General Manager, Catering/Banquet

Job Description

Job Description

Description:

Reports To: VP of Operations

Status: Full-time, Exempt

The General Manager is responsible for leading all facets of our foodservice operation setting strategic direction, ensuring financial performance, delivering operational excellence, and cultivating a high-caliber, drama-free workplace culture. This role combines operational oversight with culinary vision, ensuring seamless execution from kitchen to client while developing top-tier talent across all departments.

Why You’ll Love This Role:

• Holistic Leadership: Own the end-to-end culinary and operational experience—from concept and cost modeling to execution and guest satisfaction.
• Empowered Culture: Lead with empathy and professionalism, maintaining a respectful, collaborative, and emotionally intelligent environment.
• Growth & Development: Mentor chefs, managers, and team members through targeted training programs, career-mapping sessions, and hands-on workshops.
• Impactful Innovation: Drive menu evolution, process improvements, and service innovations that enhance the guest experience and improve efficiency.
• Weekly payroll – receive timely and reliable compensation on a weekly basis.

Key Responsibilities:

• Lead all facility departments, including culinary, logistics, and guest services.
• Develop and execute annual business and culinary plans aligned with revenue targets and brand standards.
• Ensure quality, consistency, and timeliness in all catering production and delivery.
• Oversee vendor negotiations, contract renewals, and procurement to control costs without compromising quality.
• Review and analyze P&L statements; track KPIs such as labor %, COGS, customer satisfaction, and delivery efficiency.
• Recruit, train, and retain top talent; conduct performance reviews and set clear objectives.
• Foster a positive, drama-free team culture rooted in respect, communication, and problem-solving.
• Maintain safety and compliance with all health regulations (DHEC, ServSafe, local requirements).
• Partner with Sales, Events, and Marketing to create seasonal promotions, special-event offerings, and community outreach initiatives.
• Champion continuous improvement through workflow optimization, technology adoption, and cross-department collaboration.

• Proven Leadership: 5–7 years in a senior culinary management role, with demonstrated success in multi-unit or large-scale operations.
• Business Savvy: Strong track record managing budgets, P&L responsibility, and vendor partnerships in a high-volume environment.
• Emotional Intelligence: Exceptional interpersonal skills; adept at conflict resolution, coaching, and fostering cohesive teams.
• Operational Resilience: Comfortable with long hours on your feet, lifting up to 50 lbs, and adapting to last-minute changes.
• Culinary Vision: Passion for menu development, trend analysis, and delivering elevated guest experiences—ready to pivot creatively when curveballs arise.