General Manager

Compass Group•New York, NY

15d•$110,000 - $130,000

About The Position

The General Manager provides overall leadership, operational excellence, and cost-effective management of multiple dining service departments. This is a hands-on, results-driven role focused on balancing guest satisfaction, client expectations, team engagement, and financial performance while achieving operational goals and business objectives. The role is part of the Company Management Team and involves working in a fast-paced environment with a commitment to service for team members, clients, guests, and other stakeholders.

Requirements

At least five years of retail operational foodservice management experience is preferred; this may vary depending on formal degree or training.
Good knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, marketing, and presentation.
Supervisory, leadership, management, and coaching skills.
Good written and verbal communication skills, including the ability to communicate with management, customers, and associates.
Knowledge of financial, budgetary, accounting, and computational practices.
Proficiency with computer programs, Microsoft Office, email, and the Internet.

Nice To Haves

P&L accountability and contract-managed service experience are desirable.
Multi-unit management experience is preferred.

Responsibilities

Oversee all aspects of foodservice management and take ownership of the operation.
Ensure the operation meets service timelines and other timelines established by management or the client.
Manage financials, including planning, budget development and analysis, and financial reporting.
Interact professionally with associates, peers, managers, suppliers, clients, and customers.
Use initiative and good judgment when assisting customers, clients, peers, and subordinates.
Conduct management meetings.
Evaluate problems quickly and accurately and make appropriate recommendations.
Audit units for compliance with company, government, and accrediting agency standards, regulations, and codes for food storage, preparation, sanitation, and recordkeeping.
Hire, train, and orient new management and team associates.