General Manager (Brooklyn)
Red Hook Barrel Yard | Red Hook, Brooklyn, NY Salary: $95,000–$115,000 annually, depending on experience Red Hook Barrel Yard is seeking an exceptional Multi-Unit General Manager to oversee daily operations across our unique, multi-concept hospitality destination, which includes a winery, cidery, distillery, restaurant, and multiple bar and event spaces. We are looking for a seasoned hospitality professional with a strong restaurant background, a genuine passion for service, and the drive to take complete ownership of a complex and evolving operation. This is an exciting opportunity for an accomplished General Manager ready to take on a larger, more dynamic operation, or an experienced multi-venue operator looking to make a meaningful impact within a growing hospitality organization. This is not a desk job. We need someone who thrives on the floor, leads by example, develops great teams, and understands that successful hospitality operations require consistent presence, attention to detail, and a willingness to get their hands dirty. Working closely with the Director of Operations, this individual will be responsible for owning the day-to-day execution of service across all venues, driving service standards, developing management and hourly teams, implementing operational systems, and ensuring a consistently exceptional guest experience. Above all, we are looking for someone who takes personal responsibility for what happens on the floor. Someone who anticipates problems, makes decisions, holds their team accountable, and treats the success of the operation as their own. Key Responsibilities Service & Daily Operations Take full ownership of daily floor operations across all Red Hook Barrel Yard venues, ensuring consistent service standards and operational excellence. Maintain a strong, visible presence on the floor, particularly during peak service periods, weekends, and special events. Personally lead service with confidence, professionalism, urgency, and a hands-on approach. Actively manage guest flow, floor coverage, service pacing, and communication between departments. Ensure that the winery, cidery, distillery, and other venues operate cohesively, with consistent standards of hospitality and accountability. Proactively identify operational challenges and implement practical, effective solutions without waiting for direction. Maintain exceptional standards of cleanliness, organization, presentation, and overall guest experience. Be willing and able to step into any operational role when necessary to support the team and maintain service standards. Take responsibility for the successful execution of each service, from opening through closing, ensuring the team is prepared, supported, and held accountable. Staffing, Training & Team Development Take a leading role in recruiting, hiring, onboarding, and training new front-of-house employees. Develop, implement, and maintain structured training programs for servers, bartenders, hosts, and support staff. Ensure all new hires receive comprehensive training and demonstrate proficiency before working independently. Establish and enforce clear service standards, operating procedures, and accountability systems. Coach and develop managers and team leaders, helping them become stronger, more confident operators. Build a culture of professionalism, teamwork, hospitality, and personal accountability. Address performance issues directly, fairly, and consistently. Create an environment where employees feel supported while understanding that high standards are nonnegotiable. Lead through active floor coaching and daily engagement rather than relying solely on meetings and administrative oversight. Financial & Operational Accountability Work closely with the Director of Operations to manage labor costs, scheduling, staffing levels, and overall operational efficiency. Understand and actively manage key restaurant performance indicators, including labor percentages, cost of goods, prime cost, and profitability. Identify opportunities to improve productivity, reduce unnecessary expenses, and strengthen operational performance. Ensure effective scheduling and staffing based on business volume, reservations, events, and seasonal fluctuations. Assist in implementing systems that improve communication, efficiency, consistency, and accountability. Take responsibility for following through on operational initiatives and ensuring established standards are maintained. Demonstrate an understanding of how daily floor decisions directly affect labor efficiency, guest satisfaction, revenue, and overall profitability. Who We're Looking For Significant experience in a General Manager, senior restaurant management, or hospitality operations leadership role. A strong background in high-volume, full-service restaurants, bars, or hospitality destinations. Multi-venue experience preferred, but exceptional single-venue operators are strongly encouraged to apply. An accomplished General Manager who is ready to embrace a larger, more complex operation. A true floor operator who enjoys being in the middle of service, directing the team, interacting with guests, and ensuring everything runs properly. A natural leader with excellent communication skills and the ability to earn the respect of both management and hourly teams. Someone who genuinely enjoys hospitality and understands the importance of creating memorable guest experiences. A proven ability to recruit, train, develop, and retain strong teams. A solid understanding of restaurant financials, labor management, scheduling, and operational controls. Someone who is proactive, organized, resourceful, and comfortable making decisions independently. A leader who holds themselves to the same standards they expect from their employees. Commitment & Expectations We are looking for someone who understands that hospitality is not a traditional nine-to-five business. This is a demanding, hands-on leadership position that requires flexibility, dedication, and a genuine commitment to the success of the operation. The ideal candidate must be comfortable working nights, weekends, holidays, and extended hours when necessary. There will be periods when the needs of the business require working six or even seven days in a week, particularly during peak seasons, major events, or periods of operational transition. We are looking for someone who recognizes when their presence is needed and takes the initiative to be there. An owner's mentality is essential. We want someone who treats the operation as though it were their own, takes pride in its success, and doesn't wait to be told what needs to be done. This means being present during critical services, taking responsibility when things go wrong, supporting the team when they're overwhelmed, and following through until issues are resolved. Location & Accessibility Red Hook Barrel Yard is located in Red Hook, Brooklyn, an area that is not easily accessible by all public transportation routes. Candidates residing in Red Hook, Carroll Gardens, Park Slope, Sunset Park, or nearby Brooklyn neighborhoods are preferred , given the demands of the position and the importance of being readily accessible to the operation. Candidates from other areas who have reliable transportation and can consistently meet the scheduling requirements are also encouraged to apply. Compensation & Growth Annual salary: $95,000–$115,000 , commensurate with experience. Benefits package available. Opportunities for continued professional development and advancement within a growing hospitality organization. The opportunity to work directly with senior leadership and play an integral role in shaping the future of the business. A dynamic, multi-concept environment with the opportunity to make a tangible impact on operations, service culture, and long-term success. The Opportunity We are not looking for someone to simply maintain an operation. We are looking for someone who wants to help build something exceptional. The right person will bring experience, energy, accountability, and a genuine love of hospitality to the role. They will be as comfortable running a busy Saturday night service as they are developing a training program, mentoring a manager, or identifying ways to improve the business. Ultimately, we want a General Manager who owns the floor, leads from the front, and takes personal pride in the success of every service, every team, and every venue. If you're a hospitality professional who thrives on the floor, takes pride in developing great teams, and is ready for a challenging and rewarding next step in your career, we want to hear from you.
