General Manager, Senior Living Community – Dining & Hospitality

Culinary

• Directs and/or assists the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
• Responsible for the quality of all food products and ensures that standards are met.
• Oversight of all aspects of catering operations.

Operations

• Maintain vendor relationships and monitor of vendor purchasing guidelines.
• Afford assistance to the Executive Chef in overseeing supplies, equipment, or work areas to ensure conformance to established standards.
• Arrange for equipment purchases or repairs.
• Oversee purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• Create production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Create procedures and strategies to improve unit performance.
• Ensure compliance with all contractual requirements.
• Participate in Business Review process and presentation.
• Ensure frequent client communication and facilitate monthly/quarterly meetings.

Financial

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines.
• Ability to generate financial reports, assist in budget planning process, and P&L analysis and reporting.
• Develop operational forecasts, explain variances and manage all unit accounting functions.
• Oversight of inventory management and updating price fluctuation.
• Participate in monthly P&L review process with corporate office.

People

• Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards.
• Manage and motivate employees through continuous communication and regular team meetings.
• May instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.
• Provide superior customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.