MGR, GENERAL I

Compass Group•Sandy Spring, MD

1d•$95,000 - $105,000

About The Position

The General Manager is responsible for maintaining the account in accordance with the approved budget while meeting client expectations. The role maintains strong relationships with employees, guests, clients, and other departments, promotes the professional growth and development of the team, fosters interdepartmental relations, and integrates dining services with the facility's operations plan.

Requirements

Eight to ten years of upscale food service experience, including six years of management experience.
Experience in personnel management, including hiring, supervision, evaluation, and succession planning.
Demonstrated ability to achieve company goals in compliance with company and client policies and procedures.
Strong leadership and organizational skills, with attention to detail.
Supervisory, scheduling, training, and coaching skills.
Effective problem-solving and conflict-management skills.
Ability to multitask, stay focused, and concentrate despite frequent interruptions.
Experience with food purchasing, food costs, and inventory control.
Ability to create budgets, flash reports, financial targets, and forecasts.
Knowledge of cash-handling procedures and reconciliation of multiple cash banks and reports.
Knowledge of HACCP controls and proper food storage and use.
Strong catering experience.
Exceptional business etiquette and client-relations skills.
Effective time management and ability to prioritize tasks to meet deadlines.
High standards of personal integrity and ethical behavior.
Excellent knowledge of Microsoft Word, Excel, and PowerPoint.

Nice To Haves

Bachelor’s degree or equivalent professional experience.
ServSafe or Department of Health certification.

Responsibilities

Participate in employee meetings, reviews, and training programs.
Manage in compliance with company policies and procedures and applicable local, state, and federal laws and regulations.
Maintain food costs while ensuring quality standards.
Establish and maintain rapport with staff, clients, guests, and other departments.
Manage financial reporting, including sales and profit-and-loss reports; prepare and adhere to annual budgets; and oversee cash handling.
Analyze financial data and create trends.
Manage purchasing and inventory controls.
Plan menus in consultation with chefs.
Apply HACCP controls and ensure proper food storage and use.
Monitor compliance with health and fire regulations related to food preparation and service.