General Manager - Campus Dining & Food Service Operations

Our client is seeking a General Manager to serve as the senior-most on‑site leader overseeing a high‑volume, multi‑unit food service operation. This role is responsible for overall operational performance, financial results, client partnership, and team development across residential dining, retail food outlets, and catering services.

The ideal candidate thrives in a fast‑paced environment, builds strong client relationships, and brings a proven track record of managing complex food service programs with full P&L accountability.

As the General Manager, you will lead all aspects of a single, multi‑outlet account, including strategic planning, daily operational execution, financial management, staff leadership, and compliance with food safety and workplace safety standards. Success in this role requires strong communication skills, a commitment to customer satisfaction, and the ability to lead through managers and supervisors to deliver consistent, high‑quality service.

Onsite | No Visa Sponsorship | Relocation Assistance: Limited

Responsibilities:

• Lead special events and high‑volume functions as needed.
• Serve as the primary on‑site leader with full contract and financial accountability.
• Ensure compliance with food safety, sanitation, and workplace safety regulations.
• Identify opportunities for process improvement, operational efficiency, and program growth.
• Lead all food service operations across residential dining, retail food outlets, and catering.
• Hire, train, and develop managers and staff; foster a culture of excellence and accountability.
• Drive customer satisfaction through service quality, innovation, and operational consistency.
• Oversee budgeting, forecasting, revenue management, cost control, payroll, and cash handling.
• Build and maintain strong client relationships, acting as the main point of contact for strategic decisions.

Qualifications (Must-Haves)

• Strong financial acumen with demonstrated P&L ownership.
• Experience supervising managers and leading diverse teams.
• Minimum 5 years of food service management experience.
• Knowledge of food safety, sanitation, and workplace safety standards.
• Proven ability to lead multi‑outlet operations in a high‑volume setting.
• Ability to build strong client relationships and lead a large on‑site team.
• Excellent communication, client partnership, and customer service skills.
• Ability to manage multiple priorities and adapt to changing operational needs.
• Proven leadership of multi‑outlet operations (residential dining, retail, catering)
• Experience leading multi‑unit food service operations in a high‑volume environment.
• Demonstrated experience managing accounts with annual revenue of $3M or more.
• Strong understanding of compliance requirements for food safety and workplace safety.
• Minimum 5 years of management experience, including direct supervision of managers.
• Experience as the senior‑most on‑site leader (General Manager or Operations Manager)
• Bachelor's degree or equivalent combination of education and directly relevant experience.
• Demonstrated success managing financial performance, labor, and operational standards.
• Prior General Manager or Operations Manager title with full contract/account accountability.
• Experience managing large‑scale food service operations, ideally in a campus or institutional environment.
• Background in campus dining or a comparable institutional setting (healthcare, corporate, military, corrections)