Area General Manager

Area General ManagerAs an Area General Manager, you will plan, manage, and guide multiple contracted food service operations within an assigned portfolio of accounts to meet operating and financial goals, client objectives, and customer needs. The Area General Manager provides leadership and operational oversight across multiple locations, ensuring consistent execution, client satisfaction, financial performance, and compliance with Aramark standards.Job ResponsibilitiesLeadership: Lead, develop, and support Food Service Directors, managers, and leadership teams across multiple accounts. Provide operational expertise and hands-on support to ensure successful execution of contracted services. Recruit, coach, and manage performance to maximize team effectiveness. Promote a culture of accountability, safety, engagement, and continuous improvement.Client Relationships: Build and maintain strong client relationships across assigned accounts. Identify client needs and communicate operational performance and solutions. Ensure high levels of client, customer, and employee satisfaction.Financial Performance: Manage the financial performance of multiple food service operations, including revenue, labor, food cost, and profitability. Partner with Finance to develop budgets, forecasts, and operational plans. Analyze performance metrics and implement actions to achieve financial targets and contractual commitments.Operational Excellence: Oversee daily operations across multiple locations to ensure consistency in service, food quality, and execution. Conduct regular site visits and operational reviews. Implement process improvements that drive efficiency, productivity, and client satisfaction. Ensure compliance with Operational Excellence standards and company initiatives.Compliance: Ensure compliance with all client requirements and local, state, and federal regulations. Maintain adherence to food safety, sanitation, safety, and Aramark policies and procedures. Ensure all required operational records and reports are completed and maintained.QualificationsBachelor's degree preferred in Food Service Management, Hospitality, Business, Nutrition, or a related field.Prior K-12/Student Nutrition experience strongly preferred.Experience leading multiple food service operations, accounts, or large-scale service environments.Proven ability to lead through managers and develop high-performing teams.Strong financial acumen, including budgeting, forecasting, and P&L management.Strong client relationship, communication, and problem-solving skills.Experience in contract food service, hospitality, or related service industries preferred.Ability and willingness to travel throughout the assigned region/portfolio approximately 75% of the time to support operations, clients, and team development.This role may have physical demands including lifting, bending, pushing, pulling, and extended walking and standing. This role may also require uniforms and/or the use of Personal Protective Equipment (PPE).