Restaurant Manager - Dining Events

Elior New York , NY 10007

Posted 3 weeks ago

Elior North America

Restaurant Manager

  • Dining Events


Elior North America


Restaurant Manager

  • Dining Events (Req #: 3615115)


FOH Manager



Minimum education:

Associate's Degree/Certificate


EEO code:
1.2. First/Mid Level Officials & Managers

Apply now

Date posted:

November 13, 2019

170 Central Park West, Constellation

New York, NY, 10024, US

End date:

January 31, 2020


Not disclosed

Job code:


Job link:


The Operations Manager will be responsible for all aspects of each event's success. The role will focus on creating proposals in caterxpert; menu planning with the Executive Chef; communicating with the client; pricing and billing.


  • Responsible for all billing and A/R. Sends internal clients invoices within one business day of the event. Receives all coded invoices and sends to accounting. Make sure all external events are paid according to proposal language this is for both final payments and deposits for both STARR and the Clark.

  • Process all credit card and check payments and deposits.

  • Responsible for maintaining all catering equipment and repairing or replacing as needed.

  • Forecast equipment needs in advance of events.

  • Keep the event storage area neat and organized

  • Creates packing lists and packs equipment and beverages for all events.

  • Putting all necessary equipment and other updates on the Artranet

  • Communicates all catering jobs to the Executive Chef. Maintains the events sheets in the chef's office and updates as needed

  • Make sure all events with buffets or stations have appropriate signage

  • Work with Director's office to make sure it is always appropriately supplied and all necessary equipment is in place.

  • Updates the Catering Calendar in Outlook.

  • Keeps the Catering Jobs spreadsheet up to date.

  • Responsible for all rental orders. Delivery, pickup and updating.

  • Assist in the caf as needed.

  • Keep caf staff up to date on all Clark/STARR events

  • Make sure all daily sales bundles are properly put on Sharepoint by caf supervisors.

  • Oversee non alcoholic beverage inventories and ordering.

  • Manage all operating supplies including office supplies, paper supplies, uniforms, etc


  • Minimum of two years management experience working in catering or full service caf

  • Must possess excellent customer service skills and be able to confidently lead by example

  • Basic PC knowledge and comprehension (Word & Excel)

  • Basic math knowledge and comprehension

About us:

Launched in 2008, Starr Catering Group provides artisan dining experiences within cultural centers, corporate offices, and private events across the East Coast. With an expert, restaurant-trained culinary team partnered with vast operational experience, Starr Catering Group's commitment to excellence and dedication to perfected details enabled rapid growth for the company, which is now the exclusive caterer at seventeen locations in five cities, including internationally renowned cultural institutions.

STARR Events, SCG's boutique catering and special events service, offers an innovative restaurant-driven approach delivering inventive cuisine, artful presentation and unparalleled service. Every event and menu is customized to ensure an individualized and memorable experience that fulfills each client's vision, whether it be a sophisticated social gathering, note-worthy corporate event or distinctive non-profit fundraising gala.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer


icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
General Manager Dining Events


