General Manager

SFE - Southwest Foodservice Excellence•McGehee, AR

13d

About The Position

The General Manager oversees food service operations across a school district site or group of sites. The role leads salaried and hourly teams, manages client relationships, oversees financial performance and operational efficiency, and supports program growth. It combines strategic leadership with hands-on involvement in daily service and execution. The General Manager works with district administrators and school boards to support high-quality, nutritious meals for students and the success of the food service program.

Requirements

High school diploma, GED, or relevant vocational training.
At least 5 years of food service experience, including 2–3 years as a Food Service Director.
Proficiency in Microsoft Excel, Word, and Adobe Acrobat.
Strong leadership, organizational, and communication skills.
P&L accountability experience and strong cost control skills.
Ability to pass a background check, fingerprinting, and MVR audit; driving is required.
Deep knowledge of food service trends, food safety, cost controls, and K-12 nutrition standards.
Ability to work independently and communicate effectively with executive leadership.
Ability to lift up to 50 pounds occasionally.
Regularly stand, walk, sit, and use hands.
Ability to work a flexible schedule, including occasional extended weeks.
Driving and attendance at meetings or company events are required.

Nice To Haves

Bachelor’s degree preferred.
K-12 food service experience preferred.
Experience with POS systems and online reporting tools preferred.

Responsibilities

Manage salaried managers and hourly associates across multiple school sites.
Direct account management and client relationships.
Train and develop Assistant Managers to support business expansion or new contracts.
Lead innovative efforts to increase student participation and support academic success.
Build and maintain strong relationships with district administrators and school boards.
Hire, train, evaluate, and support the development of staff.
Oversee budget preparation and manage labor, food, and operational costs.
Ensure timely completion of required reports, including inventory, production, and payroll.
Oversee food preparation and service in accordance with quality, safety, and sanitation standards.
Drive performance in sales, service, facility appearance, and cleanliness through staff training and development.
Follow cash handling and reconciliation procedures.
Support daily service operations when needed to ensure smooth functioning.
Implement marketing and promotional activities to support program growth.
Fulfill additional duties as assigned.