GM - Food Service

General Manager – Dining Services, Higher Education

Job Summary

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.

What's in it for YOU

• $91K starting salary.
• 15% bonus opportunity.
• Up to 250 hours of paid time off (including Sick & Safe Leave).
• Health, dental, vision, employer-paid life insurance (day one), and disability/FSA insurance (eligibility after 60 days).
• 401(k) plan with employer match.
• 20% discount on food purchases.
• Access to a national discounts/perks platform.

What you’ll do in this role:

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.

Qualifications

• A minimum of 15 years of professional experience, including 6+ years in a leadership role within higher education or business dining environments.
• Bachelor’s or Associate’s degree in Culinary Arts, Hospitality Management, Business, or a related field.