The General Manager reports to the Regional Vice President and is responsible for managing the daily operations of the unit.
Responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development.
Directing and assisting the Chef Manager and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
Maintaining vendor and client relationships and overseeing supplies, equipment and work areas.
Managing department controllable expenses and adhering to budgetary guidelines.
Developing operational forecasts and managing all unit accounting functions.
Providing direction and managing performance of all direct and indirect reports ensuring employee development and engagement.
Requirements
Bachelor’s degree, culinary school certificate or degree or equivalent combination of education and experience
5 - 7 years’ experience in a Corporate Dining General Manager Role
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