Assistant General Manager - Obama Presidential Center

About the role

The Obama Presidential Center is seeking an Assistant General Manager to lead food service operations on this dynamic campus. This role requires a hands-on leader with a passion for service, collaboration, and continuous improvement.

Responsibilities

• Partner with the General Manager to oversee all aspects of daily dining, retail, and catering operations, ensuring exceptional hospitality and service standards.
• Lead, coach, and develop managers and frontline associates, fostering an inclusive, high-performing, and guest-focused culture.
• Recruit, train, mentor, and evaluate team members while supporting ongoing professional development and succession planning.
• Ensure consistent execution of food quality, presentation, cleanliness, and service standards across all operations.
• Drive operational excellence through effective labor management, scheduling, inventory control, purchasing, and cost management.
• Maintain compliance with all food safety, sanitation, HACCP, and health department regulations.
• Oversee inventory management, product receiving, storage, and ordering to ensure quality and minimize waste.
• Collaborate with culinary leadership on menu planning, promotions, and service enhancements.
• Support execution of catering and special events while maintaining exceptional guest satisfaction.
• Build strong relationships with the client, guests, and cross-functional partners to ensure seamless operations and a best-in-class hospitality experience.
• Analyze operational performance, identify opportunities for improvement, and implement solutions that enhance efficiency, service, and guest satisfaction.
• Ensure compliance with company policies, safety standards, and all applicable regulatory requirements.
• Perform additional responsibilities and special projects as assigned.

Qualifications

• Bachelor's degree in Hospitality Management, Business, Culinary Arts, or a related field preferred; equivalent professional experience considered.
• Five to seven years of progressive food service or hospitality management experience, including leadership within high-volume or multi-unit operations.
• Strong leadership skills with experience building, coaching, and developing high-performing teams.
• Demonstrated success managing financial performance, including budgets, labor, food cost, purchasing, inventory, and forecasting.
• Experience delivering elevated guest experiences in hospitality, cultural institutions, hotels, restaurants, corporate dining, or premium venues.
• Strong knowledge of food safety, sanitation, HACCP standards, and regulatory compliance.
• Experience overseeing catering and large-scale events in a fast-paced environment.
• Excellent organizational, problem-solving, and decision-making skills with the ability to prioritize multiple responsibilities.
• Outstanding communication, interpersonal, and client relationship management skills.
• Proficiency with Microsoft Office Suite and food service management systems.
• ServSafe Manager Certification or equivalent food safety certification preferred.