General Manager- School Nutrition - Northborough/Southborough Schools

Whitsons Culinary Group•Northborough, MA

8h•$100,620 - $114,400•Onsite

About The Position

The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2500‐9,999. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times.

Requirements

Bachelor’s degree in a related field OR Bachelor’s degree in any field plus a state-recognized school nutrition director certificate OR Bachelor’s degree in any field plus at least 2 years of relevant school nutrition program experience OR Associate’s degree in a related field plus at least 2 years of relevant school nutrition program experience
Minimum 5-7 years of progressive experience in food service operations management
Minimum 3-5 years of general management experience with full P&L responsibility
3 years’ experience in Food Service Management as a Manager/Director required.
Minimum 1 years experience in K-12 programs required
ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.
Yearly mandatory training in accordance with USDA Professional Standards requirements as well as mandatory Whitsons training requirements
Strong business acumen including financial analysis, budgeting, forecasting, and P&L management
Proficiency in POS platforms, scheduling software, and reporting tools
Skilled in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) for business planning, analysis, and communication
Understanding of marketing strategies, and customer relationship management as they relate to school nutrition dining
Demonstrated success in driving sales growth, controlling costs, and achieving profitability targets
Proven track record of building and leading high-performing teams
Working knowledge of cooking procedures and recipe adherence and scaling
Financial Acumen & Cost Management: Manages location-level budgets, P&L, and cost controls — including food cost, labor, and operating expenses — to consistently achieve financial targets and sustain profitability.
Operational Leadership: Directs all daily operations including production, procurement, inventory, and quality control with a disciplined focus on efficiency, consistency, and brand standards.
People Leadership & Team Development: Recruits, develops, and retains high-performing teams by providing clear direction, consistent coaching, and a supportive work environment aligned with company values.
Food Safety & Regulatory Compliance: Ensures all location operations meet or exceed HACCP standards, health codes, sanitation requirements, and applicable federal, state, and local regulations at all times.
Guest & Client Experience: Builds and sustains strong client and guest relationships through consistent service quality, proactive communication, and a commitment to exceeding expectations.
Sales, Marketing & Community Engagement: Executes company marketing initiatives and develops local partnerships and community relationships to grow participation, increase revenue, and strengthen brand presence.
Quality Assurance & Continuous Improvement: Maintains rigorous internal audit readiness, monitors quality metrics, and drives year-over-year operational improvements across food production, service, and compliance standards.

Nice To Haves

Additional management or hospitality certifications a plus
Experience in multi-unit oversight or area management a plus
Bi-lingual in Spanish highly desirable

Responsibilities

Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies
Manages program within all budgetary guidelines established by Whitsons.
Motivates, trains, and manages subordinate Team Members.
Provide the necessary tools for the team to perform at satisfactory level.
Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies.
Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection.
Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components.
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained.
Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training.
Recruits, hires, develops and retains team using District required systems, procedures and policies.
Participates in all wellness and nutrition committees and meetings.
Must spend 80% of workday in the schools observing and supporting team.
Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards.
Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service.
Manages all purchasing and utilization of government commodities including processed goods.
Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times.
Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year.
Adhere to all company and district policies and ensure that entire team understands and follows them.
Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization.
Looks for opportunities to implement new products and services which support sales growth and client retention
Monthly or bi‐monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client.
Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client’s office or department. When required (invoice past due) communicates directly to customers via phone or email.
Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings
Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation.
Performs additional duties as assigned by District Manager from time to time.