The catering manager is responsible for overseeing a budget and catering accountability for one complex location or across a whole unit if volume is less than $100K. This individual meets with customers and creates plans with the culinary team for their events, including menu, number of guests, timeline, and pricing. This role also leads and assists chefs and team of cate

The general manager 1 is the senior leader of the dining service department who is responsible for planning, organizing, directing, and overseeing all activities and systems in a department whose managed volume is between $1.51 $3.5M dollars annually. They are the top owner of the client for their assigned unit unless they report to an RDM. This is the senior leader of th