General Manager - Vista Life Innovations

Whitsons Culinary Group•Madison, CT

23h•Onsite

About The Position

The General Manager leads a contract food service operation, overseeing daily production, procurement, inventory, quality control, staffing, client service, and financial performance. The role is responsible for delivering safe, nutritious, high-quality meals while meeting applicable food safety standards, regulatory requirements, operational goals, and company standards. The General Manager manages location budgets and full P&L performance, including food, labor, and operating costs, and works to drive sales, participation, revenue, and profitability. The position recruits, develops, and retains service-oriented teams; builds strong relationships with clients, guests, vendors, and community partners; executes marketing initiatives; and maintains audit readiness and continuous improvement. It requires daily onsite leadership at the assigned location, with most of the workday spent in operational areas observing, coaching, and supporting the team. Some travel may be required for meetings, training, conferences, or multi-location support, with approved travel expenses covered by the company. This is a full-time exempt position requiring availability during all operational hours and whatever time is needed to meet business goals. Flexible scheduling and extended hours, including early mornings, evenings, or weekends, may be required. Work includes office and operational settings, with hands-on oversight during service periods and office work before and after service. The environment has varying noise levels and temperatures and frequent interaction with staff, clients, guests, and vendors.

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.
Demonstrated success managing diverse hourly workforces across multiple service periods and departments.
Demonstrated success driving sales growth, controlling costs, and achieving profitability targets in a contract food service environment.
Proven ability to build and lead high-performing, service-oriented teams.
Strong financial acumen, including financial analysis, budgeting, forecasting, and P&L management.
Proficiency in POS platforms, scheduling software, and reporting tools.
Proficiency with Microsoft Office Suite, including Word, Excel, PowerPoint, and Outlook.
Working knowledge of cooking procedures, recipe adherence, and recipe scaling.
ServSafe Manager Certification or equivalent local food safety certification as required by jurisdiction; must maintain current knowledge of applicable local health and food safety ordinances.
Completion of mandatory Whitsons training requirements.
Availability during operational hours, including flexibility for extended hours and early mornings, evenings, or weekends as business needs require.
Ability to work onsite daily and spend most of the workday in operational areas.
Ability to occasionally lift and/or move up to 50 pounds.

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.
Associate’s degree in a related field plus at least two years of relevant food service management experience, or an equivalent combination of education and experience, will be considered.
Experience in multi-unit oversight or area management.
Bilingual Spanish skills.
Additional management or hospitality certifications.
Knowledge of marketing strategies and customer relationship management as they relate to school nutrition dining.

Responsibilities

Direct daily food service operations, including production, procurement, inventory, and quality control.
Manage location-level budgets, P&L, financial analysis, forecasting, food and labor costs, and operating expenses.
Recruit, lead, coach, develop, and retain high-performing teams, including diverse hourly workforces.
Ensure compliance with HACCP standards, health codes, sanitation requirements, and applicable federal, state, and local regulations.
Build and maintain client and guest relationships through consistent service quality and proactive communication.
Execute company marketing initiatives and develop local partnerships and community relationships to increase participation, revenue, and brand presence.
Monitor quality metrics, maintain internal audit readiness, and drive operational improvements in food production, service, and compliance.
Oversee scheduling, staffing, vendor relationships, performance metrics, and food safety.
Manage operations across service periods and departments, maintaining efficiency, consistency, and brand standards.
Provide daily onsite operational oversight, observing, coaching, and supporting the team.
Travel as needed for corporate meetings, training, conferences, or multi-location support.