The Yacht Club is seeking a driven and experienced catering and events professional to spearhead our exciting new project. This unique opportunity involves leading a premium catering operation and event space, driving innovation, and upholding The Yacht Club’s reputation for delivering exceptional experiences.

As the ideal candidate, you will bring a strong background in premium events, catering, or hotel operations, along with a proven ability to lead and develop high-performing teams. Your passion for delivering outstanding hospitality and creating unforgettable guest experiences will be crucial in this role.

If you are a talented and dedicated professional, we invite you to join our team. Your leadership and expertise will be instrumental in maintaining The yacht Club reputation for outstanding service and memorable guest experiences.

Salary Tiers

Tier 1: 5+ years of experience of successful experience in a Catering Management role overseeing 40 plus employees and annual revenue of $10 million or more ($120,000 to $140,000)

Tier 2: 3 to 5 years of successful experience in a Catering Management role overseeing 25 plus employees and annual revenue of $5 million or more ($105,000 to $120,000)

Tier 3 : up to 3 years of experience of successful experience in a Catering Management role overseeing 15 plus employees and annual revenue of $3 million or more ($90,000 to $105,000)

The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.

The General Manager of Catering oversees all aspects of the catering division and on site events at The Yacht Club, ensuring operational excellence, financial performance, and guest satisfaction. This role is responsible for driving efficiency, fostering a high-performing team, and delivering exceptional service.

As a key organizational leader, the General Manager of Catering ensures compliance with company standards, health regulations, and operational protocols. This position involves direct engagement with management, staff, vendors, and clients, playing a pivotal role in the successful execution of high-volume events while upholding The Yacht Club's reputation for excellence.

Operational Oversight

• Manage the daily operations of The Yacht Club catering division, ensuring compliance with health codes, safety standards, and company policies.
• Maintain ultimate responsibility for the operational success of all Level 10 Catering events and Yacht Club events, ensuring seamless execution through completion.
• Oversee large events requiring catering equipment (stations, menus beyond standard offerings), high guest counts (100+), multi-space utilization, or rental procurement managed by The Yacht Club.
• Conduct thorough daily checklists and regular walk-throughs of catering facilities to ensure adherence to Department of Health regulations, rigorously enforcing sanitary practices and policies for food handling and overall cleanliness. Promptly address and correct any identified violations. Additionally, ensure full compliance with all state and local regulations.
• Monitor COGS and implement strategies to optimize spending while maintaining quality standards.
• Ensure consistency and superiority in food preparation, presentation, quality, and service across all banquet operations, maintaining Company’s standards of excellence.
• Act as the primary liaison between catering operations and external partners, stakeholders, and property operations for issue resolution and operational requests.
• Strictly follow and enforce safety protocols outlined in the company safety plan. Identify potential safety hazards and maintenance issues and communicate promptly 
• Maintain a detailed daily manager log encompassing both positive aspects and areas for improvement across all events and departments, keeping venue leadership and the executive team well-informed.

Sales Support & Client Relations

• Participate selectively in client walkthroughs for events at The Yacht Club on request of the Director of Events, providing operational expertise and strategic guidance; advise on permissible event elements as needed.

BEO Management & Event Planning

• Participate in BEO completion and distribution process of all events on Level 10 and at The Yacht Club, ensuring receipt of initial handoff from the Events team approximately two weeks prior to each event as available.
• Review and approve all final edits and complete BEOs. Ensure all BEOs are updated to full completion based on sales notes, departmental conversations, and operational requirements, with comprehensive detail across all event elements.
• Conduct BEO meetings in collaboration with the Director of Events, ensuring alignment between client expectations and operational capabilities.
• Coordinate cross-departmental communication regarding event specifications, equipment needs, staffing requirements, and service expectations.
• Conduct regular operational assessments of event requirements, identifying equipment needs, staffing considerations, and logistical challenges well in advance of execution.

