General Manager

General ManagerThe General Manager reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary, housekeeping, and maintenance). The General Manager is responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff.Culinary:Responsible for directing and assisting the Chef and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentationTreat the cafe as it's your own business; you will be responsible for the quality of all food products and ensure that standards are metOversight of all aspects of catering operations including assisting the catering team as neededThe General Manager will assist with food production including but not limited to, grab and go items, deserts, breakfast and lunch specialties and executive catering needsOperations:Responsible for maintaining vendor and client relationshipsResponsible for the oversight of supplies, equipment and work areasArrange for all equipment purchases and repairsWork closely with the Chef regarding the purchasing of all food or other supplies as neededDetermine production schedules and staff requirements (including recruitment) necessary to ensure timely delivery of servicesResponsible for all essential functions of payroll processing and other financialsWork together as a team, cleaning the kitchen and cafe, mopping the floor, washing dishes, etc. with staffEnsure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintainedFinancial:Manage department controllable expenses and adhere to budgetary guidelines.Ability to generate financial reports and P&L analysis and reportingDevelop operational forecasts and manage all unit accounting functionsOversight of inventory management and updating price fluctuationPeople:Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagementManage and motivate employees through continuous communication and encouragementInstruct, train, and mentor in the preparation of cooking, garnishing, presentation of food and customer serviceProvide superior customer service and lead by example to include being attentive, approachable, greeting and thanking customersSkills and Aptitude:Excellent verbal and written communication skillsCustomer/Client FocusProblem Solving/Analysis - think outside of the box mentalityLeadership and development - mentorTeam Oriented and team builderProject ManagementAbility to lift/pull 40 poundsRequired Education and Experience:Bachelor's degree, culinary school certificate or degree or equivalent combination of education and experience5 - 7 years' experience in a Corporate Dining General Manager RoleMicrosoft Office SuiteRequired Eligibility Qualifications:ServSafe CertificationChoke Safety CertificationAllergen Awareness Certification (MA)