General Manager 4 - Food

Sodexo•Colchester, VT

1d•$74,290 - $96,140•Onsite

About The Position

Join Sodexo and Shape the Future of Campus Dining. Sodexo's Campus Segment is seeking a General Manager 4 to lead dining operations at Saint Michael's College, a longstanding and valued campus partner located in beautiful Colchester, Vermont. As the senior-most leader on site, you will provide strategic direction and operational leadership for all dining services, including residential dining, retail operations, catering, and summer conference programs. Responsible for the overall success of the campus dining program, you will oversee financial performance, client relations, team development, and operational execution while fostering a culture of excellence, innovation, and student satisfaction. This role plays a critical part in ensuring an exceptional dining experience for students, faculty, staff, and guests while driving operational excellence and supporting the continued growth of the partnership.

Requirements

Proven leadership experience managing large-scale food service, hospitality, campus, healthcare, or multi-unit dining operations.
Strong financial acumen with experience managing budgets, labor, and operational performance metrics.
Demonstrated success leading, developing, and retaining high-performing teams.
Excellent client relationship and communication skills with the ability to influence at all levels.
Experience driving customer satisfaction and creating exceptional guest experiences.
Strong organizational skills with the ability to manage multiple priorities in a dynamic environment.
A passion for innovation, student engagement, and operational excellence.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience – 5 years
Minimum Functional Experience – 5 years

Nice To Haves

Experience in campus dining, higher education, or large-volume food service operations is preferred.

Responsibilities

Lead and oversee all dining operations, including residential dining, retail outlets, catering, and summer conferences.
Drive operational excellence by ensuring high standards of food quality, safety, sanitation, and customer service.
Manage financial performance, including budgeting, forecasting, labor management, revenue growth, and cost controls.
Develop, coach, and mentor a team of managers and frontline employees, creating opportunities for growth and advancement.
Build strong partnerships with campus leadership and key stakeholders to support the college's mission and dining goals.
Ensure compliance with company policies, client expectations, and regulatory requirements.
Oversee payroll, cash management, inventory controls, and administrative functions.
Identify opportunities for innovation, program enhancement, and operational efficiencies.
Foster a positive, inclusive culture focused on engagement, accountability, and continuous improvement.