General Manager (Food Services)

TALENThire Professional Services•Clearwater, FL

23h

About The Position

This position is posted for one of our esteemed clients The General Manager of Food Services will oversee all aspects of our food operations, driving exceptional guest experiences while ensuring operational efficiency and profitability. This role involves strategic planning, team management, financial oversight, and compliance with health and safety standards. The ideal candidate will demonstrate a strong background in food service management along with a passion for quality and customer satisfaction.

Requirements

Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred.
5+ years of experience in food service management, with a proven track record of success.
Strong financial acumen with experience in budgeting and cost control.
Excellent leadership and team-building skills, with the ability to motivate and develop staff.
In-depth knowledge of food safety and sanitation regulations.
Strong communication and interpersonal skills to build relationships with guests, staff, and vendors.
Ability to work in a fast-paced environment while managing multiple priorities.

Nice To Haves

Passion for food and customer service excellence.
Creative mindset with an eye for menu development and presentation.
Strong analytical and problem-solving abilities.
Commitment to continuous improvement and innovation in service delivery.

Responsibilities

Lead, manage, and develop a team of food service professionals, fostering a positive and productive work environment.
Oversee daily operations, ensuring the highest levels of quality, presentation, and service at all times.
Manage budgets, forecasts, and financial reports to ensure operations are both efficient and profitable.
Develop and implement strategic plans to drive sales growth and enhance guest satisfaction.
Ensure compliance with health and safety regulations, food quality standards, and hygiene practices.
Monitor and analyze food sales and labor costs to identify trends and make necessary adjustments.
Collaborate with suppliers and vendors to maintain inventory levels and quality of products.
Design and implement innovative menus that reflect trends and meet customer expectations.
Conduct regular training programs for staff to uphold service excellence and operational standards.
Handle guest feedback and resolve any service-related issues professionally and promptly.