GENERAL MANAGER - ATLANTA, GA

Compass Group•Atlanta, GA

1d•$100,000 - $120,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary The General Manager holds overall responsibility for leading a high-profile corporate executive dining account, overseeing all aspects of hospitality, culinary, and operational performance. This role provides strategic and operational leadership for front-of-house service teams, the Executive Chef, Executive Sous Chef, and culinary operations, ensuring seamless execution of exceptional dining experiences aligned with client expectations and organizational standards. The General Manager carries out leadership responsibilities in accordance with company policies, applicable laws, collective bargaining agreements, and client requirements. Responsibilities include workforce planning, coaching and development, performance management, succession planning, and the effective assignment and direction of work to achieve operational excellence. Financially accountable for the dining services operation, the General Manager is responsible for managing budgets, controlling costs, driving profitability, and ensuring the highest level of value and service for the client. This leader ensures all food, beverage, and hospitality offerings consistently meet quality, safety, and service standards while maintaining compliance with regulatory and company requirements. The General Manager oversees all safety, sanitation, maintenance, and food safety programs and fosters a culture of operational discipline, accountability, and continuous improvement. The role serves as the primary liaison with client stakeholders and is responsible for building and maintaining strong relationships with employees, guests, client representatives, and cross-functional partners across the account. Additionally, the General Manager plays a critical leadership role in employee and labor relations, fostering positive partnerships with union representatives and employee stakeholders. The position ensures compliance with applicable Collective Bargaining Agreements (CBAs), labor policies, and employment regulations, while proactively addressing labor concerns, supporting grievance resolution processes, and promoting productive union-management relationships that contribute to a positive and engaged workforce. Through visible leadership, collaboration, and a commitment to service excellence, the General Manager drives an inclusive culture focused on employee engagement, professional development, operational performance, and client satisfaction while integrating dining services into the broader strategic objectives of the account.

Requirements

Bachelor's degree in food service or a combination of education + work experience
3-5 years progressive hospitality experience is desired
Must possess a valid Food Handler's Permit.
Demonstrated profit and loss management ability and client relations success is essential
Experience managing in a unionized environment is a must.
Proven success operating in various F&B programs to include restaurants, catering, and/or corporate dining.
Requires operations management experience with purchasing knowledge
Excellent communication and computer skills are needed, including knowledge of MS Office products

Nice To Haves

2-4 year degree HRIM or culinary is preferred

Responsibilities

Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company.
Prepares the annual budget.
Monitors the performance of the unit through verification and analysis of customer satisfaction, systems and financial reports. Initiates corrective actions.
Maintains product and service quality standards in collaborating with the culinary team by conducting ongoing evaluations to provide the best food quality to the customer and Client
Implements and maintains sales and marketing programs.
Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
Implements and maintains effective two-way communication systems which reach all employees.
Develops new programs which result in an increased level of customer satisfaction and operational excellence.
Manages in compliance with established company policies and procedures and the CBA.
Plans/coordinates menus utilizing the appropriate Eurest Dining Profiles Programs.
Ensures timely meal service to all service areas. Supervises serving of meals.
Responds to customer complaints in person at the time of the complaint or via e-mail for electronically received complaints.
Trains employees in proper execution of their job duties.
Determine work procedures, prepare work schedules, and expedites workflow.
Utilizes MyFi and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc
Responsible for ensuring proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced.
Orders food and other supplies from the approved sources.
Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company and governmental agency standards.
Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules.
Ensures that regularly scheduled CHAT sessions are held.
Issues written and oral instructions.
Hires, trains, evaluates and discharges workers (Discharges require the review of the District Manager).
Manages in compliance with local, state and federal laws and regulations.
Perform the job safely