Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $130,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Life insurance
Disability insurance
Pet insurance
401k
Paid Time Off
Employee Discounts
Job Description
The Standard is a globally recognized hotel brand known for its culturally vibrant atmosphere and commitment to fostering creativity and inclusivity. As one of the most culturally engaged hotels worldwide, The Standard offers more than just accommodation; it’s a destination filled with events, amusements, and unique experiences that energize and inspire guests. The brand is celebrated for its irreverent and playful style, meticulous attention to design and service details, and its pioneering influence across hospitality, travel, dining, and nightlife sectors. Guests from all over the world flock to The Standard for its innovative approach to hotel experiences and its welcoming atmosphere that encourages individuality and genuine interaction.
The Standard Grill, located within The Standard, High Line, is seeking a General Manager to lead its food and beverage department, ensuring an exceptional guest experience and operational excellence. This full-time role reports to the Director of Food and Beverage and oversees the Assistant GM, F&B Manager, Supervisors, and staff. The General Manager is responsible for directing daily restaurant operations, setting goals and standards, managing budgets, and maintaining quality and compliance with health and safety regulations.
The role is critical in fostering a positive and inclusive work culture while driving business success through effective team leadership, financial control, and customer service excellence. The Standard Grill’s General Manager must be an energetic brand ambassador who embodies the hotel’s values of diversity, creativity, and innovation. They are tasked with training and developing their team to excel in delivering not only service but memorable and exciting guest experiences.
This position requires a dynamic leader who is skilled in operational management, staff recruitment and training, menu planning, budget oversight, and supplier negotiations. The General Manager ensures the restaurant upholds its highest standards in food quality, beverage offerings, and overall guest satisfaction. They play an active role in shaping the dining environment into a lively stage where guests can enjoy unique and authentic moments.
With a competitive annual salary of $130,000, the role also offers excellent benefits including health care coverage, various insurance options, 401k matching, paid time off, employee discounts, and more. The Standard Grill General Manager is expected to be physically capable of managing a high-demand environment, demonstrating strong organizational and communication skills, and possessing an in-depth knowledge of food preparation and beverage service.
In essence, this position at The Standard Grill represents an exciting opportunity to lead within a forward-thinking hospitality brand that values culture, creativity, and community connection. The successful candidate will contribute not only operational expertise but also a passion for creating extraordinary guest experiences and a welcoming environment that sets The Standard apart from traditional hotels.
The Standard Grill, located within The Standard, High Line, is seeking a General Manager to lead its food and beverage department, ensuring an exceptional guest experience and operational excellence. This full-time role reports to the Director of Food and Beverage and oversees the Assistant GM, F&B Manager, Supervisors, and staff. The General Manager is responsible for directing daily restaurant operations, setting goals and standards, managing budgets, and maintaining quality and compliance with health and safety regulations.
The role is critical in fostering a positive and inclusive work culture while driving business success through effective team leadership, financial control, and customer service excellence. The Standard Grill’s General Manager must be an energetic brand ambassador who embodies the hotel’s values of diversity, creativity, and innovation. They are tasked with training and developing their team to excel in delivering not only service but memorable and exciting guest experiences.
This position requires a dynamic leader who is skilled in operational management, staff recruitment and training, menu planning, budget oversight, and supplier negotiations. The General Manager ensures the restaurant upholds its highest standards in food quality, beverage offerings, and overall guest satisfaction. They play an active role in shaping the dining environment into a lively stage where guests can enjoy unique and authentic moments.
With a competitive annual salary of $130,000, the role also offers excellent benefits including health care coverage, various insurance options, 401k matching, paid time off, employee discounts, and more. The Standard Grill General Manager is expected to be physically capable of managing a high-demand environment, demonstrating strong organizational and communication skills, and possessing an in-depth knowledge of food preparation and beverage service.
In essence, this position at The Standard Grill represents an exciting opportunity to lead within a forward-thinking hospitality brand that values culture, creativity, and community connection. The successful candidate will contribute not only operational expertise but also a passion for creating extraordinary guest experiences and a welcoming environment that sets The Standard apart from traditional hotels.
Job Requirements
- Able to work standing for a minimum period of 8 hours a day
- periodical bending, kneeling, and stretching
- able to pull, push, carry and lift at least 40 pounds of force
- must be able to seize, grasp, turn and hold objects with hands
- ability to read, comprehend and carry out instructions according to established procedures
- fluent in the English language
- work efficiently, utilize multi-tasking, prioritize tasks
- adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures
- adherence to posted schedule and arrival time and attendance at mandatory meetings
- personal comportment in line with Standard, New York policies, standards, and expectations
- extensive knowledge of Micros
- able to handle the pressure of a high-volume, high-energy outlet
- guest service oriented
Job Qualifications
- Previous work experience in similar restaurant establishment
- multi-lingual
- basic knowledge of accounting and finance principles and practices
- basic knowledge of relevant computer applications
- experience in analyzing financial data
- strong communication and management skills
- guest service oriented
- in-depth knowledge of food preparation and presentation and both alcoholic and non-alcoholic beverages
- have an outgoing, upbeat personality, positive attitude, flair
- be an inspiring and motivational leader
- can maintain a high level of confidentiality
Job Duties
- Directly responsible for guest needs and service in restaurant and related areas of hotel
- set operating goals and objectives
- prepare and implement standard operating procedures
- recruit and process staff for outlet where and when necessary
- initiate and complete training of said staff, including all required documentation and tests
- ensure all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shifts
- work closely as a team and communicate effectively with all other F&B managers
- responsible for appearance and upkeep of your area of responsibility
- responsible for the requisition and stocking to par of all products sold/used in area of responsibility
- responsible for quality of food, beverage, and service presented to the customer
- ensure there is sufficient coverage of each scheduled shift that you are leading
- ensure all floor staff side work is satisfactorily completed pre and post shift
- ensure floor staff are performing to standard during shift, if not above and beyond
- continue training staff in product knowledge, protocol and any policy/procedure changes
- oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs
- delegate duties to floor staff to facilitate day-to-day operation of the restaurant and be able to fulfill other duties assigned by management
- ensure line employees are in properly maintained and appropriate uniform dictated by position
- responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops
- complete tip sheets and daily logs
- observe food proportions and quantities to minimize waste
- plan and coordinate menus
- set and monitor budgets
- establish and implement financial controls
- maintain all business, financial, and employee records
- negotiate purchase prices and develop preferred suppliers
- identify and evaluate competitors
- keep up with new and emerging trends in the restaurant industry
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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