General Manager

Opening this winter, Lafayette houses a dining room and bar, two private dining spaces, a corner bakery with breakfast, lunch and dinner hours and an outdoor, warm weather cafe. Chef Andrew Carmellini’s menu reflects France and its ambient cultures holistically, from the earthly rusticity in Provence to the luxuries and rigorous technique in Normandy. What emerges is lighter, deregulated and all together new. 

• 6 years management experience in high volume NYC bar & restaurants
• Strong wine and culinary knowledge
• A commitment to coaching and mentoring
• Ability to motivate and lead a team of dedicated restaurant professionals
• Be hospitality focused
• Possess the ability to maintain a professional demeanor at all times with both guests and staff
• Effectively manage time
• Be dependable and responsible to the team as well as yourself

Oversee dining room and bakery service - Breakfast, Lunch and or Dinner.

Motivate and educate staff in a thorough, systematic and informative manner.

Managing the training of FOH staff.

Work directly with the chef and back of house to the overall betterment and success of the restaurant.

The position is salary plus benefits. Please reply with your resume in the body of your email.