GENERAL MANAGER - REDMOND WA

Compass Group•Redmond, WA

2d•$100,000 - $110,000

About The Position

The General Manager is responsible for maintaining the account in accordance with the approved budget while meeting client expectations. The role maintains excellent relationships with employees, guests, the client, and other departments, and promotes the professional growth and development of the team. The General Manager also fosters strong interdepartmental relations and integrates the dining service department with the facility plan of operations.

Requirements

Eight to ten years of upscale food service experience, including six years of management experience.
Experience in personnel management, including hiring, supervision, evaluation, and succession planning.
Demonstrated ability to achieve company goals while complying with company and client policies and procedures.
Strong leadership, organizational, and attention-to-detail skills.
Supervisory, scheduling, training, and coaching skills.
Effective problem-solving and conflict-management skills.
Ability to multitask, stay on task, and concentrate despite frequent interruptions.
Experience with 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.
Knowledge of HACCP controls and proper food storage and use.
Ability to monitor compliance with health and fire regulations for food preparation and serving.
Exceptional business etiquette and client-relations skills.
Effective time management and ability to prioritize tasks to meet deadlines.
Strong catering experience.
Personal integrity and ethical behavior consistent with the highest standards.
Excellent knowledge of Microsoft Word, Excel, and PowerPoint.

Nice To Haves

Bachelor’s degree or equivalent professional experience.
ServSafe or Department of Health certification.

Responsibilities

Participate in employee meetings, reviews, and training programs.
Manage in compliance with company policies and procedures and applicable local, state, and federal laws and regulations.
Maintain food costs while ensuring quality standards.
Establish and maintain good rapport with staff, clients, guests, and other departments.
Oversee financial matters, including financial reporting, sales reports, profit-and-loss reports, annual budgets, and cash handling.
Analyze financial data and create trends.
Manage purchasing and inventory controls.
Plan menus in consultation with chefs.
Apply knowledge of HACCP controls and proper food storage and use.
Promote the professional growth and development of the team.