**General Manager** **Job Reference Number:** 29575 **Employment Type:** Full-Time **,** Onsite **Segment:** Dining & Events **Brand:** Constellation **State:** New York (US-NY) **The Role at a glance:** Constellation Culinary Group at The New York Botanical Garden is a premier destination known for memorable dining experiences across its our catering venues, café, restaurant, concessions, and seasonal exhibitions. We are committed to providing high-quality cuisine and unparalleled service, with a focus on plant-forward cuisine and sustainable practices. We are seeking an experienced and proactive General Manager who is passionate about delivering exceptional guest experiences and fostering a collaborative, high-performing team culture. **This is a high-volume, weekend-driven job. Must have flexible availability to work weekends according to business needs. P&L, multi-unit experience is required.** **What you'll do:** The General Manager (GM) will oversee all Front-of-House and Back-of-House operations across multiple venues, including catering services, and enhance the overall guest experience. This position is pivotal in driving guest satisfaction, operational efficiency, financial performance, and company culture. The GM will have full responsibility for managing daily operations, catering oversight, client relations, financial oversight, strategic planning, and team development, ensuring the highest standards in every area of the business. **Key Responsibilities:** **Guest Satisfaction:** + Ensure an extraordinary dining experience by overseeing guest inquiries, addressing feedback promptly, and continuously improving service standards, including catering events. + Serve as the key point of contact for VIP guests and high-profile catering events, ensuring personalized and memorable experiences. + Ensure all catering events and retail operations meet guest expectations by delivering exceptional service and quality food. **Operational Excellence:** + Oversee all operational aspects of multiple venues, including both Front-of-House, Back-of-House, and catering services, ensuring timely service, effective communication, and quality standards. + Establish and enforce operational procedures (SOPs) for both dining and catering operations, promoting efficiency, safety, and service consistency. + Lead initiatives for improving operational workflows, particularly in catering, to maximize service delivery while minimizing costs. **Team Leadership and Development:** + Lead, mentor, and support management teams across all venues, including catering staff, fostering a high-performance culture that emphasizes teamwork, accountability, and continuous improvement. + Oversee recruitment, training, and development for both seasonal and full-time employees in both restaurant and catering settings, ensuring alignment with company standards and operational goals. + Provide leadership development opportunities for catering and retail teams, conducting regular performance reviews, setting goals, and guiding career progression. **Financial Oversight:** + Manage overall financial performance of the operation, including budget preparation, forecasting, and cost control for both regular operations and catering events. + Oversee the management of inventory, food and beverage costs, labor costs, and catering costs to ensure efficient and profitable operations. + Analyze financial data specific to catering events to identify areas for improvement and implement strategies to maximize profitability without compromising quality or guest experience. **Strategic Planning & Brand Alignment:** + Collaborate with the Executive Leadership Team to develop and implement long-term strategies for growth, sustainability, and enhanced guest experiences, including catering services. + Champion company-wide initiatives that align with NYBG’s mission and values, especially in areas of plant-forward, eco-conscious dining for all venues, including catering. + Drive continuous innovation in service offerings, catering menu concepts, and guest engagement, keeping the brand fresh and relevant. **Performance and Quality Monitoring:** + Regularly review guest feedback, operational data, and team performance metrics for retail, dining and catering operations to assess progress and identify areas for improvement. + Implement data-driven strategies for improving service quality, efficiency, and guest satisfaction, including the evaluation of catering-specific performance. + Conduct regular site inspections of both dining venues and catering events to ensure adherence to company policies, safety regulations, and operational standards. **Skills and Qualifications:** + Proven experience as a General Manager or in a similar senior leadership role within a multi-unit, high-volume operation, including catering services. + Extensive experience in luxury dining or hospitality environments, with demonstrated success in overseeing both Front-of-House, Back-of-House, and catering operations. + Strong leadership, team-building, and conflict resolution skills, with the ability to motivate and manage a diverse team, including catering staff. + Exceptional financial acumen, including experience managing large-scale budgets, food and beverage costs, inventory, labor costs, and catering-specific financials. + Excellent communication, client relationship management, and customer service skills, with the ability to liaise with high-profile catering clients. + Ability to think strategically, innovate, and solve problems effectively in a fast-paced environment. + Bilingual (English and Spanish) is highly preferred. + Ability to work flexible hours, including evenings, weekends, and holidays as needed. Tuesday through Saturday off peak, Wednesday through Sunday peak season. **Compensation:** $130,000/year plus bonus **Our Benefits:** Opportunity to work in a prestigious, eco-conscious venue like the New York Botanical Garden, with professional growth in a supportive, team-oriented environment. Competitive salary and benefits, including health insurance, paid time off, and access to learning opportunities within the company. Full list below: + Weekly Pay + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off + Growth Opportunities\#indeedelior #LI-GW1 **About Constellation:** From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. **About Elior North America:** Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. **Disclaimer:** This job description can be revised by management as needed.