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 (Catering) oversees all aspects of the catering division 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 (Catering) ensures compliance with company standards, health regulations, and operational protocols. This position involves direct engagement with staff, vendors, and clients, playing a pivotal role in the successful execution of high-volume catering events while upholding The Yacht Club's reputation for excellence.

Operational Oversight:

• Manage the daily operations of the catering division, ensuring compliance with health codes, safety standards, and company policies.
• Monitor COGS and implement strategies to optimize spending while maintaining quality standards.
• Conduct regular walk-throughs of catering facilities to ensure adherence to Department of Health regulations, addressing potential issues promptly.

Team Leadership & Development:

• Recruit, onboard, and train all catering personnel, ensuring alignment with company standards and fostering a culture of excellence.
• Develop and implement comprehensive training programs to enhance team skills and accountability.
• Lead by example, enforcing policies on uniforms, attendance, safety, and hygiene while maintaining high morale and motivation.

Guest Experience:

• Ensure exceptional service by proactively addressing guest concerns and resolving issues efficiently.
• Engage with clients during site visits and event planning processes to enhance customer satisfaction and ensure smooth operations.
• Consistently exceed guest expectations through meticulous planning, execution, and follow-up.

Financial Management:

• Drive financial performance by aligning departmental spending with organizational goals.
• Oversee forecasting and budgeting processes, including short-term projections and long-term financial planning.
• Manage P&L metrics and ensure timely reporting of financial performance.

Scheduling & Staffing:

• Develop staffing schedules that balance operational needs with budgetary constraints, ensuring adequate coverage for all roles.
• Monitor and verify timekeeping records for hourly employees to ensure accuracy and compliance.
• Adapt schedules flexibly to meet the demands of dynamic catering operations.

Inventory & Vendor Management:

• Execute precise inventory management, ensuring accurate tracking of catering assets, food and beverage supplies, and equipment.
• Develop and maintain professional relationships with vendors to ensure procurement aligns with quality, cost, and compliance standards.

Continuous Improvement:

• 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.

Technology Utilization:

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

• 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.