General Manager 4 - Food

Sodexo•Washington, DC

16h•$81,685 - $105,710•Onsite

About The Position

The General Manager 4 – Food is the senior on‑site leader responsible for delivering exceptional hospitality, culinary excellence, and operational performance across a multi‑unit food and beverage environment within a high‑profile corporate setting in Washington, D.C. This role requires a polished, service‑driven operator with deep experience in catering, budget management, multi‑unit oversight, and high‑touch client engagement. As the GM4, you will oversee multiple foodservice outlets—including café operations, premium catering, executive dining, and hospitality programs—while leading a diverse team and ensuring alignment with Sodexo and Good Eating Company standards. This position is ideal for a hospitality‑focused leader who thrives in a fast‑paced, client‑facing environment and understands the expectations of D.C.’s corporate, political, and VIP clientele.

Requirements

Hospitality & F&B Expertise — Strong background in premium foodservice, hotel, or upscale corporate dining.
Multi‑Unit Leadership — Proven ability to manage multiple outlets, service points, or operational areas simultaneously.
Catering Leadership — Experience managing large‑scale, executive, or VIP catering programs.
Financial Acumen — Demonstrated success managing budgets, analyzing financials, and driving profitable operations.
Client‑Facing Professionalism — Ability to engage confidently with senior leaders, executives, and high‑profile stakeholders.
Knowledge of the D.C. Market — Understanding of the expectations, pace, and service standards unique to the Washington, D.C. corporate and hospitality landscape.
Bachelor’s Degree or equivalent experience
Minimum Management Experience – 5 years
Minimum Functional Experience – 5 years

Responsibilities

Lead Multi‑Unit Food & Beverage Operations — Oversee multiple service points, ensuring consistency, quality, and operational excellence across all units.
Manage High‑Profile Catering — Direct executive‑level events, VIP functions, and complex catering logistics.
Own Financial Performance — Lead budgeting, forecasting, labor planning, and cost‑control strategies.
Strengthen Client Partnerships — Serve as the primary point of contact for a high‑visibility client group, ensuring satisfaction and proactive communication.
Develop & Lead Teams — Recruit, coach, and mentor managers and frontline staff to deliver elevated hospitality.
Ensure Operational Excellence — Maintain standards for safety, compliance, service delivery, and brand alignment.