General Manager Food Service

ROLE AND RESPONSIBILITIES
The General Manager is responsible for developing and executing strategy to meet operating and financial goals.  Leads the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations. This position is responsible for overseeing, managing, and performing the daily operations of the entire property, foodservice operations, beverage operations, vending, and third party retail operations, operations budget, and to maintain the food quality standards, professional standards, and exceptional service standards set forth by RS3 and Circuit of the Americas. Our ideal candidate will have experience managing large volume food outlets, buffets & very high end, high volume special events.

Core Job Duties/Responsibilities:
• Leadership 
o Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. 
o Ensure food services appropriately connect to the Executional Framework. 
o Coach employees by creating a shared understanding about what needs to be achieved and how to execute. 
o Reward and recognize employees. Ensure safety and sanitation standards in all operations.
• Client Relationship 
o Develop and maintain effective client and customer rapport for mutually beneficial business relationship.  
o Demonstrate excellent customer service using RS3’s standard model. 
o Identify client needs and effectively communicate operational progress. 
• Financial Performance
o Responsible for total profitability of location.
o Develops annual operational plan and budget for department.
o 
o Adopt RS3 process and systems. 
o Build revenue and manage budget, including cost controls with regard to food, beverage and labor. 
o Ensure the completion and maintenance of P&L statements. 
o Achieve food and labor targets. Manage resources to ensure quality and cost control within budgetary guidelines.
• Productivity
o Implement and maintain RS3 agenda for both labor and food initiatives. 
o Create value through efficient operations, appropriate cost controls and profit management. 
o Full compliance with Operational Excellence fundamentals, including food and labor. 
o Direct and oversee operations related to production, distribution and food service.
• Compliance
o Maintain a safe and healthy environment for clients, customers and employees. 
o Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.


ESSENTIAL RESPONSIBILITIES

QUALIFICATIONS/SKILLS:
• MA or MS; BA or BS with business-related major; accounting minor or credits, preferred 
• Minimum 10 years´ management experience in food-related or concessions industry 
• Concessions Manager Certificate from the National Association of Concessionaires 
• Nationally recognized, advanced food service sanitation training course certification 
• Excellent Microsoft Office skills
• Must be able to communicate clearly and effectively written and oral 
• Must be able to move at a fast pace among different areas of the facility 
• Hours may be extended or irregular to include nights, weekends and holidays

OTHER REQUIRMENTS:
• Must have a fast paced can-do attitude with quick mobility
• Hours may be extended or irregular to include nights, weekends and holidays.



We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.