Overview

The General Manager is responsible for leading all hospitality and food & beverage operations across premium, concessions, and event activations at LIV Golf events.
This is a hands-on leadership role where you are at the center of it all—driving execution, leading teams, and bringing the full event to life in a fast-paced environment where energy, precision, and guest experience are everything. You get to set the tone for the entire event, energizing teams, driving alignment, and ensuring every part of the operation delivers at a high level.
You will oversee full event operations, including staffing strategy, financial performance, client relationships, and on-site execution, owning the experience from build to breakdown and ensuring every detail comes together seamlessly across all service areas.

This role pays an annual salary of $120,000-$130,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 17, 2026.

Responsibilities

Operational Leadership & Execution:

• Lead all hospitality operations during event build, execution, and breakdown.
• Manage all pre-event planning meetings and coordinate key internal and client stakeholder conversations.
• Oversee concessions, premium/VIP hospitality, and event activations across all service areas.
• Ensure seamless, high-quality execution across all guest touchpoints.
• Establish and maintain operational standards to deliver consistent service and product quality.
• Maintain a strong, visible presence on-site, leading teams through high-volume service.
• Work collaboratively with LIV Golf leadership team (EC/PM) to ensure high level execution of events.

Operations & Financial Performance:

• Partner closely with OVG/Spectrum leadership teams, and culinary leadership to ensure aligned execution.
• Manage event budgets, revenue projections, and overall financial performance.
• Oversee labor, cost controls, and operational efficiencies across all outlets.
• Support event proformas, scheduling, and operational planning.
• Monitor performance metrics and identify opportunities to improve profitability.

Team Leadership & Culture:

• Recruit, train, and develop a team of full-time and part-time managers and supervisors across multiple outlets.
• Design and implement training programs, ensuring consistent execution and adoption across all teams.
• Oversee operations serving up to 45K guests per event.
• Foster a culture of accountability, organization, and hospitality.
• Provide clear direction during high-pressure service periods.
• Address performance issues and support ongoing team development.
• Partner with culinary and front-of-house teams to ensure alignment and collaboration.

Client & Stakeholder Management:

• Serve as the primary point of contact for clients, partners, and key stakeholders.
• Build and maintain strong, collaborative relationships to ensure successful event execution.
• Oversee vendor and partner relationships, including third-party staffing and service providers.
• Ensure all contractual obligations and service expectations are met.

Guest Experience & Standards:

• Partner closely with culinary and front-of-house teams to ensure seamless execution, aligned standards, and a cohesive guest experience across all event areas.
• Implement and enforce service and operational standards.
• Ensure every guest interaction reflects a premium, best-in-class experience.

What Success Looks Like:

• Builds a team that operates as one, where every department is aligned, energized, and executing at a high level.
• Seamless execution of hospitality operations across multiple event locations.
• Consistent service quality across all tiers, from high-volume concessions to premium/VIP experiences and large-scale activations.
• Meeting or exceeding revenue, cost, and labor targets.
• Building strong, reliable operations teams at each event.
• Positive guest, client, and partner feedback.

Qualifications

Qualifications:

• 5–7+ years of experience in hospitality leadership, large-scale events, or high-end service environments.
• Proven ability to lead and energize teams in fast-paced, high-volume operations.
• Known for creating momentum, building excitement, and rallying teams around a shared goal.
• Experience managing large-scale revenue operations (>$15M preferred).
• Strong financial acumen, including labor and cost management.
• Experience with event-based operations, staffing models, and logistics.
• Hands-on leader with a strong on-the-ground presence who leads from the front.
• Comfortable working outdoors and in varying weather conditions.
• Flexible and ready to travel and work extended, event-driven schedules.

Certifications:

• Current Food Safety certification (as required by jurisdiction).
• Alcohol service certification (as required by jurisdiction).

Travel & Schedule:

• Event-based travel required (estimated 10 events per year).
• Typical event schedule includes multi-day build, execution, and breakdown.
• Travel, lodging, and per diem provided during events.
• Flexibility to work nights, weekends, and holidays based on event schedule.