General Manager, Catering/Banquet
Required skills
- culinary management
- multi-unit operations
- large-scale operations
- budget management
- P&L responsibility
- vendor partnerships
- high-volume environment
- conflict resolution
- team building
- long hours
Nice to have
- VP of Operations
- foodservice operation
- culinary vision
- cost modeling
- empathy
- professionalism
Role summary
The General Manager, Catering/Banquet is responsible for the overall leadership and strategic direction of a foodservice operation. This role combines operational oversight with culinary vision, ensuring financial performance, operational excellence, and a positive workplace culture. Key responsibilities include leading departments, developing business and culinary plans, managing budgets and vendors, analyzing financial performance, recruiting and developing talent, and ensuring health and safety compliance. The ideal candidate has proven leadership experience in senior culinary management, strong business acumen, and exceptional interpersonal skills.
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.
Requirements
- 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.
