General Manager

General Manager - Stamford, CT About the role Hudson Table is hiring a motivated, experienced hospitality leader and chef, to run every part of our Stamford culinary studio as General Manager. You’ll make sure every guest has a memorable culinary experience, and you’ll build a team culture most hospitality workers only dream of. You’ll work closely with our management team and operations leadership, but your attention to detail will drive its success. We currently run five locations (Hoboken, Philadelphia, Brooklyn, Stamford and Princeton), and Morristown opening in 2027. As we grow, there’s opportunity to grow your career here too. This role suits an Executive Chef, Restaurant GM or Executive Sous Chef who wants more work-life balance without giving up the energy of a kitchen. You’ll lead at least 2-3 classes or events a week. Event pay plus tips is combined with your administrative salary to make up your total compensation, plus revenue based incentives. We’re a tech-forward operation. Our GMs use our in-house event platform, Slack and AI tools like Claude every day to schedule staff, build orders, review events and handle the admin, so you spend less time at a desk and more time with your team and guests. Benefits/Perks Flexible scheduling Competitive compensation plus tips Growth into new locations as we expand Training on the AI tools and automated workflows we use across the company Duties and Responsibilities Team & Staff Scheduling Hire, onboard and train Chef Instructors, Kitchen Assistants, Hosts and Dishwashers, working with leadership. Build and publish the location’s staff schedule. Match staffing to each event’s type and size, collect staff availability, and assign shifts fairly. Handle shift switches, call-outs and coverage in real time so every event is fully staffed. Watch scheduled hours to keep overtime down, and check that timecards are accurate and that staff clock-out on time. Work closely with Chef Instructors so they have what they need to deliver great classes. Operations & Purchasing Build and submit the location’s twice-weekly food and supply orders, including orders from our fulfillment center. Receive deliveries, store everything to food-safety standards, and keep storage areas clean. Track delivery discrepancies and product quality, and report them back through our weekly feedback process. Own food cost, inventory and spending, including reviewing chef purchases and reimbursements. Run a weekly close-out review of completed events (food cost, tips, timecards and closing duties) and follow up on anything that’s off. AI & Systems Use AI assistants (such as Claude) and our automated workflows for scheduling, ordering, reporting, menu and recipe checks, and team communication. Be curious and open to adopting new tools as we roll them out. Keep event details, shift reports and staffing records accurate. Facility & Standards Empower the team to own the location’s look, cleanliness and safety standards. Log equipment problems and repairs through our repair-tracking process. Handle small fixes yourself or bring in local tradespeople, and escalate bigger issues to leadership quickly. You may sometimes assemble flat-pack furniture or equipment. Manage trash and recycling pickups, and coordinate pest control and other vendor visits. Guests & Growth Work with leadership to manage beverage stock and grow beverage sales. Give prospective private-event and corporate clients engaging tours of the location, and help turn those visits into bookings. Live Hudson Table’s values by showing respect, courtesy and kindness to staff and guests. Qualifications 5–10 years of food and beverage experience as a Kitchen Manager, Lead Chef or in a similar leadership role Current food-safety certification (ServSafe Manager or equivalent) Hands-on experience with purchasing, receiving, inventory and cost control Experience building staff schedules and ma…

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