General Manager

The Company

Seaport Entertainment Group is a premier entertainment & hospitality company that owns and operates a unique collection of assets positioned at the intersection of entertainment and real estate. Seaport Entertainment Group’s focus is to deliver unparalleled customer experiences through a combination of restaurant, live entertainment, sports, retail and hospitality offerings integrated into one-of-a-kind real estate. Our assets include the Seaport neighborhood in Lower Manhattan and the Las Vegas Aviators® Triple-A Minor League Baseball team and Las Vegas Ballpark, as well as the company's ownership stake in Jean-Georges Restaurants.

About The Role:

We are looking for a General Manager for our new full-service concept, that will be located at 19 Fulton on the cobblestones, to open late Spring of 2026.

The General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The General Manager is responsible for managing the daily operations of 19 Fulton Restaurant, including the selection, development, and performance management of employees.

What You Will Do

• Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.

• Anticipate guests’ needs, respond promptly, and acknowledge all guests

• Foster and promote a cooperative working climate, maximizing productivity and employee morale

• Ensure proper knowledge of all company policies and procedures, rules and regulations. Constantly evaluate managers, chefs and all staff.

• Ensure proper reporting of all revenue, and costs. Manage all the costs of the restaurant. Ensure they are in line with the budget and/or guidelines. Ensure reporting is timely.

• Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid.

• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication

• Keep VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action

• Complete job responsibilities and performance objectives in a timely and effective manner

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness

• Maintain low staff turnover rate and high morale

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances

• Responsible for ensuring consistent high quality of food preparation and service

• Ensure that proper security procedures are in place to protect employees, guests, and company assets

• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured

• Be physically present on the floor during service to ensure service standards

• Guide, direct, and train service staff; observe the flow of guests, and provide assistance

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards

• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

• Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction

• Provide direction to employees regarding operational and procedural issues

• Direct hiring, supervision, development and, when necessary, and termination of employees

• Enforce disciplinary actions as needed

• Ensures company policies and procedures, safety and other laws, regulations and requirements are implemented and followed.