General Manager (South Fl)

Position Title: GENERAL MANAGER (SOUTH FL) 

Pay Grade: 15 

Reports To: RVP, Operations

Salary: $90000-$110000 / year

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

Job Summary

As a General Manager, you will be responsible for maintaining accounts in accordance with the approved budget while meeting client expectations. The General Manager will be expected to maintain excellent relationships with employees, guests and the client, as well as other departments within the operation. You will be responsible for promoting the professional growth and development of the entire team. You will also foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations.

Key Responsibilities:

• Participate in employee meetings, reviews, and training programs.
• Manage in compliance with Company policies, procedures, and local, state, and federal regulations.
• Maintain food cost while ensuring quality standards.
• Establish and maintain excellent rapport with staff, clients, and guests.
• Coordinate financial acumen, including financial reporting with sales reports, P&L reports, annual budgets, and cash handling.
• Analyze and build trends for financial data.
• Manage purchasing and inventory controls.
• Plan menus in consultation with chefs.
• Ensure knowledge and application of HACCP controls and accurate food storage.

Preferred Qualifications:

• Bachelor’s degree preferred, or equivalent professional experience.
• Eight to ten years upscale food service experience, with six years in management.
• Proven personnel management skills, including hiring, evaluation, and succession planning.
• Proven track record in achieving company goals within compliance.
• Outstanding leadership, organizational skills, and attention to detail.
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