Benefits:- PTO
- Insurance
- Food and Beverage Discounts at all locations
- Bereavement
- 401(k)
Join Our Team! The Catering and Events General Manager will have oversite of all store operations for their concept of All In Hospitality Group - All In Catering Department. They will work directly with the Catering and Events AGM and CDC to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship.
Areas of Focus (including but not limited to):
- Ensuring raving fan guest service at all times
- Act as the primary point of contact for clients to understand their catering needs and ensure exceptional customer service.
- Work closely with chefs and kitchen staff to plan menus that align with client preferences, dietary restrictions, and event themes.
- Manage logistics, including staffing, transportation, equipment, and venue setup/breakdown.
- Maintain strong client relationships to encourage repeat business and positive word-of-mouth referrals.
- Hiring and training of hourly staff
- Focused on in-store food/pour costs, inventory, and waste management
- Menu development alongside current in-house leadership
- Mentorship and development with current in-house leadership and hourly staff
- Leading 1-1’s
- Action plans for goal achievements
- Ensuring safety practices and handbook standards are being followed
- Working to maximize profitability
- Reviewing store inventory and variances
- Reviewing P&Ls and cost-effectiveness
- Reviewing and controlling labor costs
- Creating and promoting healthy workplace culture and teamwork towards a communitive goal
- Ensuring efficiencies along facility layouts and in-house assets
- Running shifts daily to ensure guest service standards and efficient operations
- Responsible for all aspects of preparation, service, and cleanup/teardown for multiple catering operations
- Adapt, in a professional manner, to any situation that may occur at offsite or onsite events.
- Build partnerships with venues, event planners, and other industry professionals to generate new business.
- Attend networking events to expand market presence and identify growth opportunities.
Requirements:
- Minimum of 1 year current, high volume catering experience
- Strong organizational skills to manage the needs of the restaurant
- Detailed oriented
- Must be, or willing to be ServSafe complaint
- Communication skills to inspire and motivate consistency and excellence
- Strong belief in a professional and ethical approach to leading, motivating, and developing staff
- Must have valid Drivers License to operate company vehicles.
Reports To: Director of Operations
Pay: Salary
Hours: 45-47 hours/week, you write your own schedule based on needs
This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.
If you’re passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we’d love to hear from you!