General Manager

Great Performances•New York, NY

38d•$105,000 - $115,000

About The Position

From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades, Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions, including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm, located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality We are seeking a dynamic and experienced General Manager to lead operations and deliver exceptional guest experiences. This role is responsible for driving operational excellence, strong financial performance, and full compliance with health and safety regulations. The General Manager will work closely with kitchen leadership and the Venue Director to uphold service standards, develop high-performing teams, and support continued business growth. The ideal candidate is a strong leader who builds meaningful client relationships, fosters a positive team culture, and ensures all operations reflect the values and standards of Great Performances.

Requirements

Minimum 4–5 years of hospitality management experience.
Combination of relevant education and practical hospitality experience.
Strong leadership and employee management skills.
Proven experience in restaurant or venue management.
Knowledge and enforcement of Department of Health guidelines and food safety standards.
Excellent communication, organizational, and written skills.
Ability to handle multiple priorities and coordinate a wide range of operational activities.
Strong problem-solving skills with the ability to make sound operational decisions.
Proficiency in Microsoft Office (Word and Excel).
Ability to maintain computer proficiency in operational systems, including MS Office, Egnyte, Nowsta, ADP, and CaterXpert.
Self-motivated with strong initiative and leadership ability.

Nice To Haves

Food Handler’s Certificate is a plus.

Responsibilities

Recruit, select, train, and manage employees to maintain a high-performing team.
Provide leadership, coaching, and performance management to staff.
Facilitate ongoing team education and training, including daily pre-shift meetings.
Direct and assist staff before, during, and after service to ensure seamless operations.
Create and manage employee schedules to support operational needs.
Address and mediate employee concerns in a professional and constructive manner.
Foster strong working relationships with the client team and venue partners.
Coordinate and manage the entire operation of the venue during scheduled service, ensuring a smooth service flow and operational efficiency.
Resolve guest concerns and service issues promptly and professionally.
Enforce company service standards, policies, and procedures as outlined in the Great Performances Employee Guides.
Maintain strong communication between front-of-house and back-of-house teams.
Partner with culinary leadership to ensure menu execution, food quality, and service standards are maintained.
Ensure compliance with all Department of Health regulations, food safety standards, and workplace policies.
Support the Venue Director with promotional initiatives and operational improvements.
Manage logistics for internal catering events and venue functions.
Assist with rental orders and special event coordination.
Accommodate special client and guest requests as directed by the Venue Director.