Job Summary
The General Manager will be responsible for supervising all aspects of daily food service operations. This role emphasizes budgeting, inventory management, and adherence to federal nutrition standards. The manager will lead the kitchen staff to guarantee the provision of high-quality meals while promoting a student-focused and inclusive atmosphere.
Responsibilities
- Oversee daily operations of food service.
- Manage budgeting and inventory processes.
- Ensure compliance with federal nutrition regulations.
- Lead the kitchen team to deliver high-quality meal services.
- Foster a student-centered and inclusive work environment.
Qualifications
- 5-7 years of experience in food service operations with progressive responsibility.
- 3-5 years of experience in general management with P&L accountability.
- A bachelor’s degree or an equivalent combination of education and applicable experience.
- ServSafe certification is required.
