Role OverviewThe 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.
What You Will Do
Lead all facility departments, develop and execute annual business and culinary plans, ensure quality and consistency in catering production and delivery, and oversee vendor negotiations and procurement.
Why It Might Be a Fit
This role combines operational oversight with culinary vision, ensuring seamless execution from kitchen to client while developing top-tier talent across all departments.
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.
Benefits
- Weekly payroll – receive timely and reliable compensation on a weekly basis.
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