General Manager - Restaurant

Brothers Barbecue & Smokehouse | New Windsor New York

Position

General Manager

Reports to

Director of Operations

Compensation

$75,000-$85,000 per year, based on experience and qualifications

Schedule

Full-time salaried leadership role; minimum 50 hours per week, including nights, weekends, holidays, and peak business periods as needed

The Opportunity

Brothers Barbecue & Smokehouse is seeking a General Manager to lead our New Windsor restaurant. This is a hands-on role for a leader who notices the details, sets a high standard, and takes full ownership of the restaurant. The GM is responsible for the performance of both front-of-house and back-of-house operations, including guest experience, food quality, team development, cleanliness, financial results, and daily execution.

We are looking for someone who can protect what makes Brothers special while helping us improve and grow. The right candidate will bring structure without losing warmth, hold people accountable without losing respect, and build systems that make excellence repeatable. This position is best suited for an experienced restaurant operator who is visible during service, comfortable making decisions, and willing to step into any part of the operation when the team needs leadership.

About Brothers Barbecue

Founded in 2008 by brothers Gavin, Jamie, and Chris Farella, Brothers Barbecue grew from a 1,200-square-foot barbecue shack into a full-service restaurant brand serving the Hudson Valley and northern New Jersey. The concept is rooted in the Farella family’s southern heritage and traditions from Beaufort, North Carolina: fresh barbecue and soul food, generous hospitality, and the belief that things should be done the right way, with care and high-quality ingredients.

Our New Windsor restaurant serves lunch, dinner, takeout, delivery, catering, and special events. Our mission is to serve flavorful food with warmth and hospitality, treat every guest like family, and create a workplace where team members feel valued, challenged, and inspired.

What Success Looks Like

• The restaurant is clean, organized, prepared, and operating to standard every day—not only when senior leadership is present.
• Guests receive warm, attentive service, consistent food, timely follow-up, and prompt resolution when something goes wrong.
• Managers and hourly employees understand expectations, receive direct coaching, and are held accountable fairly and consistently.
• Schedules, labor deployment, purchasing, inventory, and food cost decisions support both the guest experience and profitability.
• Operational issues are identified early, communicated clearly, assigned to an owner, and followed through to completion.
• The GM develops stronger managers, improves retention, and builds a dependable bench of future leaders.
• The New Windsor restaurant supports continued company growth through stronger execution, local relationships, catering, off-premise sales, and well-run promotions and events.

Primary Responsibilities

Leadership and Culture

• Lead, coach, and develop the full restaurant team across FOH and BOH operations.
• Set clear expectations, conduct effective pre-shift meetings, provide real-time feedback, and complete structured performance reviews.
• Create a respectful, inclusive, high-accountability workplace where strong performance is recognized and problems are addressed promptly.
• Serve as the primary link between the restaurant team, the Director of Operations, and ownership; communicate facts, risks, needs, and results clearly.
• Model professional, polished, and approachable leadership. Present yourself with pride while remaining authentic and relatable.

Guest Experience and Service Excellence

• Maintain a visible floor presence during peak periods, support the team, engage guests, and manage the pace and flow of service.
• Ensure consistent service fundamentals, including prompt greetings, informed recommendations, order accuracy, proper coursing, timely check-backs, pre-bussing, and manager involvement when a guest is dissatisfied.
• Review guest feedback and online reviews, identify patterns, coach to the opportunity, and follow through on corrective action.
• Protect the quality, portioning, presentation, temperature, and timing of every product served through dine-in, takeout, delivery, catering, and events.

Operations and Attention to Detail

• Own opening and closing procedures, shift execution, manager handoffs, side work, restocking, restroom checks, cash controls, and closing sign-offs.
• Conduct disciplined interior and exterior walkthroughs; correct cleanliness, organization, maintenance, safety, signage, lighting, and curb-appeal issues.
• Coordinate FOH and BOH leaders so prep, production, staffing, ticket flow, and service priorities remain aligned.
• Maintain accurate inventories, ordering, receiving, storage, waste tracking, and vendor follow-up while protecting product quality and availability.
• Oversee equipment care, preventive maintenance, repairs, and facility standards; act quickly on hazards and operational interruptions.
• Ensure promotions, menu changes, and operational rollouts are tested, communicated, trained, and executed consistently.

