General Manager

Compass Group•Saint Joseph Charter Township, MI

18d•$90,000 - $100,000

About The Position

The General Manager is responsible for maintaining the account in accordance with the approved budget while meeting client expectations. The role builds and maintains strong relationships with employees, guests, the client, and other departments; supports professional growth and development across the team; fosters interdepartmental relations; and integrates the dining service department with the facility’s plan of operations. The General Manager oversees financial performance, food costs, purchasing and inventory, menu planning in consultation with chefs, and compliance with company policies and applicable laws and regulations. The position also ensures food quality and compliance with HACCP controls and proper food storage and use. The stated salary range is $90,000–$100,000. The job is located in St. Joseph, Michigan.

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.
A proven track record of achieving company goals in compliance with company and client policies and procedures.
Excellent 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 on task, and concentrate despite constant interruptions.
Experience in 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.
Ability to monitor compliance with health and fire regulations regarding food preparation and serving.
Exceptional business etiquette and client-relations skills.
Ability to manage time effectively and prioritize tasks to meet deadlines.
Strong catering experience.
Conformity to high standards of personal integrity and ethical behavior.
Excellent knowledge of Microsoft Office, including Word, Excel, and PowerPoint.

Nice To Haves

A bachelor’s degree or equivalent professional experience is preferred.
ServSafe or Department of Health certification is a plus.

Responsibilities

Participate in employee meetings, reviews, and training programs.
Manage in compliance with company policies and procedures and with local, state, and federal laws and regulations.
Maintain food costs while ensuring quality standards.
Establish and maintain good rapport with staff, the client, guests, and other departments.
Manage financial operations, including financial reporting, sales and P&L reports, annual budgets, budget adherence, and cash handling.
Analyze financial data and create trends.
Manage purchasing and inventory controls.
Plan menus in consultation with chefs.
Maintain knowledge of HACCP controls and proper food storage and use.