Hospitality General Manager: Culinary & Ops Leader

Senior Dining Association Inc.; Saline (MI); On-site; USD 87,000 - 95,000; Full time

Benefits offered by this job

Bonus

Benefits

Job summary

Morrison Living is seeking a General Manager to oversee operations in a healthcare/senior living dining setting in the United States. The role focuses on maintaining the approved budget, building strong relationships with staff, clients and guests, and guiding the dining team to deliver high-quality service.

You will supervise budgeting, purchasing, inventory, menu planning with chefs, and ensure HACCP-compliant practices across the operation.

Qualifications

• Experience in healthcare/senior living or similar setting.
• Excellent leadership and organizational abilities with attention to detail.
• Experience in personnel management including hiring, supervision, evaluation and succession planning.
• Proven track record achieving company goals compliant with policies and procedures.
• Experience in budgeting, flash reports, financial targets and forecasts.
• Knowledge of HACCP and proper food storage and handling processes.

Responsibilities

• Participates in employee meetings, reviews and training programs.
• Maintains food cost while ensuring quality standards.
• Establishes and maintains good rapport with staff, client and guest and other departments.
• Manages financial acumen for all areas including financial reporting with sales reports P&L reports, writing and adhering to annual budgets and cash handling.
• Analyzes and creates trends for financial data.
• Manages purchasing and inventory controls.
• Plans menus in consultation with chefs.
• Is knowledgeable on HACCP controls along with proper storage and use of food.

Skills

Healthcare experience

Leadership

Budgeting

Staff management

Food cost control

Job description

Morrison Living is seeking a General Manager to oversee operations in a healthcare/senior living dining setting in the United States. The role focuses on maintaining the approved budget, building strong relationships with staff, clients and guests, and guiding the dining team to deliver high-quality service.

You will supervise budgeting, purchasing, inventory, menu planning with chefs, and ensure HACCP-compliant practices across the operation.