Categories
Management & Admin
Assistant General Manager
The AGM is the GM's operational counterpart — runs the floor or the back office while the GM works on strategy, hiring, and the vendor stack. You hire an AGM once the GM is in too many meetings to also run a Saturday service. NYC restaurant AGM band is $78,110 average (Indeed, 28 postings updated April 2026), with all-sector NYC running $80K-$130K; FIFA Article 44-A (Aug 28, 2024) requires written contracts for any NY freelance engagement over $800 — applies if you're using contract AGMs.
View briefing →Bar Manager & Beverage Director
Bar managers run the bar program — drink menu, ordering, pour cost, training, scheduling — while a beverage director owns the broader wine, beer, and cocktail strategy across one or multiple units. Hire a bar manager for any single venue with a serious bar; hire a beverage director when you cross units or beverage revenue justifies a dedicated head. NYC band runs $150K-$220K for a beverage director at a luxury hotel (Plaza, Waldorf Astoria, Four Seasons Downtown, Aman), with the Waldorf's 2025 reopening making 2026 its first full operating year.
View briefing →Event & Catering Manager
The event & catering manager books, plans, and executes private events, weddings, and corporate catering — the function that turns a restaurant or venue's idle hours into the highest-margin revenue line. Restaurants with private dining rooms, hotels with banquet space, off-premise caterers, and dedicated event venues all hire them. NYC base is $85K-$160K; FIFA 2026 (June 11-July 19) is projected to push corporate hospitality demand to 1.5-2.5x normal NYC rates — the single biggest rate-tailwind event of the decade.
View briefing →Executive Recruiter — Hospitality
An executive recruiter sources, screens, and closes senior hospitality hires — exec chef, GM, beverage director, hotel SVP — that you can't reliably find through your own network or job boards. You hire one when the role is too senior, too specialized, or too time-sensitive for in-house talent acquisition. NYC retained fees are 30-35% of first-year total comp in three tranches (engagement / shortlist / placement); One Haus Hospitality (one-haus.com, 18 US cities) and Hospitality Confidential are the two NYC boutique benchmarks.
View briefing →FOH Manager
The FOH manager runs the floor team — server schedules, training, section assignments, guest recovery, and the daily rhythm of service. Hire one as soon as the GM stops being able to be on the floor every night. NYC FOH manager pay runs $70K-$110K, and the market structure breaks into six pay segments — independent restaurant, branded restaurant group, hotel restaurant, nightclub, banquet venue, and members' club — each with materially different comp ceilings.
View briefing →General Manager
The GM owns the P&L — labor, food cost, beverage cost, customer experience, vendor relationships, and the hire/fire decisions that determine whether the venue ships or sinks. Every restaurant, hotel, and venue at scale hires one; below ~$3M revenue the owner usually plays the role. NYC GM comp ranges $25K-$100K monthly cash flow management plus $120K-$300K base depending on tier; the HTC IWA renegotiation in summer 2026 is the single biggest hotel-side uncertainty of the year.
View briefing →Other Team sub-areas
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