Operations consist of 3 cafes, ?farm-to-fork? menu of fresh, locally sourced foods, full-service catering and retail marketplace locations. ?Managing $2mm+ in annual revenue and serving over 2,500 guests daily.
Responsible for planning and managing a multi-location dining service operation.? Manages the daily business contract and serves as the daily client contact.?
Provide the overall leadership in the planning, organizing and directing of the dining and catering services.?
Directs the work of a management team of 3 and 40 team members in the procurement, storage, preparation and serving of quality food and beverage for this multi-operation location.
Oversees the ordering, receiving and accounting of all food products, supplies and equipment.? Prepares budget estimates, maintains cost control and achieving sound financial results.
Manage the interviewing, selecting, managing, training and developing of team members and foster an atmosphere of teamwork.
Position reports to the District Manager.
5+ years? experience in a B&I General Management leadership role.
Strong culinary background, food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing and presentation.
Client management, facility management, budgeting, analytical review of financials, supervision, business administration, public relations.
P&L accountability, budgets, supervisory, leadership, management and coaching skills.
Salary $100-110K, company health, vision and dental, company matching 401(K), lap top, cell phone, PTO, Relocation assistance.