Senior General Manager
Typical Core Duties Responsible for effective staff management, including hiring and orientation, training and development, workflow and performance management, and the promotion of an inclusive and innovative work environment Lead front-of-house and back-of-house operations Assign and direct the work of a team of exempt, hourly and temporary staff to ensure the delivery of excellent service, address staff performance and recommend/deliver corrective actions as needed Implement and monitor menu and inventory management systems including, but not limited to:
ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc. Ensure kitchen equipment and the physical plant is operational and clean; submit necessary request for repair if necessary Implement dining hall opening and closing procedures Solicit, sell, plan and execute catered events; develop and select catering menus in cost efficient, creative ways that meet the needs of the client Lead and perform administrative duties, including inventory, payroll, budgeting, calendars, documentation, and ordering supplies Lead the development and implementation of relevant trainings to increase knowledge and ability of waiters, cooks and other kitchen staff Ensure high standards are consistently met with regard to quality assurance related to food, sanitation, equipment, facility maintenance and management and safety Ensure compliance with University policies and procedures and applicable legal rules and regulations Basic Qualifications Bachelor's degree or equivalent work experience required Minimum of 7 years' relevant work experience Supervisory experience Additional Qualifications and Skills Associates or Bachelors Degree in Hospitality Management or related field. Demonstrated ability to deliver exceptional customer service. Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency. Ability to lead, manage and work collaboratively with a team of exempt professionals. Strong time management, organizational and multi-tasking skills. Ability to meet multiple deadlines and manage competing priorities. Good professional judgment and ability to independently make sound business decisions. Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders. Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations. Works professionally, ethically and with integrity; Uphold the vision and mission of HUDS and the University. A passion for food and knowledge of current food trends. Experience managing multiple work units. Previous experiencing managing a University dining services operation. Experience managing in a unionized environment. Knowledge of Kronos timekeeping software or similar system. Knowledge of FoodPro Menu Management system. Emergency Status Designation:
Essential Personnel Physical Requirements Position frequently involves long hours and widely diverse duties Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion Ability to stand for extended periods of time Working Conditions Ability to work evenings, weekends and holidays as needed Subject to wet floors, temperature extremes, and excessive noise Standing and walking for significant amounts of time is necessary
Salary Range:
$80K -- $100K
Minimum Qualification
General Manager/Location ManagerEstimated Salary: $20 to $28 per hour based on qualifications.
ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc. Ensure kitchen equipment and the physical plant is operational and clean; submit necessary request for repair if necessary Implement dining hall opening and closing procedures Solicit, sell, plan and execute catered events; develop and select catering menus in cost efficient, creative ways that meet the needs of the client Lead and perform administrative duties, including inventory, payroll, budgeting, calendars, documentation, and ordering supplies Lead the development and implementation of relevant trainings to increase knowledge and ability of waiters, cooks and other kitchen staff Ensure high standards are consistently met with regard to quality assurance related to food, sanitation, equipment, facility maintenance and management and safety Ensure compliance with University policies and procedures and applicable legal rules and regulations Basic Qualifications Bachelor's degree or equivalent work experience required Minimum of 7 years' relevant work experience Supervisory experience Additional Qualifications and Skills Associates or Bachelors Degree in Hospitality Management or related field. Demonstrated ability to deliver exceptional customer service. Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency. Ability to lead, manage and work collaboratively with a team of exempt professionals. Strong time management, organizational and multi-tasking skills. Ability to meet multiple deadlines and manage competing priorities. Good professional judgment and ability to independently make sound business decisions. Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders. Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations. Works professionally, ethically and with integrity; Uphold the vision and mission of HUDS and the University. A passion for food and knowledge of current food trends. Experience managing multiple work units. Previous experiencing managing a University dining services operation. Experience managing in a unionized environment. Knowledge of Kronos timekeeping software or similar system. Knowledge of FoodPro Menu Management system. Emergency Status Designation:
Essential Personnel Physical Requirements Position frequently involves long hours and widely diverse duties Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion Ability to stand for extended periods of time Working Conditions Ability to work evenings, weekends and holidays as needed Subject to wet floors, temperature extremes, and excessive noise Standing and walking for significant amounts of time is necessary
Salary Range:
$80K -- $100K
Minimum Qualification
General Manager/Location ManagerEstimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