Team Leadership & Development

• Recruit, onboard, and train all The Yacht Club Catering personnel, ensuring alignment with company standards and fostering a culture of excellence.
• Develop and implement comprehensive training programs to enhance team skills, accountability, and service standards for The Yacht Club Catering and The Yacht Club events staff (in collaboration with the General Manager of The Yacht Club).
• Ensure all employees adhere to company standards, policies, and protocols with a professional stance and zero-tolerance approach; taking disciplinary action when identifying infractions. Properly documenting ALL infractions and issuing coachings and warnings when necessary.
• Identify specific staffing requirements and recommend particular team members for unique stations or specialized services based on skills and experience.
• Collaborate with The Yacht Club operators who maintain responsibility for schedule preparation, managing call-outs, and day-to-day staff management within outlined requirements.
• Provide guidance and support to venue operators executing events, intervening when circumstances require additional leadership as directed by the Executive Director of Operations.

Guest Experience

• Ensure exceptional service by proactively addressing guest concerns and resolving issues efficiently with courtesy and professionalism, striving to resolve them to the guest's satisfaction.
• Consistently exceed guest expectations through meticulous planning, execution, and follow-up.

Financial Management

• Participate in forecasting and budgeting processes, including short-term projections and long-term financial planning.
• Handle cash according to strict company operating guidelines.
• Ensure proper POS activity and documentation of all events.

Scheduling & Staffing

• Develop staffing schedules that balance operational needs with budgetary constraints, ensuring adequate coverage for all roles across The Yacht Club Catering division.
• Monitor and verify timekeeping records for hourly employees to ensure accuracy and compliance.
• Conduct proactive audits of daily and weekly staff schedules, making necessary adjustments aligned with anticipated business demands and effectively managing labor costs.
• Respond in a timely manner to employee messages and communicate with staff via company approved communication channels only.

Inventory & Vendor Management

• Execute precise inventory management, ensuring accurate tracking of catering assets, food and beverage supplies, and equipment across all venues.
• Oversee cross-utilization of catering equipment, maintaining inventory awareness and coordinating logistics.
• Develop and maintain professional relationships with vendors to ensure procurement aligns with quality, cost, and compliance standards.
• Manage relationships with rental vendors and external service providers procured for The Yacht Club events as needed.

Event Execution & On-Site Management

• Participate in on-site setup and commencement of all large events as directed, verifying functionality and completion of all equipment setup needs.
• Oversee kitchen preparation, readiness, and timeliness.
• Address operational challenges in real-time, making sound decisions that prioritize event success and guest satisfaction.
• Monitor all aspects of event setup, kitchen preparation, and service readiness across the catering division.

Technology Utilization

• Leverage company reservation, accounting, scheduling, POS systems and similar platforms to manage scheduling, reporting, and operational efficiency.
• Maintain accurate records for HR documentation, inventory, and daily reporting.

Continuous Improvement

• Master and implement established operational protocols while identifying opportunities for process enhancement and efficiency gains.
• Facilitate regular meetings with leadership to evaluate operational processes, financial performance, and upcoming events. Assess internal and external feedback to identify opportunities for improvement in quality, service, and operations.
• Contribute to the development of operational standards, training protocols, personnel, and best practices for catering and event management.

• Minimum 3 years of experience as a Senior Manager in a hotel or office catering environment.
• Proven success managing $6 million+ annual revenue.
• Experience with multi-unit operations preferred.
• Ability to lead a team of 40 plus employees to consistently deliver elevated service in a fast-paced environment.
• Strong organizational and problem-solving skills, with the ability to manage multiple priorities.
• Proficiency in using technology systems such as Resy, Restaurant365, Toast POS, and similar platforms.
• Availability to work nights, weekends, holidays, and a variable schedule based on business needs.
• Physical ability to lift 50 lbs., stand, and bend for extended periods.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 50 pounds.

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together. 

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

SL F&B Management LLC DBA The Yacht Club Management Group NYC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.