General Manager

Southern Foodservice Management Inc•Piedmont, SC

13d

About The Position

The General Manager plans, organizes, and directs daily activities for food service operations that include a full-service cafeteria, catering, and hot food delivery services. The location operates five days a week, with foodservice operations spanning three shifts. The role calls for an energetic, customer-service-oriented leader who is computer literate, able to multitask, and has strong communication skills and prior experience managing a large-volume, multi-concept foodservice operation.

Requirements

Bachelor’s degree or six years of food service management experience.
Five years of experience in an institutional setting and/or another food service industry.
Successfully managed a large dining hall or full-service cafeteria operation within the last three years.
Must be well versed in and knowledgeable about both Back of House and Front of House operations.
Computer skills and working knowledge of Word, Excel, and PowerPoint.
Excellent management and communication skills, with a high focus on customer service.
Knowledge of HACCP, FDA Food Code, and sanitation and safety procedures.
Proficiency in cost analysis, including food, labor, and controllable expenditures.
Excellent critical-thinking and time-management skills.
Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately.
Ability to work well under intense time pressure and maintain excellent emotional control in fast-paced environments.
Flexible schedule required; must be able to prioritize responsibilities and work long hours in a fast-paced, high-pressure environment.
ServSafe Certified.
High level of problem-solving and active-listening skills, customer-service skills, oral and written communication, quality management, delegation, judgment, professionalism, and dependability.
Physical ability to lift up to 20 pounds; stand and walk for extended periods; and perform duties involving occasional movement of objects, heavy lifting and carrying, pushing, pulling, climbing or balancing, and stooping. Frequent reaching, handling, talking, hearing, seeing, and typing are also required; occasional exposure to temperature variation.

Nice To Haves

Prior food service management or culinary background in the private sector, university setting, military, or government installation.

Responsibilities

Direct daily operations of all food outlets, including menu planning, food production, and service quality.
Ensure all locations operate efficiently and meet food safety, sanitation, and brand standards.
Develop and manage departmental budgets, forecasts, and financial reporting.
Monitor food, labor, and supply costs and implement cost-control measures.
Oversee purchasing, inventory, and vendor relationships.
Track KPIs for unit performance, customer satisfaction, and profitability.
Recruit, train, and supervise salaried managers, hourly team members, and student staff.
Foster a positive team culture emphasizing customer service, food quality, and safety.
Provide coaching, feedback, and performance evaluations to ensure accountability and growth.
Ensure compliance with plant policies, local and state health codes, OSHA, and corporate food safety procedures.
Maintain necessary licensing and certifications for branded operations, such as ServSafe and Starbucks brand training.
Evaluate new menu ideas and concept enhancements to drive customer satisfaction and revenue.