General Manager

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, cost management, employee retention, customer service, food quality, cleanliness and sanitation and district client satisfaction.

Responsibilities:

• Manages salaried managers and hourly associates in the Food Service Department
• Oversees the overall management, direct client interface, direction and quality of the account
• The ability and dedication to train the Assistant Food Service Director to ultimately take on newly awarded contracts or other current business
• Leads program innovation efforts to ensure academic success through feeding more students
• Establishes and maintains excellent relationships with District Administrative staff and Board of Trustees.
• Hiring, training and development of staff. Plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
• Prepares district annual budget and manages labor, food costs and other elements to deliver to targets
• On time completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.
• Oversees and participates in the preparation and service of food and beverage items in adherence to SFE food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district's policies and procedures
• Fill in where needed to ensure customer service standards and efficient operations
• Develop, plan and carry out SFE marketing and promotional activities
• Other duties, as assigned

Qualifications:

• Bachelor’s Degree with an academic major in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
• Minimum of 5-8 years in the Food Service industry. With 2-3 years’ experience as a Food Service Director, preferably in the K-12 market.
• Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability; cost management and growth aspects
• Strong leadership, staff management, coaching and supervisory skills
• Strong communication; written and verbal skills and presentation abilities
• Ability to engage and communicate on multiple levels including management, client, customer and associate levels
• Excellent financial, budgetary, accounting and computational skills
• Proficient computer skills such as Microsoft Office programs (Outlook, Excel, Word, PowerPoint), POS systems and internet
• ServSafe® certification
• Must pass a background check
• Must maintain a valid driver’s license and current auto insurance

Physical Demands & Work Environment

Ability to speak, read, write and understand English and/or dominate language at the school

Be able to work in a standing position for long periods of time (up to 5 hours)

Be physically able to lift, reach, bend and stoop frequently lift up to 50 pounds

We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.