The posting
Job Summary Our Client a Catering Company is looking for General Manager to oversee the entire operational pipeline for the onsite contract locations from central kitchen production and supply chain logistics to site-level staffing and client relations. He/she will ensure that thousands of meals are served daily to the highest standards. The ideal candidate is a strategic thinker with a hands-on approach, capable of managing multiple contract sites simultaneously while maintaining strict compliance, quality control, and profitability. You will bridge the gap between the culinary team, site supervisors, and our government/private clients. Key Responsibilities Serve as the primary operational liaison for all government and private sector contract sites. Conduct regular site visits to monitor food quality, service standards, cleanliness, and client satisfaction. Address and resolve any client concerns or contractual issues promptly and professionally. Ensure all contractual obligations (meal counts, service hours, reporting requirements) are met or exceeded for each site. Prepare operational reports and participate in contract review meetings with clients. Oversee the daily operations of the central commissary kitchen, ensuring efficient food production schedules that meet the demands of all onsite locations. Collaborate with the Executive Chef on menu planning, costing, and recipe standardization to ensure consistency across all sites while controlling food costs. Implement portion control measures and quality assurance checks to maintain uniformity. Enforce strict health, safety, and sanitation standards (ServSafe/HAACP compliance) across all facilities. Manage the procurement and inventory of food, beverages, and disposable supplies for all contract sites. Coordinate the daily delivery schedules to ensure each site receives the correct products on time. Oversee the maintenance and routing of the company fleet used for inter-site logistics. Manage inventory of service equipment and ensure each site maintains proper par levels. Recruit, train, and manage operational staff, including site supervisors, cooks, and general workers across multiple locations. Create and manage staffing schedules to ensure adequate labor at each site while strictly controlling labor costs. Foster a culture of accountability, safety, and pride in daily service. Conduct regular performance reviews, identify training needs, and facilitate ongoing professional development. Develop and manage the operations budget, tracking expenses against contract revenue. Monitor food and labor costs closely, implementing strategies to protect and improve profit margins. Ensure 100% compliance with all local health department regulations, safety laws, and contractual reporting requirements. Maintain strong vendor relationships and negotiate pricing for bulk supplies. Requirements Bachelor's degree in Business Administration, Hospitality Management, or equivalent work experience preferred. Minimum of 4-6 years of operations management experience in the catering, food service, or hospitality industry. Experience managing long-term catering contracts (B&I, government, institutional) is essential. ServSafe Manager Certification is required (or must be obtained within 30 days of hire). Valid driver's license with a clean record. Proven ability to manage ongoing service agreements and maintain high retention rates with clients. Experience overseeing multiple locations simultaneously, ensuring consistency across all sites. Understanding of the reporting, compliance, and professional standards required for government contracts. Ability to create and implement standard operating procedures (SOPs) that ensure consistency in high-volume daily production. Strong track record of managing and motivating diverse teams across multiple locations. Experience with P&L statements, budget management, and cost control in a contract catering environment. Proficiency with inventory management software, Microsoft Office Suite (especially Excel for reporting), and Google Workspace.
