General Manager - United Clubs, SFO

Compass Group

1d•$120,000 - $125,000•Onsite

About The Position

As the General Manager, you will be responsible for maintaining the account in accordance with the approved budget while meeting client expectations at the United Clubs inside SFO Airport. You will be expected to maintain excellent relationships with employees, guests, and the client, as well as other departments within the operation. You will be responsible for promoting the professional growth and development of the entire team. You will also foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations.

Requirements

Eight to ten years of upscale food service experience, including six years of experience at the management level
Experience in personnel management, including hiring, supervision, evaluation, and succession planning
Proven track record to achieve company goals in compliance with company/client policies and procedures
Excellent leadership and organizational skills, and must possess attention to detail
Supervisory, scheduling, training, and coaching skills
Effective problem-solving and conflict management skills
Ability to multitask as well as stay on task and concentrate with constant interruptions
Experience in food purchasing, food costs, and inventory control
Ability to create budgets, flash reports, financial targets, and forecasts
Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports
Must be knowledgeable on HACCP controls, along with proper storage and use of food
Monitor compliance with health and fire regulations regarding food preparation and serving
Exceptional business etiquette and client relations
Manages time effectively and prioritizes tasks to meet deadlines
Strong catering experience required
Conformity to the highest standards of personal integrity and ethical behavior
Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint

Nice To Haves

Bachelor’s degree is preferred, or equivalent professional experience
ServSafe or Department of Health certification a plus

Responsibilities

Participates in employee meetings, reviews, and training programs
Manages in compliance with the Company's established policies and procedures
Manages in compliance with local, state, and federal laws and regulations
Maintains food cost while ensuring quality standards
Establishes and maintains good rapport with staff, clients, and guest, and other departments
Manages financial acumen for all areas, including financial reporting, sales reports, P&L reports, writing and adhering to annual budgets, and cash handling
Analyzes and creates trends for financial data
Manages purchasing and inventory controls
Plans menus in consultation with chefs
Is knowledgeable on HACCP controls along with proper storage and use of food