Restaurant General Manager

Pay: $80000 per year - $85000 per year Pay varies by location Location: Kansas City, MO The General Manager serves as the senior on-site leader for American Dining Creations at an assigned cultural institution, overseeing all culinary and hospitality operations with an uncompromising commitment to excellence. Reporting directly to the District Manager, this role acts as the primary representative of American Dining Creations, partnering with institutional leadership to ensure hospitality delivery reflects and supports the mission and growth of the institution. This position is responsible for delivering an exceptional guest experience to a discerning audience—including donors, trustees, institutional partners, and the public—while maintaining disciplined, cost-effective operations. Success in this role requires a sophisticated understanding of hospitality, meticulous attention to detail, and the ability to lead teams in high-expectation, high-visibility environments where quality and professionalism are paramount. Responsibilities Lead all dining and hospitality services, including daily restaurant operations, on-site catering, donor events, and high-profile institutional gatherings. Deliver hospitality that reflects the excellence within the mission of the institution — thoughtful, polished, detail-driven, and anticipatory. Partner closely with culinary leadership to ensure precise execution of menus, impeccable presentation, and consistency that meets the expectations of trustees, donors, guests, and institutional partners. Maintain rigorous standards for quality, cost control, and service delivery while responding gracefully to bespoke requests and evolving institutional needs. Serve as a visible and trusted presence during events and daily service, interacting confidently and professionally with senior leadership, board members, donors, guests, and vendors. Recruit, develop, and lead a team of supervisors and frontline staff (variable depending on season and programming), establishing clear expectations for performance, appearance, and accountability. Build staffing plans aligned with service volume and labor targets while maintaining high-quality execution. Execute high-profile events with precision, adaptability, and composure. Prepare and deliver thorough and accurate daily and weekly operational reports for leadership, demonstrating strong command of operational discipline. Maintain meticulous compliance with all food safety and regulatory standards, ensuring that all preparation, temperature, and production logs are accurate and audit-ready at all times. Continuously evaluate operations to strengthen systems, elevate guest satisfaction, and improve team performance. Perform additional duties as needed in support of the institution’s mission and public-facing initiatives. Qualifications Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or Culinary Arts from an accredited institution preferred; equivalent combination of education and relevant professional experience will also be considered. Five years' experience in a similar leadership position with elevated service standards that may include restaurants, retail, hotels, or other hospitality-focused industries. Demonstrated success managing high-profile operations where professionalism, discretion, and attention to detail are critical Strong financial acumen, including experience managing operating budgets, purchasing, inventory control, labor models, and point-of-sale systems. Proven ability to lead, coach, and hold teams accountable to exceptionally high standards of service, presentation, and guest engagement. Experience executing catered programs and special events requiring precision, adaptability, and coordination with multiple internal and external stakeholders. Comfortable interacting with senior leadership, trustees, donors, chefs, and institutional partners in a polished and professional manner. Experience with service volumes up to 500 guests daily and leading multi-level teams in dynamic environments. Proficient with Microsoft Office, online ordering applications, CATERTRAX or comparable catering management systems. Ability to work a flexible schedule, including evenings, weekends, and special events, in alignment with institutional programming needs. Must be able to lift to 40lbs, stand, walk, bend for daily work schedule. Must possess a valid driver’s license and have reliable transportation to work. About Us Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare and cultural environments. Recognized by NAMA and our peers as Operator of the Year , we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests. Our Mission To create moments of happiness through customized hospitality experiences that delight guests and bring people together. Our Vision To be the best in the industry at elevating hospitality experiences for places where people want to be. Our Values Family – Treat people as family. Integrity – Do the right thing. Responsiveness – Listen first. Then act with urgency. Service Excellence – Deliver exceptional experiences every day. Teamwork – Win together. American Dining Creations Offers Weekly Pay 401K with company match Employee Assistance Program Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA Ongoing training and development programs Bonus programs for eligible positions American Food & Vending is an Equal Opportunity Employer. #J-18808-Ljbffr American Food & Vending