General Manager of Food Service - NFL / Baltimore Ravens - Owings Mills MD

Compass Group

49d•$108,000 - $125,000

About The Position

The General Manager is responsible for providing visionary leadership and comprehensive oversight of the food service operation at the Baltimore Ravens training facility. This role requires strategic thinking, operational expertise, and exceptional management skills to ensure a seamless, efficient, and high-quality culinary experience. The ideal candidate will coordinate with multiple stakeholders, maintain strict adherence to safety and health standards, control costs, and foster a team environment committed to excellence. This position plays a key role in supporting the health, performance, and overall well-being of players and staff, while also elevating the reputation of the Ravens’ culinary operation.

Requirements

A minimum of 5 years of proven ability in the food & beverage industry as an Executive Chef, Director of Dining Services or General Manager
A minimum of three (3) years of experience in a management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting)
Bachelors’ degree in Hospitality Management, culinary arts, nutrition, food science, or related field
Demonstrate a forward-thinking culinary approach to player eating habits always
Food safety certification such as ServSafe

Responsibilities

Operational Leadership:
Single Point of Contact for every aspect of the food service operation, from planning to execution, ensuring that all processes align with organizational standards and goals.
Position coordinates closely with Executive Chef to align offerings to budget and quality and dietary considerations. In addition, the GM collaborates with the Ravens Performance Dietitians to ensure all menu offerings, ingredient selections, and service flows support individualized performance nutrition plans.
Provides management oversight to day-to-day kitchen functions, including food preparation, presentation, and delivery, ensuring all meals are served timely and maintain high quality standards. Works jointly with the Performance Dietitians to ensure meals meet player-specific macronutrient and micronutrient targets during all phases of the season.
Implement operational procedures that streamline workflow, reduce waste, and enhance efficiency while maintaining focus on safety and sanitation standards.
Coordinate with other departments, such as training staff and facility management, to schedule meal periods, catering for special events, and manage disruptions or special requests seamlessly.
Directly manages Executive Chef, and 2 Café Managers.
Financial Management:
Develop, monitor, and adjust operational budgets to meet financial targets, overseeing all expenses related to food costs, labor, equipment, and supplies.
Analyze financial reports regularly to identify trends, optimize resource allocation, and implement cost-saving initiatives without compromising quality.
Negotiate contracts and pricing with vendors and suppliers to secure high-quality ingredients and services at favorable rates.
Ensures invoices are submitted and processed in a timely manner.
Staff Management:
Recruit, onboard, and train team members, including chefs, kitchen staff, and service personnel, fostering a culture of teamwork, accountability, and continuous improvement.
Provide ongoing coaching and performance evaluations to develop skills, enhance productivity, and promote professionalism among staff members.
Create staffing schedules that align with the facility’s operational calendar, ensuring adequate coverage during peak hours, training sessions, training camp and events.
Promote a safe and positive work environment through clear communication, recognition, and the enforcement of Flik policies and standards.
Compliance and SafetyCompliance & Safety:
Ensure strict adherence to all health, safety, and sanitation regulations, including local and federal food handling standards, OSHA guidelines, NFL-specific health protocols and FLIK sector standards.
Conduct regular audits of kitchen and food storage areas, addressing any violations or hazards immediately.
Manages results of SYNK and brand standards audits, develops action plans and implements to address deficiencies.
Maintain up-to-date documentation of safety procedures and staff training certifications.
Implement corrective actions promptly when issues are identified, promoting a culture of safety and accountability across the operation.
Guest & Client Relations:
Serve as the primary point of contact for all food-related service matters involving players, coaching staff, athletic trainers, and facility visitors. The GM partners with the Ravens Performance Dietitians to deliver a seamless player experience, ensuring fueling stations, meal timing, and menu items align with training demands and individualized nutrition protocols.
Develop personalized service approaches that meet the unique needs of high-performance players and support staff, ensuring dietary requirements are met accurately.
Proactively solicit feedback from clients and guests, using their input to continuously improve the quality and variety of food services offered.
Resolve any complaints or concerns swiftly and professionally, maintaining the organization’s reputation for excellence and hospitality.
Work closely with the Ravens organization to ensure that food offerings align with team culture, branding, and operational and dietary standards.
Strategic Planning & Innovation:
Regularly evaluate the current food service model, identifying opportunities for innovation, efficiency, and sustainability.
Research new culinary trends, equipment, and service techniques to keep the operation competitive and relevant.
Budget for future growth, facility upgrades, or new service initiatives that enhance guest experience and operational capacity.
Develop long-term strategies that support the health and wellness goals of the organization, integrating sustainable practices and environmentally friendly solutions.
Manages away food program and designated travelling chef, coordinating with travel and accommodation partners to ensure menus and offerings are commensurate with team quality standards.
Reporting & Collaboration:
Prepare detailed reports on operational performance, financial metrics, guest satisfaction, and compliance status for senior management.
Collaborate closely with Ravens client, trainers, and other operational teams to ensure food services support overall team and facility goals.
Participate in organizational planning meetings, providing insights on operational needs, risk management, and expansion opportunities.
Foster relationships with external vendors, contractors, and service providers to ensure continuous improvement and compliance.
Nutrition Integration & Performance CollaborationNutrition Integration & Performance Collaboration:
Partner daily with the Ravens Performance Dietitians to align all culinary operations with evidence‑based performance nutrition strategies. Ensure operational execution meets the fueling and recovery standards established by the Performance Dietitians.
Ensure fueling stations, hydration options, and recovery items support individualized player nutrition plans across all phases and seasons.
Translate high‑performance nutrition goals into operational execution, including portion sizes, meal timing, macro‑targeted builds, and training‑day adjustments.
Coordinate with Performance Dietitians during training camp, in‑season, off‑season, and team travel to ensure consistent delivery of fueling standards.
Support dietary restrictions, allergies, individualized preferences, and medical nutrition needs in collaboration with Performance Dietitians.
Facilitate communication between culinary teams and Performance dietitians regarding new menu items, recipe modifications, ingredient sourcing, and labeling.
Operationalize nutrition-driven initiatives such as hydration stations, recovery meals, and special player requests. Ensure accuracy, consistency, and reliability offueling delivery throughout the facility.
Work with dietitians to evaluate product quality, performance‑aligned ingredients, and vendor selection that supports nutrition standards.