Senior General Manager Of Foodservice Jobs

Deep knowledge of production management and the ability to provide hands on support in solving problems and implementing systems

Manage the performance of direct reports by setting aggressive, attainable goals and providing periodic performance feedback

Supervise purchasing and procurement activities required to meet customer requirements

Develop functional business requirements for information technology enablers

Develop and manage operational expense and materials budget

Experience managing and building teams in a cGMP and OSHA compliant environment

Experience leading mid-level management, strong leadership, and team management skills.

Master’s degree or the equivalent combination of education, experience, and certifications.

A degree or professional certification in the field of business or finance strongly preferred.

Strong knowledge of financial instruments and financial practices sufficient to manage an overall multi-million-dollar budget.

Minimum of 10 years’ experience with the majority of that in a large community/commercial/corporate environment with multifaceted programming that includes fitness/recreation/aquatics.

CPR, First Aid and AED certification through the American Heart Association, Red Cross, or American Safety & Health Institute.

Basic knowledge of food and beverage typically seen in front-of-the-house operations and/or assistant management positions

Make employment and termination decisions consistent with General Manager’s guidelines for approval or review

Fill in where needed to ensure the ultimate customer service experience as well as maintaining efficient operations

Continually strive to develop your staff in all areas of managerial and professional development

Provide advice and suggestions to General Manager as needed

Assist GM with monthly manager meetings and trainings

Basic knowledge of food and beverage typically seen in front-of-the-house operations and/or assistant management positions

Make employment and termination decisions consistent with General Manager’s guidelines for approval or review

Fill in where needed to ensure the ultimate customer service experience as well as maintaining efficient operations

Continually strive to develop your staff in all areas of managerial and professional development

Provide advice and suggestions to General Manager as needed

Assist GM with monthly manager meetings and trainings

Basic knowledge of food and beverage typically seen in front-of-the-house operations and/or assistant management positions

Make employment and termination decisions consistent with General Manager’s guidelines for approval or review

Fill in where needed to ensure the ultimate customer service experience as well as maintain efficient operations

Continually strive to develop your staff in all areas of managerial and professional development

Provide advice and suggestions to General Manager as needed

Assist GM with monthly manager meetings and training

Basic knowledge of food and beverage typically seen in front-of-the-house operations and/or assistant management positions

Make employment and termination decisions consistent with General Manager’s guidelines for approval or review

Fill in where needed to ensure the ultimate customer service experience as well as maintain efficient operations

Continually strive to develop your staff in all areas of managerial and professional development

Provide advice and suggestions to General Manager as needed

Assist GM with monthly manager meetings and training

Manage restaurant’s good image and suggest ways to improve it

Coordinate daily Front of the House and Back of the House restaurant operations

Deliver superior service and maximize customer satisfaction

Respond efficiently and accurately to customer complaints

Regularly review product quality and research new vendors

Appraise staff performance and provide feedback to improve productivity

8+ years of related experience working in a retail management, warehouse, fulfillment center or quality assurance capacity

Experience developing budgets, managing P&L, forecasting staffing needs, analyzing financial/operational data and translate data into actionable information to drive results

Forward-thinker with sharp analytic skills and the ability to articulate point of view, develop systems/plans, and improve processes across the organization

Have a positive, “can-do” attitude and excellent interpersonal skills

Responsible for developing and leading a high functioning team that is connected to our company's vision.

Actively lead with safety, service, quality and cost at the forefront of all decision making

Standardization of policies and procedures related to EVS expense management and operations.

May handle additional duties and responsibilities as needed or assigned.

Knowledge of Microsoft Office Suite (i.e., Word, Excel, Outlook, PowerPoint).

Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands.

Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met.

PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS

Strong leadership, staff management, coaching and supervisory skills

Oversees the overall management, direct client interface, direction and quality of the account

Previous P&L accountability; cost management and growth aspects

Strong communication; written and verbal skills and presentation abilities

Ability to engage and communicate on multiple levels including management, client, customer and associate levels

Manages salaried managers and hourly associates in the Food Service Department

Strong P&L experience; cost management and growth aspects

Strong leadership, staff management, coaching and supervisory skills

Strong communication; written and verbal skills and presentation abilities

Ability to engage and communicate on multiple levels including management, client, customer and associate levels

Oversees the overall management, direct client interface, direction and quality of the account

Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation