The General Manager is the senior leader of the dining services department, overseeing operations with an annual managed volume of $3.51–$7M. As the primary leader of the unit, the General Manager is responsible for planning, organizing, directing, and managing all department activities while maintaining exceptional standards of quality, service, and cleanliness. Acting as the primary liaison with the client, this role ensures services are aligned with client needs, budgets are effectively managed, and operations are innovative and efficient.
The General Manager is accountable for a range of responsibilities, including budget development and compliance, revenue growth, sanitation, safety, regulatory adherence, menu development, food preparation and service, and department staffing. This leader plays a critical role in fostering strong relationships with clients, addressing customer needs, and delivering an outstanding dining experience for all guests. Additionally, they are tasked with coaching and inspiring the management team, managing hourly recruitment and retention, and partnering with the District Manager on management staffing strategies.
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