General Manager 4 - Food

Sodexo•Reston, VA

1d•$81,685 - $105,710•Onsite

About The Position

The General Manager 4 – Food is the on‑site leader responsible for full operational and client‑relationship ownership of a high‑profile Corporate Services dining program in Reston, VA. This role requires a strategic, hospitality‑driven operator who can balance daily execution with long‑term planning while delivering exceptional workplace dining experiences. As the GM4, you will oversee all foodservice operations—including café service, catering, hospitality programs, and vendor partnerships—while leading a diverse team and ensuring alignment with Sodexo standards and client expectations. Success in this role requires strong financial stewardship, exceptional client partnership skills, and the ability to drive operational excellence across a multi‑outlet environment. This position is ideal for a leader who thrives in a fast‑paced, client‑facing setting and excels at building culture, developing teams, and elevating the overall food and hospitality experience.

Requirements

Operational Leadership Expertise — Proven ability to oversee multi‑outlet foodservice operations, including café, catering, and hospitality programs.
Financial Acumen — Strong understanding of labor management, food cost control, forecasting, and P&L performance in a corporate dining environment.
Client Partnership Skills — Experience building trust, communicating proactively, and aligning services with high‑profile corporate clients.
Team Development Strength — Ability to recruit, coach, and inspire diverse teams while fostering a culture of hospitality, accountability, and growth.
Operational Excellence Mindset — Deep knowledge of safety, sanitation, compliance, and service standards across all foodservice operations.
Innovation & Hospitality Focus — Passion for elevating workplace dining through creative programs, menu enhancements, and guest‑experience improvements.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience – 5 years
Minimum Functional Experience – 5 years

Responsibilities

Lead Daily Foodservice Operations — Oversee café service, catering, hospitality programs, and all culinary/FOH workflows to ensure consistent, high‑quality execution.
Drive Financial Performance — Manage labor, food cost, forecasting, and budget performance while maintaining service excellence in a corporate environment.
Strengthen Client Partnerships — Serve as the primary on‑site contact, building trust, communicating proactively, and aligning services with client expectations.
Develop and Lead Teams — Recruit, coach, and mentor a diverse team; build a positive culture focused on hospitality, accountability, and growth.
Ensure Operational Excellence — Maintain compliance, safety, sanitation, and brand standards across all service lines and locations.
Innovate the Dining Experience — Introduce new programs, menu enhancements, and service improvements that elevate workplace dining and support long‑term client goals.