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 h 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, 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

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