General Manager 5 - Food

head\\-huntress.com; Martin (TN); On-site; USD 95,000 - 150,000; Full time

Job summary

Sodexo is seeking a General Manager for the University of Tennessee at Martin in Martin, TN. The GM will oversee residential dining, catering, and retail operations, with full accountability for financial performance and client relations on a single account.

Directs contract services, manages staff, ensures compliance with safety standards, and drives growth through innovative service delivery in a high-volume campus dining environment.

Qualifications

• Must have food service management experience, ideally campus dining.
• Strong financial skills and P&L experience.
• Proven leadership and hospitality skills with collaboration ability.
• Excellent communication and ability to manage multiple priorities.
• Knowledge of food safety, sanitation, and workplace safety standards.

Responsibilities

• Directs and oversees all contract services for residential dining, catering, and retail.
• Builds client relationships and serves as primary on-site decision maker.
• Manages budgeting, revenue forecasting, and profitability with data-driven insights.
• Leads and develops staff, ensuring a culture of excellence and accountability.

Job description

Martin, United States | Posted on 06/15/2026

Role Overview Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking a General Manager at the University of Tennessee at Martin located in Martin, TN. The General Manager\'s position will have oversight and leadership responsibilities for all food and beverage operations at the unit. The General Manager will partner and communicate daily with clients and will have full operational and financial accountability for Residential Dining, Catering, and Retail units. Position Summary Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client account. Provides local leadership and strategic direction while developing team for new and emerging business solutions that sustain growth in the day-to-day operations. Key Duties Directs all contract services. Oversees management/administrative team who are responsible for special functions, cash control and payroll. Customer and client satisfaction Drives growth Financial management What You\'ll Do Lead a dining program with a focus on innovation, customer satisfaction, and financial performance Build strong client relationships and serve as the primary point of contact for strategic decisions Oversee operations across residential dining, retail, and catering functions Ensure compliance with food safety, labor, and regulatory standards Guide and develop staff, fostering a culture of excellence and accountability Identify opportunities to enhance service delivery and implement creative, cost-effective solutions Use data-driven insights to manage budget, forecast revenue, and optimize profitability

Must-Have's

What You Bring- Food service management experience, ideally in a campus environment;- Strong financial skills, P&L experience;- a work history demonstrating strong leadership and hospitality skills and the ability to work collaboratively;- the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;- Knowledge of compliance with food safety, sanitation, and overall workplace safety standards;- The ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.Must Have- General Manager or Operations Manager title with full contract accountability as the senior-most on-site leader- Minimum 5 years of food service management experience managing accounts with annual revenue of $3M or more- Demonstrated experience managing multi-outlet food operations (residential dining, catering, and/or retail) in a high-volume environment- Demonstrated experience in a campus or university dining environment- Minimum 5 years of management experience, including direct supervision of managers- Bachelor\'s degree or equivalent combination of education and directly relevant experience- Demonstrated knowledge of and compliance with food safety, sanitation, and workplace safety standards