Campus Dining General Manager - Lead Collegiate Food Service

Elior Group; Kenosha (WI); On-site; USD 81,000 - 99,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

UNUM for Accident/Illness/Hospital Ind

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Job summary

Elior Collegiate Dining is seeking a motivated General Manager to lead our Kenosha operation at the University campus. You will supervise a food service department and a team of associates to ensure students, faculty and clients receive meals with exceptional service and quality.

Responsibilities include coordinating all food service functions, hiring and training staff, upholding culinary, safety and sanitation standards, budgeting, and collaborating with district leadership to meet targets.

Qualifications

• At least five years coordinating food service operations.
• Experience with industrial cooking.
• Excellent communication with hourly staff and executives.
• Ability to manage in a diverse environment with client focus.
• Experience with the full Microsoft Office suite.

Responsibilities

• Oversee all functions of the food service department and resources.
• Lead and train a team of associates, including hiring.
• Ensure culinary, safety and sanitation standards are met.
• Budget for the department and manage purchasing and forecasts.
• Collaborate with district management on dining service operations.

Skills

Coordination of food service ops

Industrial cooking experience

Excellent communication

Diversity and client service

MS Office skills

Tools

Microsoft Office

Job description

Elior Collegiate Dining is seeking a motivated General Manager to lead our Kenosha operation at the University campus. You will supervise a food service department and a team of associates to ensure students, faculty and clients receive meals with exceptional service and quality.

Responsibilities include coordinating all food service functions, hiring and training staff, upholding culinary, safety and sanitation standards, budgeting, and collaborating with district leadership to meet targets.