Lead with Purpose - Become a General Manager in Higher Education Food Service! Are you ready to take the reins and drive impact for a campus' food service program? As a General Manager, you'll lead a dedicated team, oversee daily operations, and build strong relationships with leadership all while ensuring students receive high-quality, nutritious meals. This is your opportunity to combine leadership, strategy, and service to make a real difference every day.
Position Summary
The General Manager is responsible for overseeing food service operations across a campus. This includes leadership of salaried and hourly teams, direct client communication, financial oversight, operational efficiency, and program growth. The role requires a strong balance of leadership, strategy, and hands-on involvement in service and execution.
Key Responsibilities
Manage salaried managers and hourly associates
Direct all aspects of account management and client relationships
Train and develop Assistant Managers to support business expansion or new contracts
Build and maintain strong relationships with administrators and school boards
Hire, train, evaluate, and support the development of all staff
Oversee budget preparation and manage labor, food, and operational costs
Ensure timely completion of required reports including inventory, production, and payroll
Oversee food preparation and service in accordance with quality, safety, and sanitation standards
Drive performance in sales, service, facility appearance, and cleanliness through staff training and development
Follow all cash handling and reconciliation procedures
Support daily service operations when needed to ensure smooth functioning
Implement marketing and promotional activities to support program growth
Fulfill additional duties as assigned
Qualifications
High school diploma, GED, or relevant vocational training (Bachelor's degree preferred)
Minimum 5 years of experience in food service, with 2-3 years as a Food Service Director (Higher Education foodservice experience preferred)
Proficient in Microsoft Excel, Word, and Adobe Acrobat
Experience with POS systems and online reporting tools preferred
Strong leadership, organizational, and communication skills
P&L accountability experience and strong cost control skills
Must be able to pass a background check, fingerprinting, and MVR audit (driving required)
Deep knowledge of food service trends, food safety, cost controls, and nutrition standards
Ability to work independently and communicate effectively with executive leadership
Physical & Work Environment Requirements
Ability to lift up to 50 pounds occasionally
Regularly required to stand, walk, sit, and use hands
Moderate noise level in the work environment
Must be able to work a flexible schedule, including occasional extended weeks
Requires driving and attendance at meetings or company events
Weare an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.
