General Manager

Overview :

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost management, employee retention, customer service, food quality, cleanliness, sanitation, and district client satisfaction.

Responsibilities :

• Manage salaried managers and hourly associates in the Food Service Department.
• Oversee the overall management, direct client interface, direction, and quality of the account.
• Train the Assistant Food Service Director to take on newly awarded contracts or other current business leads; program innovation efforts to ensure academic success through feeding more students.
• Establish and maintain excellent relationships with District Administrative staff and Board of Trustees. Hire, train, and develop staff; plan, assign, and direct work; appraise performance; reward and discipline associates; address complaints and resolve problems.
• Prepare district annual budget and manage labor, food costs, and other elements to deliver to targets.
• Complete required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.
• Participate in the preparation and service of food and beverage items in adherence to SFE food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district's policies and procedures.
• Fill in where needed to ensure customer service standards and efficient operations.
• Develop, plan, and carry out SFE marketing and promotional activities.
• Other duties, as assigned.

Qualifications :

• Bachelor’s Degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
• Minimum of 8-10 years in the Food Service industry, with 6-8 years’ experience as a Food Service Director in the K-12 market.
• Strong knowledge of food and catering trends with a focus on K-12, quality, production, sanitation, food cost controls, and presentation.
• Previous P&L accountability; cost management and growth aspects.
• Strong leadership, staff management, coaching, and supervisory skills.
• Strong communication, written and verbal skills, and presentation abilities.
• Ability to engage and communicate on multiple levels including management, client, customer, and associate levels.
• Excellent financial, budgetary, accounting, and computational skills.
• Proficient computer skills such as Microsoft Office programs (Outlook, Excel, Word, PowerPoint), POS systems, and internet.
• ServSafe certification.
• Must pass a background check.
• Must maintain a valid driver’s license and current auto insurance.

We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.