General Manager - Events by RHC

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The GM is responsible for managing the daily operations of the venue, including the selection, development, and performance management of employees. The GM is responsible for operating a cost-effective operation that exceeds guest expectations through the service of high-quality food and beverages in a clean and comfortable atmosphere and overall responsibility for all aspects of the event venue; as related to sales, profit and the development of people.

This role will pay a salary of $130,000 to $150,000 and is bonus eligible.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

This position will remain open until Dec 31, 2024.

About the Venue

Events by RHC is a premium on and off premise events business located in Manhattan. It operates throughout the city as well as being the exclusive provider for Peak Events, and event space on the 101st floor of 30 Hudson Yards, in a State-of-the-Art building with panoramic views and situated above Edge, the highest outdoor observation deck in the city. A luxurious destination with breath-taking views of lower New York City.

Responsibilities

• Full operational responsibility for Events by RHC and Peak events operations.
• Lead sales, marketing, service, culinary and logistics departments successfully.
• Accountable for the achievement of financial targets for top line revenue and OCF in line with department budgets.
• Perform all financial forecasting and modeling on a weekly and monthly basis.
• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction.
• Take the lead in all Marketing and PR campaigns to drive visibility, exposure and produce sales.
• Anticipate clients needs, respond promptly, and acknowledge all guests.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication.
• Keep VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
• Proficient in Payroll Management 
• Adept at revenue forecasting and data analysis
• Work with management team to increase guest counts and develop a loyal guest base.
• Complete job responsibilities and performance objectives in a timely and effective manner. 
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Maintain low staff turnover rate and high morale.
• Participate in the recruiting and hiring of high-quality employees, including managers.
• Participate in the supervision, development and, when necessary, and termination of employees.
• Operate ethically to protect the image of the company.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high-quality of food preparation and service.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that