We strive to inspire, care for and nurture life. Every day, the Catering General Manager understands, embraces, and embodies this purpose as the face of Tatte with our Catering clients. This role is responsible for all facets of Catering order fulfillment and is dedicated to the client experience, thoughtful leadership, and overall Catering kitchen performance from both a guest and efficiency perspective. The Catering General Manager will oversee all aspects of the Catering kitchen and work side by side with all team members, leading and inspiring them to exceed our clients’ expectations at every opportunity. This will be achieved by providing exceptional service that is authentic, genuine, warm, and welcoming while upholding the execution of Tatte service and product standards. Summary of Responsibilities (include but are not limited to): Demonstrates complete ownership of the business including total responsibility for the four walls and P&L ownership. Manages and directs production and service according to established standards. Models authentic, warm, and welcoming client service and is responsible for instilling great service in team members. Oversees all administrative tasks including but not limited to: Scheduling, driver scheduling, inventory, purchasing, ordering, financial results, and ongoing interviewing and hiring to maintain appropriate staffing levels. Collaborates with the Catering Sales Team to provide exceptional customer service, develop client relationships, and grow Tatte Catering. Assists Catering Leadership with the development and refinement of Catering Kitchen Processes and Standard Operating Procedures. Ensures that the Catering kitchen team follows standardized recipes, portioning and presentation standards, and completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Maintains inventory to stay within established guidelines while assuring that necessary products are available when needed. Oversees the training of catering kitchen team members in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards. Strives to develop all managers and hourly team members by providing timely, honest feedback through one-on-ones and performance appraisals. Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that team members follow and complete schedules as assigned. Follows company safety and sanitation policies and procedures to include occurrence reporting. Participates and attends departmental meetings, staff development, and professional programs, as appropriate. Other duties as assigned. Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs, which will include days, nights, weekends, and holidays. Able to work ten hour-plus shifts, plus the ability to stand, sit, squat, or walk for extended periods of time. Able to grasp, reach overhead, push, lift, and carry up to 50 pounds. Position Requirements: Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods, and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. Able to multitask. High School education or equivalent. Preferred Skills: Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field. Proficient in Microsoft Office including Word, Excel, Outlook. Previous experience working with UltiPro Onboarding&Recruiting, Toast - POS System, CrunchTime, and Teamworks (highly preferred). ServSafe Certification, Allergens Certification, and ChokeSaver Certification. J-18808-Ljbffr