General Manager

Compass Group•Seattle, WA

7d•$120,000 - $130,000

About The Position

Bon Appetit Management Company is a restaurant company operating in contract food service. Its managers and chefs are encouraged to follow current culinary trends, bring creative food to their cafes, and continue learning and growing. The General Manager is responsible for maintaining the account within the approved budget while meeting client expectations. The role maintains strong relationships with employees, guests, clients, and other departments; supports the professional growth and development of the team; fosters interdepartmental relations; and integrates dining services with the facility’s overall plan of operations.

Requirements

Eight to ten years of upscale food service experience, including six years of management experience.
Experience in personnel management, including hiring, supervision, evaluation, and succession planning.
Proven ability to achieve company goals while complying with company and client policies and procedures.
Excellent leadership and organizational skills, with attention to detail.
Supervisory, scheduling, training, and coaching skills.
Effective problem-solving and conflict-management skills.
Ability to multitask and remain focused amid frequent interruptions.
Experience with food purchasing, food costs, and inventory control.
Ability to create budgets, flash reports, financial targets, and forecasts.
Knowledge of cash-handling procedures and reconciliation of multiple cash banks and reports.
Knowledge of HACCP controls and proper food storage and use.
Exceptional business etiquette and client-relations skills.
Ability to manage time and prioritize tasks to meet deadlines.
Strong catering experience.
High standards of personal integrity and ethical behavior.
Excellent knowledge of Microsoft Word, Excel, and PowerPoint.

Nice To Haves

Bachelor’s degree or equivalent professional experience.
ServSafe or Department of Health certification.

Responsibilities

Participate in employee meetings, reviews, and training programs.
Manage operations in compliance with company policies and procedures and applicable local, state, and federal laws and regulations.
Maintain food costs while ensuring quality standards.
Establish and maintain good rapport with staff, clients, guests, and other departments.
Manage financial reporting, including sales and P&L reports; prepare and adhere to annual budgets; and oversee cash handling.
Analyze financial data and create trends.
Manage purchasing and inventory controls.
Plan menus in consultation with chefs.
Maintain knowledge of HACCP controls and proper food storage and use.
Monitor compliance with health and fire regulations related to food preparation and service.
Promote the professional growth and development of the team and foster interdepartmental relations.