General Manager, State Grill and Bar

About the role

Delaware North's Patina Restaurant Group, State Grill and Bar is seeking an experienced and highly visible General Manager with exceptional knowledge of food, wine, and cocktails and a passion for delivering outstanding guest experiences. This hands-on leadership role requires a strong floor presence, direct client management, and oversight of a large-scale catering and events operation. As the primary client contact, you'll build strong partnerships, ensure operational excellence, and consistently exceed expectations.

The ideal candidate brings proven experience leading high-volume restaurant and catering operations, with expertise in budgeting, labor management, operating expenses, and P&L accountability. You'll inspire and develop a talented team while maintaining the highest standards of hospitality, service, and execution.

Apply today to a dynamic operation where exceptional food, memorable experiences, and strong client relationships drive success!

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News.

• Manage day-to-day restaurant operations with a strong focus on guest satisfaction
• Review financial and performance data to measure productivity, goal achievement, and to identify cost reduction and program improvement opportunities
• Oversee workforce planning, training, sales tracking, labor tracking, petty cash, deposits, inventories, ordering, accounts payable and receivables, and P&L accounting
• Establish standard operating procedures for supervising all front-of-house team members 
• Collaborate with the Executive Chef on standard operating procedures in the front and back of the house to ensure food and menu specifications, food handling and food safety requirements, receiving, and storage procedures

• Minimum of 3 years of experience as a General Manager with similar volume, capacity, and standard of service
• Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications preferred but not mandatory
• Experience working with and an understanding of P&L's; able to monitor budgets and manage service and labor costs
• Experience using Microsoft Office Suite programs, point-of-sale systems, online or digital reservation systems
• No degree required