General Manager at Southern Foodservice Management Inc – WASHINGTON DC, District of Columbia

Job Summary
We are on the lookout for a dynamic and experienced General Manager with strong leadership skills. The General Manager plans, organizes, and directs the daily activities to oversee food service operations. This operation involves a full-service cafeteria, two satellite café’s, Catering and hot food delivery services. This location is open six days a week and serves breakfast, lunch, and dinner, over three shifts. The General Manager must be energetic, customer service oriented, computer literate, can multitask work assignments, and have good communication skills. General Manager must have prior experience in serving a large volume multi-concept foodservice operation

Duties

• Direct daily operations of all food outlets, including menu planning, food production, and service quality.
• Ensure all locations operate efficiently and meet food safety, sanitation, and brand standards.
• Develop and manage departmental budgets, forecasts, and financial reporting.
• Monitor food, labor, and supply costs; implement cost-control measures.
• Oversee purchasing, inventory, and vendor relationships.
• Track KPIs for unit performance, customer satisfaction, and profitability.
• Recruit, train, and supervise salaried managers, hourly team members, and student staff.
• Foster a positive team culture emphasizing customer service, food quality, and safety.
• Provide coaching, feedback, and performance evaluations to ensure accountability and growth.
• Ensure compliance with plant policies, local/state health codes, OSHA, and corporate food safety procedures.
• Maintain all necessary licensing and certifications for branded operations (e.g., ServSafe, brand training for Starbucks).
• Evaluate new menu ideas and concept enhancements to drive customer satisfaction and revenue.

Requirements

• Bachelor’s Degree or 6 years of food service management experience.
• Five years of experience in an Institutional setting and/or another food service industry.
• Prior food service management or culinary background in the private sector, university setting, military or government installation, preferred.
• Within the last three years, have successfully managed a large dining hall or full-service cafeteria operation.
• Must be well versed and possess knowledge in both Back of House and Front of House Operations.
• Computer skills and working knowledge of Word, Excel and PowerPoint.
• Excellent management and communication skills, as well as a high focus on customer service.
• Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures.
• Proficiency in cost analysis including food, labor, and controllable expenditures.
• Excellent critical thinking and time management skills.
• Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately.
• Ability to work well under intense time pressure.
• Excellent emotional control in fast-paced environments.
• Flexible schedule required.
• Must be able to prioritize responsibilities.
• Ability to work long hours in a fast paced and high-pressure environment.
• ServSafe Certified
• Must possess a high level of the following:
• Problem solving and active listening skills
• Customer service skills
• Oral communication
• Written communication
• Quality management
• Delegation
• Judgment
• Professionalism
• Dependability

Physical Requirements

• Strength: Lift up to 20lbs
• Posture: Standing 50%, walking 50%
• Movement of objects: Occasionally
• Heavy lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Occasionally
• Frequent Typing: Frequent

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