General Manager Food Service

Joliet, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee discount

Training and Development

flexible schedule

Job Description

Proof of the Pudding is a well-established catering and event management company known for delivering upscale culinary experiences that are both innovative and high quality. The company has built a strong reputation in the hospitality industry for its commitment to excellence, attention to detail, and customer satisfaction. Specializing in catering services for a variety of venues, including sports stadiums, corporate events, weddings, and large-scale celebrations, Proof of the Pudding prides itself on providing seamless and memorable event experiences. Their partnership with the Joliet Slammers, a minor league baseball team, highlights their ability to operate in dynamic and high-volume environments while maintaining top-tier food and beverage service standards.

The General Manager position at Proof of the Pudding offers a unique leadership opportunity for an experienced professional to oversee the culinary operations at the Joliet Slammers minor league baseball stadium. This high-responsibility role involves managing the daily food and beverage offerings that serve thousands of event attendees in a fast-paced sports venue setting. The ideal candidate will possess strong catering management experience, with a proven track record of leading large teams, optimizing operational workflows, and delivering exceptional guest experiences. Additionally, the General Manager will be accountable for comprehensive budget management, including forecasting, financial reporting, and cost controls to maximize profitability.

This role requires a hands-on leader capable of coordinating across multiple departments, including sales, culinary, operations, and warehousing, ensuring efficient communication and smooth event logistics. The General Manager will lead a diverse team of approximately 40 hourly and seasonal employees, fostering a positive work environment focused on growth, engagement, and collaboration. Responsibilities include staff recruitment, training, performance evaluation, and adherence to company policies and food safety regulations.

The General Manager will also oversee facility operations for the corporate building and warehouse, emphasizing safety and maintenance, sometimes beyond regular business hours. A key part of the role is forging and nurturing strategic partnerships with clients, vendors, and venue partners to support ongoing business development and operational excellence.

This position is ideal for someone who thrives in a dynamic environment, is detail-oriented, and passionate about delivering upscale food service experiences that enhance event quality. The company values equal opportunity and inclusivity and encourages candidates from all backgrounds to apply. The employment type is full-time. While salary details are not specified, the role offers competitive compensation aligned with the candidate's experience and qualifications.

Job Requirements

High school diploma or GED required
associate or bachelor’s degree in hospitality, business, or related field preferred
3-5+ years of food service management experience
strong leadership, communication, and organizational skills
knowledge of food safety regulations and inventory systems
experience with budgeting, P&L statements, and cost control
food safety certification (e.g., ServSafe Manager) preferred

Job Qualifications

High school diploma or GED required, associate or bachelor’s degree in hospitality, business, or related field preferred
3-5+ years of food service management experience
strong leadership, communication, and organizational skills
knowledge of food safety regulations and inventory systems
experience with budgeting, P&L statements, and cost control
food safety certification (e.g., ServSafe Manager) preferred

Job Duties

Drive methods to improve quality, efficiency and productivity, reduce costs, increase profits, and improve control measures
set comprehensive goals for department performance and growth
oversee daily operations of the department and the work of 40 hourly/seasonal employees
lead employees to achieve optimal performance by assessing their results based on clear expectations, data, and metrics, while also promoting engagement to enhance morale and foster a strong sense of collaboration within the team
organize frequent meetings and open lines of communication with sales, operations, culinary, and warehouse teams
monitor the team and event schedule including reporting status, progress updates, and identifying areas that require corrective actions
manage and participate in interviewing new employees, developing strategies for developing talent at all levels, and coaching organizational leaders
foster a growth oriented, positive and encouraging environment while keeping employees and management accountable to company policies, procedures and guidelines
practice an open-door policy for employee grievances or dissatisfaction, documenting, addressing and escalating, as needed, appropriately and timely
generate weekly forecasting, ensure adherence to monthly reporting deadlines, oversee and approve all invoices department-wide, while ensuring accurate and comprehensive reporting on the department's operations and finances
forge strategic partnerships and relationships with clients, vendors, agencies, venue partners and all other professional business relationships
manage all facilities operations for the corporate building and warehouse, including after-hours oversight to ensure maintenance, safety, and smooth functionality
perform other related duties