General Manager, F&B Outlets

Virgin Hotels Central Services LLC•New York, NY

18h•$100,000 - $105,000•Onsite

About The Position

The General Manager, F&B Outlets, leads the daily operation and business performance of Everdene, Riff Raff, Pool, and In-Room Dining. This is a hands-on leadership position responsible for guest experience and revenue performance, labor productivity, service standards, manager development, and operational execution. The GM directly leads the outlet management team, including the AM F&B Manager, PM F&B Manager, and Bar & Beverage Manager, while working closely with the Assistant F&B Director, F&B Director, Culinary, Banquets, Purchasing, Sales & Events, and Hotel Leadership.

Requirements

5+ years of progressive F&B, restaurant, hotel, or hospitality management experience preferred
Multi-outlet and high-volume experience strongly preferred
Proven ability to lead and develop managers.
Strong financial, revenue, labor, and cost-control knowledge
Strong scheduling and forecasting skills
Excellent guest recovery and problem-solving ability
Strong communication and organizational skills
High operational discipline and attention to detail
Strong business acumen and ability to balance service with profitability
Visible, hands-on leadership style
Ability to work effectively with Culinary and Hotel Leadership
Bachelor's degree preferred, not required.
Food Handler and TIPS certification preferred/as required.

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.
Build a culture of accountability, ownership, and development.
Drive daily execution against outlet revenue goals.
Monitor revenue, covers, average check, food and beverage mix, upselling, promotions, and events.
Review upcoming business forecast revenue, covers, and staffing needs.
Identify revenue gaps early and develop actionable plans to address them.
Develop strategies that increase guest spending while protecting the guest experience.
Ensure each manager understands their financial performance and is accountable for their area of business.
Own daily labor execution and staffing levels across all assigned outlets.
Build schedules around forecasted business volumes and adjust labor in real time.
Monitor labor percentage, overtime, productivity, COGS, comps, voids, waste, breakage, and operating supplies.
Review operational variances and develop corrective action plans.
Partner with leadership on staffing and efficiency opportunities.
Own service standards and the overall guest experience.
Ensure strong hospitality, engagement, anticipatory service, VIP recognition, and service recovery.
Personally engage with guests and address recurring service issues.
Monitor and act on guest feedback.
Develop and coach managers and future leaders.
Ensure managers understand their operational, financial, labor, and leadership responsibilities.
Provide consistent, real-time coaching, feedback, and performance follow-up.
Hold managers accountable for training and developing their own teams.
Create a culture where leaders identify problems, develop solutions, and take ownership of results.
Maintain proactive communication with Culinary, Banquets, Purchasing, Sales & Events, Front Office, Housekeeping, Engineering, Finance, and Hotel Leadership.
Ensure events, VIPs, staffing changes, guest issues, product shortages, and operational priorities are communicated before they impact service.
Ensure compliance with food safety, responsible alcohol service, sanitation, cash handling, safety, security, loss prevention, and hotel policies.