General Manager

As a General Manager, you will be responsible for maintaining the account in accordance with the approved budget while meeting client expectations. You will be expected to maintain excellent relationships with employees, guests, and the client, as well as other departments within the operation. You will be responsible for promoting the professional growth and development of the entire team. You will also foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations.

An ideal candidate will possess extensive experience in high volume Business & Industry (B&I) operations, as well as high-end catering and contract services.

Key Responsibilities:

• Oversee high volume B&I operations, ensuring efficient and effective service delivery.
• Manage high-end catering events, ensuring exceptional quality and presentation.
• Participate in employee meetings, reviews, and training programs.
• Ensure compliance with company-established policies and procedures, as well as local, state, and federal laws and regulations.
• Maintain food cost while ensuring quality standards.
• Establish and maintain good rapport with staff, clients, guests, and other departments.
• Manage financial acumen for all areas, including financial reporting with sales reports, P&L reports, writing and adhering to annual budgets, and cash handling.
• Analyze and create trends for financial data.
• Manage purchasing and inventory controls.
• Plan menus in consultation with chefs.
• Ensure knowledge and compliance with HACCP controls, along with proper storage and use of food.

Preferred Qualifications:

• Bachelor’s degree is preferred, or equivalent professional experience.
• Eight to ten years of upscale food service experience, including six years at the management level.
• Proven experience in high volume B&I operations and high-end catering.
• Experience in personnel management, including hiring, supervision, evaluation, and succession planning.