General Manager

 Salary: $100,000 - $110,000

Other Forms of Compensation: Bonus Plan 

 

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit.  Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. 

 

"The most important thing in life, whatever you do, has to be passion." Wolfgang Puck

 

Success on our team starts with our culture:

• We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.
• A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.  
• Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
• We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.  
• We curate company and partner resources to bring our client’s vision to life.  We seek to cultivate the next generation of talent, purveyors and partnerships.
• We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).   
• Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

 

“I can have the best food, but if we don’t have good people, it won’t get you very far.”

Job Summary

We’re looking for a collaborative, relationship‑driven General Manager to lead a dynamic food service operation supporting a major technology client in downtown Seattle. This high‑volume account includes two cafés serving 1,500–2,000 guests daily as well as a weekday catering program.   In this role, you’ll partner closely with the client, guide a large culinary and hospitality team, and use data and financial insights to elevate service, strengthen performance, and deliver an exceptional guest experience.   Key Responsibilities

• Build strong, trusted relationships with the client, guests, and on‑site partners; serve as the primary point of contact for all operational matters
• Lead, coach, and develop a diverse team through daily engagement, regular meetings, and ongoing professional learning
• Manage the operation in alignment with company standards and all applicable local, state, and federal regulations
• Oversee financial performance, including P&L management, forecasting, annual budgeting, cash handling, and sales reporting
• Interpret data trends and analytics to guide decision‑making, improve service performance, and create compelling business insights for the client
• Maintain food cost targets while supporting exceptional culinary quality
• Direct purchasing, vendor relationships, and inventory management
• Collaborate with chefs on menu planning for cafés and catering
• Ensure full HACCP compliance and uphold best practices in food safety, storage, and sanitation
• Monitor adherence to health, safety, and fire regulations
• Support high‑end catering execution, including event planning, service flow, and guest experience
• Promote a positive workplace culture that encourages teamwork, accountability, and continuous improvement

What We’re Looking For

• Experience leading high‑volume, upscale food service operations—preferably in a corporate, tech‑campus, or multi‑outlet environment
• Strength in client engagement and the ability to build long‑term, trust‑based relationships
• Financial and analytical acumen, including comfort with reporting, dashboards, data insights, and trend analysis
• Background in team leadership, coaching, hiring, and performance development
• Strong organizational skills with the ability to prioritize and stay focused within a fast‑paced environment
• Knowledge of food purchasing, cost control, inventory systems, and cash handling procedures
• Ability to problem‑solve with composure and work collaboratively across departments
• Experience supporting or managing catering programs
• Bachelor’s degree in hospitality, business, or related field
• 6+ years of progressive food service leadership experience
• ServSafe or local Department of Health certification
• Proficiency with Microsoft Office (Excel, Word, PowerPoint)

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