General Manager

The General Manager will be responsible for overseeing all operational aspects of the hospitality establishment to ensure exceptional service delivery and financial performance. This role requires strategic leadership to drive sales growth, manage costs effectively, and maintain high standards in food and beverage services. The General Manager will lead and develop a diverse team, fostering a positive work environment that promotes employee engagement and productivity. They will be accountable for managing the profit and loss (P&L) statements, ensuring that financial targets are met or exceeded through diligent cost control and revenue optimization. Ultimately, the General Manager will serve as the key decision-maker, aligning operational activities with corporate goals to enhance customer satisfaction and business sustainability across the United States locations.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5 years of experience in a senior management role within the hospitality industry.
• Proven track record in people management and leading diverse teams.
• Demonstrated experience in project sales and corporate sales within a hospitality or food and beverage environment.
• Strong financial acumen with experience managing P&L statements and cost control.

Preferred Qualifications:

• Master’s degree in Business Administration or Hospitality Management.
• Experience managing multiple locations or large-scale hospitality operations.
• Certification in hospitality management or related professional credentials.
• Familiarity with advanced sales and marketing strategies specific to the hospitality sector.
• Proficiency with hospitality management software and financial reporting tools.

Responsibilities:

• Lead and manage daily operations of the hospitality venue, ensuring smooth and efficient service delivery.
• Develop and implement sales strategies focused on project sales and corporate accounts to maximize revenue.
• Oversee food and beverage operations, including monitoring food costs and quality standards to optimize profitability.
• Manage budgeting, forecasting, and P&L statements to control costs and improve financial outcomes.
• Recruit, train, and mentor staff to build a high-performing team aligned with company values and service excellence.
• Collaborate with marketing and sales teams to promote the venue and attract new business opportunities.
• Ensure compliance with health, safety, and regulatory standards across all operational areas.
• Analyze operational data and customer feedback to identify areas for improvement and implement corrective actions.

Skills:

The General Manager will utilize people management skills daily to lead, motivate, and develop staff, ensuring high morale and productivity. Project sales and corporate sales expertise will be essential for crafting and executing strategies that drive revenue growth and build strong client relationships. Cost control and food cost management skills will be applied to monitor expenses, optimize resource allocation, and maintain profitability without compromising quality. P&L management skills will be critical for analyzing financial data, making informed decisions, and steering the business toward its financial goals. Additionally, hospitality and food and beverage knowledge will guide operational standards and customer service excellence, ensuring a superior guest experience.