Iacofano Group, LLC

Compensation

Full Description

Description Starting at $70,000K; increase based on experience and credentials Full-Time Benefits Offered (Medical, Vision, Dental etc.) The General Manager (GM) leads a high-volume, logistics-driven catering operation responsible for seamless production, fulfillment, and delivery of all orders. This role oversees culinary execution, labor planning, routing logistics, inventory management, financial performance, and team leadership. Success in this role requires strong operational discipline, forecasting ability, and the capacity to manage simultaneous production and delivery schedules while maintaining exceptional product quality and client satisfaction. The GM serves as the operational leader of the facility and strategic partner to senior leadership. Key Responsibilities Operations & Logistics Leadership Oversee daily production planning based on order volume, delivery windows, and staffing capacity Ensure accurate order fulfillment from kitchen production through final delivery Manage routing, dispatch timing, and delivery execution Maintain systems to support 24/7-day operations and peak-volume periods Anticipate bottlenecks and proactively adjust labor and workflow Ensure delivery accuracy, on-time performance, and incident resolution Oversee facility, equipment, and vehicle compliance Culinary & Product Execution Assume full responsibility for product quality, consistency, and presentation Ensure recipes, portioning, and production systems are executed accurately Partner with Executive Chef on menu development and seasonal updates Maintain food safety standards in compliance with ServSafe, FDA, USDA, and local health regulations Conduct routine quality checks to ensure temperature control and proper food handling Financial & Business Management Own full P&L accountability for the operation Manage labor cost and COGS within targeted percentages Forecast staffing and production needs based on sales trends Review weekly and monthly financial performance Monitor KPIs including labor %, food cost %, delivery efficiency, customer satisfaction, and incident rate Manage vendor relationships and procurement cost control Inventory & Production Control Oversee ordering, receiving, and proper inventory rotation (FIFO) Maintain accurate weekly inventory counts Reduce unnecessary store runs and emergency purchasing Ensure proper documentation and invoice accuracy Implement systems that improve production accuracy and counting efficiency Team Leadership & Development Partner with HR to recruit, hire, onboard, and train team members Develop labor schedules aligned with volume and budget Conduct performance reviews and ongoing coaching Document attendance and disciplinary actions in accordance with company policy Crosstrain team members to ensure operational flexibility Lead regular team meetings focused on performance, goals, and continuous improvement Client & Community Engagement Maintain high standards of customer service and responsiveness Address and resolve client concerns promptly and professionally Support sales initiatives and community outreach efforts Represent the company as a professional and operational leader in the market Requirements 10+ years of leadership experience in catering, food production, commissary, or logistics-driven hospitality environments Proven experience managing high-volume operations with time-sensitive fulfillment Strong P&L management experience Experience overseeing delivery-based or route-based operations preferred Demonstrated ability to manage labor forecasting and cost control ServSafe certification (or ability to obtain) Core Competencies Operational Planning & Execution Logistics & Fulfillment Management Financial Accountability Systems & Process Improvement Leadership & Accountability Cross-Functional Communication