General Manager III- Stryker (Portage, MI)

Be part of an elevated corporate dining experience serving a premier client in Portage, MI

Join our upscale café and catering operation located inside the beautiful Stryker Headquarters campus in Portage, MI. We’re looking for a dynamic General Manager who’s passionate about hospitality, team development, and delivering exceptional dining experiences.

As the General Manager, reporting directly to the Resident District Manager, you’ll lead a talented team of 17, overseeing a high-volume operation (over $2M annually) that includes both café and catering services. You’ll drive excellence across multiple dining departments, ensuring top-tier service, creativity, and client satisfaction — all while keeping an eye on financial performance and innovation.

If you’re a hands-on leader with a passion for hospitality and operational excellence, this is your chance to shine with one of the most respected foodservice teams in the industry!

Key Responsibilities:

• Is well-versed in all aspects of foodservice management, with a proven track record of success
• Takes ownership of the operation and ensure the operation meets all timelines for service and all other timelines established by management and/or client
• Manages all financials, including planning, budget development and analysis, and financial reporting
• Is proactive and positive; interacts professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers
• Demonstrates initiative and good judgment in assisting customers, clients, peers, and subordinates
• Conducts management meetings
• Able to think quickly and accurately, and be able to evaluate problems and make appropriate recommendations
• Audits units to ensure conformance with the Company, government, and accrediting agency standards, regulations, and codes regarding food storage, preparation, sanitation, and record keeping
• Hires, trains, and conducts orientation with new management associates

Preferred Qualifications: 

• B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus five to seven years of directly related experience preferred
• Minimum of five years of operational foodservice management experience preferred in a high-volume setting
• Knowledgeable with food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing, and presentation
• P&L accountability and contract-managed service experience is desirable
• Multi-unit management experience  is preferred
• Supervisory, leadership, management, and coaching skills
• Ability to communicate on various levels to include management, customer, and associate levels
• Knowledge of financial, budgetary, accounting, and computational practices
• Proficient computer skills to include: various computer programs, Microsoft Office programs, e-mail, and the Internet
• Certified Dietary Manager (CDM) certification is highly desirable