413 General Manager jobs in Union City

General Manager – Kosher Fine Dining Restaurant

We are seeking a highly experienced and dynamic General Manager to oversee the daily operations of our 180-seat upscale kosher restaurant, which features premium steaks, fish, chicken, and lamb, along with Middle Eastern-style dips and fresh bread baked in an electric taboon/pizza oven. Our elegant establishment includes a full bar, two private dining rooms, and a fully enclosed, heated, and cooled pergola outdoor garden.

Responsibilities:

Oversee all restaurant operations, ensuring seamless service and an exceptional dining experience.

Lead, train, and manage front-of-house (FOH) and back-of-house (BOH) staff, fostering a positive and professional work environment.

Maintain strict adherence to kosher dietary laws and work closely with the kitchen team to uphold these standards.

Develop and implement service standards, policies, and procedures to maintain efficiency and excellence.

Monitor and manage restaurant finances, including P&L, labor costs, inventory control, and budgeting.

Work with the Head Chef to ensure smooth coordination between kitchen and service staff.

Handle guest relations, responding promptly and professionally to customer inquiries, concerns, and special requests.

Oversee the bar program, ensuring compliance with regulations and maintaining a high-quality beverage selection.

Ensure compliance with health, safety, and sanitation regulations.

Manage marketing, promotions, and event planning in collaboration with ownership and key stakeholders.


Requirements:

Minimum 5 years of experience as a General Manager or similar leadership role in a fine dining or high-volume restaurant.

Strong knowledge of restaurant operations, financial management, and team leadership.

Experience managing kosher restaurant operations is a plus but not required (training will be provided).

Ability to lead by example, maintaining a high-energy, hands-on approach to management.

Excellent problem-solving skills and the ability to thrive in a fast-paced, high-pressure environment.

Who We’re Looking For:

Tradroom General Manager  to lead all aspects of front-of-house service and overall management at its Bed Stuy, Brooklyn. The GM role at Tradroom requires high-level hospitality standards, business management skills, and team leadership talent. This is a hands-on, culture building position that trains and leads the service team and is deeply involved with running the dining room and cultivating the guest experience from open to close. The successful General Manager will have an excellent understanding of Tradroom’s style of service and menu offerings, and will work to uphold the restaurant’s standards every day.The General Manager position is a salary-based position that manages all the front-of-house employees and works closely with the Chef-Partners of the restaurant. The General Manager is responsible for consistently providing restaurant guests with friendly and professional service, delivering 100% guest satisfaction. The General Manager ensures the policies and procedures of the restaurant are implemented by the staff members. We are looking for an individual who has an exceptional knowledge of Japanese food & beverage, creativity and flair; knowledge of business financials, and an ability to recruit, train and inspire a large staff. The successful candidate will have at least five years of restaurant management experience in a fast-paced, kitchen-driven dining environment, a strong sense of responsibility and proven record of success.

Responsibilities:

