Food Service General Manager

Job Summary

The General Manager is responsible for overseeing the account in accordance with the approved budget while meeting and exceeding client expectations. This role maintains strong relationships with employees, guests, the client, and internal departments, while promoting the professional growth and development of the entire team. The General Manager fosters strong interdepartmental collaboration and ensures the dining services department is fully integrated into the facility’s overall plan of operations.

Key Responsibilities

• Participate in employee meetings, performance reviews, and training programs

• Manage operations in compliance with company-established policies and procedures

• Ensure compliance with all local, state, and federal laws and regulations

• Maintain food cost controls while upholding quality and service standards

• Establish and maintain positive relationships with staff, clients, guests, and internal partners

• Oversee financial performance, including sales reporting, P&L management, annual budgeting, and cash handling

• Analyze financial data and identify trends to support decision-making

• Manage purchasing and inventory controls

• Plan menus in collaboration with culinary leadership

• Maintain knowledge of HACCP controls, including proper food storage and handling

Team Building & Management

• Lead regular team member meetings and training sessions

• Create a positive, inclusive work environment by modeling professional behavior and hospitality excellence

• Establish performance, budget, and team development goals

• Maintain an open-door policy and actively solicit employee feedback

• Review employee satisfaction results and address concerns proactively

• Identify development needs and coach team members through feedback, training, and mentorship

• Promote cross-training and professional growth across the team

• Recruit, train, and retain talent using behavioral-based interviewing techniques

• Hire food & beverage leaders who demonstrate strong functional expertise, creativity, and entrepreneurial leadership

• Ensure employees are treated fairly and equitably

• Lead with empathy while holding self and team members accountable

Preferred Qualifications

• Bachelor’s degree preferred, or equivalent professional experience

• 8–10 years of upscale foodservice experience, including 6+ years in management

• Experience in personnel management, including hiring, supervision, evaluation, and succession planning

• Proven track record of achieving company goals while complying with company and client policies

• Strong leadership, organizational, and attention-to-detail skills

• Experience with scheduling, training, coaching, and performance management

• Effective problem-solving and conflict-management abilities

• Ability to multitask and maintain focus in a fast-paced environment

• Experience in food purchasing, food cost control, and inventory management

• Ability to create budgets, flash reports, financial targets, and forecasts

• Knowledge of cash handling procedures and reconciliation of multiple cash banks

• Strong understanding of HACCP controls and food safety standards

• Experience monitoring compliance with health and fire regulations

• Exceptional business etiquette and client relationship skills

• Strong time management and prioritization abilities

• Strong catering experience required

• High standards of personal integrity and ethical behavior

• Proficiency in Microsoft Word, Excel, and PowerPoint

• ServSafe or Department of Health certification preferred