What we're looking for: Currently a General Manager (this is not a step-up role for an AGM) Experience running a substantial, high-volume room; Michelin-level or otherwise acclaimed service background strongly preferred A track record of long tenure - someone who has built something and stayed with it Full P&L ownership: labor, COGS, scheduling, vendor relationships Opening experience is a plus Hands-on floor presence; this is a working GM role, not an office job Compensation: $110,000-$140,000/year, based on experience. The concept is chef-driven, with a menu rooted in Middle Eastern, Balkan, and North African cooking, serving hotel guests and the neighborhood across breakfast, lunch, and dinner.