General Manager | Central Park Boathouse

The General Manager is responsible for overseeing all aspects of operations at the Central Park Boathouse, including restaurant service, private events, catering, guest experience, financial performance, staff leadership, and venue operations. This role ensures the venue maintains exceptional hospitality standards while maximizing profitability and operational efficiency in a high-volume luxury environment. The GM serves as the senior on-site leader and brand ambassador for one of New York City’s premier dining and event destinations.

Responsibilities

Oversee all aspects of operations at the Central Park Boathouse, including restaurant service, private events, catering, guest experience, financial performance, staff leadership, and venue operations; Direct daily operations of the restaurant, event spaces, outdoor dining, and boating concessions; Ensure seamless execution of weddings, corporate events, private dining, and seasonal programming; Maintain high standards of service, cleanliness, safety, and guest satisfaction; Recruit, train, mentor, and manage department heads and hourly staff; Manage P&L performance, budgeting, forecasting, and cost controls; Drive revenue growth through strategic programming, events, and guest experience initiatives; Maintain a luxury-level guest experience and resolve escalated guest concerns; Partner with sales and catering teams to execute high-profile events; Ensure adherence to NYC health regulations, food safety standards, liquor laws, and venue policies

Requirements

7–10+ years of senior hospitality or venue management experience; Experience managing high-volume restaurants, event venues, hotels, or landmark properties; Previous union experience required; Union labor environment experience required; Strong attention to detail; Able to demonstrate flexibility and quickly adapt to changes; Ability to be self-motivated and work independently and work well as a team player; Ability to work in a fast-paced environment; Strong understanding of food & beverage operations and event management; Proven leadership, financial management, and operational planning skills; Available to work non-traditional hours (Nights, Weekends & Holidays); Ability to lift/move/maneuver at least 10 lbs – 50 lbs; Standing, walking, bending, reaching and repetitive motions; Leadership & team building; Guest relations; Financial acumen; Operational excellence; Crisis management; Strategic planning; Hospitality service standards

Nice to have

Bilingual in English and Spanish; Bachelor’s degree in hospitality management, Business Administration, or related field; Luxury hospitality or iconic NYC venue experience; Multi-outlet food and beverage management; Wedding and large-scale event operations

Benefits

Medical insurance; Dental insurance; Vision insurance; Life and disability insurance; Paid vacation; 401k plan; Bonus potential