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Working as a General Manager, you will be responsible for maintaining the account in accordance with the approved budget while meeting client expectations. You will be expected to maintain excellent relationships with employees, guests and the client, as well as other departments within the operation. You will be responsible for promoting the professional growth and development of the entire team. You will also foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations.

Key Responsibilities:

Participates in employee meetings, reviews and training programs.
Manages in compliance with Company established policies and procedures.
Manages in compliance with local, state, and federal laws and regulations.
Maintains food cost while ensuring quality standards.
Establishes and maintains good rapport with staff, client and guest and other departments.
Manages financial acumen for all areas including financial reporting with sales reports P&L reports, writing and adhering to annual budgets and cash handling.
Analyzes and creates trends for financial data.
Manages purchasing and inventory controls.
Plans menus in consultation with chefs.
Is knowledgeable on HACCP controls along with proper storage and use of food.

Preferred Qualifications:

Bachelor’s degree is preferred, or equivalent professional experience.
Eight to ten years upscale food service experience, including six years’ experience at the management level.
Experience in personnel management including hiring, supervision, evaluation and succession planning.
Proven track record to achieve company goals in compliance with company/client policies and procedures.
Excellent leadership and organizational skills, and must possess attention to detail.
Supervisory, scheduling, training and coaching skills.
Effective problem solving and conflict management skills.
Ability to multi-task as well as stay on task and concentrate with constant interruptions.
Experience in 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.
Must be knowledgeable on HACCP controls along with proper storage and use of food.
Monitor compliance with health and fire regulations regarding food preparation and serving.
Exceptional business etiquette and client relations.
Manages time effectively and prioritizes tasks to meet deadlines.
Strong catering experience required.
Conformity to the highest standards of personal integrity and ethical behavior.
Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.
ServSafe or Department of Health certification a plus.

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Apply for General Manager at Compass Group