General Manager

Lead with Purpose? Become a General Manager in K-12 Food Service! Are you ready to take the reins and drive impact in a school district's food service program? As a General Manager, you'll lead a dedicated team, oversee daily operations, and build strong relationships with district leaders, all while ensuring students receive high-quality, nutritious meals. This is your opportunity to combine leadership, strategy, and service to make a real difference every day. Position Summary The General Manager is responsible for overseeing food service operations across a school district site or group of sites. This includes leadership of salaried and hourly teams, direct client communication, financial oversight, operational efficiency, and program growth. The role requires a strong balance of leadership, strategy, and hands‑on involvement in service and execution. Key Responsibilities Manage salaried managers and hourly associates across multiple school sites. Direct all aspects of account management and client relationships. Train and develop Assistant Managers to support business expansion or new contracts. Lead innovative efforts to increase student participation and support academic success. Build and maintain strong relationships with district administrators and school boards. Hire, train, evaluate, and support the development of all staff. Oversee budget preparation and manage labor, food, and operational costs. Ensure timely completion of required reports including inventory, production, and payroll. Oversee food preparation and service in accordance with quality, safety, and sanitation standards. Drive performance in sales, service, facility appearance, and cleanliness through staff training and development. Follow all cash handling and reconciliation procedures. Support daily service operations when needed to ensure smooth functioning. Implement marketing and promotional activities to support program growth. Fulfill additional duties as assigned. Qualifications High school diploma, GED, or relevant vocational training (Bachelor's degree preferred). Minimum 5 years of experience in food service, with 2–3 years as a Food Service Director (K-12 experience preferred). Proficient in Microsoft Excel, Word, and Adobe Acrobat. Experience with POS systems and online reporting tools preferred. Strong leadership, organizational, and communication skills. P&L accountability experience and strong cost‑control skills. Must be able to pass a background check, fingerprinting, and MVR audit (driving required). Deep knowledge of food service trends, food safety, cost controls, and K-12 nutrition standards. Ability to work independently and communicate effectively with executive leadership. Physical & Work Environment Requirements Ability to lift up to 50 pounds occasionally. Regularly required to stand, walk, sit, and use hands. Moderate noise level in the work environment. Must be able to work a flexible schedule, including occasional extended weeks. Requires driving and attendance at meetings or company events. We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program. #J-18808-Ljbffr SFE- Southwest Foodservice Excellence