Job Description

The General Manager is a full-time, exempt position responsible for overseeing all aspects of successful catering business. This role ensures smooth daily operations, manages staff performance, and serves as the main point of contact for clients and ownership. Key duties include supervising catering execution, managing inventory, monitoring financial performance, and ensuring quality control at all major events. The General Manager also leads recruiting, hiring, training, and staff management. This position will serve as the primary interface with clients and act as a liaison with ownership, ensuring strategic alignment and continuous improvement across all functions.

ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES

Client Management & Event Execution

· Serve as the main interface with clients—from initial inquiry through post-event follow-up.

· Guide clients through service options, customizations, and logistics.

· Maintain strong, professional client relationships that foster trust and repeat business.

· Ensure all events are executed according to client specifications and service standards.

· Attend all significant catered events to ensure smooth operations, quality control, and a seamless client experience.

· Troubleshoot on-site issues quickly and professionally.

Team Leadership & Staff Management

· Recruit, hire, train, and manage event staff, and support personnel.

· Build and maintain a reliable, skilled team aligned with company values.

· Provide coaching, performance feedback, and corrective action as needed.

· Develop staffing schedules to ensure event coverage.

· Foster a positive, professional, and team-oriented environment.

Inventory & Logistics

· Manage inventory and equipment.

· Oversee purchasing and vendor relationships.

· Conduct regular inventory counts and manage restocking.

· Control waste and monitor inventory usage to manage costs.

Financial Management & Liaison with Ownership

· Track and analyze costs, labor hours, and job profitability.

· Monitor performance against P&L goals; suggest operational improvements.

· Collaborate with ownership on budgeting, forecasting, and business development.

· Provide regular reports and strategic updates to ownership.

Compliance & Safety

· Ensure compliance with all laws and health codes.

· Maintain safety protocols and ensure staff training on safe operations.

· Keep all necessary permits and certifications up to date.

MINIMUM QUALIFICATIONS

· Five (5) years’ experience in the hospitality industry, preferably in catering, FOH service.

· Three (3) years’ experience in a management role.

· Strong leadership skills and ability to motivate a team, calm demeanor, and great sense of humor.

· Experience with inventory systems, scheduling, and event logistics.

· Understanding of cost control, labor budgeting, and operational efficiency.

· Excellent communication and customer service skills.

· Knowledgeable with standard office software; POS or event software experience a plus.

· Valid driver’s license and reliable transportation.

· Willingness and ability to attend key catered events, often during evenings or weekends.

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