General Manager - Vista Life Innovations

Whitsons Culinary Group•Madison, CT

1d•Onsite

About The Position

The General Manager leads a mission-focused contract food service operation, overseeing a team that provides safe, nutritious, and comforting meals to patients, staff, and visitors. The role is responsible for daily operations, financial performance, food safety, regulatory compliance, service quality, and team development. The manager works with clinical staff to meet dietary needs and nutritional standards and builds positive relationships with clients, guests, staff, and vendors. This is a full-time exempt position requiring consistent daily onsite presence at the assigned location and availability during operational hours. The role may involve extended hours and flexible scheduling, including early mornings, evenings, or weekends. Some travel may be required for corporate meetings, training, conferences, or multi-location support; approved travel expenses are covered by the company. Work takes place in office and operational areas of a contract food service environment, with hands-on oversight during service periods.

Requirements

Minimum 5–7 years of progressive experience in contract food service, restaurant, or institutional dining operations.
Minimum 3–5 years of general management experience with full P&L responsibility.
Associate's degree in a related field plus at least 2 years of relevant food service management experience, or an equivalent combination of education and experience, will be considered.
ServSafe Manager Certification or equivalent local food safety certification required.
Maintain current knowledge of applicable local health and food safety ordinances and complete mandatory company training.
Strong business acumen in financial analysis, budgeting, forecasting, and P&L management.
Proficiency in POS platforms, scheduling software, reporting tools, and Microsoft Office Suite.
Knowledge of cooking procedures, recipe adherence, and recipe scaling.
Demonstrated success driving sales growth, controlling costs, achieving profitability targets, and leading high-performing service-oriented teams.
Strong leadership, communication, organizational, and interpersonal skills, including the ability to lead diverse hourly workforces.
Availability during operational hours, with flexibility for extended hours, early mornings, evenings, or weekends.
Ability to perform frequent sitting, standing, walking, talking, and hearing; stand and walk for extended periods; and occasionally lift or move up to 50 pounds.
Ability to work onsite daily in office and operational areas, including environments with varying noise levels and temperatures.

Nice To Haves

Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, Culinary Arts, Nutrition, or a related field preferred.
Experience managing food service operations in residential, corporate, healthcare, senior living, or similar contract dining environments preferred.
Additional management or hospitality certifications are a plus.
Experience in multi-unit oversight or area management is a plus.
Bilingual Spanish skills are highly desirable.
Knowledge of marketing strategies and customer relationship management as they relate to school nutrition dining.

Responsibilities

Lead, inspire, recruit, develop, and retain the food service team, providing clear direction, coaching, and a supportive work environment.
Oversee daily operations, including production, procurement, scheduling, inventory, quality control, and service.
Collaborate with clinical staff to meet dietary needs and nutritional standards.
Ensure compliance with HACCP standards, health codes, sanitation requirements, HIPAA, and applicable federal, state, and local regulations.
Manage location budgets, full P&L, forecasting, food and labor costs, operating expenses, and profitability targets.
Manage vendor relations and monitor performance metrics and quality measures.
Build and maintain client and guest relationships through service quality and proactive communication.
Execute marketing initiatives and develop local partnerships and community relationships to grow participation and revenue.
Maintain audit readiness and drive continuous operational improvements.
Work onsite in operational areas to observe, coach, and support the team.