General Manager

General Manager

The 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 presentation
• Treat the cafe as it's your own business; you will be responsible for the quality of all food products and ensure that standards are met
• Oversight of all aspects of catering operations including assisting the catering team as needed
• The General Manager will assist with food production including but not limited to, grab and go items, deserts, breakfast and lunch specialties and executive catering needs

Operations:

• Responsible for maintaining vendor and client relationships
• Responsible for the oversight of supplies, equipment and work areas
• Arrange for all equipment purchases and repairs
• Work closely with the Chef regarding the purchasing of all food or other supplies as needed
• Determine production schedules and staff requirements (including recruitment) necessary to ensure timely delivery of services
• Responsible for all essential functions of payroll processing and other financials
• Work together as a team, cleaning the kitchen and cafe, mopping the floor, washing dishes, etc. with staff
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

Financial:

• Manage department controllable expenses and adhere to budgetary guidelines.
• Ability to generate financial reports and P&L analysis and reporting
• Develop operational forecasts and manage all unit accounting functions
• Oversight of inventory management and updating price fluctuation

People:

• Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagement
• Manage and motivate employees through continuous communication and encouragement
• Instruct, train, and mentor in the preparation of cooking, garnishing, presentation of food and customer service
• Provide superior customer service and lead by example to include being attentive, approachable, greeting and thanking customers

Skills and Aptitude:

• Excellent verbal and written communication skills
• Customer/Client Focus
• Problem Solving/Analysis - think outside of the box mentality
• Leadership and development - mentor
• Team Oriented and team builder
• Project Management
• Ability to lift/pull 40 pounds

Required Education and Experience:

• Bachelor's degree, culinary school certificate or degree or equivalent combination of education and experience
• 5 - 7 years' experience in a Corporate Dining General Manager Role
• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)