General Manager

General Manager – Elevated Korean BBQ & Cocktail Bar (NYC)

Opening in 2026 , our new multi-level, high-energy Korean barbecue & cocktail destination in the heart of Midtown / Koreatown NYC will bring an elevated yet approachable dining experience to one of the city’s most vibrant culinary corridors. Inspired by the success and cultural influence of modern Korean barbecue, this flagship location will merge premium ingredients, tableside grilling, curated banchan, and a dynamic bar program into a polished, fast-paced environment. Designed to be a must-visit destination for locals, travelers, and industry insiders, our venue will set new standards for immersive service and hospitality in Korean BBQ.

Job Summary

The General Manager (GM) will lead the full front-of-house operation, driving service excellence, operational efficiency, team culture, profitability, and guest satisfaction. This role requires a hospitality-driven leader capable of operating a high-volume NYC restaurant with premium service standards. The GM should bring experience from upscale dining - ideally steakhouse, Michelin-recognized, or other high-performance restaurant environments.

Essential Job Duties & Responsibilities Hospitality & Service Leadership

Embodies and promotes the core hospitality values of warmth, efficiency, and excellence.

Leads service on the floor as an active manager, engaging in all steps including greeting, menu guidance, order taking, beverage service, food presentation, tableside grilling oversight, and guest farewells.

Serves as the liaison between FOH and culinary teams to ensure accurate, smooth, and consistent service flow.

Builds strong guest relationships, addressing concerns with urgency, professionalism, and care.

Responds promptly and thoughtfully to guest feedback and online reviews.

Financial Performance

Develops and executes sales and profitability plans aligned with company goals.

Controls food, beverage, labor, and operating costs while maintaining exceptional quality.

Oversees ordering, inventory management, and vendor relationships across all departments.

Utilizes daily, weekly, and monthly financial reporting tools; forecasts appropriately.

Ensures proper scheduling to meet business demands while maintaining labor targets.

Manages cash handling procedures, safe logs, deposits, and loss-prevention standards.

Reviews and approves daily time punches, addressing attendance issues through coaching.

Operations & Administration

Oversees daily restaurant administration, including payroll, floor plans, walk-throughs, and shift checklists.

Provides clear direction to hourly staff and supervisors; delegates effectively.

Creates systems of accountability and delivers consistent feedback and constructive coaching.

Performs POS back-office tasks such as employee setup, menu updates, and reporting.

Ensures all team members follow safety and sanitation standards, including DOH compliance through regular internal audits.

Documents and investigates accidents, identifying root causes and implementing preventative measures.

Upholds recipe adherence, service standards, and product consistency across all departments.

Approves and coordinates maintenance requests to ensure a clean and fully functional property.

Serves as brand ambassador through community involvement and upholding corporate responsibility initiatives.

Pursues ongoing professional development and industry education.

Staff Management & Development

Recruits, hires, trains, coaches, and evaluates hourly and management-level staff.

Fosters a culture of hospitality, teamwork, and professional growth.

Elevates service standards through regular training sessions and clear performance expectations.

Resolves employee concerns, interpersonal issues, and guest-related conflicts in alignment with company guidelines.

Oversees onboarding, continuous education, performance reviews, and documentation of development plans.

Builds strong team morale through communication, recognition, and inclusive leadership.

Leads by example on every shift.

Qualifications

3–5+ years of management experience in upscale or high-volume dining; steakhouse, Korean BBQ, or Michelin 1-star-level experience strongly preferred .

Ability to read, write, speak, and communicate effectively in English (Korean preferred as well)

Strong organizational skills, attention to detail, and time-management abilities.

Capable of performing under pressure in a high-volume, fast-paced environment.

Knowledge of NYC DOH standards and workplace safety procedures.

Food Handler’s Certification or ability to obtain.

Flexible availability including nights, weekends, and holidays.

Proficiency with POS systems, reservation platforms, inventory software, Microsoft Office, and Google Workspace.

Strong leadership, coaching, and conflict-resolution skills.

Excellent interpersonal skills with a guest-first approach.

Ability to uphold high service standards and train others to do the same.

Must be of legal age to serve alcohol; responsible service certification preferred.

Compensation & Benefits

New York Pay Range : $95,000 – $110,000 USD annually

Additional benefits include :

Potential performance-based bonuses

Paid Time Off (PTO)

Commuter Benefits

Employee dining discounts

Opportunities for career growth within an expanding brand