General Manager

3 years

Since opening in 2012, Mobys has become a Hamptons institution, known for its Coastal Italianinfluenced menu, expansive garden, and high-energy summer service. With nearly 300 seats, a large seasonal team, and multiple managers across floor, bar, and events, this is a complex, high-volume operation that requires experienced, steady leadership at the GM level.

We are seeking a General Manager who is confident in leading large-scale operations and understands that success in a seasonal restaurant is built on three things: people, structure, and execution. This role reports directly to Ownership.

This is not a stepping-stone role. It is best suited for someone who has already run a large, high-volume restaurant and is comfortable owning the full operation end-to-end.

This role requires presence, consistency, and the ability to lead through a long, fast-moving season. You will be responsible for the entire guest and team experience, with a strong focus on culture, staffing, and operational execution.

You will oversee multiple managers across the floor, bar, and events, and be expected to make real-time decisions that directly impact service flow, guest experience, and team performance.

Success here is defined by stability in chaos: building a strong team, maintaining standards under pressure, and ensuring smooth execution at scale every day of the season.

Has successfully operated high-volume restaurants with large seating capacity Is comfortable leading multiple managers and holding them accountable Understands staffing, scheduling, and labor strategy at scale Can maintain service standards during peak summer volume Leads from the floor with a visible, steady presence Balances guest experience, team morale, and financial performance Is calm, decisive, and solutions-oriented under pressure Has a strong track record of hiring, developing, and retaining leaders

Full ownership of daily restaurant operations across FOH, bar, and events Lead, manage, and develop the full management team Drive staffing strategy, recruitment, onboarding, training, and retention Ensure labor aligns with seasonal volume and service expectations Oversee reservations flow, large parties, and private event execution Maintain strong operational discipline during peak service periods Manage scheduling, payroll accuracy, and labor efficiency Uphold service standards while protecting guest experience at scale Build and sustain a strong, positive, and accountable team culture Identify and develop future leaders within the organization

3+ years in a General Manager or equivalent senior leadership role Experience in high-volume, large-format restaurants strongly preferred Proven ability to manage multi-layered teams and multiple managers Strong operational and financial understanding (labor, cost controls, margins) Hands-on leadership style with a floor-first mentality Experience with bar and beverage program oversight preferred Proficiency in Excel, Google Workspace, and standard restaurant systems Comfortable leading in fast-paced, seasonal environments

Season runs May through mid-October Housing provided Opportunity for continued growth within the groups city properties after the season

Compensation: Salary ($95,000.00 - $120,000.00)

Leadership

Decision Making

Crisis Management

Team Building

Conflict Resolution

Communication

Time Management

Adaptability

Strategic Planning

Mentoring

Problem Solving

Customer Service Orientation

Financial Acumen

Organizational Skills

Performance Management

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