General Manager

Creative Dining Services•Covert Township, MI

About The Position

Creative Dining Services is currently seeking a General Manager. As the person who manages the dining services operations, steadfastly works to ensure that the expectations of the client are met and/or exceeded, while responding to market trends and customer demands. As the department leader, ensures that the team works professionally together, while producing desired outcomes in a fiscally responsible manner.

Requirements

Bachelor’s degree in Management, Hospitality, or similar field preferred, with a minimum of 1 year of managerial experience.
In lieu of a Bachelor’s degree, a minimum of 5 years of successful managerial experience.
ServSafe Certification

Responsibilities

Through effective planning and organization ensures high levels of customer satisfaction on a consistent basis, that positive public relations are attained; account retention is assured.
Attains unit operating budgets through a system of planning and control procedures; participates in budget and forecast process with the Creative Dining Services Operations Director, providing accurate data by which effective budgets can be prepared; responsible for accurate and timely completion of all recording and reporting activities.
Trains and develops employees to ensure maximum productivity is attained and morale is at a high level. Develops and maintains systems to measure and evaluate personnel which are in compliance with company policies and procedures and the law. Monitors all phases of the employment process, wage structure, and benefit program.
Implements and maintains standards of quality in all areas of the food service operation.
Assists the Creative Dining Services Operations Director in planning and analysis of all merchandising and marketing programs and ensures that compliance with such programs is attained.
Responsible for compliance with all company policies, procedures, standards and programs. Conducts an on-going analysis of the account operations, recommending operational changes to the Operations Director as required.
Ensures that all areas of the food service operation are in compliance with Federal, State and Local health codes, and overall quality assurance.
Ensures that all company and account purchasing policies and procedures are followed; that through correct menu planning, receiving and storage, maximum utilization of company resources is attained, and that quality specifications and sustainability efforts are adhered to.