General Manager Off Premise Catering (Harrisburg)

SUMMARY :

The Corporate General Manager is responsible for Corporate Catering in its entirety including but not limited to : sales, logistics, event management, staffing, and training. This position will work closely with the Executive Corporate Chef to ensure culinary standards, efficiencies, and client satisfaction. This role will be required to establish professional relationships with clients, vendors, and venue representatives.

ESSENTIAL FUNCTIONS :

Coordinate with the department heads and managers to ensure all information for events is documented, disseminated to the team, and executed to the highest level.

Ensure that C&J Catering work areas and departments are clean and organized.

Manage Sales Consultants, Event Managers, and Logistics personnel by direct oversight of department heads to ensure each event is successfully executed.

Oversee all event coordination and preparation as well as oversee catering service execution.

Supervise the operations of events and tending to any incidents or queries.

Monitor and implement standards to efficiently execute events for each respective area of catering operations.

Work with COO and CFO to monitor and track the finances of the division including receipts, expenses, and payroll.

Other duties as needed to ensure successful client relationships and event execution.

REPORTING RELATIONSHIPS :

Reports directly to : Chief Operating Officer

Liaise with : Director of Human Resources, Chief Financial Officer, Chief Executive Officer, Director of Facilities

Directly supervises : Sales Department, Event Managers and Logistics Supervisor

REQUIREMENTS :

WORK EXPERIENCE : A minimum of 5 years experience in an event catering leadership role.

SKILLS :

o Detail oriented, ability to multi-task and effectively prioritize in a fast-paced, changing environment.

o Ability to multitask and remain calm in stressful situations.

o Sound knowledge of safety measures and risk management strategies.

o Great interpersonal and communication abilities.

o Exceptional organizational and time management skills.

o Strong negotiation skills and leadership abilities.

o Willingness to work long hours and on weekends and holidays.

WORKING CONDITIONS / ENVIRONMENT : The industry is a fast-paced environment which may require frequent walking, long hours, and the ability to work in high volume environments and lift to 50lbs.

ATTENDANCE REQUIREMENTS : Varied / flexible schedule. Hours vary due to the demands of the business. Must be available for nights and weekends.

Qualifications

• Strong leadership, team management, and decision-making skills
• Event planning, logistics coordination, and operational management experience
• Exceptional communication, interpersonal, and client relationship-building abilities
• Outstanding organizational skills and attention to detail
• Knowledge of catering and food service industry standards
• Demonstrated ability to handle multiple tasks and high-pressure situations effectively
• A proactive approach to problem-solving and conflict resolution
• Proficiency in budgeting and financial management
• Availability to work flexible hours, including evenings and weekends as required by events
• Previous experience in catering, hospitality, or event management