General Manager

Key Responsibilities

• Serve as the primary on-site contact and trusted partner for the client, building strong relationships and maintaining exceptional service standards.
• Foster a hospitality-first culture that delivers memorable guest experiences across all dining and catering operations.
• Collaborate closely with client stakeholders to identify opportunities for service enhancements and program growth.
• Represent Wolfgang Puck Catering with professionalism, business acumen, and exceptional communication skills.
• Oversee the daily operations of a multi-station café, separate barista location, and comprehensive catering program across multiple service areas.
• Ensure seamless execution of foodservice operations serving 1,800+ guests daily.
• Lead and support culinary, café, barista, and catering teams to maintain the highest standards of food quality and presentation.
• Partner with culinary leadership on menu planning, innovation, and seasonal offerings.
• Ensure compliance with company policies, operational standards, and client expectations.
• Actively promote and grow the catering program through relationship-building, client engagement, and innovative service offerings.
• Work closely with clients and internal teams to execute meetings, events, and special functions with exceptional attention to detail.
• Develop marketing and promotional strategies to drive awareness and participation in catering services.
• Manage the account within approved budgets while achieving financial and operational goals.
• Drive revenue growth while balancing quality, service, and profitability objectives.
• Create an inclusive and collaborative workplace culture focused on engagement and professional growth.
• Participate in hiring, onboarding, succession planning, and talent development initiatives.
• Conduct team meetings and provide ongoing coaching that supports operational excellence and employee success.
• Champion a culture of food safety, sanitation, and workplace safety.
• Ensure compliance with HACCP standards, health department regulations, and all local, state, and federal requirements.
• Support emergency response, risk management, and safety training programs.

Qualifications

• Significant leadership experience within upscale foodservice, hospitality, corporate dining, or catering environments.
• Experience managing large-volume foodservice operations serving 1,500+ guests daily preferred.
• Demonstrated success leading multi-unit or multi-location operations.
• Strong catering sales, event management, and client relationship experience.
• Financial acumen including budgeting, forecasting, P&L oversight, and cost management.
• Experience managing purchasing, inventory control, and labor planning.
• Ability to influence, motivate, and develop diverse teams.
• Strong organizational skills with the ability to balance multiple priorities and operational demands.
• Knowledge of HACCP, food safety, sanitation, and regulatory compliance.
• ServSafe Certification or equivalent food safety certification preferred.
• Proficiency with Microsoft Office including Excel, Word, and PowerPoint.
• Bachelor's degree in Hospitality, Business, Culinary Management, or related field preferred, or equivalent professional experience.

Pay

$105,000 - $110,000

Other Forms of Compensation: Bonus Plan

Schedule

Not specified