● Oversight of all aspects of front-of-house service and overall operations at Tradroom including late nights, weekends, brunch and holidays 
● Uphold and continually improve service standards and customer experience
● Hire, train, manage and schedule FOH team
● Establish Training program for FOH and ensure and provide equal opportunities by giving all the assets including Handbook, Allergens, Restaurant policies, all the required Training documents upon hiring.
● Manage guest relations, reservations and databases
● Partner with the operations team to successfully utilize all necessary software to maintain daily restaurant operations and proper flow of service.
● Lead daily restaurant pre-shift and floor team preparations
● Oversight of beverage program and collaborate with sommelier and bartender on menu changes, ordering, and inventory management
● Conduct weekly meetings with CDC and / or Chef/ Kitchen Manager to ensure standard are consistent for all staff
● Make employment and termination decisions consistent with the director of operations guidelines for approval or review.
● Provide detailed daily managerial and service reports to ownership, Including but not limited to food cost, monthly sales and labor reports
● Build team culture through training sessions, service education, and performance reviews
● Implement company disciplinary measures as appropriate to staff circumstances
● Collaborate with ownership on development of catering and buyout opportunities
● Collaborate with HR to ensure HR policies are enforced and employee files are up-to-date
● Develop key performance indicators in collaboration with ownership
● Respond as required to financial performance reports with adjustments to budget, discretionary spending, staffing and reservations
● File weekly payroll in collaboration with accounting and payroll service, and monitor related expenses ● Keep restaurant in state of readiness for DOH inspections
● Collaborate with the finance team and ownership on business administration functions (i.e. ordering, invoice approval, vendor payments, cash drops, etc.)
● Maintain clear and consistent communication with prompt and professional response to emails, texts, etc
● Serves as a mentor to all the members of the leadership team Essential Duties: Wine/Beverage/Cocktail List
● Creates and maintains a beverage list that meets the goals set by management (wine and aperitifs)
● Maintains beverage menu with the assistance of Head Sommelier
● Maximize profit by maintaining profit margins, sales mix
● Meets goal for inventory levels in both dollars and number of bottles
● Keeps list up to date with wine and Japanese spirits
● Conduct a regular cost and sales breakdown Team Member Training
● Trains staff to maximizes revenue through increase sales/spending
● Conducts weekly training to raise staff awareness of Japanese cuisine pronunciations, origin, and cooking techniques
● Ensures staff is up to date on all additions and deletions from the list
● Communicate dining room staff and bar staff Purchasing and Inventory
● Maintain organized and clean beverage storeroom and storage areas
● Process all invoices in a timely manner, following up on any billing disputes
● Ensure that all security controls are adhered to
● Sets proper controls and ensures they are adhered to
● Make changes to all the menu and beverages, delivery items in POS system as necessary
● Maintain POS perpetual inventory Service
● Supervise to ensure restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures are met during daily services
● Interact with guests and serve as required and make recommendations
● Assist wait staff with wine service when appropriate
● Ensure the staff members are aware of individual guest’s preference, highlights and dietary restriction Competencies & Qualifications:
● Previous experience in a Japanese restaurant environment, preferably in a similarly role (3-4 years)
● Extensive knowledge of and interest in Japanese cuisine
● Operate the point-of-sale (POS) computer system accurately
● Actively practice food safety procedures
● Organizational skills
● Effective time management
● Pleasant demeanor
● Positive and clear written and oral communication skills
● Ability to work well in a team, fine dining, fast paced environment
● Ability to engage guests successfully and build relationships
● Impeccable grooming as defined by management and dress code
● 5+ years experience in an equivalent restaurant management role in a fast-paced establishment
● 10+ years experience in front of house service in restaurant establishments
● Highly organized and detail-oriented with the ability to multitask
● Outstanding management, mentorship, and training abilities
● Able to project manage and problem solve with attention to timeliness and meeting deadlines
● Ability to work well under pressure and be a calm problem-solver in a fast-paced environment
● Ability to stand and work for shifts of 8+ hours
● Available to work holidays and weekends
● Ability to maintain a professional appearance at all times
● Ability to communicate clear and concise verbal and written instructions
● Experience in oversight of administrative responsibilities, HR implementation, payroll filing, and general F&B business management
● Strong grasp of POS and reservation software platforms

● Current NYC DOH Food Handlers certification

The oriental arrows LLC is an equal opportunity employer. The oriental arrows llc does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.

DjonDjon is a fast casual, famous Haitian landmark in Prospect Lefferts Gardens seeking a manager to oversee front and back of house tasks and dip their toe in all aspects of the business .

We are an open and collaborative team, and proud of the name we have built in as little as 5 years in the neighborhood. 

We need someone hardworking and responsible to join our team. At DjonDjon people stay with us for years. It’s a great environment that requires attention to detail. 

We are seeking a  General Manager   who will lead day-to-day operations with a balance of grace, precision, and vision. This is a hands-on leadership role for someone who thrives on the floor, builds strong teams, and is passionate about delivering unforgettable guest experiences.

General Manager  Responsibilities:

• Lead and inspire the FOH team to maintain the highest standards of service, hospitality, and professionalism
• Oversee all daily operations, including scheduling, labor management, and floor oversight
• Act as the face of the restaurant, cultivating guest relationships and community connections
• Partner closely with the Executive Chef and ownership on service flow, menu rollouts, and quality control
• Maintain full P&L accountability, oversee inventory, cost controls, and vendor relationships
• Hire, train, and develop a strong management team and staff
• Ensure all DOH compliance and operational excellence standards are met

General Manager  Candidate Will Have:

• 3+ years of General Manager experience in a high-volume, fine or upscale casual dining setting
• Strong wine knowledge, preferably with Italian or European focus
• Experience leading diverse teams in a collaborative, hospitality-first environment
• Proven ability to manage financial performance, hit KPIs, and drive revenue growth
• Excellent communication, problem-solving, and team-building skills
• Familiarity with tools like Resy, Toast, 7shifts, or similar systems

General Manager  Compensation & Benefits:

• Competitive salary range of $110,000–$130,000
• Health, dental, and vision insurance
• Paid time off
• Company dining perks
• Opportunities for professional growth within a respected hospitality group

NEW RESTAURANT LOCATION

Episcope Hospitality continues to be one of the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Morton’s Steakhouse family, Episcope has legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Phoenix, Houston, DC area, Vegas and opening in New Jersey. Episcope offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage and design. Episcope is now looking for an experienced, passionate General Manager to lead our newest location, Keepers.

