General Manager La Verne University

Compass Group•La Verne, CA

2d•$95,000 - $100,000•Onsite

About The Position

The General Manager is responsible for the overall leadership, strategic direction, and operational performance of dining services at La Verne University. This role oversees all aspects of the dining program, including residential dining, retail operations, catering, concessions, special events, financial management, client relations, and team development. As the senior on-site leader, the General Manager serves as the primary liaison between dining services and university leadership, ensuring exceptional guest experiences, strong financial performance, operational excellence, and alignment with the university's mission and goals. The ideal candidate is a strategic, hands-on leader with a proven track record of success in higher education, hospitality, or contract food service management.

Requirements

Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, Culinary Management, or a related field preferred.
Five to seven years of progressive leadership experience in higher education dining, hospitality, contract food service, or multi-unit food service operations.
Proven success managing large-scale dining operations with full financial and operational accountability.
Strong knowledge of budgeting, forecasting, financial reporting, cost controls, and profit and loss management.
Experience leading multiple service areas, including residential dining, retail operations, catering, and special events.
Demonstrated ability to build strong client relationships and effectively partner with senior leaders and stakeholders.
Knowledge of food service trends, culinary innovation, retail dining concepts, marketing strategies, and customer engagement programs.
Proven leadership, coaching, team development, and employee engagement experience.
Strong communication and interpersonal skills with the ability to engage effectively at all levels of the organization.
Experience with cash-handling and retail food service operations.
Proficiency with Microsoft Office Suite, financial reporting systems, and operational management tools.
ServSafe Certification preferred.
Strong organizational, analytical, and problem-solving skills.
Passion for delivering exceptional hospitality experiences and building a best-in-class campus dining program.

Responsibilities

Provide overall leadership and direction for all dining service operations, including residential dining, retail venues, catering, concessions, conferences, and special events.
Serve as the primary partner to university leadership, developing and maintaining strong relationships with administrators, faculty, staff, students, and campus stakeholders.
Lead the successful execution of all operational, financial, and service objectives while ensuring compliance with company and university standards.
Maintain full ownership of the account's financial performance, including budgeting, forecasting, financial analysis, invoice processing, catering billing, profit and loss accountability, and period-end reporting.
Develop and implement strategic business plans to achieve revenue growth, operational efficiencies, client satisfaction, and long-term account success.
Partner closely with culinary leadership to deliver innovative menus, retail concepts, wellness initiatives, and dining programs that enhance the campus experience.
Drive campus engagement through marketing programs, promotions, student-focused events, social media initiatives, and customer feedback programs.
Conduct regular management meetings to communicate priorities, review performance metrics, and drive continuous improvement initiatives.
Recruit, hire, onboard, train, and develop management and frontline associates while fostering a culture of accountability, engagement, and operational excellence.
Conduct performance evaluations, succession planning, coaching, and professional development activities for all team members.
Ensure all operations meet food safety, sanitation, allergen awareness, risk management, and regulatory compliance requirements.
Audit dining locations to ensure adherence to company policies, government regulations, safety standards, and operational best practices.
Monitor operational performance through financial results, customer satisfaction metrics, and key performance indicators, implementing action plans as needed.
Demonstrate sound judgment and problem-solving skills to address operational challenges and support client, customer, and associate needs.
Promote a culture of hospitality, inclusion, innovation, safety, and service excellence throughout the operation.