General Manager

Compass Group•New York, NY

43d•$135,000 - $150,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryLa Mercerie, created by Robin Standefer and Stephen Alesch of Roman and Williams, reimagines the restaurant as a complete cultural experience where French gastronomy, design, and craftsmanship intersect. Seamlessly connected to the Roman and Williams Guild, the restaurant is both an elegant dining destination and an extension of a design studio—defined by artisan-made tableware, refined interiors, and classic French cuisine executed with warmth and precision. A gathering place for New York’s creative, fashion, and cultural communities, La Mercerie blends old-world hospitality with contemporary sensibility across dining, bar, private events, and retail-adjacent spaces. Restaurant Associates is seeking an experienced and service-driven General Manager to lead La Mercerie, a high-profile, multi-outlet property operating at the intersection of luxury hospitality and luxury retail. This role provides full operational and financial oversight of à la carte dining, bar and lounge operations, private dining, and a robust catering and events program. The General Manager sets the hospitality vision, champions exceptional service standards, and collaborates closely with culinary, events, and Roman and Williams Guild retail teams to deliver a cohesive and elevated guest experience.

Requirements

5–7 years of senior restaurant management experience in fine dining, luxury hospitality, or high-end multi-outlet environments.
Proven experience overseeing multiple concepts within a single property.
Strong background in catering, private dining, and special events.
Demonstrated P&L ownership and financial acumen.
Exceptional leadership, communication, and service-focused mindset.
Ability to work a flexible schedule, including evenings, weekends, and events.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business, or related field preferred.
Appreciation for French gastronomy, design, and the integration of hospitality and retail.

Responsibilities

Set and uphold the service vision across all outlets, ensuring consistency, refinement, and warmth in every guest interaction.
Lead by visible presence on the floor, modeling hospitality, professionalism, and attention to detail during service and events.
Establish service standards, training programs, and performance expectations reflective of fine dining excellence and the Roman and Williams ethos.
Oversee daily operations across multiple outlets, ensuring seamless coordination between front-of-house, back-of-house, bar, events, and retail-adjacent teams.
Partner closely with Culinary leadership to align menus, service flow, staffing models, and guest expectations.
Collaborate with Roman and Williams Guild retail and merchandising teams to ensure hospitality and retail experiences are thoughtfully integrated.
Ensure operational readiness for both daily restaurant service and high-profile catering and private events.
Oversee planning and execution of on-site catering and special events, ensuring flawless service delivery.
Review BEOs, staffing plans, timelines, and logistics to ensure clarity, accuracy, and strong communication across teams.
Serve as the senior on-site leader during events, providing real-time decision-making and service recovery.
Own the P&L for the property, driving performance through strategic labor management, cost controls, and revenue optimization.
Develop and manage budgets, forecasts, and operational plans aligned with company objectives.
Analyze sales trends, labor metrics, and operating costs to identify opportunities for improvement.
Recruit, train, develop, and retain a high-performing management and hourly team.
Coach and mentor leaders to build bench strength and succession plans.
Foster an inclusive, respectful, and service-oriented culture rooted in accountability and professionalism.
Oversee HR functions including hiring, scheduling, performance management, and corrective action.
Act as the primary point of contact for on-site clients, partners, and stakeholders.
Proactively address feedback to continuously elevate the dining and event experience.