Keepers from Episcope Hospitality is an exciting new culinary concept set to open in Harrison, New Jersey in spring 2025. Perfectly situated directly across from Sports Illustrated Stadium, Keepers will be a nostalgia-inspired American restaurant aiming to become the neighborhood’s go-to spot for events, New York Red Bull gamedays, and all day dining. From morning coffee and breakfast bites to evening cocktails and hearty dinner entrees, Keepers will offer something for every taste.

Summary of Position

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and hospitality, food quality, cleanliness and sanitation.

Duties & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Pay and Benefits:

• Competitive wages based on experience.
• 401K
• Health, Vision and Dental insurance.
• Complimentary dining.
• Paid Vacation.
• Opportunities to grow within the company.
• Excellent wages based on experience.

Job Type:

• Full-time
• Pay: $100,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location:

• In Person

About With Others
With Others is a warm, stylish neighborhood wine bar in Williamsburg dedicated to community, curiosity, and connection. We showcase small-production, low-intervention wines alongside a seasonal menu of shareable plates. Frequent guest chef residencies, pop-ups, and wine classes make our space dynamic, welcoming, and always evolving.

Role Overview
Our ideal candidate will embody the With Others ethos while leading and driving the FOH team to deliver warm, engaged hospitality and consistently excellent service. You will have a sharp operational mindset and the ability to juggle high-volume service while developing your team and managing all facets of day-to-day operations.

Key Responsibilities

Guest Experience & Service

• Be present on the floor as the face of the bar, creating a welcoming, familiar atmosphere for regulars and first-time guests alike

• Lead service each night to ensure smooth flow, exceptional hospitality, and adherence to standards

• Handle guest feedback with empathy, professionalism, and urgency

• Develop and maintain relationships within the neighborhood and broader hospitality community

Team Leadership & Development

• Hire, train, schedule, and mentor FOH staff, cultivating a positive, collaborative environment

• Provide ongoing coaching and constructive feedback

• Conduct pre-shift meetings and regular leadership check-ins to align on goals and standards

• Support employee development, performance reviews, and HR compliance

• Model positive energy and a solutions-oriented mindset every day

Operations & Financial Management

• Manage inventory, ordering, receiving, and cost controls for wine, beverages, and supplies

• Oversee cash handling, daily reconciliations, bank deposits, and payroll processes

• Analyze and report on weekly and monthly sales, labor costs, and other performance metrics

• Collaborate with ownership to set sales goals and drive profitability

• Maintain clear and consistent communication with the team and ownership, responding promptly to emails and calls

Programming 

• Coordinate private events, buyouts, and special programming, including menu development, logistics, and guest communications

• Manage menus, delivery platform content, and hours of operation across all channels

Compliance & Safety

• Ensure DOH compliance, including training staff on safe work practices and sanitation

• Lead preparation and response during DOH inspections

• Maintain all necessary permits and certifications

Culture & Brand

• Embody the brand in every interaction

• Uphold With Others ethos of creating a neighborhood space rooted in hospitality and community

• Serve as a mentor and cultural leader to the team

Qualifications

• 3+ years of management experience in a high-volume restaurant, wine bar, or hospitality-focused concept

• Strong leadership and delegation skills with an ability to inspire and motivate teams

• Excellent multitasking and organizational abilities

• Strong wine knowledge required (WSET or CMS certifications a plus)

• Professional, proactive communication skills

• Proficiency with POS and reservation systems (Resy and Toast)

• Strong understanding of food and labor cost management

• Flexible schedule with availability on evenings, weekends, and holidays

• Food Handler’s Certificate (or willingness to obtain)

• A positive attitude, a sense of humor, and genuine love for hospitality

Compensation & Benefits

• Base salary: $85,000–$5,000 annually, depending on experience

• Annual performance-based bonus up to 10,000

• Paid time off and sick leave

• Opportunities for professional development

How to Apply
Please submit your resume and a brief cover letter telling us why you’re excited about this role and what hospitality means to you.

About You
You’re someone who thrives in a fast-paced environment without losing your cool. You’re equally comfortable running a packed floor, resolving a last-minute issue, or training a new hire on the finer points of service. You believe the little details matter, that hospitality is a team sport, and that a neighborhood bar can be a meaningful part of people’s lives.

