is seeking a
General Manager - Food Service
. As the
General Manager - Food Service
, you are responsible for providing the overall planning, direction and control to all food service components within a multi-location operation to achieve operating and financial goals and to meet client objectives and customer needs. You will provide guidance and motivation to Food Service Directors and other operations' staff while ensuring compliance with ARAMARK policies, procedures, guidelines and standards, as well as all applicable government, regulatory and/or accrediting agency standards and codes. It is essential that as the GM, you maintain effective customer rapport.
The principle roles and responsibilities of the
General Manager - Food Service
at an ARAMARK Healthcare account are as follows:
1. Interpret and ensure compliance with ARAMARK policies, procedures and guidelines in conjunction with the District Manager to promote their consistent application within a multi-location operation.
2. Conduct component audits and designs improvements to optimize financial performance and operational productivity. Ensure conformance with ARAMARK, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping.
3. Direct the purchasing, receiving, storing and preparing of food and related products. Ensures appropriate inventory levels, equipment maintenance and sanitation standards.
4. Observe meal service at one of each meal served. Evaluate food for taste, temperature, appearance and portion size. Investigates complaints regarding component operation and effects satisfactory solutions.
5. Institute and enforce measures to safeguard and properly utilize the capital and liquid assets of ARAMARK and its clients within the realm of the General Manager's responsibility.
6. Develop realistic and accurate operation forecasts. Monitor development of realistic and accurate component forecasts. Ensures that each component's financial performance meets ARAMARK's and client forecasts or can satisfactorily explain variances.
7. Establish and maintain effective client relations and customer satisfaction. Identifies client's needs, communicates operation's progress, operating problems and new ARAMARK programs to client.
8. Conduct and/or monitor customer attitude/food preference surveys. Attend appropriate Food Service Committee meetings.
9. Participate with new Sales Survey Teams as assigned or directed by District Manager. Conducts client negotiations and renegotiates operation's contracts. Coordinate documentation of contract changes.
10. Establish and maintain effective community relations. Participate in professional and civic activities.
11. Ensure consistent and equitable administration of Human Resources policies, procedures and guidelines to facilitate effective employee relations. Assist in the negotiation of union contracts. Develop staff to meet staffing and succession planning needs. Control staffing to operate effectively. If applicable, supervises and/or directs orientation, on-the-job-training, in-service training and continuing education programs.
12. Perform other related duties as assigned.
This role reports to a District Manager or Regional Manager and may manage a multi-location operation within the confines of company policy to achieve sales, profit and operating goals. You will advise regional management of potential forecast deviations, make frequent operating decisions, often without the benefit of direct guidance and interprets relevant ARAMARK policies and procedures. Generally, the General Manager supervises three or more Food Services Directors, as well as all operation's overhead staff. Operations vary in size and generally have 3 or more components and full service kitchens. This individual interfaces with Division Presidents, Regional Vice Presidents, District Managers, vendors and unit directors and their staffs.
To be considered for this role, you must meet the following specific educational, experiential and geographic flexibility requirements:
Availability/willingness to relocate within the geography of the Southwest Region which includes Alabama, Arkansas, Louisiana, Missouri, Oklahoma and Texas.
Bachelor's Degree in Institution Management, Food and Nutrition, Business Administration or other related fields from an accredited university/college.
Minimum of 5 years of successful people management experience within a professional environment as demonstrated through the exceeding of team and client goals and objectives and through specific team member development.
Strong financial acumen as supported by a minimum of 5 years of successful P&L management experience within a professional environment
Exceptional verbal and written communication skills within all levels of the organization
Geographic flexibility - as a minimum, you must be geographically flexible within your specific region
Demonstrated ability to communicate effectively with clients, senior management and internal house staff.
Demonstrated ability to responding effectively and efficiently to changing client demands.
Strong computer skills
Building People Capability
Building Performance-Based Relationships
Accountability for Excellence
Impact and Influence
Personal Attributes/Additional behavioral requirements to be considered for the Catalyst program
Shares responsibilities with team members. Helps the team solve problems.
Promotes self-management and responsibility as well as ownership of the task or process.
Asks the right questions; allows direct reports to be the experts
Articulates and rallies the troops around a vision and set of values.
Values diverse perspectives
Sees conflict as an opportunity for synergy and enriched decision-making
Is proactive; initiates change. Embraces change as a necessary for organizational survival
Focuses on process and people
Uses nonlinear, holistic thinking (systems)
Seeks to achieve cross-functional and cross-cultural expertise
Is concerned about the total organization; tries to be a good partner with other groups in the company
Is competitive but, has demonstrated ability to partner with competitors, vendors and customers
Needs to be prepared to think on a larger, enterprise scale
Thinks of people as the organization's most valuable resource and knows that they are difficult to replace
Works for a balance between the organization's and people's needs
Uses a systematic, long-term thought processes
Food Service Management
US-Mississippi, US-Alabama, US-Louisiana, US-Oklahoma, US-Arkansas
Bachelor's Degree (±16 years)
Yes, 10% of the time
ARAMARK - 4 years ago
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