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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $125,000.00 - $150,000.00
Work Schedule
Day Shifts
Job Description
Our client is a woman-founded, family-run business that is reshaping the catering and events industry by delivering restaurant-quality experiences on a large scale. With over 350 events each year, they have cultivated a reputation for excellence through a unique blend of elevated cuisine, thoughtful service, and meticulous operational precision. Their team embodies a collaborative and agile spirit, dedicated to consistently raising the bar in all aspects of their work. This company stands out in the hospitality sector by combining a strong commitment to quality with innovation and outstanding customer service, which makes them a leader in their field.
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Job Requirements
- Experience in hospitality or restaurant operations management
- Proven leadership and team coaching skills
- Familiarity with SOP development and implementation
- Strong organizational and project management abilities
- High emotional intelligence and interpersonal skills
- Knowledge of vendor negotiations and HR practices
- Understanding of inventory and cost control systems
- Proficiency in Excel and professional communication skills
- Ability to maintain high standards while building trust
Job Qualifications
- 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
Job Duties
- 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
- 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
- Banquet Oversight
- 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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