Market General Manager Job at Time Out Group Plc (New York)

Job Description

Time Out Market is a global food and cultural market leveraging the editorial curation of Time Out Media to bring the best of the city together under one roof, showcasing the best chefs, restaurants, bars, and cultural experiences. Our Market General Manager is an integral part of the senior leadership team. The role is highly strategic and requires a blend of leadership, operational, and financial expertise alongside this, the General manager should have a passion for hospitality and service excellence at the core.

Job Responsibility

Inspire and manage a diverse team across management, front office, finance, back office and administration
Develop skills of the management team in accordance with the succession planning goals set by the company
Develop and implement operating standards, policies, and procedures to be followed by the management team
Partner with Marketing Manager and Event & Sales Manager to ensure TOM activations and events are achieving or exceeding targets and executed to TOM standards
Assists and conducts conflict resolution, corrective actions and coaching
Oversee and ensure that employee performance appraisals are completed in a timely manner
Oversee in house accounting role. Ensure timely and accurate completion of all period-end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts
Full P&L responsibility for the market and achievement of agreed budgeted KPIs
Consistently monitor sales and expenses, approving all purchase orders before they are executed
Work closely with SVP Operations, TOM FD in establishing annual outlet budgets
Oversee and develop beverage program including partnerships and Cocktail, beer and wine offerings on a regular basis
Support the delivery of monthly marketing and quarterly plans, working closely with the VP Global Marketing, PR agency (if in place) and Marketing Manager to ensure it is produced and implemented in a timely manner, addressing all specific needs of the market
Maintain an awareness of external factors (including competitors, Government business initiatives, current and proposed legislation in relation to operational activities) which could impact the business
In partnership with the AGM negotiate all initial concession agreements with new vendors in a timely manner
Review, improve and implement all concessions/vendors/partners/3rd party head of terms and contract
Actively pipeline and network with external vendors and chefs to ensure curation options are available
Work with the vendors and AGM for final menu selection, pricing strategy, and ongoing changes requests
Evaluate all vendor operations and meet with each vendor on a monthly basis to review their operations and ensure TOM remains the ‘soul of the city”
Communication with all vendors/partners/concessions to discuss renewals at least 3 months ahead of contract expiry
Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs
Ensure that all products are received in accordance with the venues receiving policies and procedures
Ensure that talent and technical production are working smoothly
create special mood for the guests
Ensure health, safety, and sanitation requirements follow local health departments and local agency rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law
Develop Landlord and Concession relationships to ensure great working relationships and contract longevity
Work closely with the AGM on capex spend requirements for market, for yearly financial budgeting and implementation at local level within agreed budgets
Operational implementation of all cost saving measures – work with the AGM in the Market to identify cost saving opportunities at OPEX level
Ensure business continuity by consistently reviewing local implementation of maintenance and preventive maintenance, health and safety, food, hygiene and licensing regulations
Regular catch ups with the human resource team in the regional on local employment laws and ensuring the business is protected

Requirements

Proven track record of leading large, diverse teams across multiple properties or business units
Ability to inspire, coach, and develop leaders (not just line staff)
Strong focus on organizational culture, retention, and employee engagement
Skilled in handling labor relations, conflict resolution, and workforce planning
Experience in multi-unit or regional management ideally within hotels, resorts, or large-scale F&B groups
Demonstrated success in P&L management, budgeting, forecasting, and cost control
Knowledge of market positioning, brand differentiation, and expansion strategies
Expertise in revenue management, sales, and marketing strategies to drive top-line growth
Strong grasp of guest experience standards and ability to scale quality consistently across properties
Familiarity with SOP development, compliance, and operational efficiency
Understanding of technology platforms (PMS, CRM, POS, digital marketing tools)
Proven track record of delivering sustained profitability and ROI
Experience with capex planning, renovations, and openings
Comfort with asset management and ownership relations
Strong analytical and data-driven decision-making skills
Demonstrated ability to elevate guest satisfaction and loyalty metrics
Deep understanding of luxury, lifestyle, or mass-market positioning
Ability to anticipate market trends, competitor activity, and evolving guest expectations
Experience in reputation management (online reviews, media, PR)
Ability to lead transformation projects (digitalization, sustainability initiatives, new concepts)
Experience driving innovation in guest experience and F&B programming
Flexibility to adapt to economic shifts, crises, and industry disruptions
Experience reporting to boards, ownership groups, or investors
Strong negotiation and communication skills with developers, brand partners, and local authorities
Political and cultural awareness
Charismatic presence and credibility with staff, guests, and owners alike
High emotional intelligence and cultural sensitivity
Resilience under pressure and ability to make tough decisions
Proven experience leading cross-functional teams (operations, sales, finance, marketing)
Track record of hiring, developing, and retaining talent
Experience managing senior managers
Full responsibility for profit & loss (P&L)
Budgeting, forecasting, and cost control experience
Proven experience in driving revenue growth and profitability
Experience setting and tracking KPIs and performance metrics
Leading organizations through change, turnaround, or transformation
Handling operational challenges or crises with professionalism

What we offer

Competitive holiday, an extra day Birthday leave
Complimentary tickets to events and shows
Staff socials & happy hours
Hybrid working
Electric Car Scheme
Enhanced Maternity

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