Double Knot NYC is seeking an accomplished Assistant General Manager to help lead one of Schulson Collective’s most anticipated and high‑profile openings in Manhattan. This role is designed for a polished, operations‑minded hospitality professional with exceptional leadership presence, refined taste, and the ability to thrive in a fast‑paced, chef‑driven environment. Only candidates with a proven record of excellence in elevated, high‑volume dining rooms will be considered.
About the Role
The Assistant General Manager serves as a key operational and cultural leader within Double Knot NYC — supporting the GM in driving performance, shaping service standards, and maintaining the energy, precision, and hospitality that define the brand. This individual will oversee daily FOH operations, mentor a diverse team, and ensure seamless alignment between service, culinary execution, and guest experience. It is a rare opportunity to help steward a flagship NYC opening within a nationally recognized restaurant group.
Responsibilities
Support the General Manager in leading all FOH operations with discipline, consistency, and a guest‑centric mindset
Maintain a polished, composed floor presence that sets the tone for service, culture, and team engagement
Train, mentor, and develop FOH staff and supervisors, ensuring high performance across multiple service environments
Uphold rigorous service standards and ensure every guest interaction reflects Double Knot’s reputation for warmth, energy, and excellence
Partner closely with the Executive Chef and BOH leadership to ensure seamless coordination and flawless execution
Assist with financial performance through labor management, cost control, and operational systems tailored to NYC market demands
Oversee scheduling, service logistics, and daily operational flow to ensure efficiency and consistency
Support strategic initiatives, openings, programming, and long‑term operational planning in collaboration with senior leadership
Qualifications
3–5+ years of management experience in upscale, fine‑dining, or high‑volume chef‑driven concepts
Demonstrated ability to lead teams with clarity, confidence, and high expectations
Strong financial and operational acumen, with experience managing labor, cost controls, and performance metrics
A leadership style that inspires excellence and fosters a positive, professional culture
Exceptional communication skills and a polished, guest‑focused presence
Experience with Japanese, izakaya, omakase, or multi‑concept dining environments is highly valued
Prior NYC hospitality experience strongly preferred
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