Job Summary
The General Manager will be responsible for overseeing the overall operations, growth, and profitability of the catering business.
This includes managing kitchen operations, event execution, client relationships, staff performance, and financial outcomes.
The role requires a strategic leader who can ensure high service standards, operational efficiency, and business expansion.
Key Responsibilities
Oversee daily catering operations, including food production, logistics, and event execution
Ensure timely and high-quality delivery of catering services for all events
Maintain strict compliance with food safety, hygiene, and health regulations
Monitor operational processes and implement improvements for efficiency
Business Development & Strategy:
Develop and implement strategies to grow revenue and expand market share
Identify new business opportunities, partnerships, and client segments
Lead pricing strategies, proposals, and contract negotiations
Monitor industry trends and competitor activities
Financial Management:
Prepare and manage budgets, forecasts, and financial reports
Monitor revenue, costs, and profitability across all operations
Implement cost-control measures to optimize margins
Approve major expenditures and ensure financial discipline
Team Leadership & HR Management:
Recruit, train, and manage staff across kitchen, service, and operations teams
Set performance targets and conduct regular staff evaluations
Foster a positive work culture and ensure high employee engagement
Ensure proper staff scheduling for events and daily operations
Client & Relationship Management:
Build and maintain strong relationships with corporate and individual clients
Oversee client onboarding, proposals, and service delivery expectations
Handle high-level client concerns and ensure satisfaction
Drive customer retention and repeat business
Quality Control & Service Excellence:
Ensure consistency in food quality, presentation, and service standards
Conduct regular quality checks on food production and event setups
Maintain brand standards across all catering services
Logistics & Event Coordination:
Oversee event planning, coordination, and execution
Ensure proper allocation of resources, staff, and equipment
Manage vendor relationships (suppliers, rentals, logistics providers)
Ensure seamless delivery of services at all event locations
Key Requirements
Bachelor's degree in Hospitality Management, Business Administration, or related field
5 - 8 years experiencein catering, hospitality, or food service management
Proven experience inoperations management and team leadership
Strong financial management and budgeting skills
Excellent communication, negotiation, and client management skills
Knowledge of food safety and hygiene standards
Ability to work under pressure and manage multiple events simultaneously.