General Manager (Anderson University)

Duties & Responsibilities

• Mentor, lead, and develop the food service team
• Conduct employment activities to include staffing, interviewing, training, and conducting performance reviews
• Manage the budget and ensure adherence to financial parameters
• Ensure that inventory levels for both food and non-food items are properly maintained in accordance with client and company guidelines
• Interact professionally and effectively with all levels of individuals, ranging from client contacts and company executives, to hourly team members
• Provide prompt, accurate and professional responses, guidance and information to clients and company management as needed or requested

Requirements

• 3 or more years of demonstrated success leading a team of culinary professionals
• A training-oriented, “hands on” management style with the desire to mentor others
• Exceptional written and verbal communication skills
• Strong working knowledge of labor costs, food costs and other related factors
• Ability to work both independently and as part of a team
• Capacity to thrive and re-prioritize work in a fast-paced, ever changing environment
• Personal characteristics that include: high levels of confidence and resilience, self-motivation, flexibility, superior work ethic, integrity and a positive attitude

Benefits

• A family culture and atmosphere
• Competitive compensation
• Health, dental, vision, and life insurance for full-time team members
• 401(k) with generous company match
• Paid vacations and holidays
• Immensely training and growth opportunities