General Manager - Corporate Dining

Whitsons Culinary Group•Burlington, VT

12d•$75,000 - $80,000•Onsite

About The Position

The General Manager is responsible for the comprehensive leadership and day-to-day operations of an assigned contract food service account, which may include residential dining, corporate, healthcare, senior living, or other institutional environments. This role is accountable for driving business performance, ensuring exceptional guest experiences, managing staff across all departments, and maintaining operational excellence while achieving profitability targets. The General Manager serves as the primary client relationship owner on-site and is responsible for upholding all company standards, policies, and contractual obligations while building a high-performing team culture aligned with organizational values.

Requirements

Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, Culinary Arts, Nutrition, or a related field preferred
Associate's degree in a related field plus at least 2 years of relevant food service management experience, or equivalent combination of education and experience, will be considered
Minimum 5–7 years of progressive experience in contract food service, restaurant, or institutional dining operations
Minimum 3–5 years of general management experience with full P&L responsibility
Experience managing food service operations in residential, corporate, healthcare, senior living, or similar contract dining environments preferred
Demonstrated success managing diverse, hourly workforces across multiple service periods and departments
ServSafe Manager Certification required (or equivalent local food safety certification as required by jurisdiction)
Must maintain current knowledge of all local health and food safety ordinances applicable to the account
Completion of all mandatory Whitsons training requirements
Strong business acumen including financial analysis, budgeting, forecasting, and P&L management
Proficiency in POS platforms, scheduling software, and reporting tools
Skilled in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) for business planning, analysis, and communication
Understanding of marketing strategies, and customer relationship management as they relate to school nutrition dining
Demonstrated success in driving sales growth, controlling costs, and achieving profitability targets in a contract food service environment
Proven track record of building and leading high-performing, service-oriented teams
Working knowledge of cooking procedures, recipe adherence, and recipe scaling

Nice To Haves

additional management or hospitality certifications a plus
Experience in multi-unit oversight or area management a plus
bi-lingual in Spanish highly desirable

Responsibilities

Develop, manage, and maintain location budgets and operational financial forecasts; analyze P&L statements to identify variances, control food cost, labor cost, and operating expenses, and implement corrective action plans to achieve or exceed financial targets.
Conduct recurring inventory counts and maintain accurate records in compliance with company, client, and regulatory standards; manage purchasing, vendor relationships, and utilization of all food and supply categories to maximize resource efficiency without compromising quality.
Prepare the location for internal QA audits and client reviews using company-required tools; maintain a score of 80% or above on internal audits and demonstrate measurable operational improvement year over year.
Recruit, hire, onboard, train, develop, and retain team members using company-required systems, procedures, and policies; ensure adequate staffing levels are maintained across all departments at all times and that 30/60/90 day evaluations are completed for all new hires.
Motivate, coach, and manage team members through consistent, equitable, and policy-aligned leadership; provide the tools, resources, and direction necessary for the team to perform at a high level and conduct regular team meetings to communicate operational updates and reinforce standards.
Maintain a harmonious and productive working environment by modeling respectful, consistent behavior and addressing performance issues promptly and in accordance with company policies.
Ensure full compliance with applicable federal, state, and local health codes, sanitation regulations, food handling standards, labor laws, and licensing requirements across all operational areas.
Establish and maintain systems and procedures for the ordering, receiving, storing, preparing, and serving of food products in accordance with company-approved policies and HACCP-compliant food safety best practices; maintain readiness for all health and regulatory inspections at all times.
Coordinate and supervise all production, quality control, and food safety activities; ensure all team members are trained in sanitation and safety protocols and uphold brand standards for food quality and presentation at every service.
Develop and maintain strong client relationships through regular, proactive communication with the client and District Manager, highlighting operational activity, participation or utilization data, and financial performance; ensure all contractual commitments are consistently met or exceeded.
Execute all applicable marketing promotions according to the company marketing calendar; ensure merchandising and marketing materials are in place, current, and effectively displayed to drive guest engagement and program participation.
Identify and pursue opportunities to introduce new products, services, and programs that support sales growth, increase account retention, and strengthen the client partnership; participate in client meetings, steering committees, and on-site events as needed.