General Manager
$100k - $120k/yr
Senior
Bachelor's, Certification
Dallas, TX, USA
In Person
Business & Strategy
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 Senior Living 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.
- CDM is required.
- Excellent verbal and written communication skills are required.
- Ability to focus on customers and clients is required.
- Problem-solving and analysis ability is required.
- Leadership and development ability, including mentoring, is required.
- Ability to work as part of a team and build teams is required.
- Project management ability is required.
- Ability to lift or pull 40 pounds is required.
Responsibilities
- Direct and assist the Chef Manager and hourly staff with menu writing, cost control cycles, food production, execution, and presentation.
- Ensure the quality of all food products and that 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.
- Arrange equipment purchases and repairs.
- Work with the Chef to purchase food and other supplies as needed.
- Determine production schedules and staffing requirements, including recruitment, to ensure timely delivery of services.
- Perform essential payroll processing and 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 controllable expenses and comply with budget guidelines.
- Generate financial reports and perform profit-and-loss analysis and reporting.
- Develop operational forecasts and manage unit accounting functions.
- Oversee inventory management and update pricing for fluctuations.
- Direct and manage the 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 staff in cooking, garnishing, food presentation, and customer service.
- Provide superior customer service and lead by example by being attentive and approachable and greeting and thanking customers.
About the company
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
N/A
Total Funding
N/A
Headquarters
Mansfield, MA
Founded
2008
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Simplify's Take
What believers are saying
- Managers get education support: NEXDINE lists tuition reimbursement for continued professional learning.
- Footwear costs get help: NEXDINE provides colleagues a new-shoe subsidy each quarter through Shoes for Crews.
- Pay arrives weekly: NEXDINE's Goshen utility worker opening specifies weekly direct deposits.
What critics are saying
- Weekends are part of management: NEXDINE's Okemos kitchen manager opening schedules work every other weekend.
- Client rules shape hiring: NEXDINE agrees to follow client pre-employment policies, including background checks and physicals.
- Utility work is physical: NEXDINE's Goshen opening requires lifting up to 40 pounds alongside dishwashing and stock handling.
What makes NEXDINE Hospitality unique
- Ownership changed recently: Healthcare Services Group acquired NEXDINE in October 2026, retaining its brand and leadership.
- Chefs shape local menus: NEXDINE empowers culinary teams to develop client menus rather than use corporate-imposed cycles.
- Wellness training is required: NEXDINE's healthcare dining business requires managers to hold Foodservice Wellness Institute certification.
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