General Manager, Foodservice Ops & P&L Leader – Alaska

Compass Group USA; Fairbanks (AK); Sur place; USD 90 000 - 120 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

401K

Paid Time Off

Life Insurance

Disability Insurance

Retirement Plan

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Résumé du poste

Compass Group USA in Fairbanks, AK seeks a General Manager to lead day-to-day operations for a company account, reporting to the Regional VP of Operations. The role requires strong communication, multi-tasking, team leadership and top-notch customer service to ensure quality food and service.

Responsibilities include managing budgeting, scheduling, payroll, HR, and aligning culinary programs with client needs.

Qualifications

• BS, Hospitality or Culinary degree preferred
• Five years of foodservice operation experience
• High volume production and catering experience is essential
• Previous experience managing a budget
• Desire to learn and grow with a top notch foodservice company

Responsabilités

• 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

Description du poste

Compass Group USA in Fairbanks, AK seeks a General Manager to lead day-to-day operations for a company account, reporting to the Regional VP of Operations. The role requires strong communication, multi-tasking, team leadership and top-notch customer service to ensure quality food and service.

Responsibilities include managing budgeting, scheduling, payroll, HR, and aligning culinary programs with client needs.