Executive Food Service Operations Leader

Compass Group USA; Mount Pleasant (WI); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

CulinArt Group, a member of Compass Group USA, seeks a General Manager to lead day-to-day operations of the account, reporting to the Regional Vice President. The role requires excellent communication, multitasking, team leadership, client relations and a focus on food quality and customer service.

You will work with the Chef and management team to create menus and culinary programs while overseeing HR, scheduling, payroll and training.

Qualifications

• BS, Hospitality or Culinary degree preferred.
• At least five (5) years of foodservice operation experience in the same or similar level position.
• High volume production and catering experience is essential.
• Experience managing a budget.
• Desire to learn and grow with a top-notch foodservice company.

Responsibilities

• Oversees all P&L and budgeting as it pertains to the account.
• Manages overall day-to-day operations of the account.
• Conducts HR functions, including hiring, progressive counseling, and terminations.
• Oversees scheduling, payroll, and team training.
• Maintains excellent relationships with customers, guests, and clients as well as other departments.
• Works with the Chef and management team in creating menus and providing top-quality food.
• Rolls out new culinary programs in conjunction with the Company marketing and culinary team.

Skills

Communication

Multitasking

Team leadership

Client relations

Customer service

Menu development

Education

BS in Hospitality or Culinary

Tools

Budget management

Job description

CulinArt Group, a member of Compass Group USA, seeks a General Manager to lead day-to-day operations of the account, reporting to the Regional Vice President. The role requires excellent communication, multitasking, team leadership, client relations and a focus on food quality and customer service.

You will work with the Chef and management team to create menus and culinary programs while overseeing HR, scheduling, payroll and training.