The posting
Overview
Delaware North’s Patina Restaurant Group is seeking a dynamic and detail-oriented General Manager to lead our new corporate dining business in New York City. This position is ideal for a strong hospitality leader with a passion for excellence and a highly engaged approach to operations.
As General Manager, you’ll be a visible force on the floor—connecting with guests, guiding your team, and ensuring each service feels seamless and welcoming. You’ll also cultivate a trusted, collaborative relationship with our corporate client through consistent and professional communication. This Monday through Friday role provides a balanced schedule and a competitive benefits package. The ideal candidate thrives in fast-paced settings, is available and accessible to the team, and is committed to training, coaching, and growing a positive workplace culture.
If you’re ready to shape the future of corporate dining with purpose and presence, we’d love to connect!
Additional Details
At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer:
- Medical, dental, and vision insurance
- 401(k) with up to 4% company match
- Annual performance bonus based on level, as well as individual, company, and location performance
- Paid vacation days and holidays
- Paid parental bonding leave
- Tuition and/or professional certification reimbursement
- Generous friends-and-family discounts at many of our hotels and resorts
Unit Description
Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News.
Responsibilities
- Manage day-to-day restaurant operations with a strong focus on guest satisfaction
- Review financial and performance data to measure productivity, goal achievement, and to identify cost reduction and program improvement opportunities
- Oversee workforce planning, training, sales tracking, labor tracking, petty cash, deposits, inventories, ordering, accounts payable and receivables, and P&L accounting
- Establish standard operating procedures for supervising all front-of-house team members
- Collaborate with the Executive Chef on standard operating procedures in the front and back of the house to ensure food and menu specifications, food handling and food safety requirements, receiving, and storage procedures
Qualifications
- Minimum of 3 years of experience as a General Manager with similar volume, capacity, and standard of service
- Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications preferred but not mandatory
- Experience working with and an understanding of P&L's; able to monitor budgets and manage service and labor costs
- Experience using Microsoft Office Suite programs, point-of-sale systems, online or digital reservation systems
- No degree required
This position starts at a minimum of:
$ 94100 per year



