Claire Myers Consulting
General Manager – Hospitality & Events
Claire Myers Consulting, Pleasanton, California, United States, 94566
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Compensation:
$125,000–$150,000 + full benefits
Schedule:
Wednesday–Sunday, strong weekend presence required
About the Company:
Our client is a woman-founded, family-run business redefining the catering and events space by delivering restaurant-quality experiences at scale. With 350+ events annually and a reputation for excellence, they combine elevated cuisine, thoughtful service, and operational precision. Their team is collaborative, nimble, and committed to raising the bar.
The Opportunity We are seeking a high-level General Manager to lead and oversee daily operations across three core departments: Banquet, Culinary, and Property. This is a field-based, hands-on leadership role designed for someone who thrives in the action, not behind a desk. You’ll train and coach in real time, drive operational excellence, and ensure each department operates in sync with their high standards.
What You’ll Be Doing Operations Leadership
Oversee daily operations with seven direct reports across three departments
Lead BEO/Ops meetings and create feedback loops for team growth
Maintain compliance, safety, and quality standards
Collaborate with HR on staffing forecasts and personnel matters
Manage equipment needs, order supplies, and maintain inventory pars
Build and implement SOPs to drive efficiency and consistency
Culinary Oversight
Ensure food quality, consistency, and kitchen cleanliness
Manage scheduling, inventory, purchasing, and cost controls
Lead department innovation and pricing discussions
Support team development and structure refinement
Oversee training, hospitality standards, and communication for server staff
Review captain paperwork, bar logs, and office day usage
Manage labor assignments and scheduling strategy
Property Oversight
Conduct walkthroughs to ensure safety, compliance, and visual standards
Oversee landscaping, inventory, and aesthetic maintenance
Manage cost controls and property upkeep
What We’re Looking For
Proven experience in hospitality, events, or restaurant operations leadership
Hands-on trainer and coach with strong team-building instincts
Skilled in SOP development, documentation, and operational execution
Detail-oriented and organized, with excellent time and project management
High emotional intelligence with a service-first, ego-free leadership style
Comfortable with vendor negotiations, HR coaching, and performance management
Strong understanding of inventory systems, purchasing, and expense management
Proficient in Excel and professional communication (memos, checklists, reports)
Assertive, kind, and confident, able to hold high standards while building trust
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Compensation:
$125,000–$150,000 + full benefits
Schedule:
Wednesday–Sunday, strong weekend presence required
About the Company:
Our client is a woman-founded, family-run business redefining the catering and events space by delivering restaurant-quality experiences at scale. With 350+ events annually and a reputation for excellence, they combine elevated cuisine, thoughtful service, and operational precision. Their team is collaborative, nimble, and committed to raising the bar.
The Opportunity We are seeking a high-level General Manager to lead and oversee daily operations across three core departments: Banquet, Culinary, and Property. This is a field-based, hands-on leadership role designed for someone who thrives in the action, not behind a desk. You’ll train and coach in real time, drive operational excellence, and ensure each department operates in sync with their high standards.
What You’ll Be Doing Operations Leadership
Oversee daily operations with seven direct reports across three departments
Lead BEO/Ops meetings and create feedback loops for team growth
Maintain compliance, safety, and quality standards
Collaborate with HR on staffing forecasts and personnel matters
Manage equipment needs, order supplies, and maintain inventory pars
Build and implement SOPs to drive efficiency and consistency
Culinary Oversight
Ensure food quality, consistency, and kitchen cleanliness
Manage scheduling, inventory, purchasing, and cost controls
Lead department innovation and pricing discussions
Support team development and structure refinement
Oversee training, hospitality standards, and communication for server staff
Review captain paperwork, bar logs, and office day usage
Manage labor assignments and scheduling strategy
Property Oversight
Conduct walkthroughs to ensure safety, compliance, and visual standards
Oversee landscaping, inventory, and aesthetic maintenance
Manage cost controls and property upkeep
What We’re Looking For
Proven experience in hospitality, events, or restaurant operations leadership
Hands-on trainer and coach with strong team-building instincts
Skilled in SOP development, documentation, and operational execution
Detail-oriented and organized, with excellent time and project management
High emotional intelligence with a service-first, ego-free leadership style
Comfortable with vendor negotiations, HR coaching, and performance management
Strong understanding of inventory systems, purchasing, and expense management
Proficient in Excel and professional communication (memos, checklists, reports)
Assertive, kind, and confident, able to hold high standards while building trust
#J-18808-Ljbffr