General Manager

5 years

Dragonne is a contemporary New York bistro opening in the West Village. Rooted in French technique with subtle Asian influence, the restaurant is designed to feel elegant yet deeply warm grounded in hospitality, restraint, energy, and precision.

The food is seasonal and ingredient-driven, with a strong focus on seafood, vegetables, and thoughtful cooking that feels both refined and deeply personal. The beverage program will center around wines from both classic and emerging producers, select sake offerings, timeless cocktails, and an evolving by-the-glass program designed to move naturally with the menu and the rhythm of the room.

We are seeking a General Manager & Beverage Director to join the opening leadership team and help shape the culture, systems, hospitality philosophy, and overall guest experience of the restaurant from the ground up.

The General Manager & Beverage Director will oversee the daily operations of the restaurant while leading the development of the beverage program and dining room culture. This role requires a balance of operational discipline, emotional intelligence, financial awareness, and genuine hospitality.

The ideal candidate is a strong leader who can build systems and structure without losing warmth or humanity in the room. We are looking for someone who leads with humility, composure, professionalism, and curiosity someone capable of building a high-performing team while helping create a restaurant that feels deeply personal, energetic, and alive.

This position will work closely with ownership to build the opening team, establish service standards, oversee financial performance, and shape a dining experience that feels polished, collaborative, and emotionally resonant.

• Lead and oversee all dining room operations with consistency, professionalism, and warmth.
• Create and maintain a culture rooted in hospitality, accountability, collaboration, and mutual respect.
• Uphold high standards of service, attention to detail, and guest experience throughout the restaurant.
• Actively participate in floor leadership during service while maintaining composure in a fast-paced environment.
• Support a seamless relationship between the dining room, bar, and kitchen.

• Build and oversee the beverage program, including wine, sake, cocktails, beer, and non-alcoholic offerings.
• Develop beverage selections that feel thoughtful, balanced, and connected to the cuisine and atmosphere of the restaurant.
• Oversee beverage pricing, costing, inventory systems, ordering, and vendor relationships.
• Contribute to by-the-glass offerings, reserve selections, pairings, and seasonal beverage features.
• Maintain strong relationships with distributors, importers, and producers.

• Recruit, hire, train, and develop the opening dining room team.
• Establish service standards, steps of service, and operational systems for the restaurant.
• Foster a culture of mentorship, education, curiosity, and long-term professional growth.
• Lead staff education through tastings, training sessions, and ongoing development programs.
• Help build a collaborative and highly engaged team environment.

• Oversee scheduling, labor management, opening and closing procedures, and daily operational flow.
• Build and maintain SOPs for service, beverage operations, cash handling, reservations, and floor management.
• Support budgeting, forecasting, inventory management, and overall financial performance.
• Collaborate on strategies to maximize revenue through beverage sales, large party bookings, and private events.
• Help prepare the restaurant for inspections, licensing, and opening requirements.

• Genuine passion for hospitality and guest experience.
• Strong leadership presence grounded in humility, emotional intelligence, and professionalism.
• Ability to build, mentor, and retain highly engaged teams.
• Strong operational awareness and attention to detail.
• Deep understanding of beverage programs, including wine, cocktails, sake, and inventory systems.
• Strong financial acumen, including budgeting, forecasting, labor management, and cost controls.
• Calm, organized, and solutions-oriented under pressure.
• Excellent communication and interpersonal skills.
• Interest in cuisine, seasonality, atmosphere, and thoughtful hospitality.
• High-quality NYC restaurant experience is strongly preferred.
• Experience leading or supporting restaurant openings preferred.
• Minimum 5 years of hospitality management experience preferred.
• Availability to work evenings, weekends, and holidays as required.

Dragonne is intended to feel timeless, intimate, and alive a restaurant grounded in rigor without feeling rigid. We care deeply about atmosphere, rhythm, music, materiality, and emotional warmth just as much as technical execution.

This is an opportunity to join the opening leadership team of a chef-driven restaurant at a foundational stage and help shape its culture from the beginning.

• Full-time
• Tuesday through Saturday schedule to start
• Dinner service only at opening
• Competitive compensation based on experience
• Opportunities for growth within the company

Compensation: Salary ($100,000.00 - $120,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

Ability to Create a Positive Dining Atmosphere

Strong Mentoring and Coaching Abilities

Crisis Management Skills

Ability to Work Collaboratively With Diverse Teams

Strong Organizational Skills

Ability to Adapt to Changing Environments

Knowledge of Food and Beverage Pairings

Experience in Staff Training and Development

Ability to Maintain Composure Under Pressure

Strong Networking Skills With Suppliers and Vendors

Ability to Implement Operational Systems Effectively

Understanding of Market Trends in the Food and Beverage Industry

Ability to Foster a Culture of Accountability

Skills in Strategic Planning for Revenue Maximization

Passion for Continuous Learning and Improvement

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