General Manager, Restaurants & Bars

This is a restaurant job

Swan Room and Corner Bar are the restaurants and bars of Nine Orchard, on Manhattan's Lower East Side. Corner Bar is the all-day neighborhood bistro on the corner of Canal and Orchard — a room that belongs to the Lower East Side as much as it belongs to the building above it. Swan Room is its counterpoint: a soaring landmark banking hall turned evening destination for cocktails, live music, and the kind of night that ends up mattering. The rooms draw a wide mix — neighbors and travelers, first dates and family dinners, regulars and the people about to become regulars. Our guests can eat anywhere and choose to eat here. Keeping that choice earned, night after night, is the job.

Yes, the restaurants live inside Nine Orchard, a 113-room hotel in the restored 1912 bank building at the foot of Orchard Street. The hotel is a gift: built-in occupancy, a stunning stage, and a brand the creative world is invested in. But we are not hiring a hotel F&B executive to manage outlets. We are hiring a restaurant General Manager to run great restaurants that happen to have a hotel attached.

The role reports to the Director of Food & Beverage, who owns the overall food and beverage program. The General Manager owns the rooms: the service, the vibe, the feel, and the teams that deliver them every night.

What you'll own
The rooms

• Full leadership of Swan Room and Corner Bar — service, floor culture, energy, pacing, music, lighting, the feel of the room at 8:45 on a Friday
• Nightly floor presence. This is a working GM role; the job happens in the dining room, not the office
• A guest-recognition culture worthy of a high-profile clientele — regulars, VIPs, and the people who should become regulars

The team

• Lead and develop the service managers across both rooms
• Set the hiring bar: people with taste, warmth, and a real connection to the city and the guests they serve

The business

• Own the P&L for restaurants and bars: revenue, labor, COGS, and the discipline that protects the guest experience rather than starving it
• Partner with the Director of Food & Beverage and Culinary Director on menus, beverage, and the standards of the pass — the program is set together; the execution is yours