Assistant General Manager

Located within the iconic Four Seasons Hotel New York Downtown, CUT New York brings Wolfgang Puck’s celebrated steakhouse concept to one of the world’s most dynamic dining destinations. CUT is known for redefining the modern steakhouse through exceptional ingredients, sophisticated technique, polished service, and a distinctly contemporary approach to fine dining.

As part of Wolfgang Puck Fine Dining Group , CUT New York is built around a culture of culinary excellence, genuine hospitality, and relentless attention to detail. Our teams are committed to creating memorable experiences for every guest—from celebrated occasions and high-profile clientele to the guest visiting us for the very first time.

We are seeking an Assistant General Manager who thrives in a high-energy, luxury hospitality environment and is passionate about developing people, elevating the guest experience, and driving operational excellence.

THE OPPORTUNITY

The Assistant General Manager is a key member of the restaurant leadership team and works closely with the General Manager to oversee the daily operation of CUT New York. This role provides hands-on leadership across the front of house while partnering with the culinary and broader restaurant leadership teams to ensure consistently exceptional service and operational standards.

The ideal candidate is an experienced hospitality leader who combines a genuine passion for service with strong business acumen, sound judgment, and the ability to inspire and develop a high-performing team.

WHAT YOU'LL DO

• Partner with the General Manager to lead the day-to-day operation of the restaurant, ensuring consistently high standards of service, hospitality, and operational execution.
• Lead, coach, and develop front-of-house team members, creating a culture of excellence, accountability, collaboration, and continuous growth.
• Maintain a highly engaged and service-focused team through effective recruitment, onboarding, training, performance management, and retention strategies.
• Ensure appropriate staffing levels and effective scheduling to support business needs and deliver an exceptional guest experience across all shifts.
• Monitor and manage controllable expenses in accordance with company guidelines and budget expectations.
• Work collaboratively with the General Manager and leadership team to drive sales, profitability, and overall restaurant performance.
• Be highly visible and engaged on the floor, setting the standard for polished, attentive, and personalized guest service.
• Ensure guests receive accurate and thoughtful information regarding the restaurant, menu, service, and operations.
• Anticipate guest needs and resolve concerns with professionalism, urgency, and sound judgment.
• Support the execution of initiatives designed to increase sales, guest satisfaction, and brand loyalty.
• Maintain compliance with all food safety, sanitation, health, and company standards and regulations.
• Provide the General Manager with timely and relevant feedback regarding operating results, team performance, guest feedback, and opportunities for improvement.
• Partner effectively with culinary, beverage, and other restaurant leaders to ensure seamless communication and execution.
• Carry out managerial responsibilities in accordance with company policies and applicable federal, state, and local laws.
• Perform other job-related duties as assigned.

LEADERSHIP & SUPERVISORY RESPONSIBILITIES

The Assistant General Manager directly supervises front-of-house employees and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining Group policies and applicable laws.

Responsibilities include:

• Interviewing, selecting, hiring, and onboarding employees
• Training, coaching, and developing team members
• Planning, assigning, and directing work
• Setting clear expectations and holding team members accountable
• Conducting performance evaluations and providing ongoing feedback
• Recognizing and rewarding strong performance
• Addressing performance concerns and administering discipline in partnership with Human Resources
• Maintaining a highly visible and engaged presence on the floor throughout service, leading the team by example and ensuring consistent execution of CUT’s elevated service and hospitality standards.
• Proactively engaging with guests to anticipate needs, ensure satisfaction, and address feedback or service recovery opportunities with professionalism, urgency, and genuine hospitality.
• Responding to employee concerns and resolving workplace issues professionally
• Building a positive, inclusive, and high-performing team culture
• Other job duties as assigned

WHAT WE'RE LOOKING FOR

• Minimum 5 years of management experience in a fine dining or luxury hospitality environment
• College degree in Hospitality, Business, or a related field preferred; equivalent Food & Beverage experience will be considered
• Proven ability to lead and develop a high-performing restaurant team
• Strong understanding of fine dining service and exceptional guest hospitality
• Demonstrated ability to drive sales, profitability, and operational performance
• Strong knowledge of restaurant operations, scheduling, labor management, and controllable expenses
• Excellent knowledge of POS systems and standard computer applications
• Exceptional communication, interpersonal, and relationship-building skills
• Strong decision-making, problem-solving, and conflict-resolution abilities
• Excellent organizational, planning, follow-through, and attention-to-detail skills
• Ability to listen carefully, understand concerns, and respond thoughtfully to guests and employees
• Professional presence and a genuine passion for hospitality
• Self-motivated, adaptable, and comfortable working in a fast-paced, high-volume environment
• A collaborative leadership style and the ability to build trust across all levels of the organization

SUCCESS IN THIS ROLE

The successful candidate will be a visible and trusted leader who sets the tone for the restaurant. They will bring energy and professionalism to the floor, develop strong relationships with their team, and consistently reinforce the standards that define the CUT experience.

This person should be equally comfortable leading from the floor, coaching a manager through a challenge, reviewing business results, resolving a guest concern, or partnering with the culinary team to improve the operation.

Most importantly, they will understand that exceptional hospitality starts with exceptional leadership.

PHYSICAL REQUIREMENTS

While performing the duties of this position, the employee is regularly required to stand and walk for extended periods and may be required to twist at the neck and trunk, bend at the waist, stoop, kneel, crouch, or crawl. The employee may occasionally reach with hands and arms, including overhead and horizontally.

The employee will use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds.

Vision abilities required by the position include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

WORK ENVIRONMENT

This position requires flexibility to work a restaurant schedule, including evenings, weekends, holidays, and other periods of high business volume.

The position is primarily based indoors and requires regular movement between the front of house, back of house, and other areas of the restaurant. The employee may be exposed to heat from ovens and hot foods, steam, cleaning chemicals, fumes, equipment, and other restaurant-related conditions. Noise levels may range from moderate to loud depending on the work environment and equipment in operation.

The physical demands and work environment characteristics described above are representative of those required to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Wolfgang Puck Fine Dining Group is committed to creating exceptional culinary experiences while building restaurants where talented hospitality professionals can grow, lead, and build meaningful careers. We believe in developing our people, recognizing great work, and creating opportunities for continued professional growth within our organization.

This job description is not intended to be all-inclusive. The employee may be asked to perform other job-related duties and responsibilities as assigned.

Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We are committed to providing an inclusive workplace and do not discriminate against applicants or employees on the basis of any legally protected characteristic under applicable federal, state, or local law.