General Manager

Compass Group•Memphis, TN

1d•$100,000 - $115,000

About The Position

The General Manager oversees multiple foodservice operations, including cafés, retail dining locations, and catering programs. The role is responsible for delivering outstanding service, operational excellence, and strong financial performance while building effective teams, maintaining client partnerships, and creating memorable dining experiences. Working with the District Manager and culinary leadership, the General Manager helps shape the guest experience through food offerings, operational practices, and a culture of collaboration, inclusion, and continuous improvement. Evening, weekend, and holiday flexibility may be required based on business needs.

Requirements

Experience leading foodservice, hospitality, retail dining, catering, or multi-unit operations.
Demonstrated ability to manage financial performance, budgets, and operational metrics.
Experience overseeing high-volume food production and catering programs.
Strong relationship-building skills with clients, guests, and team members.
Ability to lead, motivate, and develop diverse teams in a fast-paced environment.
Experience with workforce planning, scheduling, payroll administration, and talent management.
Strong organizational skills and ability to prioritize multiple responsibilities and changing business needs.
Effective communication skills and a collaborative leadership approach.
Knowledge of food safety, sanitation, and regulatory compliance standards.
Flexibility to support operations during evenings, weekends, and holidays as required.

Nice To Haves

A degree in Hospitality, Culinary Arts, Business, or a related field is welcomed; equivalent professional experience is also valued.
Interest in learning, growing, and building a long-term career with a leading hospitality organization.

Responsibilities

Lead daily operations across multiple cafés, retail dining locations, and catering services.
Manage financial performance, including budgeting, forecasting, cost controls, and profit and loss accountability.
Build, develop, and support high-performing teams through coaching, engagement, training, and recognition.
Oversee recruitment, onboarding, performance conversations, employee relations, and workforce planning.
Maintain appropriate staffing levels through effective scheduling and payroll management.
Build strong relationships with clients, guests, and internal partners to deliver exceptional service and hospitality.
Partner with culinary leaders to develop menus, improve food quality, and elevate the guest experience.
Monitor operational metrics and implement continuous improvement initiatives to drive efficiency and service excellence.
Ensure compliance with company policies, food safety standards, and health and sanitation regulations.
Support and implement culinary, retail, marketing, and guest engagement programs.
Promote inclusion, safety, accountability, and teamwork across operating units.
Respond proactively to operational challenges while maintaining a positive customer experience.