Overview

We’re looking for a General Manager to lead hospitality operations at our premier Long Center venue.  The GM is responsible for the efficient, professional, and profitable operation of the food service operations at Long Center. This individual ultimately oversees every full-time and part-time position and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day-to-day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.  If you have a passion for the arts and enjoy building strong teams while driving revenue growth, this could be the right fit.

This role pays an annual salary of $95,000-$105,000 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 August 14, 2026.

Responsibilities

• Ensure the efficient, professional, and profitable operation of operations at the Long Center.
• Generate, analyze, and review financial reports, including budgets, forecasts, , labor and product costs, wage control, and profit & loss (P&L) statements.
• Focus on pushing team to providing the highest level of guest satisfaction while staying within financial goals set with senior leadership and client.
• Meet regularly, work closely and provided detailed reporting to our client direct reports.
• Serve as the final decision-maker on all equipment purchases and leases.
• Author, review, and revise policies and procedures as necessary to ensure operational compliance and efficiency.
• Oversee staff scheduling and labor allocation to meet operational demands.
• Analyze ticket sales in relation to projected staffing needs, market demographics, and forecast point-of-sale to guest ratios.
• Evaluate historical sales and purchasing data to identify trends, purchasing patterns, and determine accurate cost of goods.
• Program and maintain the point-of-sale (POS) system to ensure accurate financial reporting, inventory tracking, and commodity level monitoring by location.
• Conduct regular inspections of operations to verify adherence to established quality and service standards.
• Accurately prepare and submit required reports on time.
• Collaborate with department heads to review and enhance menus and marketing strategies.
• Foster and maintain strong, positive relationships with client, team members, suppliers, vendors, and the public to enhance the venue’s reputation.
• Perform other duties and responsibilities as assigned.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.

• Equivalent professional experience in food and beverage management may be accepted.

• 5–7+ years of progressive experience in food and beverage operations.

• At least 3 years in a leadership or director-level role in hospitality, catering, concessions, or large-scale events.

• Experience managing high-volume venues, performing arts centers, stadiums, or convention facilities preferred.

• Strong team leadership and staff development skills.

• Experience supervising multiple managers, chefs, and front-of-house teams.

• Ability to manage large event operations and seasonal staff.

• Expertise in food safety and sanitation standards (ServSafe or similar certification preferred).

• Experience with inventory management, cost control, and budgeting.

• Knowledge of POS systems and event-based food service operations.

• Ability to oversee profit & loss (P&L) for food and beverage operations.

• Experience with forecasting, labor cost management, and revenue optimization.

• Strong communication skills with clients, vendors, and executive leadership.

• Ability to deliver high-level guest experience during events and performances.

• Ability to work nights, weekends, and holidays based on event schedules.