10-15 years of experience in corporate dining or similar venue
Hospitality Degree, Catering Management or relevant certifications preferred
Serv Safe and Allergen Awareness certifications required
Customer-focused, service-oriented attitude
Excellent communication and organizational skills
Professional front-of-house presentation
Problem-solving and delegation abilities
Responsibilities
Form positive relationships with clients to achieve organizational and financial goals
Organize and direct all café service activities, catering, and special events
Manage unit operations including budget adherence, purchasing, invoicing, payroll, and inventory
Ensure a clean and safe work environment following health and safety regulations
Oversee staffing activities including coaching, counseling, training, hiring, and firing
Benefits
Uniforms and meals provided
Competitive benefits and incentive program
Full Job Description
Job Type
Full-time
Description
General Manager- Corporate DiningFull-Time Benefits EligibleSalary: 87K - 90K
The General Manager will assume responsibility for the oversight and direction of the unit's dining service operations to include client relations, purchasing, receiving, menu execution, employee development, payroll management, budget adherence and reporting.
The candidate for this highly visible position will possess professional personal presentation and excellent communication skills, as they will have daily interaction with the client and client workforce at all meal periods. Further, candidates should have a solid foundation of culinary expertise, strong catering management skills, and a history of leading culinary and management teams to success. Lastly, strong organizational skills are paramount as they will assume responsibility for the scheduling and execution of multiple events such as lunches and meetings, and departmental caterings.
Duties:
Form positive relationship with client and client population to meet organizational and financial goals.
Organize and direct all café service activities, catering and special events
Management and administration of unit to include budget adherence, purchasing, invoicing, payroll, inventory and reporting.
Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene.
Staffing activities to include coaching, counseling, training, hiring and firing.
