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Opening General Manager – High-Volume Manhattan Restaurant
A growing restaurant organization is conducting a confidential search for a hands-on General Manager to lead the final stages of preparation and launch for a new fast-casual restaurant in Midtown Manhattan.
This opportunity is ideal for an energetic operator who takes complete ownership, remains highly visible with the team and is comfortable working alongside employees throughout training, opening and daily service. The General Manager will establish operating discipline, build a strong service culture and ensure the restaurant is fully prepared for a successful opening.
What You’ll Own
- Lead final-stage opening preparation, operational setup and launch readiness.
- Recruit, onboard, train, schedule and develop the opening restaurant team.
- Establish clear expectations, accountability and consistent operating routines.
- Maintain a visible, hands-on leadership presence throughout all dayparts.
- Direct daily front-of-house operations and coordinate closely with kitchen leadership.
- Deliver strong guest service, speed, cleanliness and product consistency.
- Manage sales performance, labor, operating expenses and controllable costs.
- Build schedules based on projected business levels, peak periods and delivery demand.
- Oversee POS procedures, cash controls, daily reporting and operational documentation.
- Manage takeout, online ordering and third-party delivery execution.
- Support catering, group ordering and local sales-building initiatives.
- Maintain compliance with NYC food-safety, sanitation, employment and workplace-safety requirements.
- Identify operational problems quickly and take ownership of resolving them.
What We’re Looking For
- Five or more years of progressive restaurant-management experience.
- Current or recent experience as a General Manager, Restaurant Manager or high-performing Assistant General Manager ready for the next step.
- Experience leading a complete QSR, fast-casual or high-volume restaurant operation.
- Strong recruiting, scheduling, training and employee-development skills.
- Working knowledge of restaurant sales, labor costs, inventory, budgeting and profitability.
- Experience managing takeout, online ordering and third-party delivery platforms.
- Demonstrated ability to establish standards, follow through and hold teams accountable.
- Strong communication, organization and problem-solving skills.
- Comfortable using POS systems, restaurant reporting platforms and basic business software.
- Current NYC Department of Health Food Protection Certificate or ability to obtain it immediately.
- Ability to work a flexible schedule, including early mornings, evenings, weekends and holidays.
- Ability to join quickly and provide consistent leadership throughout the opening period.
- Authorization to work in the United States.
Experience That Will Stand Out
- New restaurant opening, conversion or turnaround experience.
- Leadership experience in a high-traffic Manhattan or urban restaurant.
- Experience working with an emerging or expanding restaurant organization.
- Strong delivery, catering or local-store marketing experience.
- Toast POS experience.
- Background in an operations-driven restaurant concept with established recipes and service standards.
Compensation and Benefits
- Base salary of $90,000–$100,000, depending on experience.
- Performance-based bonus opportunity.
- Health-benefit contribution.
- Paid time off and paid sick leave.
- Employee meals.
- Pre-tax commuter benefit.
- Opening training and ongoing professional development.
- Formal performance reviews.
- Advancement opportunities as the organization expands.
JOB ID: 181929
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Michael Percaccio