Claire Myers Consulting
General Manager – Hospitality & Events
Claire Myers Consulting - Livermore, California, United States, 94551
Work at Claire Myers Consulting
Overview
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Overview
General Manager – Hospitality & Events
Location:
Livermore, CA 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 our client 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 Banquet Oversight 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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Livermore, CA 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 our client 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 Banquet Oversight 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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