General Manager

Mēdüzā Mediterrania - New York

New York, NY, USA

Published: 6/14/2022

Retail

Full Time

Job Description

Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating.

Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining.

Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable.

Meduza Mediterrania is located in New York, with Nashville coming soon.

Why this role:

The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business.

Job Summary

The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift.

The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times.

Key Responsibilities:

Leadership & Operations

· Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards.

· Ensure all venue management processes and systems are established, followed, and executed daily.

· Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards.

· Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations.

· Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations.

· Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational.

· Oversee timely reporting and resolution of all maintenance and facility issues.

Guest Experience & Brand Standards:

· Uphold and reinforce hospitality-driven service standards across all departments.

· Ensure every guest is attended to and treated with professionalism, warmth, and respect.

· Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items.

· Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives.

· Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times.

Financial Performance & Business Development:

· Participate in weekly marketing and business development meetings to support revenue growth and brand awareness.

· Establish and maintain proper par levels and inventory management systems, including active tracking and controls.

· Maintain full P&L responsibility, including reporting, analysis, and corrective action planning.

· Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations.

Qualifications

· Minimum of five (5) years of progressive management experience in a full-service or fine-dining restaurant environment.

· Comprehensive knowledge of front- and back-of-house operations, including food and beverage service, staff supervision, inventory control, and food safety.

· Availability to work a flexible schedule, including evenings, weekends, and holidays.

· Strong organizational skills with a proactive, detail-oriented approach to operations.

· Proven hospitality leadership skills, including the ability to coach, develop teams, resolve issues, and lead under pressure.

· Strong understanding of labor and cost control systems that drive restaurant profitability.

· Excellent communication and leadership abilities.

· Bachelor’s degree in business management or a related field, or equivalent professional experience preferred.

· Experience conducting performance evaluations and managing employee development.

· Working knowledge of human resources practices and procedures.

· Proven experience hiring, training, and mentoring large, diverse hourly FOH teams.

· Demonstrated ability to adapt quickly in a fast-paced, high-expectation environment.

· Positive, self-motivated mindset with a commitment to excellence and team success.

Physical Requirements:

· Ability to move throughout the restaurant, stand and walk for extended periods, and occasionally assist with operational tasks as needed.

· Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed.

· Requires manual dexterity to operate tools, equipment, and technology necessary for the role.

· Requires visual acuity, hearing ability, and effective communication skills.

Benefits & Perks:

As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:

· Medical Insurance

· Dental Insurance

· Vision insurance

· Paid Time Off (PTO)

· Life insurance

· Opportunities for professional growth and development

Benefits eligibility and details may vary by position and location.