General Manager at Elvaridah

Job Summary

• The General Manager will be responsible for overseeing the overall operations, growth, and profitability of the catering business.
• This includes managing kitchen operations, event execution, client relationships, staff performance, and financial outcomes.
• The role requires a strategic leader who can ensure high service standards, operational efficiency, and business expansion.

Key Responsibilities

• Oversee daily catering operations, including food production, logistics, and event execution
• Ensure timely and high-quality delivery of catering services for all events
• Maintain strict compliance with food safety, hygiene, and health regulations
• Monitor operational processes and implement improvements for efficiency

Business Development & Strategy:

• Develop and implement strategies to grow revenue and expand market share
• Identify new business opportunities, partnerships, and client segments
• Lead pricing strategies, proposals, and contract negotiations
• Monitor industry trends and competitor activities

Financial Management:

• Prepare and manage budgets, forecasts, and financial reports
• Monitor revenue, costs, and profitability across all operations
• Implement cost-control measures to optimize margins
• Approve major expenditures and ensure financial discipline

Team Leadership & HR Management:

• Recruit, train, and manage staff across kitchen, service, and operations teams
• Set performance targets and conduct regular staff evaluations
• Foster a positive work culture and ensure high employee engagement
• Ensure proper staff scheduling for events and daily operations

Client & Relationship Management:

• Build and maintain strong relationships with corporate and individual clients
• Oversee client onboarding, proposals, and service delivery expectations
• Handle high-level client concerns and ensure satisfaction
• Drive customer retention and repeat business

Quality Control & Service Excellence:

• Ensure consistency in food quality, presentation, and service standards
• Conduct regular quality checks on food production and event setups
• Maintain brand standards across all catering services

Logistics & Event Coordination:

• Oversee event planning, coordination, and execution
• Ensure proper allocation of resources, staff, and equipment
• Manage vendor relationships (suppliers, rentals, logistics providers)
• Ensure seamless delivery of services at all event locations

Key Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or related field
• 5–8 years experiencein catering, hospitality, or food service management
• Proven experience inoperations management and team leadership
• Strong financial management and budgeting skills
• Excellent communication, negotiation, and client management skills
• Knowledge of food safety and hygiene standards
• Ability to work under pressure and manage multiple events simultaneously.