General Manager - Bazaar Meat NYC
About The Position
The General Manager is the business owner of Bazaar Meat in New York City, responsible for strategic leadership, financial performance, operational excellence, and a culture of remarkable hospitality. The GM leads and develops the management team, ensures brand standards and compliance, drives sales and profitability, and builds strong community and partner relationships in alignment with José Andrés Group’s mission and values. The role oversees restaurant operations across à la carte dining, bar, private dining, and events. It owns the P&L, develops operating plans and KPIs, manages labor and inventory, and leads guest experience, talent development, compliance, sales, and community engagement. The GM collaborates with culinary, beverage, HR, finance, facilities, marketing, and events teams, and may lead or support openings, launches, and special projects. Bazaar Meat is a high-energy dining destination located within The Ritz-Carlton New York, NoMad. Created by José Andrés Group, it combines inventive techniques, theatrical flair, and vibrant flavors with world-class hospitality.
Requirements
- 5–7+ years of progressive front-of-house leadership experience in high-volume upscale casual or fine dining.
- Proven success owning a P&L and delivering results across revenue growth, COGS, labor, and guest satisfaction.
- Demonstrated ability to lead, develop, and inspire management teams and large hourly staffs.
- Expert knowledge of service standards, guest recovery, health and safety compliance, and cash controls.
- Fluency with reservation systems such as Resy, SevenRooms, or TOCK; POS systems such as MICROS or Toast; scheduling systems such as HotSchedules or similar; and Google Workspace.
- Strong communication, organization, data literacy, and business judgment.
- Ability to work a flexible schedule, including nights, weekends, and holidays.
Nice To Haves
- At least two years of experience as a General Manager is strongly preferred.
- Luxury hotel, steakhouse, high-volume NYC market, or pre-opening experience.
- Wine or spirits certifications, or advanced product knowledge.
- ServSafe Manager, Alcohol Manager, NYC Food Protection Certificate, and other applicable local certifications, or ability to obtain them.
Responsibilities
- Set the restaurant’s vision and priorities, and translate goals into operating plans and KPIs.
- Conduct weekly and monthly business reviews, establish actionable follow-ups, and communicate results to leadership and the team.
- Champion José Andrés Group values, DEI commitments, accountability, learning, and care.
- Own the P&L, including planning, forecasting, and delivering on revenue, COGS, labor, and controllable expenses.
- Build weekly labor plans and manage in-shift deployment to meet productivity and service standards.
- Oversee inventory integrity, waste control, procurement, and vendor relationships.
- Monitor and act on business indicators including covers, check average, sales mix, COGS, labor percentage, comps and voids, guest sentiment, and turnover.
- Ensure service execution across à la carte dining, bar, private dining, and events.
- Maintain SOPs, playbooks, and checklists, and address operational gaps through training and continuous improvement.
- Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities.
- Lead openings, closings, cash controls, pre-shifts, deployment, and service recovery rhythms.
- Model anticipatory hospitality, conduct effective table visits, and manage VIPs and guest recovery with speed and empathy.
- Review guest feedback platforms and social sentiment, implement improvement plans, and recognize successes.
- Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty.
- Hire, onboard, and retain talent, maintaining a strong bench of leaders and key hourly employees.
- Coach managers and supervisors through regular one-on-ones, check-ins, and performance conversations.
- Deliver ongoing service, product, systems, and compliance training, as well as recognition programs.
- Maintain respectful, inclusive, and safe workplaces and address conflict promptly and professionally.
- Drive sales through reservation strategy, pacing, mix management, upselling, and private dining.
- Support local marketing, partnerships, hotel and concierge relationships, and neighborhood and community engagement.
- Represent the brand at events and media or public relations opportunities as appropriate.
- Ensure compliance with health department regulations, alcohol service laws, wage and hour requirements, and company policies.
- Maintain required certifications and oversee incident reporting, investigations, and corrective actions.
- Lead safety drills and maintain allergy, ADA, and emergency readiness protocols.
- Partner with Executive Chef, Beverage, People/HR, Finance, Facilities, Marketing, and Events/Private Dining.
- Lead or support pre-opening workstreams, seasonal and menu launches, and special projects as assigned.
Benefits
- Competitive base salary and performance-based bonus opportunities.
- Comprehensive health and wellness benefits.
- Retirement savings plans.
- Employee dining and partner discounts.
- Professional growth within an award-winning, values-driven hospitality group.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
