General Manager, Catering/Banquet at Iacofano Group, LLC

North Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

0.0

Posted On

12 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Strategic Direction, Financial Performance, Culinary Vision, P&L Management, Vendor Negotiation, Talent Development, Conflict Resolution, Budgeting, Menu Development, Operational Excellence, KPI Tracking, Procurement, Staff Training, Health Regulation Compliance, Workflow Optimization, Guest Services

Industry

Food and Beverage Services

Description

Description Reports To: VP of Operations Status: Full-time, Exempt The 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. This role combines operational oversight with culinary vision, ensuring seamless execution from kitchen to client while developing top-tier talent across all departments. Why You’ll Love This Role: Holistic Leadership: Own the end-to-end culinary and operational experience—from concept and cost modeling to execution and guest satisfaction. Empowered Culture: Lead with empathy and professionalism, maintaining a respectful, collaborative, and emotionally intelligent environment. Growth & Development: Mentor chefs, managers, and team members through targeted training programs, career-mapping sessions, and hands-on workshops. Impactful Innovation: Drive menu evolution, process improvements, and service innovations that enhance the guest experience and improve efficiency. Key Responsibilities: Lead all facility departments, including culinary, logistics, and guest services. Develop and execute annual business and culinary plans aligned with revenue targets and brand standards. Ensure quality, consistency, and timeliness in all catering production and delivery. Oversee vendor negotiations, contract renewals, and procurement to control costs without compromising quality. Review and analyze P&L statements; track KPIs such as labor %, COGS, customer satisfaction, and delivery efficiency. Recruit, train, and retain top talent; conduct performance reviews and set clear objectives. Foster a positive, drama-free team culture rooted in respect, communication, and problem-solving. Maintain safety and compliance with all health regulations (DHEC, ServSafe, local requirements). Partner with Sales, Events, and Marketing to create seasonal promotions, special-event offerings, and community outreach initiatives. Champion continuous improvement through workflow optimization, technology adoption, and cross-department collaboration. 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.

Responsibilities

The General Manager leads all facets of the foodservice operation, focusing on strategic direction, financial performance, and operational excellence. They are responsible for overseeing culinary production, managing P&L, and cultivating a professional, high-caliber workplace culture.