Financial and Administrative Ownership

• Manage restaurant performance against sales, labor, cost of goods, controllable expenses, and profit targets.
• Build and approve schedules based on forecasted business, deploy labor in real time, and balance service needs with productivity.
• Review weekly financial reports and key performance indicators; explain variances and present clear corrective actions to the Director of Operations.
• Oversee payroll accuracy, timekeeping, cash handling, deposits, paid-outs, voids, comps, discounts, and end-of-day reconciliation.
• Use sales and menu data to improve product mix, pricing execution, upselling, staffing decisions, and operational efficiency.

Hiring Training and Development

• Recruit, interview, hire, onboard, train, and retain strong employees for both FOH and BOH positions.
• Ensure every new hire receives clear standards, practical training, timely follow-up, and a consistent introduction to Brothers’ mission and culture.
• Coach managers to lead independently, identify future leaders, and create development plans that strengthen the organization.
• Maintain appropriate staffing levels and act early on attendance, conduct, performance, or coverage concerns.

Safety Compliance and Workplace Standards

• Maintain compliance with food safety, sanitation, alcohol service, workplace safety, wage-and-hour, and other applicable federal, New York State, and local requirements.
• Enforce hygiene, grooming, uniform, and leadership presentation standards consistently and respectfully.
• Document and escalate injuries, guest incidents, employee relations matters, and safety concerns promptly and accurately.

Growth and Community Leadership

• Build local relationships and represent Brothers professionally with guests, community partners, vendors, and prospective employees.
• Support growth in catering, takeout, direct online ordering, events, beverage sales, promotions, and other off-premise opportunities.
• Bring forward practical ideas, test improvements, measure results, and help create systems that can support future company growth.

Qualifications

• Three or more years of General Manager, Assistant General Manager, or comparable senior leadership experience in a high-volume full-service restaurant is strongly preferred.
• Demonstrated experience leading both FOH and BOH teams and developing managers and hourly employees.
• Working knowledge of restaurant financials, including P&L statements, labor management, food and beverage cost, inventory, scheduling, and cash controls.
• Strong organization, follow-through, judgment, communication, conflict-resolution, and problem-solving skills.
• Comfort using restaurant technology, including POS, scheduling, payroll, inventory, and reporting systems.
• Food protection certification and alcohol-service certification, or the ability to obtain required certifications promptly.
• Reliable transportation and the ability to work a minimum of 50 hours per week with schedule flexibility based on business needs.

Physical and Scheduling Requirements

• Ability to stand and move throughout the restaurant for extended periods and work in a fast-paced environment with changing priorities.
• Ability to bend, reach, and lift restaurant supplies and equipment weighing up to 50 pounds, with or without reasonable accommodation.
• Regular availability for evenings, weekends, holidays, openings, closings, and peak service periods.

Compensation and Benefits

• $75,000-$85,000 annual salary, based on experience and qualifications.
• 401(k) retirement plan.
• Health insurance.
• Paid time off.
• Employee dining benefits and opportunities for professional development and advancement.
• Benefit eligibility, plan terms, and waiting periods apply in accordance with company policy and applicable plan documents.

Who Will Thrive Here

You will thrive at Brothers if you take pride in the details, care about people, and believe that standards matter most when business is busy. You do not manage from the office. You are present, prepared, and willing to coach in the moment. You can read a P&L, build a strong schedule, recognize a service breakdown, inspect a kitchen, develop a manager, and still make a guest feel genuinely welcome. Most importantly, you want to build something stronger, not simply maintain what already exists.

How to Apply

Please submit your resume and a short note explaining why you are interested in leading the New Windsor location and how your experience has prepared you to improve operations, develop people, and drive profitable growth.

Brothers Barbecue & Smokehouse is an equal opportunity employer. We consider qualified applicants without regard to legally protected characteristics and provide reasonable accommodations as required by law.

Brothers Barbecue & Smokehouse General Manager New Windsor NY

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• Employee discount
• Health insurance
• Paid time off
• Paid training

Work Location: In person