Busy multi-venue bar in prime Williamsburg is searching for a general manager to run operations and lead service late nights and weekends. The position requires 40 hours/week with competitive salary opportunities.
Our ideal candidate should have the following skills and experience:
-minimum 2 years experience in nightlife and restaurant management with a focus on cocktails, spirits, wine and beer
-experience in maintaining a beverage program, inventory, orders and seasonal menu changes
-fun, energetic personality with the drive to curate a lounge/nightlife vibe 
-team building and upholding of HR standards for both bar and support staff
-Food Handler's license a must; TIPS certification a plus or willing to earn
-Toast POS, 7Shifts, and Slack, and Microsoft Office experience a plus
-payroll and cash management
-ability to maintain a  balanced energy within a multi venue space while navigating high volume guest flow
-event and security team management a plus; must be willing to work with events director to tailor experiences to guest's needs
-experience with DJ culture and sound system maintenance a plus
-ability to lift heavy objects such as cases of liquor and some sound equipment
-bi-lingual in Spanish a plus

• 401(k)
• Employee discounts
• Paid time off

• Directs and controls the daily operations to ensure the school is running per GSS standard operating procedures.
• Manages the staff of GSS to ensure high productivity, excellent performance, and positive employee satisfaction.
• Trains and oversees the aquatics department to provide superior swim instruction to the students of GSS.
• Interacts with the Deck Supervisors on issues related to class scheduling, student progress, customer service, and employee performance and training.
• Provides sales and marketing training to all qualified sales staff.
• Provides direction in the retail and vending departments to ensure a proper mix of products and pricing is achieved.
• Trains and oversees private party staff to ensure that the GSS standard operating procedures are being maintained.
• Gains knowledge and experience of scheduling software to achieve a high level of competence in bookings, class scheduling, reporting, and administrative functions.
• Gains a high level of knowledge and experience in the GSS pool operations necessary to maintain a safe and sanitary swim environment.
• Initiates and oversees workplace employee activities ("Fun" Department) with the goal of achieving improved employee satisfaction.
• Directs and oversees the implementation of the Emergency Action Plan (EAP) and all safety procedures that pertain to the GSS facility. Trains all current staff on the GSS EAP.
• Maintains current certifications and stays up-to-date professionally on the aquatics and management field.
• Schedules staff and manages payroll.
• Fulfills other duties and responsibilities as assigned by the Employer.

• College Degree required. Bachelor's degree in business administration, communications, or equivalent is desired.
• Certified Pool Operator (CPO) certification is ideal and will be required for the position.
• Problem solver and creative thinking skills to identify and resolve challenges that students encounter.
• Experience with Customer Relationship Management (CRM) software and sales tracking.
• Experience with payroll systems and employee scheduling software.
• Excellent leadership, communication, and interpersonal skills.
• Positive attitude and a genuine desire to make a difference in the lives of children and families in our community.
• Passion for customer service and a commitment to upholding Goldfish Swim Schools' core values (Integrity, Compassion, Trust, Accountability, and Fun).
• Some evenings until 8pm (~3/week) and one weekend day per week (5 hour shift, done by 2pm).
• Must pass background examinations (included with training).

• Experience as a youth sports instructor/coach, camp counselor, or aquatics instructor/supervisor is preferred. Ability to work with children.
• Strong aquatics background, including instruction and lifeguard experience is desired.
• Experience hiring, managing, and training teams.
• Business experience in membership sales is ideal.
• Experience with payroll systems and employee scheduling software.
• Experience with maintenance of pool equipment and pool sanitation systems.
• Ability to work collaboratively with cross-functional teams and thrive in a fast-paced environment.
• Positive attitude and a genuine desire to make a difference in the lives of children and families in our community.

• 401(k)
• Health insurance
• Employee discount
• Flexible schedule
• Paid time off

• Establish objectives and goals for operations and supervise daily shift operations
• Procures the implementation of best practices regarding the operation
• Models Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant
• Attends and resolves problems as they appear in the restaurant operation
• Involves himself in the operational and technical training of employees
• Provides timely performance feedback and ensures the team is developing according to plan, ensuring incoming staff complies with company policy
• Maintains safety and food quality standards
• Verifies customer satisfaction/Handles customer complaints, interacting with guests to get feedback on product quality and service levels
• Organizes schedules, keeps track of employees' hours and records payroll data
• Places orders from vendors
• Manages P&L
• Ensures all end of day cash outs are correctly completed
• Coordinates daily front- and back-of-house restaurant operations
• Controls operational costs and identifies ways for operational efficiency
• Coordinates recruitment, selection and onboarding to maintain a complete team in the restaurant
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Follows and abides by all safety rules, policies, and procedures

• Must be 18 years of age or older
• Must be fluent in English & Spanish
• Preferred: 1+ year of experience in similar roles
• Ability to lift and push 50 lbs.
• Ability to stand for long periods
• Flexibility to work nights, weekends, and holidays
• Preferred: Food Handlers Card/ ServSafe Certification
• Ability to work with computers
• Must follow the company Personal Care and Hygiene policies
• Must be able to produce authorized U.S. work documents