GENERAL MANAGER - NYU - New York, NY

Job Summary

As a General Manager, you will serve as the strategic and operational leader of a high-profile dining program, driving exceptional guest experiences, financial performance, and team engagement. You will oversee all aspects of food service operations, ensuring the account consistently exceeds client expectations while operating within budgetary guidelines. This role requires a dynamic leader who can inspire teams, cultivate strong client partnerships, and deliver innovative dining experiences in a fast-paced, hospitality-driven environment.

Key Responsibilities:

Lead all daily food service operations, ensuring exceptional hospitality, culinary quality, and guest satisfaction.
Drive operational excellence while achieving financial objectives, including revenue growth, profitability, labor management, and cost control.
Partner closely with clients to build strong relationships, anticipate needs, and deliver innovative dining solutions.
Recruit, develop, mentor, and retain a high-performing management and frontline team.
Conduct employee meetings, performance reviews, coaching sessions, and training programs that support engagement and career growth.
Ensure compliance with all company policies, client standards, and local, state, and federal regulations.
Maintain food, labor, and operating costs while preserving the highest standards of food quality and service.
Analyze financial data, identify trends, and implement strategies to maximize operational performance.
Manage budgeting, forecasting, P&L accountability, cash handling, and financial reporting.
Oversee purchasing, inventory management, vendor relationships, and supply chain efficiencies.
Collaborate with culinary leadership on menu planning, promotions, and innovative dining concepts.
Ensure adherence to HACCP standards and all food safety, sanitation, health, and fire regulations.
Foster strong partnerships across departments and integrate dining operations with the client's broader business objectives.
Lead and support catering and special events operations, ensuring flawless execution and exceptional client service.
Continuously evaluate operations and implement process improvements that enhance the guest experience and operational efficiency.

Preferred Qualifications:

Bachelor's degree in Hospitality Management, Business, Culinary Management, or a related field preferred, or equivalent combination of education and professional experience.
8+ years of progressive food service, hospitality, restaurant, or multi-unit operations experience, including 5+ years in senior management leadership roles.
Proven success managing high-volume, upscale dining, corporate dining, hospitality, restaurant, hotel, or food service operations.
Demonstrated expertise in financial management, including budgeting, forecasting, P&L ownership, labor management, and cost controls.
Strong leadership presence with a track record of building, developing, and retaining high-performing teams.
Experience with workforce planning, hiring, onboarding, coaching, performance management, and succession planning.
Exceptional client relationship management and business development skills.
Strong understanding of food purchasing, inventory management, procurement, and vendor negotiations.
Ability to analyze operational and financial metrics and translate insights into action plans.
Outstanding communication, presentation, and interpersonal skills.
Professional presence with exceptional business acumen and customer-focused leadership style.
Proficiency with Microsoft Office Suite, including Excel, PowerPoint, and Word.
ServSafe Manager Certification and/or Department of Health Certification preferred.
Demonstrated commitment to integrity, accountability, diversity, and operational excellence.