Culinary Operations General Manager

Position: Culinary Operations General Manager

Location: Dallas, Texas (Fully on site)

Salary: $80K-$90K+ Bonus

Growing Hospitality Services Provider Seeks a New Operationally Hands-on General Manager to join their team.

Responsibilities:

Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.

Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.

Responsible for supporting District Manager in the operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.

Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.

Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.

Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer

Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.

Conduct monthly inventory for kitchen & locker products.

Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures.

Supports District Manager in communicating and maintaining client relationships with local client base.

Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives.

Qualifications

5-10 years in food/beverage operations management experience overseeing staff, client engagement & inventory management. Preferably in a multi-location environment.

Experience leading teams.

Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget.

Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component.

An ideal candidate will have strong customer service skills, culinary knowledge & be tech savvy

Bilingual (Spanish) preferred.

A flexible work schedule required, including weekends and holidays and frequent travel (10-20%)