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.
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.
