Food Service General Manager

Compass Group•Town of Smithtown, NY

8d•$110,000 - $120,000•Onsite

About The Position

With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. This role requires a leader who can hit the ground running in a highly regulated healthcare dining environment. We are prioritizing candidates with strong healthcare or senior living dining experience. Kosher experience is a plus, but not required for candidates with deep healthcare expertise. The General Manager is responsible for overseeing the account in accordance with the approved budget while meeting and exceeding client expectations. This role maintains strong relationships with employees, guests, the client, and internal departments, while promoting the professional growth and development of the entire team. The General Manager fosters strong interdepartmental collaboration and ensures the dining services department is fully integrated into the facility’s overall plan of operations.

Requirements

8–10 years of upscale foodservice experience, including 6+ years in management
Experience in personnel management, including hiring, supervision, evaluation, and succession planning
Proven track record of achieving company goals while complying with company and client policies
Strong leadership, organizational, and attention-to-detail skills
Experience with scheduling, training, coaching, and performance management
Effective problem-solving and conflict-management abilities
Ability to multitask and maintain focus in a fast-paced environment
Experience in food purchasing, food cost control, and inventory management
Ability to create budgets, flash reports, financial targets, and forecasts
Knowledge of cash handling procedures and reconciliation of multiple cash banks
Strong understanding of HACCP controls and food safety standards
Experience monitoring compliance with health and fire regulations
Exceptional business etiquette and client relationship skills
Strong time management and prioritization abilities
Strong catering experience required
High standards of personal integrity and ethical behavior
Proficiency in Microsoft Word, Excel, and PowerPoint

Nice To Haves

Bachelor’s degree preferred, or equivalent professional experience
Strong healthcare or senior living dining experience
Kosher experience is a plus, but not required for candidates with deep healthcare expertise
ServSafe or Department of Health certification preferred

Responsibilities

Participate in employee meetings, performance reviews, and training programs
Manage operations in compliance with company-established policies and procedures
Ensure compliance with all local, state, and federal laws and regulations
Maintain food cost controls while upholding quality and service standards
Establish and maintain positive relationships with staff, clients, guests, and internal partners
Oversee financial performance, including sales reporting, P&L management, annual budgeting, and cash handling
Analyze financial data and identify trends to support decision-making
Manage purchasing and inventory controls
Plan menus in collaboration with culinary leadership
Maintain knowledge of HACCP controls, including proper food storage and handling
Lead regular team member meetings and training sessions
Create a positive, inclusive work environment by modeling professional behavior and hospitality excellence
Establish performance, budget, and team development goals
Maintain an open-door policy and actively solicit employee feedback
Review employee satisfaction results and address concerns proactively
Identify development needs and coach team members through feedback, training, and mentorship
Promote cross-training and professional growth across the team
Recruit, train, and retain talent using behavioral-based interviewing techniques
Hire food & beverage leaders who demonstrate strong functional expertise, creativity, and entrepreneurial leadership
Ensure employees are treated fairly and equitably
Lead with empathy while holding self and team members accountable