Job Description

This is a restaurant job

Swan Room and Corner Bar are the restaurants and bars of Nine Orchard, on Manhattan's Lower East Side. Corner Bar is the all-day neighborhood bistro on the corner of Canal and Orchard — a room that belongs to the Lower East Side as much as it belongs to the building above it. Swan Room is its counterpoint: a soaring landmark banking hall turned evening destination for cocktails, live music, and the kind of night that ends up mattering. The rooms draw a wide mix — neighbors and travelers, first dates and family dinners, regulars and the people about to become regulars. Our guests can eat anywhere and choose to eat here. Keeping that choice earned, night after night, is the job.

Yes, the restaurants live inside Nine Orchard, a 113-room hotel in the restored 1912 bank building at the foot of Orchard Street. The hotel is a gift: built-in occupancy, a stunning stage, and a brand the creative world is invested in. But we are not hiring a hotel F&B executive to manage outlets. We are hiring a restaurant General Manager to run great restaurants that happen to have a hotel attached.

The role reports to the Director of Food & Beverage, who owns the overall food and beverage program. The General Manager owns the rooms: the service, the vibe, the feel, and the teams that deliver them every night.

• Full leadership of Swan Room and Corner Bar — service, floor culture, energy, pacing, music, lighting, the feel of the room at 8:45 on a Friday
• Nightly floor presence. This is a working GM role; the job happens in the dining room, not the office
• A guest-recognition culture worthy of a high-profile clientele — regulars, VIPs, and the people who should become regulars

• Lead and develop the service managers across both rooms
• Set the hiring bar: people with taste, warmth, and a real connection to the city and the guests they serve

• Own the P&L for restaurants and bars: revenue, labor, COGS, and the discipline that protects the guest experience rather than starving it
• Partner with the Director of Food & Beverage and Culinary Director on menus, beverage, and the standards of the pass — the program is set together; the execution is yours

Required

• 5+ years of restaurant leadership, including GM or multi-unit leadership of high-volume, critically regarded New York restaurants
• A restaurant person: independent restaurants or ambitious restaurant groups — not primarily a hotel F&B career
• Genuine beverage fluency — cocktails, wine, and bar culture — and the judgment to build a program, not just approve one
• A record of building service teams: hiring, training, holding managers accountable, and raising the floor
• Taste, judgment, and genuine warmth with every kind of guest who walks in

• Experience with live programming, late-night formats, or music-driven rooms
• Opening or re-concepting experience
• Hotel exposure is welcome but not required — we will teach you the hotel; we can't teach you restaurants

• Take command of both rooms; establish nightly leadership presence and a visible service standard
• Deliver measurable improvement in service quality, guest sentiment, and repeat visitation

• Base salary: $135,000–$160,000, commensurate with experience
• Bonus eligible
• Unlimited PTO
• Health, dental, and vision coverage
• Supplemental coverage options (life, disability, accident, critical illness)

MML Hospitality operates a portfolio of culturally relevant hotels and restaurants including Hotel Saint Vincent (New Orleans) and Nine Orchard (New York), along with the food and beverage operations at The Driskill and The Proper in Austin — with two new properties and membership clubs opening in 2027. We are an equal opportunity employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

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