General Manager - Corporate Dining

SUMMARY:  

The General Manager is responsible for the comprehensive leadership and day-to-day operations of an assigned contract food service account, which may include residential dining, corporate, healthcare, senior living, or other institutional environments. This role is accountable for driving business performance, ensuring exceptional guest experiences, managing staff across all departments, and maintaining operational excellence while achieving profitability targets. The General Manager serves as the primary client relationship owner on-site and is responsible for upholding all company standards, policies, and contractual obligations while building a high-performing team culture aligned with organizational values. 

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: 

Financial Management & Operational Performance 

• Develop, manage, and maintain location budgets and operational financial forecasts; analyze P&L statements to identify variances, control food cost, labor cost, and operating expenses, and implement corrective action plans to achieve or exceed financial targets. 

• Conduct recurring inventory counts and maintain accurate records in compliance with company, client, and regulatory standards; manage purchasing, vendor relationships, and utilization of all food and supply categories to maximize resource efficiency without compromising quality. 

• Prepare the location for internal QA audits and client reviews using company-required tools; maintain a score of 80% or above on internal audits and demonstrate measurable operational improvement year over year. 

Team Leadership & Workforce Development 

• Recruit, hire, onboard, train, develop, and retain team members using company-required systems, procedures, and policies; ensure adequate staffing levels are maintained across all departments at all times and that 30/60/90 day evaluations are completed for all new hires. 

• Motivate, coach, and manage team members through consistent, equitable, and policy-aligned leadership; provide the tools, resources, and direction necessary for the team to perform at a high level and conduct regular team meetings to communicate operational updates and reinforce standards. 

• Maintain a harmonious and productive working environment by modeling respectful, consistent behavior and addressing performance issues promptly and in accordance with company policies. 

Food Safety, Compliance & Quality Standards 

• Ensure full compliance with applicable federal, state, and local health codes, sanitation regulations, food handling standards, labor laws, and licensing requirements across all operational areas. 

• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing, and serving of food products in accordance with company-approved policies and HACCP-compliant food safety best practices; maintain readiness for all health and regulatory inspections at all times. 

• Coordinate and supervise all production, quality control, and food safety activities; ensure all team members are trained in sanitation and safety protocols and uphold brand standards for food quality and presentation at every service. 

Workplace Safety 

• Ensure full compliance with applicable federal, state, and local health codes, sanitation regulations, food handling standards, labor laws, and licensing requirements across all operational areas. 

• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing, and serving of food products in accordance with company-approved policies and HACCP-compliant food safety best practices; maintain readiness for all health and regulatory inspections at all times. 

• Coordinate and supervise all production, quality control, and food safety activities; ensure all team members are trained in sanitation and safety protocols and uphold brand standards for food quality and presentation at every service. 

Guest Experience, Marketing, and Client Relations 

• Develop and maintain strong client relationships through regular, proactive communication with the client and District Manager, highlighting operational activity, participation or utilization data, and financial performance; ensure all contractual commitments are consistently met or exceeded. 

• Execute all applicable marketing promotions according to the company marketing calendar; ensure merchandising and marketing materials are in place, current, and effectively displayed to drive guest engagement and program participation. 

• Identify and pursue opportunities to introduce new products, services, and programs that support sales growth, increase account retention, and strengthen the client partnership; participate in client meetings, steering committees, and on-site events as needed. 

$75,000 - $80,000

 

REQUIRED QUALIFICATIONS AND COMPETENCIES: 

Education: 

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, Culinary Arts, Nutrition, or a related field preferred 

• Associate's degree in a related field plus at least 2 years of relevant food service management experience, or equivalent combination of education and experience, will be considered 

 

Experience 

• Minimum 5–7 years of progressive experience in contract food service, restaurant, or institutional dining operations 

• Minimum 3–5 years of general management experience with full P&L responsibility 

• Experience managing food service operations in residential, corporate, healthcare, senior living, or similar contract dining environments preferred 

• Demonstrated success managing diverse, hourly workforces across multiple service periods and departments 

 

Certifications and Training: 

• ServSafe Manager Certification required (or equivalent local food safety certification as required by jurisdiction) 

• Must maintain current knowledge of all local health and food safety ordinances applicable to the accoun 

• Completion of all mandatory Whitsons training requirements; additional management or hospitality certifications a plus 

Technical Proficiency 

• Strong business acumen including financial analysis, budgeting, forecasting, and P&L management 

• Proficiency in POS platforms, scheduling software, and reporting tools 

• Skilled in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) for business planning, analysis, and communication 

• Understanding of marketing strategies, and customer relationship management as they relate to school nutrition dining 

 

Other Qualifications 

• Demonstrated success in driving sales growth, controlling costs, and achieving profitability targets in a contract food service environment 

• Proven track record of building and leading high-performing, service-oriented teams 

• Working knowledge of cooking procedures, recipe adherence, and recipe scaling 

• Experience in multi-unit oversight or area management a plus; bi-lingual in Spanish highly desirable 

 

Core Competencies 

• Financial Acumen & Cost Management: Manages location-level budgets, P&L, and cost controls — including food cost, labor, and operating expenses — to consistently achieve financial targets and sustain profitability. 

• Operational Leadership: Directs all daily operations including production, procurement, inventory, and quality control with a disciplined focus on efficiency, consistency, and brand standards. 

• People Leadership & Team Development: Recruits, develops, and retains high-performing teams by providing clear direction, consistent coaching, and a supportive work environment aligned with company values. 

• Food Safety & Regulatory Compliance: Ensures all location operations meet or exceed HACCP standards, health codes, sanitation requirements, and applicable federal, state, and local regulations at all times. 

• Guest & Client Experience: Builds and sustains strong client and guest relationships through consistent service quality, proactive communication, and a commitment to exceeding expectations. 

• Sales, Marketing & Community Engagement: Executes company marketing initiatives and develops local partnerships and community relationships to grow participation, increase revenue, and strengthen brand presence. 

• Quality Assurance & Continuous Improvement: Maintains rigorous internal audit readiness, monitors quality metrics, and drives year-over-year operational improvements across food production, service, and compliance standards. 

 

WORK ENVIRONMENT AND OTHER DETAILS 

Expected Hours of Work: 

This is a full-time exempt position. The role requires availability during all operational hours as needed. As an exempt position, it is expected that the Team Member will devote whatever time is necessary to accomplish the goals and responsibilities of this role. This may require extended work hours and flexible scheduling, including early mornings, evenings, or weekends, to meet the business demands of the account. 

 

Travel & Onsite Expectations: 

This role requires consistent, daily onsite presence at the assigned location to manage operations and staff effectively. The majority of the workday is expected to be spent in operational areas observing, coaching, and supporting the team. Some travel may be required for corporate meetings, training, conferences, or multi-location support. All approved travel and related expenses will be covered by the Company. These expectations may evolve based on business needs. 

 

Physical Demands of the Job: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear throughout the facility. The role requires extended periods of standing and walking during operational oversight. The employee must occasionally be able to lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, and the ability to adjust focus. Work is primarily hands-on during service periods with office work occurring before and after service. 

 

Work Environment: 

The work is performed in a contract food service environment including both office and operational areas. The work environment includes varying noise levels from moderate in offices to loud during peak service periods, exposure to varying temperatures, and frequent interaction with staff, clients, guests, and vendors.  

 

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duty does not exclude them from the position if the work is similar, or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties.