General Manager

Metz Culinary Management • Cairo, GA

11d • Onsite

About The Position

The Food Service Director/General Manager is responsible for the overall food service operation at Grady Hospital in Grady, Georgia. This role leads a busy commercial kitchen and café operation and oversees all aspects of the operation, including food preparation and service, sanitation, purchasing, employee programs, scheduling, bookkeeping, and customer and client relations. The Director implements company cycle menus and recipes and is accountable for total operating results.

The position calls for a polished, professional leader with a winning attitude and experience managing a team across food service operations. Institutional dining experience is required, such as in a hospital, senior living community, school, college, or similar multi-outlet setting that includes café, retail, coffee shop, and catering operations. The role reports to Client Administration and the District Manager. The posting notes a work/life balance with no late nights.

Requirements

• At least 3 years in a food service manager role, with front- and back-of-house experience.
• Institutional dining experience in settings such as hospitals, senior living, schools, colleges, or similar multi-outlet operations; experience must include café operations, retail, coffee shop, and catering.
• Knowledge of retail sales and POS systems.
• Catering management experience.
• Impeccable communication skills.
• Restaurant management knowledge.
• Thorough knowledge of menu implementation and presentation.
• Team-building skills, including strong recruiting and retention programs.
• Technology savvy.

Nice To Haves

• Healthcare dining background preferred.
• Experience in contract dining food service, such as hospital, school, college, senior living, or corporate dining accounts.
• A hospitality degree is a strong plus.

Responsibilities

• Oversee the overall food service operation and be accountable for total operating results.
• Institute company cycle menus and recipes.
• Plan and oversee purchasing, employee personnel programs, scheduling, and bookkeeping.
• Manage customer and client relations.
• Oversee food preparation, service, and sanitation.
• Lead the team across food service operations, including café and other institutional dining outlets.

Benefits

• Work/life balance with no late nights.
• The company states it offers an atmosphere, opportunity, and benefits intended to make it an employer of choice; specific benefits are not listed.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed