One Haus Hospitality

General Manager

Location: New York, NY

Employment Type: Full-time

About the Company

This established, fast-growing hospitality group operates lively, high-volume Italian restaurants throughout New York City. Known for all-day dining, seasonal menus, and warm, elevated service, the company focuses on quality, guest experience, and cultivating strong, team-oriented culture.

About the Role

The General Manager (GM) will lead all aspects of restaurant operations, ensuring high standards of hospitality, service, financial performance, and team development. This role oversees both front- and back-of-house operations, supports staffing and financial strategy, and drives an exceptional guest experience aligned with the brand’s values.

Key Responsibilities

• Oversee daily restaurant operations, including dining room, bar, and coordination with the culinary team.
• Hire, train, mentor, and develop all staff; ensure effective scheduling, performance management, and team engagement.
• Manage financial performance, including budgeting, forecasting, labor control, cost of goods, and P&L oversight.
• Handle inventory management and vendor relationships; maintain purchasing, pars, and cost-control processes.
• Ensure compliance with NYC health, safety, sanitation, and regulatory guidelines.
• Uphold a high-quality guest experience through consistent service standards, strong floor presence, and proactive issue resolution.
• Lead operational execution, implement SOPs, and support business goals during high-volume periods.
• Foster a positive, collaborative team culture consistent with the company’s values.
• Partner with leadership on operational strategy, process improvements, and long-term growth initiatives.

Qualifications

• Minimum 5 years of restaurant management experience in a high-volume, full-service environment.
• Strong leadership skills and experience managing, developing, and motivating diverse teams.
• Proven ability to manage budgets, labor, inventory, and P&L.
• Excellent communication, organizational, and problem-solving skills.
• Thorough knowledge of hospitality best practices, food safety, and regulatory compliance.
• Flexibility to work nights, weekends, and holidays as needed.
• Ability to perform physical tasks, including lifting up to 30 lbs.
• Proficiency with POS systems and restaurant management tools.

Benefits

• Competitive base salary
• Quarterly bonus program
• Medical, dental, and vision insurance
• Paid time off and parental leave
• Commuter benefits
• 401(k) with company match
• Growth opportunities within a rapidly expanding restaurant group