General Ops Manager | Renowned Catering NYC

One Haus

Salary: $120,000 – $130,000

Job Summary

The GM has the overall responsibility for all aspects of the success of Off-Premises catering. The GM will ensure that product quality, revenue, profit, associate moral, and all related aspects of the business are functioning at the highest possible level. The GM is responsible for balancing the requirements of
general management with the role of driving sales. A high priority is to significantly increase market share in NYC while managing and leading the
team to be able to handle the challenges inherent in doing more events.


– Expertise in Off-premise catering sales and operations
– Sales Planning and Management
– Exceptional interpersonal, organizational and communication (verbal and written) skills.
– Profit and Loss management
– Negotiation skills
– Able to work flexible work schedule in order to accommodate business levels.
– Ability to evaluate and select among alternative courses of action quickly and accurately.
– Ability to effectively manage problems in the workplace, including anticipating, preventing,
identifying, and solving problems as necessary.
– Ability to work with and understand financial information and data.
– Must have professional competitive drive and demeanor.

Essential Job Functions:

– Sales Management
– Oversee sales Team including setting annual sales goals and incentive plans. Run Weekly sales meetings
– Drive new business though existing relationships and finding new revenue streams. This is done through the team and by the GM individually
– Management of calendar to maximize revenue on peak days
– Utilize sales measurement tools maximize sales results
– Development and training of sales associates
– Develop annual sales strategies and plans to achieve or exceed budget
– Partner with Director of Marketing to maximize return on initiatives and to keep tools updated
– Business Development
– Find and analyze feasibility new business opportunities
– Develop business models, implement best practices for new businesses Operations
– Attend Weekly operations meetings
– Work with culinary team and Director of Events for best practices for event execution
– Oversee service staff development to meet business needs
– Work with Staff Booker to ensure resources are available to meet season demands
– As needed participate in specific event planning
– Attend events to ensure high level of service and support team
– Work with all departments and Director of Service to design and implement service plans for large and/or complex events
– Profit and Loss
– Full responsibility for all controllable expenses
Month review of P&L
– Act on trends to adapt as needed to drive profit
– Generate sales and lead generation reports to analyze performance General and Administrative
– Hire, develop, train, coach and counsel, and conduct performance evaluations of staff
– Review and approval of all expense reports
– Interface with State Liquor Authority for all license issues and permits
– Approval of all expenses related to the operation of the offices
– Contract and legal reviews/addendums to include NDA’s, Hold Harmless, Etc…
– Manage lead base to ensure proper balance of workloads and proper planning and executions of events
– Attend and participate in all scheduled meetings and training sessions.
– Follow proper time keeping policies and procedures
– Follow the sign in and out procedure for keys.
– Know and follow all emergency and safety procedures.

– Always practice Caring Culture.
– Protect the assets of the property.
– Maintain professional appearance and behavior when in contact with guests and associates.
– Follow Policies and Procedures in training manuals and associate handbook.
– Always remember we are in a partnership with our guests, fellow associates and owners to provide
quality service and profitability.

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