General Manager

About Spot Dessert BarSpot Dessert Bar is an established, 16-year-old dessert concept with multiple locations across the New York City metro area, including Long Island City, Astoria, East Village, Flushing, and New Jersey. We are known for innovative, design-forward desserts and a strong brand presence in the New York dining scene. Spot is part of a broader hospitality portfolio under Chace Restaurant Group. We operate at the intersection of culinary creativity and disciplined hospitality operations, and we are entering our next chapter with a sharpened focus on operational excellence, profitability, and sustainable growth.The RoleWe are seeking a hands-on, business-minded General Manager to lead day-to-day operations and drive revenue and profitability across all Spot Dessert Bar locations. This is a senior, P&L-owning leadership role that combines the daily rigor of running great restaurants — service, staff, food quality, guest experience, compliance — with the strategic responsibility of growing revenue, improving margins, and reporting to ownership and investors.You will partner directly with ownership, the marketing lead, the culinary lead (R&D / pastry), and store-level managers to keep every shop running at a high standard, and build the systems and people that allow the brand to scale.Why Join SpotEstablished 16-year-old brand with strong name recognition and a loyal following.True P&L seat with real authority, working directly with engaged, experienced founders.Clear upside: multiple stores, a defined path to profitability, and resources to execute.Help shape the next chapter — new products, channels, and future locations.Compensation with significant upside: competitive base plus performance bonus tied directly to business profitability, so the better the business does, the more you earn.Core General Manager ResponsibilitiesOversee day-to-day operations across all locations, ensuring every shop opens, runs, and closes to standard.Walk each store regularly to inspect cleanliness, equipment condition, food safety, merchandising, and guest experience.Resolve operational issues in real time — equipment breakdowns, staffing gaps, supply problems, customer complaints — and put systems in place so they don't recur.Maintain and update standard operating procedures (SOPs) for opening, closing, prep, service, cash handling, and shift changes.Oversee inventory management, ordering, and waste tracking across all locations; implement par levels and weekly counts. Coordinate with the commissary on production planning, distribution, and quality control.Ensure every location maintains Health Department A grades and remains in full compliance with all applicable labor, food safety, workplace safety, and licensing requirements, with all permits and certifications current across the portfolio.Team Management and StaffingHire, train, schedule, and evaluate store-level managers and key staff.Build training programs for new hires and ongoing development for existing team members; ensure every employee understands the brand, the menu, and service expectations.Create staffing schedules that balance labor cost with service quality across all dayparts and locations.Foster a positive, professional, and high-accountability culture across the team.P&L and Growth ResponsibilitiesOwn the full P&L for each location and the portfolio as a whole, with clear accountability for revenue, cost of goods, labor, and net margin.Lead monthly financial reviews with ownership: explain performance, variances, and trends by store, and present clear action plans.Grow revenue through new channels, including corporate catering, B2B partnerships, takeout and grab-and-go, and seasonal product launches.Partner with the marketing and culinary leads to ensure brand activity translates into measurable sales.Support evaluation and launch of new locations, including market analysis, financial modeling, staffing, and openings.Qualifications7+ years of progressive operations leadership in restaurants, cafes, bakeries, or multi-unit hospitality, including at least 3 years managing multiple locations.Deep fluency in restaurant financials: P&L, COGS, prime cost, labor percentage, rent ratio, and unit-level economics. Comfortable working in Toast and reading financial statements.Strong people management experience: hiring, training, performance management, and building a culture of accountability.Working knowledge of NYC Department of Health regulations, food safety, and applicable labor and employment law.Experience building corporate catering or B2B revenue channels.Experience launching retail / takeout / packaged product lines in a foodservice setting.Hands-on, in-the-store leadership style. This role requires meaningful weekly presence in each location, not remote oversight.Availability to work nights, weekends, and holidays as the business requires.Pay: $95,000.00 - $150,000.00 per yearBenefits:Employee discountFlexible schedulePaid time offWork Location: In person