Remote General Manager – Hospitality & Operations

NEXDINE, LLC; Maryland; Hybrid; USD 82,000 - 118,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick

Employee Assistance Program (EAP)

Career Growth Opportunities

Various Employee Perks and Rewards

Job summary

NEXDINE Hospitality is seeking a General Manager to oversee daily operations for a remote role limited to residents of MD, DE, VA, WV, or D.C. The GM will drive financial and service objectives, lead the team, and ensure superb client satisfaction across hospitality services.

Responsibilities include culinary oversight, operations, payroll and budgeting, vendor management, and staff development, with a focus on safety, quality, and extraordinary guest experiences.

Qualifications

• Bachelor’s degree or culinary program; 5–7 years’ experience in a Senior Living General Manager role.
• ServSafe Certification; Choke Safety Certification; Allergen Awareness Certification (MA).
• Strong leadership, budgeting, vendor and client management skills.

Responsibilities

• Oversee daily unit operations and meet financial and client objectives.
• Lead staff development and maintain a positive work environment.
• Direct menu planning, cost control, food production, and presentation.
• Manage vendor relationships, supplies, and equipment maintenance.
• Ensure safety, sanitation, and regulatory compliance.

Skills

Verbal & written communication

Customer focus

Problem solving

Leadership & development

Team building

Project management

Physical capacity

Education

Bachelor’s degree / culinary program

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality is seeking a General Manager to oversee daily operations for a remote role limited to residents of MD, DE, VA, WV, or D.C. The GM will drive financial and service objectives, lead the team, and ensure superb client satisfaction across hospitality services.

Responsibilities include culinary oversight, operations, payroll and budgeting, vendor management, and staff development, with a focus on safety, quality, and extraordinary guest experiences.