About the role

  • 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
  • Microsoft Office Suite
  • ServSafe Certification
  • Choke Safety Certification
  • Allergen Awareness Certification (MA)

Benefits

  • Generous Compensation & Benefits Package
  • Health, Dental & Vision Insurance
  • Company-Paid Life Insurance
  • 401(k) Savings Plan
  • Paid Time Off: Vacation, Holiday, Sick Time
  • Employee Assistance Program (EAP)
  • Career Growth Opportunities
  • Various Employee Perks and Rewards

Job title

General Manager

Job type

Experience level

Mid levelSenior

Salary

$90,000 per year

Degree requirement

Bachelor's Degree

Tech skills

Location requirements

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