The General Manager for Bon Appétit Management Company supervises the overall success of the operation. This means adhering to the Client’s culture and guidelines, the Health Department’s regulations, and Bon Appétit’s standards and expectations of food quality, freshness and presentation. This position oversees the daily administrative and operational tasks of all departments, including financial management and analysis, sanitation and safety. Oversees the implementation of Bon Appetit and Compass initiatives and programs. Maintains and teaches a good work ethic. In addition, this position motivates, trains, develops and directs all staff, salaried and hourly, to accomplish the goals and objectives of the operation to the satisfaction of the customers. Solves problems professionally, rapidly and fairly. Maintains a working relationship with client.
POSITION OBJECTIVES:
This position requires strong focus and delivery of core business requirements in their daily work:
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other managers, employees, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
MAJOR DUTIES/FUNCTIONS/TASKS:
Food Programs
Oversees that high quality food items are creatively well prepared and presented in a cost effective manner in the Cafés and catering.
Maintains Bon Appétit food standards and follows purchasing guidelines in all programs, including farm to fork.
Meets and exceeds the expectations of the customer and client perceived value.
Supervision and Development of Staff
Hires, trains and supervises the management team.
Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines.
Conducts all Manager reviews, coaching sessions, and disciplinary actions in a professional and timely manner.
Identifies management that posses motivation and skills for advancement, assists in their development.
Financial Management and Analysis
Follows all Bon Appétit and Compass requirements.
Formulates Bon Appétit and Client budgets with operational standards and client vision in mind.
Analyzes the Flash, Variance report and Operating Statement, making changes, and recommendations to the Client.
Safety and Sanitation
Adheres to all Health Department, OSHA and ADA regulations.
Follows all Safety Manual guidelines
Conducts Quality Assurance Food Safety Program training, and ensures that regular trainings are occurring in unit.
Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner.
Utilizes Personal Protective Equipment when in kitchens and service areas.
Customer Service and Client Relations
Treats all customers with professionalism, care and respect.
Responds to all comments and complaints within 24 hours and follows up with a written or verbal response with copies to the DM and Client.
Communicates with the Client honestly, accurately and in a timely manner.
Retail Management
Ensures that all café operations meet great expectations standards.
Oversees and contributes to the successful opening of all new Cafés.
Overall Management
Meets all timelines for quarter and year-end reports given by Client and Bon Appétit.
Teaches and adheres to Bon Appétit philosophy, culture and commitment to quality food and service, as outlined great expectations.
Takes the overall ownership of the account.
Has a Passion for quality food preparation and taste.
Has knowledge of and enforces the Client/Bon Appétit contractual agreement.
Note: Job duties are subject to change as needed.
Skills/Requirements
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
4 year degree in either culinary, hospitality management, or other bachelors degree. A minimum of 7 years of work experience in lieu of a degree working in hospitality management and/or restaurants.
Has a minimum of 5 years food service operation supervision experience.
Possess general hospitality knowledge and interest in sustainability and sustainable food practices.
Strong passion for great food.
Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
Able to present material in small and large group settings.
Ability to manage concurrent tasks, with constant attention to detail.
Ability to interact with diverse and high volume customer base in a friendly and efficient manner.
Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point.
Ability to write professional and efficient emails to clients and customers.
General culinary knowledge of basic kitchen practices, protocols and procedures.
Ability to follow all Bon Appétit health & safety standards and unit specific uniform standards.
CERTIFICATES, LICENSES, REGISTRATIONS:
ServSafe Certification
Certification of Company Mandatory Online Courses:
Preventing Workplace Harassment
Wage & Hour Guidelines
Leave of Absence Compliance
Food Allergy and Celiac Training
Compass Manager Workplace Safety Training
Circle of Responsibility Certification Training
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.
Performance of this job includes regular exposure to food products that may cause allergic reactions such as peanuts, soy, dairy, tree nuts, eggs, wheat and shellfish.
Performance of this job includes regular exposure to various chemicals used in the operation such as quat sanitizer, glass cleaner, all purpose cleaner, degreaser, Lime-A-Way, stainless steel polish and other cleaning products.
Includes regular exposure to kitchen area/dish room and interaction with heated equipment, steam and loud noises.
PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to:
Stand, talk or hear, and taste or smell.
Walk; use hands or fingers, handle, or feel; reach with hands and arms.
Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
LANGUAGE SKILLS:
Ability to read, understand and speak English to perform essential functions of the job.
Ability to speak and write clear, professional and efficient correspondence in email and over the phone.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to lead groups in training classes, catering, and basic industry topics.
ACHIEVING LEADERSHIP IN THE FOODSERVICE INDUSTRY:
Bon Appétit is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.
