The General Manager (GM) is a key operational leader, bridging directives from the District Manager with the on-the-ground operations team for all culinary experiences. The GM ensures the smooth execution of daily activities, alignment with company policies, and achieving financial and performance goals. This role combines strategic oversight with hands-on involvement to deliver exceptional client experiences and operational excellence.
Operational Leadership
- Execute and enforce operational standards, including performance benchmarks and culinary quality.
- Use tools like Shipday to manage logistics, including delivery tracking and recipient confirmation.
- Ensure adherence to food safety and HACCP regulations.
- Maintain compliance with labor laws, company policies, and government regulations.
Team Management
- Recruit, train, and develop top-performing team members.
- Oversee scheduling, payroll, and performance reviews with HR and Finance.
- Foster teamwork and implement succession planning initiatives.
Client Relations & Sales
- Lead local sales and promotional efforts to drive revenue growth.
- Cultivate strong relationships with clients to ensure loyalty and satisfaction.
- Actively participate in client-facing events and relationship-building activities.
Financial Oversight
- Support financial performance by managing budgets, labor, and food costs.
- Submit accurate expense and accounts payable reports weekly.
- Conduct monthly inventory checks and audits of company assets.
Facilities & Maintenance
- Supervise cleaning and upkeep of company assets, coordinating necessary repairs and services.
- Maintain accurate vehicle maintenance logs.
Reporting & Compliance
- Submit operational checklists, performance reports, and timesheets promptly.
- Enforce company policies, ensuring consistent communication and compliance across teams.
Measures of Success
-Revenue Growth: Achieving or exceeding annual sales goals outlined in the "Local Sales Plan."
-Operational Excellence: Meeting service, communication, and client satisfaction performance benchmarks.
- Team Development: Building a cohesive, high-performing team.
- Client Satisfaction: Ensuring exceptional guest experiences and service quality.
- Integrity: Upholding accountability and transparency in all operational facets.
Required Skills and Experience
- Proven experience in managing staff and client relationships in a dynamic environment.
- Strong organizational, verbal, and written communication skills.
- Working knowledge of financial principles, Department of Health regulations, and HACCP.
- Ability to manage budgets, labor schedules, and operational logistics.
- Leadership skills to inspire teams and drive continuous improvement.
Operational Demands
- Flexible schedule, including availability on weekends and holidays.
- Frequent travel as per company travel policy.
- Ability to lift/move up to 40 pounds and work in a moderate-to-loud environment.