General Manager

Compass Group•New York, NY

13d•$150,000 - $160,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering for prestigious institutions, is seeking an experienced General Manager for a high-profile restaurant opening. The General Manager will be responsible for establishing a culture of hospitality and operational excellence, driving financial performance, and fostering team development. This role requires a blend of strategic leadership and hands-on execution, making it ideal for a hospitality professional who thrives in dynamic environments and is passionate about creating memorable guest experiences.

Requirements

Experience leading upscale restaurants, luxury hospitality operations, or high-volume dining environments.
Demonstrated success managing financial performance, including budgeting, forecasting, labor planning, and profit-and-loss responsibility.
Strong leadership skills with a track record of building and developing engaged teams.
Ability to create exceptional guest experiences while maintaining operational efficiency.
Strong communication, coaching, and relationship-building skills.
Ability to remain calm, adaptable, and solutions-focused in a fast-paced environment.
Business-minded approach balanced with genuine hospitality and people leadership.
Passion for creating memorable experiences for both guests and team members.
Advanced food, beverage, and wine knowledge.

Nice To Haves

Experience opening new concepts, repositioning businesses, or scaling operations is valued.
Experience with restaurant openings or multi-unit hospitality operations.
Familiarity with event-driven, membership-based, or experiential hospitality concepts.
Experience leading diverse teams across multiple service models and revenue streams.

Responsibilities

Lead all aspects of restaurant operations, including front-of-house service, food and beverage execution, guest experience, and financial performance.
Recruit, hire, train, develop, and retain a high-performing management and hourly team.
Foster a culture built on accountability, collaboration, recognition, and continuous learning.
Drive business results through labor management, cost controls, forecasting, budgeting, and P&L oversight.
Create systems and service standards that support operational consistency and exceptional hospitality.
Partner closely with culinary leadership to ensure alignment between service, food quality, and business objectives.
Build relationships with guests, community partners, and key stakeholders to strengthen brand loyalty and drive repeat business.
Monitor performance metrics and identify opportunities to improve profitability, efficiency, and guest satisfaction.
Ensure compliance with all health, safety, sanitation, and regulatory requirements.
Lead by example as a visible presence in the operation, supporting both guests and team members during service.