General Manager Andrews University

Compass Group•Saint Joseph Charter Township, MI

9d•$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 maintains strong relationships with employees, guests, the client, and other departments, and promotes the professional growth and development of the team. The General Manager fosters interdepartmental relations and integrates the dining service department with the facility’s plan of operations.

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 ability to achieve 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 amid frequent 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 for food preparation and serving.
Exceptional business etiquette and client-relations skills.
Effective time management and ability to prioritize tasks to meet deadlines.
Strong catering experience.
Conformity to 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 good rapport with staff, clients, guests, and other departments.
Manage financial reporting, sales and P&L reports, annual budgets, cash handling, and related financial responsibilities.
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.