New York - High Line, NYC General Manager, The Standard Grill

      Do you have what it takes? 

      We are seeking someone dynamic, sophisticated, and service oriented, with superb communication skills and impeccable discretion to oversee the two dining rooms, Standard Grill & Grill Café.

      Standard Grill is helmed by Rocco DiSpirito, James Beard award winning chef and #1 New York Times best-selling author. Chef Rocco serves a menu of healthful and indulgent options from the extensive fresh daily raw bar and Binchotan-fired Josper grill. Guests can expect wood-fired vegetables, steaks and other meat dishes as well as his signature items like the Peconic Bay Scallops & Uni dish first served at the Chef’s critically acclaimed Union Pacific restaurant. The menu celebrates sustainable, fresh, organic and local ingredients from purveyors he knows and trusts like Norwich Meadow Farms (New York) and Lani’s Farms (New Jersey) including a robust selection vegetarian and gluten free options.

      Grill Café is located in the front room of the Standard Grill, the Grill Café is classic New York meets new American cuisine. The front café and bar is set in bright white tile and oak dining room serving breakfast and brunch and a classic all day menu that highlights a robust, local raw bar and an extensive cocktail and (free) spirits list.

      Our ideal candidate is capable of managing a fine-dining experience as well as directs the restaurant’s high volume pace. Emphasis on delivering outstanding guest service, manager development and financial profitability.  

       Understanding F&B quality, inventory, budget maintenance and monitoring and development of team performance will be key. Compliance with health, safety, sanitation and alcohol awareness standards is mandatory for success. You will also be responsible for recruiting, interviewing and training team members. 

      If you're looking to be a part of something unique and beyond special, this could be the place for you.

      Prior experience in fine dining is highly preferred but not required.


      Main Duties:

      This role will be responsible for overseeing the day to day operations of the restaurant. Responsibilities include but are not limited to:

      • Ensure that the total operation of Restaurant is maintained on a daily basis and that the needs of the owner, employees, members and guests are met and/or exceeded.

      • Lead Restaurant to meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labor productivity, cost control, and effective purchasing including anticipating revenue/cost problems and managing the timing of discretionary expenditures.

      • Implement, monitor, adhere to, and enforce compliance with all company policies, procedures, and standards and local, state, and federal law as well as all mandated policies, procedures, and standards, as applicable.

      • Lead, participate in, and manage the process of accurately developing, coordinating, revising within the planning procedures established by the Corporate Office, including the Annual Budget, Annual Marketing Plan, Annual Capital Expenditure Plan, and Forecasts/Re-forecasts.

      • Communicate effectively and professionally with management team to include relaying pertinent information to subordinates, communicating expectations and appreciation, share "big picture”.

      • Oversee and approve staffing levels/scheduling within budgetary guidelines and in accordance with operational needs.

      • Supervise/counsel departmental managers in the effective and efficient operation of their respective area(s). Meet with, develop, and delegate improvement plans for operation.

      • Maintain an Open Door Policy for line staff and management.

      • Understand, maintain, and enforce fire prevention and emergency procedures to ensure the safety of all staff and guests.

      • Monitor service trends by engaging with guests, reviewing guest comment cards and emails; make changes as necessary.


      Required Skills/Qualifications:

      • Must have 3-5 years related experience in food & beverage operations with a proven track record of leading a professional, efficient, high quality, service-oriented operation.

      • A four-year Degree in Hospitality and/or Restaurant Management preferred, but not required.


      Standard High Line Employer, LLC (the “Company”) is an Equal Opportunity Employer. All employment decisions are to be made without regard to race, color, age, sex, gender, sexual orientation, gender identity or expression, pregnancy, religion, creed, marital status, transgender status partnership status, familial status, national origin/ancestry, alienage or citizenship status, unemployment status, mental or physical disability or medical condition, handicap, military status, veteran’s status, genetic information, status as a victim of domestic violence, status as a victim of sex offenses or stalking, employment status, or any other status protected by federal, state, or local law.


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