Summary:

The General Manager provides oversight of the entire foodservice operation, including multiple points of service, at a high-profile school. This individual represents HandCut Foods as a contractor to the school and the face of the operation. They train and manage foodservice personnel and supervise/coordinate all front of house and back of house activities. This individual will be materially and financially responsible for the success of the foodservice program. The General Manager communicates with and reports to the school’s Director of Operations as well as to HandCut Foods’ District Manager.

Essential functions include, but are not limited to, the following:

Client Satisfaction and Customer Service

Setting and upholding standards of hospitality across the operation
Act as the primary community liaison, being available for streamlined feedback
Gather and analyze customer feedback to create actionable plan
Identifying areas of the customer experience to be improved

Financial Management

Prepare budget on a year to year basis
P&L analysis and management
Oversee and manage procurement in accordance with company

Personnel Management

Develop a staffing plan to support the goals of the food service program
Establish professional development for the food service team to stay active and engaged with current culinary and food service trends.
Create personnel schedule to ensure success of operation

Culinary know-how, Food Safety, and Employee Safety

Establish professional development for the food service team to stay active and engaged with current culinary and food service trends.
Create personnel schedule to ensure success of operation
Sanitation, Food Safety, and Employee Safety

Establish and implements procedures and policies for risk management.
Enforce company quality and safety standards for the safety of our customers.
Routinely train kitchen and site staff on company food safety and sanitation procedures, allergy protocol, and personal health