General Manager - Camp Wind in the Pines

Whitsons Culinary Group•Plymouth, MA

3d•Onsite

About The Position

This role is for a Summer Camp General Manager with potential for year-round opportunities based on performance. The position involves managing food service operations, including menu planning, budgeting, team management, and ensuring compliance with health and safety regulations. The role requires a significant amount of time spent observing and supporting the team on-site.

Requirements

Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field; OR Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business; OR Associate degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience; OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs.
ServSafe Mandatory – Local food safety certification if required in jurisdiction of employment.
Knowledgeable of all local health and food safety ordinances.
Proficiency in all Microsoft Office applications.
Ability to communicate electronically through email and other similar computer platforms.
Able to learn new programs easily and quickly.
3 years’ experience in Food Service Management as a Manager/Director required.
Culinary background is required - Must have a passion and an interest in food.
Working knowledge of cooking procedures and recipe adherence and scaling.
Demonstrated experience developing talent and managing multiple priorities.
Ability to use critical thinking skills to resolve problems or improve the program overall.
Ability to effectively communicate verbally, electronically and written with clients and support staff.
Excellent time management and organizational skills.
Must be able to drive his/her own vehicle to other work sites.

Nice To Haves

Bilingual Spanish is highly desirable.

Responsibilities

Maintain systems and procedures for ordering, receiving, storing, preparing, and serving food products, including menu planning and development using approved systems and policies.
Manage the program within all budgetary guidelines.
Motivate, train, and manage subordinate Team Members.
Provide necessary tools for the team to perform at a satisfactory level.
Maintain a harmonious working relationship with the Team through consistent and equitable treatment.
Ensure compliance with applicable health regulations and ordinances and prepare for health inspections.
Develop budgets and operational financial forecasts, and accurately account for all financial components.
Ensure appropriate sanitation and safety levels are met and staff are adequately trained.
Coordinate and supervise all production, merchandising, quality and cost control, labor management, and Team Member training.
Recruit, hire, develop, and retain team members using company systems, procedures, and policies.
Participate in wellness and nutrition committees and meetings.
Spend 80% of the workday observing and supporting the team on-site.
Conduct recurring inventory and maintain records to comply with standards.
Control all expenses, including food cost, labor cost, and operating expenses, while providing exceptional customer service.
Manage all purchasing and utilization of government commodities.
Prepare the location for internal QA audits.
Execute marketing promotions according to the marketing calendar and ensure marketing and merchandising are effectively in place.
Maintain an 80% or above score on the Whitsons Internal Audit and show increased improvement each year.
Adhere to all company and district policies and ensure the team understands and follows them.
Coordinate activities with other internal departments, participate in management team meetings, and interface with vendors and key service users.
Look for opportunities to implement new products and services to support sales growth and client retention.
Provide monthly or bi-monthly communications to the client and District Manager, highlighting monthly activity and financial information.
Manage collections from catering/events and client billings, including delivering invoices and managing the collection process.
Conduct monthly cook meetings with secondary leads/cooks regarding menu offerings.
Create an advisory group and/or attend PTO/District administrative meetings to drive sales and participation.
Perform additional duties as assigned by the District Manager.