General Manager 3 - Food

Sodexo Careers•Menlo Park, CA

14d•Onsite

About The Position

Sodexo is looking for a General Manager 3 - Food who’s ready to elevate workplace dining across the Bay Area. This role isn’t just about overseeing operations — it’s about shaping experiences, inspiring teams, and building partnerships that redefine what corporate food service can be. As General Manager 3, you’ll be the strategic force behind a premier client account, leading a high-performing team to deliver best-in-class food programs, exceptional hospitality, and total operational excellence. Reporting directly to regional leadership, you’ll drive the facility's vision, elevate standards, and leave a lasting impact on one of the most innovative operations in the country. This is your opportunity to lead a team that’s passionate about great food, great service, and great experiences. In the Bay Area — a region known for culinary creativity and high expectations — you’ll have the platform to elevate, inspire, and transform. If you’re energized by developing leaders, strengthening client relationships, and driving excellence across multiple locations, this role gives you the space to make a meaningful mark.

Requirements

Proven leadership experience managing high-volume culinary operations, diverse team members, and senior-level client relationships with total professional autonomy.
Strong financial acumen with demonstrated success in managing middle of the page performance, including labor forecasting, food cost controls, and sustainable profitability.
Expertise in project management, including a track record of driving facility expansions, new concepts, and complex catering operations from inception through to execution.
A proactive communication style that leverages regular one-on-one engagement, tailored client feedback, and collaborative partnerships to consistently meet operational expectations.
Commitment to high culinary standards through a deep understanding of menu engineering, vendor negotiations, and farm-to-table culinary trends.
A mentor-minded leadership approach focused on hiring top talent, establishing firm yet fair expectations, and empowering teams to excel without micromanagement.
Bachelor's Degree or equivalent experience
3 years Minimum Management Experience
3 years Minimum Functional Experience

Responsibilities

Drive total operational excellence and high-end hospitality standards by overseeing all daily culinary operations and menu execution at a premier client account.
Lead, mentor, and empower a diverse culinary and service team, fostering an environment of mutual respect, autonomy, and accountability.
Manage financial performance and maximize profitability by directly controlling food costs, optimizing labor forecasting, and analyzing key financial scorecards.
Cultivate strong client partnerships through consistent, firm-yet-fair communication, regular team meetings, and proactive alignment with stakeholder needs.
Spearhead on-site projects and facility enhancements, managing everything from initial design collaboration and compliance to successful execution.
Implement innovative food programs, utilizing farm-to-table trends, custom catering concepts, and optimized inventory controls to enhance the dining experience.