General Manager III

NEXDINE Hospitality•Westboro, MO

1d•$100,000 - $110,000•Onsite

About The Position

Who We Are: NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com. Summary The General Manager reports to the Regional Vice President and is responsible for managing the daily operations of the unit. Responsible for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. Manages annual revenue of $1M+. Are you passionate about creating amazing experiences in the hospitality industry? Look no further than NEXDINE Hospitality! As a dynamic and innovative company, we take pride in delivering trusted dining, hospitality, fitness center, and facility management services to a diverse range of clients nationwide, including businesses, independent schools, higher education institutions, senior living communities, and hospitals. At NEXDINE, we believe in the power of authentic and transparent experiences, and we are dedicated to providing the best for our clients and their guests. Join our family of brands and be a part of a team that values responsiveness, creativity, and excellence. If you are driven by the desire to make a difference in the world of hospitality, explore the exciting opportunities that the NEXDINE Experience has to offer.

Requirements

Skills/Aptitude Communication Proficiency
Customer/Client Focus
Problem Solving/Analysis
Leadership
Team Oriented
Project Management
Supervisory Responsibility This position oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.

Responsibilities

Responsible for directing and/or assisting the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
Responsible for the quality of all food products and ensure that standards are met.
Oversight of all aspects of catering operations.
Responsible for maintaining vendor relationships and monitoring of vendor purchasing guidelines.
Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards.
May arrange for equipment purchases or repairs.
Oversight of purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Ability to create, compile, and record production or operational data on specified forms.
Create procedures and strategies to improve unit performance.
Ensure compliance with all contractual requirements.
Participate in Business Review process and presentation.
Ensure frequent client communication and facilitate monthly/quarterly meetings.
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines.
Ability to generate financial reports, assist in budget planning process, and P&L analysis and reporting.
Develop operational forecasts, explain variances and manage all unit accounting functions.
Oversight of inventory management and updating price fluctuation.
Participate in monthly P&L review process with corporate office.
Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards.
Manage and motivate employees through continuous communication and regular team meetings
May instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.
Provide superior customer service to include being attentive, approachable, greeting and thanking customers
May perform other duties and responsibilities as assigned.