Food Service General Manager (Full-Time Benefit Eligible)

Saint Louis Zoo•Saint Louis, MO

1d•Onsite

About The Position

This position is responsible for managing all aspects of a multi-unit food service operation at the Saint Louis Zoo. This position works in tandem with other department managers to effectively direct and oversee the 26 food service units throughout the Zoo campus, together serving approximately 2.8 million guests annually. This role requires a blend of food and beverage business acumen, culinary insight, creativity, leadership skills, and a strong dedication to guest service. The individual will support the Zoo mission, vision and core values along with alignment on the department vision of Integrity, Service, Quality, and Excellence. This position reports to the Director of Food & Beverage. Learn more about the Zoo, it’s mission and values at stlzoo.org.

Requirements

This position is benefit eligible, including paid vacation and a vested pension plan (after 5 years of credible full-time service) through the City of St. Louis.
High school diploma or equivalent required.
At minimum of at least (3) three years of full service, quick service restaurant (QSR), or theme park restaurant management experience is required.
Proficient leadership skills, with the ability to comfortably, coach, motivate and mentor staffs of as many as 50 team members in a multi-unit environment.
Experienced in job specific recruitment, training and development; all essential components in reducing staff turnover and maximizing team member potential.
A solid knowledge of food and beverage budgeting, with a keen understanding of food and beverage P&L analysis.
Experience and confident understanding of restaurant POS systems, in particular back of house reporting and menu configuration.
Comprehensive knowledge of labor scheduling and payroll platforms, with the ability to properly staff units to coincide with anticipated business levels.
A solid background in food service inventory management, including ordering, receiving, PAR levels, and efforts to minimize food waste.
A background in menu creation, with a desire to change and introduce new menu items on a regular basis.
The desire to evolve and grow is paramount.
Must be able to push, pull, bend, and squat as needed.
Business offices and food units are located in all areas of campus. This position requires a substantial amount of standing and walking throughout the day.
This position requires working both indoors and outdoors. Significant exposure to weather is possible.
Manager schedules revolve around Zoo operating hours that change seasonally. Must be willing to have a flexible work schedule that will include occasional evenings, as well as some weekends and holidays.
All successful candidates will be required to furnish easily verifiable employment references.
All successful candidates for this position will be required to undergo a criminal background check and a drug test.
As this is a safety-sensitive role, a negative drug test result is mandatory. The drug test screens for five substances, including marijuana.

Nice To Haves

College degree in a related field is preferred but not mandatory.
Serve Safe Certification – Preferred / ASHI First Aid & CPR Certification – Preferred

Responsibilities

Financial Management: Overseeing budgets, managing all variable and fixed costs, controlling inventory, forecasting revenues, weekly scheduling and labor control, payroll, and analyzing financial reports to ensure top and bottom line success.
Guest Service Excellence: Leading the team to ensure all guests have a positive and seamless experience. Clearly setting the standards and expectations of excellence for the team of how they engage with guests, present a professional appearance and ensure the overall guest experience meets or exceeds expectations.
Operations Oversight: Ensuring all units run on time, smoothly and efficiently. Managing supply chain logistics, coordinating with vendors, and maintaining high standards of quality, cleanliness, and appearance both in front and back of house.
Food & Beverage Innovation and Portfolio Management: Works with the Director on menu innovation by introducing new, creative and inspiring menu items, with a constant focus on driving incremental revenue while providing Zoo guests with fun and ever-changing experiences.
Staff Leadership: Hiring and training of the team along with continual coaching and development of team members. This also involves fostering a positive and productive work environment, ensuring all-in house-training opportunities are completed, and conducting annual performance reviews.
Compliance and Policy: Ensure compliance and accountability for all internal policies and procedures. Must strictly adhere to all health, safety, and sanitation regulations to protect the business, guests, and team members.
Collaboration: Effectively communicating, planning and coordinating with other departments to facilitate a wide variety of events and activities throughout the year that supplement the daily business.