General Manager-CUTX

Proof Of The Pudding; Wetsel (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Proof Of The Pudding in Texas seeks a General Manager to lead culinary operations for the CUTX Event Center, overseeing day-to-day food and beverage options and the overall guest experience.

This role requires 3–5+ years of food-service management, strong budgeting and cost-control skills, and the ability to lead 40 hourly/seasonal staff across events. Expect evenings, weekends, and holidays during active calendars.

Qualifications

• High school diploma or GED.
• 3–5+ years of food service management.
• 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.
• Extensive experience reviewing financial reports (P&L, balance sheets).
• Strong technical knowledge and drive for innovation; AI tools preferred.

Responsibilities

• Oversee daily F&B operations for events.
• Lead and develop a team of 40 hourly/seasonal staff.
• Forecasting, budgeting, and reporting; approve invoices.
• Collaborate with sales, operations, culinary and warehouse teams.
• Maintain safety, quality, and regulatory compliance.
• Manage facilities and after-hours operations as needed.

Skills

Leadership

Budgeting

Financial analysis

Food safety

Communication

Operations management

Education

Bachelor’s or higher in Hospitality or Business

High school diploma or GED

Associate degree in Hospitality or Business

Job description

Proof of the Pudding is seeking an experienced General Manager to lead and oversee all culinary operations for the CUTX Event Center. This leadership role is responsible for the day-to-day management of food and beverage options. The General Manager will oversee events, staffing matrices, hiring, interdepartmental communications, logistics, and full financial performance. The ideal candidate brings strong catering leadership experience, meticulous budget management skills, and a passion for delivering upscale, high-quality event experiences.Responsibilities:Drives methods to improve quality, efficiency and productivity, reduce costs, increase profits, and improve control measures.Set comprehensive goals for department performance and growthOversee daily operations of the department and the work of 40 hourly/seasonal employeesLead 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.Organizing frequent meetings and open lines of communication with sales, operations, culinary, and warehouse teams.Monitoring the team and event schedule including reporting status, progress updates, and identifying areas that require corrective actions.Responsible for managing and participating 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 timelyGenerate weekly forecasting, ensures adherence to monthly reporting deadlines, oversees and approves 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.Performs other related dutiesHigh 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.Specialized Qualifications:Extensive experience in reviewing and analyzing financial reports, including P&L, balance sheets, and other key financial documents.Strong technical knowledge, a drive for innovation, and experience with AI tools is preferred.Work EnvironmentThe work environment for this role is dynamic, with an even balance between office and event attendance/execution oversight. While administrative and strategic tasks will be conducted in an office setting, a significant portion of time will be spent in various operational environments, including kitchens, and refrigerated areas. This role requires adaptability, as work may extended hours based on events calendar, including evenings, weekends, and holidays. The individual must be comfortable navigating fast-paced food and beverage operations.Physical Demands:Prolonged periods of sitting at a desk and working on a computer.The position may require individuals to have the ability to perform tasks such as bending, lifting, scooping, and carrying equipment or food items.Ability to perform physical tasks; such as but not limited to, lifting approx. 40 lbs.CORE VALUE AND COMPETENCY REQUIREMENTSBusiness Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”Ethics and Integrity - Acts with integrity, honesty and knowledge that promotes the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promotes truck, kitchen and venue safety, cleanliness and security compliance at all times.Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.