Description:
Job Summary: The General Manager of Plate Above Catering is responsible for leading all aspects of the catering operation, including front-of-house service, event execution, staffing, scheduling, budgeting, guest experience, team accountability, and operational standards. This role oversees the Banquet Captain, front-of-house team, and Executive Chef, ensuring seamless event execution, exceptional service delivery, and a culture of professionalism and accountability. Reporting directly to the Chief Food Service Officer, the General Manager works closely with the Business Development Manager, Marketing Manager, and Executive Chef to support program growth, maintain accurate menus and service descriptions, strengthen brand standards, and drive operational excellence. As the primary operational leader of the catering division, the General Manager is accountable for overall performance and has final authority over catering operations and event execution decisions.
About Second Harvest
Second Harvest Food Bank of Central Florida is a member of Feeding America – the largest charitable domestic
hunger-relief organization in the United States. Second Harvest Food Bank secures and distributes food and grocery
products to more than 800 feeding partners throughout Central Florida. With the help of food and financial
donors, volunteers and a caring, committed community, the food bank distributes 300,000 meals every day to a seven-county
service area, which includes Brevard, Lake, Marion, Orange, Osceola, Seminole and Volusia. Feeding neighbors
facing hunger is only the beginning. By investing in job training programs, advocating for access to nutritious foods, and
inspiring our community to get involved, Second Harvest Food Bank is leaning into the root causes of hunger and helping
our neighbors thrive.
Department Overview
Food Service and Catering Department supports Second Harvest Food Bank of Central Florida's mission by providing high-quality meal service, catering, and food production for internal programs, community partners, and external clients. The department is focused on operational excellence, food safety, customer service, and mission-driven hospitality while maintaining efficient labor, cost controls, and consistent service standards. Team members work collaboratively across production, culinary, sales, and event operations to deliver professional, reliable, and high-quality food service experiences.
Work schedule
This is a full-time position; work schedule may vary based on event bookings and operational needs. Must be available Monday through Saturday, with occasional Sunday shifts, including early mornings, evenings, weekends, and late-night events as needed.
Travel Requirements
Must have reliable transportation, to support offsite events throughout the Orlando metropolitan area and surrounding regions. Use of a personal vehicle may be required, with eligible mileage reimbursed according to company policy.
Job Responsibilities
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Lead the day-to-day operations of Plate Above Catering, ensuring exceptional service, operational excellence, and successful event execution
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Supervise and support the Banquet Captain, Executive Chef, and front-of-house team, providing leadership, coaching, and performance management
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Oversee staffing, scheduling, labor management, and event logistics to ensure efficient operations and outstanding guest experiences
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Partner with the Business Development Manager, Executive Chef, and Marketing team to support client needs, menu development, event planning, and promotional initiatives.
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Monitor budgets, labor costs, operating expenses, and event profitability while identifying opportunities to improve operational efficiency
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Maintain high standards for hospitality, food quality, service, event presentation, and customer satisfaction by addressing guest concerns and operational challenges promptly.
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Support employee training, service standards, operational procedures, and continuous process improvement to enhance team performance and event execution
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Perform other duties as assigned in support of Plate Above Catering and Second Harvest Food Bank of Central Florida
Requirements:
Minimum Qualification
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Bachelor's degree in hospitality management, Business Administration, Culinary Management, or a related field, or an equivalent combination of education and experience
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Minimum of five (5) years of progressive leadership experience in catering, banquet, hospitality, restaurant, or food service operations
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Minimum of three (3) years of supervisory or management experience leading front-of-house, culinary, or event operations
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Demonstrated experience managing budgets, labor costs, event profitability, operational performance, and financial reporting
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Strong knowledge of hospitality operations, guest service excellence, event planning, service recovery, and client relationship management
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Experience leading and developing high-performing teams through coaching, performance management, workforce planning, and succession planning
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Proven ability to develop and improve operational processes, service standards, training programs, and workflow efficiencies.
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Experience collaborating with culinary, sales, marketing, business development, and support teams to deliver exceptional client experiences
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Strong business acumen with the ability to analyze data, solve complex operational challenges, manage multiple priorities, and make sound business decisions
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Excellent leadership, interpersonal, written, verbal, and presentation skills, with the ability to build relationships and influence stakeholders at all levels
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Demonstrated ability to lead organizational change, drive continuous improvement, and foster a collaborative, customer-focused culture
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Proficiency with Microsoft Office Suite and business management software; experience with catering or event management software is preferred
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Working knowledge of employment practices, food safety regulations, and hospitality industry standards.
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Ability to work a flexible schedule, including evenings, weekends, and holidays, based on business and event needs
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Experience managing high-volume catering operations and special events.
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Working knowledge of catering management, POS, or ERP systems.
