Comcast Spectacor

  • General Manager - MOAR

    Location US-PA-Philadelphia
    Job ID
    Brulee Catering
    Location Name
    Brulee Catering
    Food/Beverage Management
    Regular Full-Time
  • Overview

    Brûlée Catering by Chef Jean-Marie Lacroix, a division of Spectra, is Philadelphia’s premier catering company serving the greater Philadelphia region and all New Jersey shore points. We provide customized wedding catering, onsite catering, and corporate or gala catering at the location of your choice or at one of the landmark venues where we’ve earned exclusive caterer status!


    The Museum of the American Revolution (MoAR) General Manager is responsible for the efficient, professional and profitable operation of the food and beverage operations at MoAR located at 101 S. 3rd Street in Philadelphia’s Historic District.   This individual ultimately oversees all aspects of food and beverage services including the Cross Keys Café and In-House Catering. General Manager will also be responsible for upholding Brûlée Catering standards of operation.  The GM will be provide oversight of all managerial, supervisory, f/t and p/t positions, and ensure full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The General Manager will be an active participant in the Sales process, personally handling select key accounts and also be responsible for coordinating services with the Off Premise Commissary.


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at


    • Oversee all aspects of the MoAR Food & Beverage operations to include all Café services and catering sales and service. General Manager will work with Brûlée’s Director of Sales & Business Development, Brûlée Marketing Team and MoAR contact(s) to develop creative new Venue Sales and Marketing programs designed to drive attendance and catering to the Museum.
    • Ensure legal, efficient, professional and profitable operation of the assigned Brûlée account.
    • Work with Brûlée Vice President and Director of Sales & Business Development to ensure strong client relationships with MoAR Senior Leadership. Work with on-site Brûlée management staff to develop, generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, labor and product costs, wage and salary control, P&L financial statements.
    • Address conflict resolution; last-resort mediation; arbitration, when applicable
    • Implement Brûlée Catering policies & procedures, as required.
    • Oversee scheduling and labor allocation.
    • Analyze sales figures in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.
    • Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
    • Program and maintain the point of sale system to ensure accurate financial reporting and tracking of accountability.
    • Directs and assists team in preparing for and attaining future goals.
    • Provides each team member with the proper direction and follow up on all assignments.
    • Inspects the operations on a regular basis to ensure that the established quality standards are maintained.
    • Prepares required reports accurately and submit them on time.
    • Give team members clear direction, and provides the necessary assistance for them to provide them to perform their work.
    • Evaluates each team members performance and makes recommendations for their improvement.
    • Reviews and assist in the development of menus and marketing plans.
    • Establishes and maintains personal relationships with venue client, suppliers, vendors and the public that projects the operation in a positive light.


    Knowledge, Skills and Abilities:

    • Ability to communicate with employees, co-workers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
    • Ability to make sound business/operations decisions quickly and under pressure.
    • Ability to speak, read, and write in English.
    • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
    • Ability to work well in a team-oriented, fast-paced, event-driven environment.
    • Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
    • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
    • Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
    • Ability to handle cash accurately and responsibly.
    • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
    • Ability to work independently with little direction.


    Education and Experience:

    • MA or MS; BA or BS with business-related major; accounting minor or credits preferred.
    • Minimum 5 years management experience in a high-volume managed services venue with concessions, premium service and catering operations.
    • Nationally recognized, advanced food service sanitation training course certification






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