Food Service GM: Operations, Budgets & Culinary Leadership

Compass Group USA; Chicago (IL); On-site; USD 95,000 - 165,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Job summary

Compass Group USA is seeking a General Manager to oversee day-to-day operations for a company account, reporting to the Regional Vice President. The GM must communicate effectively, multi-task, lead teams, manage client relations, and ensure top-tier food quality and customer service.

Key responsibilities include budgeting, P&L oversight, HR functions, scheduling, payroll, and collaborating with chefs on menus and culinary programs.

Qualifications

• Strong communication and leadership capabilities required for daily account operations.
• Experience directing high-volume foodservice operations and catering.
• Proven ability to manage budgets and client relationships.

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, terminations
• Oversees scheduling, payroll and team training
• Maintains excellent relationships with customers, guests and Client 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 Company marketing and culinary team

Skills

Communication skills

Team leadership

Budget management

Multi-tasking

HR functions

Education

BS, Hospitality or Culinary degree

Job description

Compass Group USA is seeking a General Manager to oversee day-to-day operations for a company account, reporting to the Regional Vice President. The GM must communicate effectively, multi-task, lead teams, manage client relations, and ensure top-tier food quality and customer service.

Key responsibilities include budgeting, P&L oversight, HR functions, scheduling, payroll, and collaborating with chefs on menus and culinary programs.