Posted 1 week ago

VIEW JOBS 11/27/2019 12:00:00 AM 2020-02-25T00:00 Elior North America General Manager - Dining Events Company: Elior North America Position: General Manager - Dining Events (Req #: 3637306) Department: FOH Manager Shift: Salaried Minimum education: High School/Secondary School Diploma or GED Openings: 1 EEO code: 1.2. First/Mid Level Officials & Managers Apply now Date posted: November 25, 2019 Location: 125 W. 25th Street, Constellation New York, NY, 10019, US End date: January 31, 2020 Compensation: Not disclosed Job code: GENMGR Job link: SUMMARY The General Manager is responsible for developing and operating a cost effective operation which exceeds guest expectations through the service of high quality food and beverages in a clean and comfortable atmosphere. He/she has overall responsibility for all aspects of the operation; in particular as related to sales, profit and the development of people. Additionally, the General Manager is responsible for maintaining good standing client relations and acts as the lead liaison for SRCG to our clients. SPECIFIC DUTIES & RESPONSIBILITIES: I. Leadership The General Manager is responsible for developing a cohesive team of managers, chefs and staff who are working towards the common goals of the operation. The GM possesses a high level of initiative and drive to do whatever is necessary to build and run a successful operation. The GM works with management to create a team atmosphere amongst the staff which is fun, lively and casual, yet professional. The GM sets the standards of the operation through example. The GM facilitates weekly manager meetings to ensure clear communication. II. Building Business The General Manager is responsible for working with the management team to increase guest counts and to develop a loyal guest base. It is necessary to keep focused on the importance of making decisions with the best interest of the guest, the employees, and our clients in mind. The focus is on long-term results. The GM needs to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Sales Building & Local Marketing The GM will work with the Directors and their clients to help develop a marketing strategy which works for the operation. The GM needs to take the lead and initiative to develop strong local marketing programs. III. Personnel The General Manager is responsible for overseeing all aspects of the staffing of the operation, from a management level through hourly positions. In particular, the following areas of responsibility: Recruiting & Hiring * Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs * Overseeing and participating in the recruiting and hiring of high quality employees, including managers. Establishing a system to ensure the proper processing of all newly hired employees; i.e., application, employee data sheet, employee checklist, state/local tax forms, I-9 form and liquor liability for all FOH employees. Training * Underscoring the importance of thorough and complete training for all employees and implementing a system whereby this occurs * Use of pre meals and departmental meetings as necessary to move training to the next level * Teaching and coaching all employees and managers on a daily basis Administration * Completing yearly performance reviews of all management staff * Ensuring that performance reviews of all hourly employees are completed yearly * Maintaining accurate employee files, including thorough, signed documentation for any and all disciplinary incidents * Thorough documentation on all incidents; including counseling sessions, accidents/injuries with regards to workman's comp, and termination reports. Management Development The General Manager is responsible for continually assessing the status of the current management team, developing action plans to address the developmental issues of each team member and following through on each manager's progress. The GM must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the management team as well as key hourly employees is critical for the success of the operation and the company. IV. Financial & Profitability The General Manager is responsible for having a strong financial performance for the health of the operation and the company. The GM needs to ensure the operation meets and exceeds budgeted financial goals. The GM is responsible for the following: * Developing a yearly store budget for review by the Operations team * Monitoring and maintaining all cost control centers; further development of cost savings programs and strong follow through on all systems which are in place * Analyzing monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans * Overseeing all aspects of purchasing within the operation V. Quality of Operations The General Manager is responsible for ensuring that the operation is operating at or above our standards. The operation should offer competitive service, food, beverages and environment in a warm and friendly atmosphere. The GM must have an attention for detail in all areas of the operation. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential. Quality Assurance/Sanitation The General Manager is responsible for ensuring the quality of all aspects of the restaurant; including the beverage, food, service and physical structure. In particular: * Regular meetings with the chef regarding proper handling procedures of all products and freshness of the product * Ensuring a safe and clean environment is the norm and all products are being handled properly * Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party Plant Equipment Management The General Manager is responsible to work with our clients on the daily upkeep of the physical plant, in particular the following: * Daily walk through of the operation to determine areas which need attention or repair * Maintaining a running punch list of "need to have" as well as "nice to have" items which are handled in a timely fashion as appropriate * Planning necessary upgrades in a timely, well thought out way VI. Technical Knowledge The General Manager must possess a working knowledge of the systems used within our company. In particular the GM must be proficient in the following: * Opening and closing procedures * Producing accurate monthly inventories * Food knowledge * Beverage knowledge * POS System * TMX VII. Problem Solving and Judgment The General Manager is always pro-active, seeking out potential problems before they arise. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. A GM is alert to all aspects of the operation throughout the shift and knows where to be and when. A GM has the ability to make clear, concise decisions on his/her feet. VIII. Client Relations Maintaining good standing Client Relations is essential to our business overall success. The GM will work directly with our clients to communicate our needs as well as ensure the Client needs are being maintained and/or exceeded. Our expectation is that the GM meets regularly with their clients to keep them abreast of all aspects of the business and performs Quarterly Client Reviews, to outline our financial and operational results. QUALIFICATION STANDARDS * Three - five years management experience, in a high volume setting * Able to stand for a 12-14 hour shift * Able to work independently and make the right decisions for the business * Basic PC knowledge and comprehension (Word & Excel) * Basic math knowledge and comprehension (addition, subtraction, multiplication, division, fractions, and percentages) About us: Constellation We're a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural venues, professional settings, restaurants and cafes. We have a new look, but our outlook is the same. Since 2008, we've collaborated with our clients to create custom culinary experiences with amazing food and exceptional service. Our new look reflects who we've always been – a thoughtful, dedicated team that makes connections to make people happy through food. This our opportunity to shift the spotlight from one famous name to the ones who made us famous. You will begin seeing our new name and brand effective today across everything from print, web and social media. This is a very exciting time for Constellation team members and clients as they begin the next chapter of the company's story. Please visit us at for more information. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer Map Elior New York NY

Restaurant Manager - Dining Events