, forecast needs, and improve profitability.
Assume General Manager responsibilities as needed and demonstrate readiness for future General Manager opportunities.