Food Service General Manager

Tharp Consulting; Kaneohe (HI); On-site; USD 70,000 - 100,000; Full time

Job summary

Tharp Consulting is seeking a General Manager / Chef Manager in Hawaii to oversee corporate dining operations, ensuring high-quality service and efficient food facilities. You will lead a team focused on operational excellence, workplace culture, and strong client satisfaction.

The role emphasizes day-to-day dining leadership, food safety compliance, and continuous improvement of service quality to meet client and community needs in Kaneohe.

Qualifications

• Experience leading culinary or dining operations.
• Strong knowledge of food safety, sanitation, and regulatory standards.
• Results-driven management focusing on quality and service.

Responsibilities

• Oversee day-to-day dining operations and culinary performance.
• Ensure food safety, sanitation, and hygiene compliance.
• Maintain standards, quality controls, and consistent service.
• Drive efficiency and productivity through processes and solutions.
• Supervise staff and maintain a respectful, motivating workplace.
• Coordinate food and beverage operations to meet client and community needs.

Skills

Leadership

Food safety

Quality & service

Communication

People leadership

Job description

General Manager / Chef Manager

Oversee corporate dining operations, ensuring high-quality culinary service and efficient, well-managed food and beverage facilities. Lead and develop a team focused on operational excellence, a positive workplace culture, and strong customer/client satisfaction.

Key Responsibilities

• Manage day-to-day dining operations and culinary performance
• Ensure food safety, sanitation, and hygiene compliance
• Maintain operational standards, quality controls, and consistent service
• Drive efficiency and productivity through effective processes and solutions
• Supervise staff and support a respectful, motivating work environment
• Coordinate food and beverage operations to meet client and community needs

Qualifications & Skills

• Proven leadership experience in culinary or dining operations
• Strong knowledge of food safety, sanitation, and regulatory standards
• Results-driven management style with a focus on quality and service
• Excellent communication, people leadership, and problem-solving skills
• Ability to balance operational efficiency with customer satisfaction