General Manager, Food Service (Contract Dining)

BSD Business Consulting•Nashville, TN

3d•Onsite

About The Position

The General Manager runs food service operations at a large, multi-site contract dining account in Nashville. The role oversees daily operations and ensures locations deliver high-quality, efficient service and positive customer experiences. The General Manager leads and develops managers and frontline staff, owns the account’s financial results, and builds strong relationships with the client and customers. This is a leadership position with responsibility for setting direction, deploying resources, conducting performance and pay reviews, and making hiring decisions. Results are achieved primarily through the work of the team, so influence and negotiation across the organization are important; the role may also manage dotted-line or matrixed teams. The position is eligible for an incentive plan in addition to base pay.

Requirements

Proven experience in food service management or directorship.
Experience managing a multi-site account.
2–5 years of management experience and 2–5 years of related food service experience.
Track record of building a positive team culture, retaining employees, and developing staff.
Strong financial skills, including budgeting, cost control, and P&L analysis.
Hands-on, results-oriented approach and ability to motivate teams in a fast-paced setting.
Clear communication and collaboration skills, including the ability to maintain strong client relationships.
Bachelor’s degree or equivalent experience.

Nice To Haves

Experience in large or complex settings such as contract dining, healthcare, higher education, or corporate dining.

Responsibilities

Lead daily food service operations across multiple sites, maintaining high standards for quality, safety, and service.
Hire, coach, and develop managers and frontline staff, and build a positive team culture that supports retention.
Own the account’s financial performance, including budgeting, cost control, and performance analysis.
Meet financial goals and performance targets while improving service delivery.
Build strong partnerships with the client and customers to improve service and loyalty.
Collaborate across departments to introduce ideas and improve operations.
Run a large, fast-paced food service operation using a hands-on, results-driven approach.
Set direction and deploy resources, including conducting performance and pay reviews and making hiring decisions.