General Manager - Emory University - Atlanta, GA

Job Summary

As the General Manager of Food & Beverage Services, you will provide strategic leadership and operational oversight for a diverse dining program serving the Emory University community. You will be responsible for ensuring exceptional guest experiences, maintaining financial performance, fostering a culture of excellence, and delivering innovative dining solutions that align with the university’s mission and values.

This leadership role requires a hands-on professional who can effectively manage multiple food service operations, develop and mentor teams, build strong client and campus partnerships, and drive continuous improvement in service, quality, and financial results. The General Manager will oversee all aspects of dining operations, including food quality, safety, budgeting, staffing, catering, inventory management, and customer satisfaction.

Key Responsibilities

• Lead all food and beverage operations to ensure exceptional service, quality, and guest satisfaction across dining venues and catering programs.
• Develop and maintain strong relationships with university stakeholders, students, faculty, staff, guests, and campus partners.
• Coach, mentor, and develop management and frontline teams through regular training, performance management, and succession planning.
• Manage financial performance, including budgeting, forecasting, P&L accountability, financial reporting, cash handling, and revenue optimization.
• Analyze operational and financial data to identify trends, improve efficiencies, and drive business results.
• Oversee purchasing, inventory management, and cost-control initiatives while maintaining high-quality food and service standards.
• Ensure adherence to food safety, sanitation, and HACCP standards, including proper food storage, handling, and preparation procedures.
• Partner with catering and events teams to deliver exceptional hospitality experiences 
• Drive continuous improvement initiatives focused on operational excellence, sustainability, and guest experience.

Preferred Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, Food Service Management, or a related field preferred; equivalent experience considered.
• Eight to ten years of progressive food service leadership experience, including at least six years in a senior management role.
• Experience leading large, high-volume food service, hospitality, campus dining, or catering operations.
• Demonstrated success managing budgets, financial reporting, forecasting, and achieving operational performance goals.
• Strong experience in hiring, employee development, supervision, coaching, and succession planning.
• Proven ability to build collaborative client relationships and effectively partner with diverse stakeholders.
• Expertise in food purchasing, inventory management, labor management, and cost-control strategies.
• Excellent leadership, organizational, communication, and interpersonal skills.
• Ability to effectively prioritize competing demands and lead in a fast-paced, dynamic environment.
• Strong analytical and problem-solving skills with a focus on continuous improvement.
• Experience ensuring compliance with health, safety, and fire regulations.
• High degree of professionalism, business acumen, integrity, and ethical leadership.
• Proficiency with Microsoft Office Suite, including Word, Excel, and PowerPoint.
• ServSafe Certification or equivalent food safety certification preferred.