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General Manager (GM)

redwood city, CA 94063

Posted: 11/20/2023 Employment Type: Employee Job Category: HSS DIRECT Job Number: 1393 Pay Rate: $ 90000.00 - $ 112000.00

Job Description

HSS is the largest staffing agency focused on hospitality staffing.  We work every day to match people looking for work with: Hotels, Resorts, Banquet Halls, Colleges & Universities, Corporate Facilities,  Event Spaces, Medical Facilities, and more.
HSS is currently recruiting for a General Manager for a busy corporate facility with multiple food and beverage outlet operations. This position is for  direct hire opportunity with our Client.

Our client is located in Red Wood City and offers a variety of benefits including Monday-Friday work schedules, transportation and housing stipends along with great benefits!

Pay: 90-112K  DOE

The General Manager is the representative of Corporate Food & Beverage Team. They are responsible for the effective and efficient functioning of their operations within the guidelines established by the client organization and the corporation. They are further responsible for providing the highest professional standards possible. They are given the authority necessary to accomplish these objectives.
Success Criteria
   To build and grow the account and organization with an entrepreneurial mindset
   Be able to anticipate client needs, deliver on those needs and exceed expectations
   Identify opportunities and solve deficiencies before they become long term issues
   Ability to adapt and pivot at a moment's notice in a fast paced and demanding environment
   Being knowledgeable of current trends within the hospitality and food industry
Key Areas of Collaboration and Influence
   Develop, manage agendas, and lead weekly management team meetings using provided online tools
   Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of the Team
   Creating and developing relationships with local vendors, other department leads and individuals
   Managing client and customer relationships
Ideal Candidate Experience
   Minimum 3 years General Management experience in multi-unit food environment or food service
   Experience managing a team of management and staff of 50+ employees (hourly and salaried)
   Proven track record of leadership: building, managing, and leading a large culinary and hospitality team composed of hourly and salaried members
   Positive attitude and dependable under pressure - an excellent role model, motivator, and leader
   Passion for hospitality, innovation, and creative experiences
   Successful coaching and teaching skills with peers, individuals, and teams
   Creating a culture of food and workplace safety
   Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy
   Demonstrate good judgement and decision-making skills
   Working knowledge of Google Docs, Microsoft Word, Excel, and PowerPoint
   Client interaction experience in an informal setting and in formal meetings
   Ability to work independently as well as in a team
   Ability to work in a fast paced and changing environment
   Manager SERV Safe Certified or ability to be certified immediately after hire
   Graduate of an accredited Culinary Institution or Hospitality program preferred
   Managing within a union environment is preferred
Key Accountabilities
   To satisfy the client and customer's needs by providing high-quality, cost-effective food service that delivers on all core program expectations 
   To develop,  food standard programs, attractive menus meeting the needs of customers at that location
   To interview and hire unit staff employees in accordance with corporate, client, Federal, State, and local regulations
   To participate and lead in establishing corporate employee training and development programs as instructed by the Area Manager
   To maintain accurate and timely accounting and financial records including forecasting, declining budgets, and payroll. Prepare and monitor unit operating budgets in cooperation with client guidance
   To maintain sanitary and safe operation in accordance with Federal, State, and local health regulations. This includes following NSF and HACCP guidelines to prevent food borne illnesses, allergen contamination, and core program expectations
   To establish effective communication channels with customers and client management which provides feedback on the operation's overall success. This feedback should lead to the implementation of operational improvements that better meet the needs of both clients and customers
   Achieve the highest standards in food, utilizing recipes and programs 
   To manage the entire process in the planning of procurement, inventory control, and supply chain activities, ensuring effectively functioning processes
   Train staff in appropriate ways to build and maintain client and customer relationships that ensure the highest quality of service
   To supervise, direct and schedule the activities of unit food service personnel following the tradition and values of the  organization
   Schedule employees and conduct employee meetings
   Coach employees and conduct performance appraisals
   Work closely with the Area Manager to review budgets, financials, and unit performance overall
   Lead and maintain safety as priority for all employees, customers, and clients

Interested in additional opportunities visit us at:
Having problems applying? Please send us your resume directly to TATEAM@HSSSTAFFING.Com

HSS is an Equal Opportunity Employer and it is our policy to not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.

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