School Dining GM: Lead Multi-Site Operations

Elior Group; Youngsville (LA); On-site; USD 72,000 - 88,000; Full time

Benefits offered by this job

Medical

Vision

UNUM insurance

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Job summary

Elior School Dining in Louisiana is seeking a motivated General Manager to lead school dining accounts across Lafayette, Farmerville, and New Orleans. You will oversee food service operations, manage a diverse team, and ensure student meals are prepared safely and on time.

Travel between accounts is required with overnight stays as needed. This role requires strong leadership, budgeting, and communication to meet targets and deliver high-quality dining services.

Qualifications

• Must-haves: At least four years of experience coordinating food service operations.
• Must-haves: Previous experience with industrial cooking.
• Must-haves: Previous experience in multiple unit management.
• Must-haves: Excellent communication with hourly staff and executives.
• Must-haves: Ability to manage in a diverse environment with focus on client and customer service.
• Must-haves: Proficiency with Microsoft Office suite applications.

Responsibilities

• Managing all functions of the food service department and its resources.
• Lead and train a team of associates, including hiring and onboarding new employees.
• Ensure staff meet culinary, safety, and sanitation standards and regulations.
• Budget for the department, purchase ingredients, and meet targets and forecasts.
• Coordinate with the district manager or other departments on dining service technical and administrative aspects.

Job description

Elior School Dining in Louisiana is seeking a motivated General Manager to lead school dining accounts across Lafayette, Farmerville, and New Orleans. You will oversee food service operations, manage a diverse team, and ensure student meals are prepared safely and on time.

Travel between accounts is required with overnight stays as needed. This role requires strong leadership, budgeting, and communication to meet targets and deliver high-quality dining services.