NEXDINE Hospitality

Runs dining programs and manages client facilities

General Manager

Business & StrategyConfirmed live in the last 24 hours

Full-timeSaginaw, MI, USA$90k /yrIn-person

About the Job

Requirements

A bachelor's degree, culinary school certificate or degree, or an equivalent combination of education and experience is required.
Five to seven years of experience in a corporate dining general manager role is required.
Microsoft Office Suite proficiency is required.
ServSafe Certification is required.
Choke Safety Certification is required.
Allergen Awareness Certification (MA) is required.
The role requires verbal and written communication skills, customer/client focus, problem-solving and analysis, leadership and development, teamwork and team building, project management, and the ability to lift or pull 40 pounds.

Responsibilities

Direct and assist the Chef and hourly staff with menu writing, cost control, food production, execution, and presentation.
Ensure the quality of food products and that required standards are met.
Oversee catering operations and assist the catering team as needed.
Assist with food production, including grab-and-go items, desserts, breakfast and lunch specialties, and executive catering needs.
Maintain vendor and client relationships.
Oversee supplies, equipment, and work areas, and arrange equipment purchases and repairs.
Work with the Chef on purchasing food and other supplies.
Determine production schedules and staffing requirements, including recruitment, to ensure timely service delivery.
Process payroll and manage other financial functions.
Work with staff on cleaning the kitchen and cafe, mopping floors, and washing dishes.
Maintain company standards for safety, food handling, sanitation, uniforms, and productivity.
Manage department expenses, adhere to budget guidelines, generate financial reports and profit-and-loss analyses, develop operational forecasts, manage unit accounting, and oversee inventory and price updates.
Direct and manage the performance of direct and indirect reports, ensuring employee development and engagement.
Motivate employees through ongoing communication and encouragement.
Instruct, train, and mentor staff in cooking, garnishing, food presentation, and customer service.
Lead by example in providing customer service, including being attentive and approachable and greeting and thanking customers.

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: General Manager

Location: Saginaw, MI

Hours: Full Time

Salary: $90,000/yr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

Generous Compensation & Benefits Package
Health, Dental & Vision Insurance
Company-Paid Life Insurance
401(k) Savings Plan
Paid Time Off: Vacation, Holiday, Sick Time
Employee Assistance Program (EAP)
Career Growth Opportunities
Various Employee Perks and Rewards

General Manager Summary

The General Manager reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary, housekeeping, and maintenance). The General Manager is responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff.

General Manager Essential Functions

Culinary:

Responsible for directing and assisting the Chef and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation
Treat the cafe as it's your own business; you will be responsible for the quality of all food products and ensure that standards are met
Oversight of all aspects of catering operations including assisting the catering team as needed
The General Manager will assist with food production including but not limited to, grab and go items, deserts, breakfast and lunch specialties and executive catering needs

Operations:

Responsible for maintaining vendor and client relationships
Responsible for the oversight of supplies, equipment and work areas
Arrange for all equipment purchases and repairs
Work closely with the Chef regarding the purchasing of all food or other supplies as needed
Determine production schedules and staff requirements (including recruitment) necessary to ensure timely delivery of services
Responsible for all essential functions of payroll processing and other financials
Work together as a team, cleaning the kitchen and cafe, mopping the floor, washing dishes, etc. with staff
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

Financial:

Manage department controllable expenses and adhere to budgetary guidelines.
Ability to generate financial reports and P&L analysis and reporting
Develop operational forecasts and manage all unit accounting functions
Oversight of inventory management and updating price fluctuation

People:

Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagement
Manage and motivate employees through continuous communication and encouragement
Instruct, train, and mentor in the preparation of cooking, garnishing, presentation of food and customer service
Provide superior customer service and lead by example to include being attentive, approachable, greeting and thanking customers

Skills and Aptitude:

Excellent verbal and written communication skills
Customer/Client Focus
Problem Solving/Analysis - think outside of the box mentality
Leadership and development - mentor
Team Oriented and team builder
Project Management
Ability to lift/pull 40 pounds

Required Education and Experience:

Bachelor’s degree, culinary school certificate or degree or equivalent combination of education and experience
5 - 7 years’ experience in a Corporate Dining General Manager Role
Microsoft Office Suite

Required Eligibility Qualifications:

ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)

About the Company

NEXDINE Hospitality

Runs dining programs and manages client facilities

NEXDINE Hospitality manages dining and related services for workplaces, independent schools, senior living communities and hospitals. Its teams prepare and serve meals at client locations, with programs covering daily cafeterias, resident and patient dining, and catering for meetings or events. The business supplies onsite staff, buys ingredients and oversees day-to-day food operations under management contracts with each customer. Its family of brands also manages facilities and fitness centers, giving organizations a way to outsource several services through one provider. Founded in 2008, NEXDINE Hospitality is headquartered in Mansfield, Massachusetts.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Mansfield, MA
Founded: 2008

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