Comcast Spectacor

  • General Manager (The Metropolitan Opera House)

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

    The Metropolitan Opera House (The Met) General Manager is responsible for the efficient, professional and profitable operation of the on-site food and beverage operations at this Live Nation venue located on North Broad Street in Philadelphia.


    This individual ultimately oversees all aspects of food and beverage services and will be responsible for upholding both Brûlée Catering, Spectra and Live Nation standards of operation. Additionally, the GM will be responsible for every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.


    The Met General Manager will also be responsible for coordinating the Off Premise Catering operation with the Off Premise Commissary.


    • Oversee all aspects of The Met Food & Beverage operations to include all Premium Services and General Concessions with particular focus on implementing a comprehensive Alcoholic Beverage Service program. Premium Services will initially include the Grand Salle Bar and In - Suite Food and Beverage services as well as limited in-house catering with the potential for additional Premium locations opening over the first 12 months of operation. General Manager will also coordinate all Off Premise Catering activities with Brûlée Commissary, Director of Operations, Executive Chef and Director of Staffing. Work closely with Director of Sales & Business Development, Brûlée Marketing Team and Live Nation General Manager to develop and implement Venue Sales and Marketing programs designed to drive non-event day catering to The Met. Act as liaison between Brûlée Catering and Spectra Venue Management and Food Services & Hospitality.
    • Ensure legal, efficient, professional and profitable operation of the assigned Brûlée account.
    • Work with the Concessions Manager, Premium Manager and Office Manager 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, Spectra and Live Nation 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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