General Manager - Hospitality & Events

Compensation : $125,000–$150,000 + full benefits

Schedule : Wednesday–Sunday, strong weekend presence required

About the Company

Our client is a woman-founded, family-run business redefining the catering and events space by delivering restaurant-quality experiences at scale. With 350+ events annually and a reputation for excellence, they combine elevated cuisine, thoughtful service, and operational precision. Their team is collaborative, nimble, and committed to raising the bar.

The Opportunity

We are seeking a high-level General Manager to lead and oversee daily operations across three core departments : Banquet, Culinary, and Property. This is a field-based, hands-on leadership role designed for someone who thrives in the action, not behind a desk. You'll train and coach in real time, drive operational excellence, and ensure each department operates in sync with their high standards.

What You'll Be Doing :

Operations Leadership Oversee daily operations with seven direct reports across three departments

Lead BEO / Ops meetings and create feedback loops for team growth

Maintain compliance, safety, and quality standards

Collaborate with HR on staffing forecasts and personnel matters

Manage equipment needs, order supplies, and maintain inventory pars

Build and implement SOPs to drive efficiency and consistency

Culinary Oversight Ensure food quality, consistency, and kitchen cleanliness

Manage scheduling, inventory, purchasing, and cost controls

Lead department innovation and pricing discussions

Support team development and structure refinement

Oversee training, hospitality standards, and communication for server staff

Review captain paperwork, bar logs, and office day usage

Manage labor assignments and scheduling strategy

Property Oversight Conduct walkthroughs to ensure safety, compliance, and visual standards

Oversee landscaping, inventory, and aesthetic maintenance

Manage cost controls and property upkeep

What We're Looking For :

Proven experience in hospitality, events, or restaurant operations leadership

Hands-on trainer and coach with strong team-building instincts

Skilled in SOP development, documentation, and operational execution

Detail-oriented and organized, with excellent time and project management

High emotional intelligence with a service-first, ego-free leadership style

Comfortable with vendor negotiations, HR coaching, and performance management

Strong understanding of inventory systems, purchasing, and expense management

Proficient in Excel and professional communication (memos, checklists, reports)

Assertive, kind, and confident, able to hold high standards while building trust

Seniority level Not Applicable

Employment type Full-time

Job function Other

Industries Hospitality

J-18808-Ljbffr