• The General Manager reports to the Executive Vice President and is responsible for managing the daily operations of the unit. • Responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff. • Responsible for directing and assisting the Chef Manager and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation. • Oversight of all aspects of catering operations including assisting the catering team as needed. • Responsible for maintaining vendor and client relationships. • Manage department controllable expenses and adhere to budgetary guidelines. • Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagement.