General Manager III- Stryker (Portage, MI)

Compass Group•Portage, MI

51d•$80,000 - $90,000•Onsite

About The Position

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Be part of an elevated corporate dining experience serving a premier client in Portage, MIJoin our upscale café and catering operation located inside the beautiful Stryker Headquarters campus in Portage, MI. We’re looking for a dynamic General Manager who’s passionate about hospitality, team development, and delivering exceptional dining experiences. As the General Manager, reporting directly to the Resident District Manager, you’ll lead a talented team of 17, overseeing a high-volume operation (over $2M annually) that includes both café and catering services. You’ll drive excellence across multiple dining departments, ensuring top-tier service, creativity, and client satisfaction — all while keeping an eye on financial performance and innovation. If you’re a hands-on leader with a passion for hospitality and operational excellence, this is your chance to shine with one of the most respected foodservice teams in the industry!

Requirements

Minimum of five years of operational foodservice management experience preferred in a high-volume setting
Knowledgeable with food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing, and presentation
P&L accountability and contract-managed service experience is desirable
Supervisory, leadership, management, and coaching skills
Ability to communicate on various levels to include management, customer, and associate levels
Knowledge of financial, budgetary, accounting, and computational practices
Proficient computer skills to include: various computer programs, Microsoft Office programs, e-mail, and the Internet

Nice To Haves

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus five to seven years of directly related experience preferred
Multi-unit management experience
Certified Dietary Manager (CDM) certification is highly desirable

Responsibilities

Is well-versed in all aspects of foodservice management, with a proven track record of success
Takes ownership of the operation and ensure the operation meets all timelines for service and all other timelines established by management and/or client
Manages all financials, including planning, budget development and analysis, and financial reporting
Is proactive and positive; interacts professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers
Demonstrates initiative and good judgment in assisting customers, clients, peers, and subordinates
Conducts management meetings
Able to think quickly and accurately, and be able to evaluate problems and make appropriate recommendations
Audits units to ensure conformance with the Company, government, and accrediting agency standards, regulations, and codes regarding food storage, preparation, sanitation, and record keeping
Hires, trains, and conducts orientation with new management associates