General Manager

Job Summary

Key Responsibilities

• Lead, develop, and support a diverse team of managers and frontline associates.
• Create an environment that encourages engagement, learning, growth, and recognition.
• Conduct employee meetings, performance discussions, and training programs.
• Support hiring, onboarding, coaching, performance management, and succession planning efforts.
• Foster strong relationships across departments and campus leadership teams.
• Build and maintain strong partnerships with college administration, campus stakeholders, students, faculty, and guests.
• Ensure exceptional hospitality standards and service excellence throughout all dining operations.
• Collaborate with culinary teams to develop menus that meet client expectations and evolving dining trends.
• Respond proactively to guest feedback and identify opportunities for continuous improvement.
• Support the integration of dining services into the broader campus experience.
• Manage the account in alignment with approved budgets and client expectations.
• Oversee financial performance, including P&L management, budgeting, forecasting, sales reporting, and financial analysis.
• Analyze operational and financial trends to drive performance and identify opportunities for growth.
• Manage purchasing, inventory controls, food cost management, and labor optimization.
• Ensure adherence to cash-handling procedures, reconciliation practices, and financial controls.
• Ensure compliance with company policies and applicable local, state, and federal regulations.
• Maintain high standards for food quality, sanitation, and workplace safety.
• Oversee HACCP procedures and proper food storage and handling practices.
• Monitor compliance with health, fire, and safety regulations related to food preparation and service.

What We're Looking For

• Demonstrated leadership experience within a higher education dining environment, including college or university food service operations.
• Experience managing complex dining programs, including residential dining, retail dining, and catering services.
• Proven success leading, developing, and mentoring teams in a hospitality or food service environment.
• Strong financial acumen with experience managing budgets, forecasting, P&L statements, food costs, labor costs, and inventory controls.
• Experience building relationships with clients, campus leadership, students, and other key stakeholders.
• Knowledge of food safety regulations, HACCP principles, and operational compliance requirements.
• Strong communication, problem-solving, organizational, and conflict-resolution skills.
• Ability to manage multiple priorities while maintaining a high level of service and operational excellence.
• Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field, or equivalent professional experience.
• Experience within contract-managed or self-operated collegiate dining programs.
• Strong catering and special events experience within a campus environment.
• Demonstrated success achieving operational, financial, and guest satisfaction goals.
• Proficiency with Microsoft Office, including Excel, Word, and PowerPoint.
• ServSafe Certification or Department of Health certification preferred.