One Haus Hospitality

General Manager – New Restaurant Opening

Location: Upper East Side, New York, NY

Concept: Elevated Japanese-Inspired Cuisine

Base Salary: $120,000–$135,000 Annually + Potential Performance-Based Bonus

***(Must be local to NYC and NRO experience is required)***

About the Opportunity

An established and growing New York City hospitality group is seeking an experienced, dynamic General Manager to lead the opening of an exciting new Japanese-inspired restaurant and cocktail bar on Manhattan's Upper East Side.

The ideal candidate will be an accomplished hospitality professional with a strong background in high-volume, full-service NYC restaurants, proven pre-opening experience, and a passion for building exceptional teams and memorable guest experiences. This is an exciting opportunity to play a meaningful role in shaping a new restaurant from the ground up, working closely with ownership and culinary leadership to establish operational systems, service standards, and a strong hospitality culture.

Key Responsibilities

Pre-Opening Leadership & Restaurant Development

• Partner closely with ownership and the Executive Chef throughout the pre-opening process.
• Lead the recruitment, hiring, onboarding, and training of the opening front-of-house management and service teams.
• Develop and implement comprehensive operating procedures, service standards, and management systems.
• Establish training programs that emphasize exceptional hospitality, product knowledge, and operational consistency.
• Collaborate with culinary and beverage leadership to ensure a seamless and cohesive guest experience.
• Oversee pre-opening preparations, including operational readiness, staff training, and service execution.
• Help establish a positive, accountable, and team-oriented restaurant culture from day one.

Restaurant Operations & Financial Management

• Direct all aspects of daily restaurant operations, ensuring exceptional service, efficiency, and profitability.
• Oversee labor management, scheduling, payroll, purchasing, inventory, and operational expenses.
• Manage financial performance, including budgets, P&L analysis, revenue optimization, and cost controls.
• Establish and maintain effective systems for reporting, forecasting, and operational performance.
• Ensure compliance with all applicable health, safety, labor, and licensing regulations.
• Work collaboratively with ownership and senior leadership to identify opportunities for continued growth and operational improvement.
• Maintain consistently high standards of restaurant presentation, cleanliness, organization, and service execution.

Team Leadership & Guest Experience

• Recruit, mentor, and develop a high-performing management and service team.
• Foster a collaborative, respectful, and supportive workplace culture built on accountability and genuine hospitality.
• Lead by example through a visible, hands-on presence on the restaurant floor.
• Oversee service execution and proactively address operational challenges in real time.
• Build meaningful relationships with guests, creating a welcoming environment that encourages repeat business and long-term loyalty.
• Maintain exceptional service standards while preserving the restaurant's energetic, approachable atmosphere.
• Collaborate closely with the Executive Chef and beverage team to ensure consistency across all aspects of the guest experience.

Qualifications & Experience

• Proven General Manager experience in a high-volume, full-service New York City restaurant is required.
• Previous restaurant opening experience in a senior leadership capacity is strongly preferred.
• Strong understanding of upscale dining operations, service standards, and guest relations.
• Demonstrated financial acumen, including P&L management, budgeting, forecasting, labor management, and cost controls.
• Proven ability to recruit, train, motivate, and retain high-performing hospitality teams.
• Strong organizational, administrative, and operational management skills.
• Experience establishing effective restaurant systems, training programs, and service procedures.
• Excellent communication, interpersonal, and problem-solving abilities.
• Ability to thrive in a fast-paced, high-energy restaurant environment.
• Experience with Japanese cuisine, sushi-focused restaurants, or premium cocktail and beverage programs is highly desirable.
• A genuine passion for hospitality, team development, and delivering exceptional guest experiences.

Growth & Career Development

This position offers more than the opportunity to lead a single restaurant.

As part of an established and expanding hospitality group with additional restaurant concepts in development, the successful candidate will have the opportunity to contribute to future openings and potentially advance into a broader multi-unit leadership or Director of Operations position. The organization values internal growth, professional development, and empowering talented leaders to make a meaningful impact.

Compensation & Benefits

Base Salary: $120,000–$135,000 annually, depending on experience, qualifications, and demonstrated capabilities.

Additional benefits include:

• Potential performance-based bonus opportunities
• Employee benefits, with details discussed during the hiring process
• Professional development and advancement opportunities
• Potential growth into multi-unit or senior operational leadership
• The opportunity to play a key leadership role in an exciting new restaurant opening
• Equal Employment Opportunity #AA