General Manager, Catering/Banquet

Iacofano's Catering & Events•North Charleston, SC

21d

About The Position

The General Manager leads all facets of the foodservice operation, setting strategic direction, ensuring financial performance, delivering operational excellence, and cultivating a high-caliber, drama-free workplace culture. The role combines operational oversight with culinary vision, ensuring seamless execution from kitchen to client while developing talent across all departments. The General Manager owns the end-to-end culinary and operational experience, from concept and cost modeling through execution and guest satisfaction. The role calls for empathetic, professional leadership that fosters a respectful, collaborative, and emotionally intelligent environment; develops chefs, managers, and team members through training and career development; and advances menus, processes, and service to improve guest experience and efficiency. Compensation is paid weekly.

Requirements

5–7 years in a senior culinary management role, with demonstrated success in multi-unit or large-scale operations.
Strong track record managing budgets, P&L responsibility, and vendor partnerships in a high-volume environment.
Exceptional interpersonal skills, with ability in conflict resolution, coaching, and fostering cohesive teams.
Comfortable with long hours on your feet, lifting up to 50 lbs, and adapting to last-minute changes.
Passion for menu development, trend analysis, and delivering elevated guest experiences, with the ability to pivot creatively.

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 catering production and delivery.
Oversee vendor negotiations, contract renewals, and procurement to control costs without compromising quality.
Review and analyze P&L statements and track KPIs such as labor percentage, COGS, customer satisfaction, and delivery efficiency.
Recruit, train, and retain 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 health regulations, including DHEC, ServSafe, and 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.
Mentor chefs, managers, and team members through targeted training programs, career-mapping sessions, and hands-on workshops.
Drive menu evolution, process improvements, and service innovations.