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Primary Purpose:

The General Manager is primarily responsible for business development and people leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards, and that customer needs are met if not exceeded on a consistent basis.

Essential Duties and Responsibilities:

Culinary and Service Excellence

• Lead the successful execution of food preparation and client service for assigned locations. Anticipate client needs, uphold quality expectations, and embrace service standards.
• Be a catalyst for continuous improvement. Review team performance, identify opportunities and implement change. Standardize operating procedures and maintain site-level accountability.
• Step in as a working manager, leading by example. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
• Maintain culinary quality control at all times. Create and maintain Standard Operating Procedures (SOPs). Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.

People Management

• Actively engage in the selection, training, development, and leadership of the team. Regularly coach, direct and evaluate talent. Provide recognition to team members excelling in their work. Provide open, honest and timely coaching as needed. Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.
• Optimize the workforce. Ensure each shift is properly staffed and responsibilities are completed. Oversee timelines for set up, production and breakdown. Assign team members in such a way that will maximize their strengths, enhance team performance, and achieve results. Monitor overtime and meet identified labor targets.
• Implement and maintain effective communication to ensure clear and timely flow of information to and from team members. This will include, but is not limited to: drafting messages, creating memos, holding conversations, conducting training, pre-shift meetings, etc.

Inventory

• Monitor and maintain proper levels of inventory for all food and supplies.
• Ensure proper rotation and efficient stocking.
• Plan for proper break down and utilization of leftover items.
• Maintain awareness of shortages and alter ingredients as needed to ensure timely schedules without compromising product quality.

Sanitation

• Make sure the kitchen and the surrounding areas are kept clean and sanitized.
• All tables and food preparation areas must be clean and sanitized.
• Make sure the staff keeps the floors clean during the shift, and at the end of the shift.
• Ensure trash is properly taken care of on a timely basis.
• Manage workflow through the facility to be effective and efficient.
• Handle office building maintenance requests and ensure outside perimeter is maintained.

Other (Non-Essential) Duties and Responsibilities:

• Additional projects and assignments as needed.
• Provide leadership as a working manager at events.
• Develop training programs and materials for the staff.

Supervisory Responsibilities:

• Average number of reports: 5-12
• Job titles of reports: Chef, Cook, Cashier, Food Service Worker, Utility
• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Makes hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.

Job Requirements:

• Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Five or more years culinary experience required, large kitchen strongly preferred.
• Prior management experience strongly preferred.