General Manager, State Grill and Bar

Delaware North • New York, NY

2d • Onsite

About The Position

Delaware North’s Patina Restaurant Group is seeking a General Manager to lead its new corporate dining business in New York City. The role is suited to a hospitality leader who is detail-oriented, committed to excellent service, and engaged in daily operations. The General Manager is a visible presence on the floor, connecting with guests, guiding the team, and ensuring seamless, welcoming service. The role also builds a trusted, collaborative relationship with the corporate client through consistent, professional communication. This is a Monday-through-Friday role with a competitive benefits package. The successful candidate is available and accessible to the team and committed to training, coaching, and cultivating a positive workplace culture.

Patina Group operates restaurants and manages catering and food service at high-profile venues, including Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. The group was named one of America’s Top 25 restaurant groups by Nation’s Restaurant News.

Requirements

• At least 3 years of experience as a General Manager in a setting with similar volume, capacity, and service standards.
• Experience working with and understanding P&Ls, monitoring budgets, and managing service and labor costs.
• Experience using Microsoft Office Suite programs, point-of-sale systems, and online or digital reservation systems.
• No degree required.

Nice To Haves

• ServSafe certification.
• Food Safety Handler certification.
• Training for Intervention Procedures (TIPS) certification.

Responsibilities

• Manage day-to-day restaurant operations with a strong focus on guest satisfaction.
• Review financial and performance data to measure productivity and goal achievement, and identify cost-reduction and program-improvement opportunities.
• Oversee workforce planning, training, sales tracking, labor tracking, petty cash, deposits, inventories, ordering, accounts payable and receivables, and P&L accounting.
• Establish standard operating procedures for supervising front-of-house team members.
• Collaborate with the Executive Chef on front- and back-of-house standard operating procedures, including food and menu specifications, food handling and safety requirements, receiving, and storage procedures.
• Connect with guests, guide the team, and ensure service is seamless and welcoming.
• Maintain a trusted, collaborative relationship with the corporate client through consistent, professional communication.
• Train and coach the team and help cultivate a positive workplace culture.

Benefits

• Medical, dental, and vision insurance.
• 401(k) with up to 4% company match.
• Annual performance bonus based on level and individual, company, and location performance.
• Paid vacation days and holidays.
• Paid parental bonding leave.
• Tuition and/or professional certification reimbursement.
• Friends-and-family discounts at many company hotels and resorts.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed