General Manager- Catering

This position requires a person highly motivated a great leader with exceptional managementskills. The position description that follows is considered a basic description. However, certainaspects of the position may vary based on the size of the location; size of the staff; type of staff;and other variables. Must have over 5 years of Catering and Event planning experience in a management role.I. IntroductionThe nature and scope of the position of GENERAL MANAGER requires maturity aswell as independent judgment and discretion in all matters relating to the successfuloperation of this location to which he/she is assigned. In addition to directingthe work of the employees assigned to the location, the assigned GENERAL MANAGERhas the authority to hire, fire, promote, and/or change the status of the locationemployees.The employee in the position of GENERAL MANAGER IS EXEMPT FROMOVERTIME COMPENSATION.He/she:A. Is the principal on site authority responsible to assure corporate policies, procedures,guidelines are followed;B. Is expected to provide professional leadership, guidance and authoritative direction tothe assigned employees (staff) on-site; with respect and dignityC. Translates service policies and decisions to customers and staff with utmostdiplomacy, tact, and professional pleasantness;D. Is expected to assure that maximum quality of food and service is delivered to ourguests; and,E. Is expected to deliver maximum profit to the company, while not sacrificing thequality of any of our servicesII. Duties and ResponsibilitiesThe specific areas of responsibility are as follows:A. Administration2. 3. Set up and monitor employee schedulesVerify and approve time & attendanceReview and approve leave requests1 | P a g e4. Monitor performance and conduct performance evaluations with staff andrecommend salary increases as appropriateSupervise and train employees7. Assure that required reports are submitted on time and in a professional mannerOversee the entire on-site operation to assure that there is coordination andcooperation with and between all units that ensures scheduled parties are donewith quality and successReview and submit accident reports in a timely mannerConduct weekly staff meetingsResponsible for "cost control"Verify manager's reports such as weekly small wares inventory, daily floor plans,cash bar verification, coatroom verificationsB. PersonnelHire, fire, transfer, terminate, increase, demote all personnel according to alllegislation and to corporate policyTrain, motivate and coordinate staffPromote good employee relationsEncourage support of employee relations programProvide leadership by exampleRequire compliance with safety policy and Workmen's Compensation guidelinesSchedule all personnel based on service needed and profit to be secured for eachfunction and for daily operation of location.Communicate to all employeesMonitor employee attitudes and handle as appropriateC. Sales2. Supervise and train sales personnelSupervise and monitor all sales activity - both potential and "on the books"a. Double-check new "C" sheets for price, content and dateb. Set goals and distinct areas that need more attention and ways to accomplishthisc. To make sure "C" sheets are called back and kept currentd. Monitor blue copy status (deposits being made on time)Monitor the finalizations of contractsa. To push optionsb. To ensure company policies are followedTake appointments when necessaryDetermine cost of function when deviation from corporate sales policy occursApprove all sales contracts2 | P a g eD. Supervise and Monitor the Food ServiceReview food and liquor orders each week or order all food, liquor, linen, bread,desserts, wedding cakes and other items based on needs for functions asscheduleda. Ensure that the correct items in the correct quantity and quality are orderedb. Follow corporate purchasing guidelinesMonitor preparation of food itemsa. Be certain foods are correctly prepared according to policies, procedures, andhealth standardsb. c. d. Be certain all cooked items are tasteful and served hotBe certain all food items are ready for serving at the scheduled timeBe certain that there is a minimal wastea. b. c. d. Supervise and monitor kitchen inventory controlAssure that there are no excess items that might go badReduce circumstances that might encourage pilferageBe aware of overstocked items and utilize these itemsVerify chef sheets that are generated and verity that food cost analysis isaccurately printedE. Supervise, Coordinate, Monitor all Functions at LocationSupervise actual function when helda. Coordinate customer directives between room and kitchen;b. Assure customer satisfaction by checking with guests from time to time;c. Ensure smooth operation of each functiond. Be responsive as possible to guest requestse. Be visible on the floorf. Greet guests and be certain they are happyg. Monitor all food servicesh. Organize a smooth changeover procedurei. Check employee attitudes and how they performj. Make sure payments are secured for affairsk. Notice overall operation in order to utilize help to the best for all partiesl. Ongoing check of kitchen operation and dish room for cleanliness and orderm. Assist wherever necessaryF. Maintenance and Safety of the Building2. 3. Ensure that the building meets corporate and safety standardsSecure appropriate labor and material to correct problemsEnsure that building, grounds and kitchen meet cleanliness, health standards andall safety precautions and standardsRequire proper usage and care of all equipment by all employees3 | P a g eEstablish and supervise preventative maintenance programG. PurchasingOrder all capital itemsOrder all office suppliesOrder all maintenance itemsMaintain par inventoryIII. Required Skills and KnowledgeThe candidate must be an experienced mature professional who possesses anddemonstrates the following skills and knowledge:A. Knowledge, experience, and capacity to supervise employees with diverse ethnic andracial backgrounds, personalities, abilities, and agesB. Knows when to be flexible, firm, and objectiveC. Can be challenged without feeling threatenedD. Knows how to plan, manage, and coordinateE. Capacity to be at ease with customers who may be difficult and/or come from diverseculturesF. Ability to communicate clearly and specifically verbally and in writingG. Public speaking skillsH. Is professional at all times, with all staffI. Know the problem-solving process, knows how to make sound decisions, and knowshow to listenIV. Supervision and Guidance

Created: 2025-01-31