General Manager I

3 weeks ago

Étreux, Hauts-de-France, United States Compass Group USA Full time
Job Summary

As the General Manager, you will be responsible for maintaining the account by the approved budget while meeting client expectations.

You will be expected to maintain excellent relationships with employees, guests, and the client, as well as other departments within the operation, including both the cafe dining and catered events.

Responsibilities:
  1. Oversee the day-to-day operations of the main cafe facility and multiple catering spaces, ensuring a smooth and efficient service experience.
  2. Develop and implement strategic operational plans to meet financial goals, streamline workflow, and improve productivity.
  3. Lead the planning and execution of catering services for a variety of events, ranging from intimate gatherings to large-scale corporate functions.
  4. Coordinate with clients to ensure all event details, menus, and services meet or exceed expectations, tailoring offerings to meet specific needs.
  5. Collaborate with the culinary and service teams to ensure flawless event execution, from menu design to service logistics.
  6. Recruit, train, and mentor a high-performing team for both cafe and catering operations, fostering a culture of collaboration and continuous improvement.
  7. Optimize staff scheduling for both the cafe and catering functions, ensuring labor efficiency and cost control.
  8. Conduct regular performance evaluations and provide professional development opportunities for team members.
  9. Serve as the primary point of contact for clients, building strong relationships through regular communication, service reviews, and event feedback.
  10. Work closely with corporate clients to understand their catering and cafe needs, adapting services and offerings to ensure high satisfaction and repeat business.
  11. Proactively seek and develop new business opportunities, leveraging catering services to enhance the organization's reputation and financial growth.
  12. Oversee financial performance, including P&L management, budgeting, and cost control for both the cafe and catering operations.
  13. Ensure all financial targets and contractual agreements are met, with a focus on driving profitability while maintaining high service quality.
  14. Manage procurement and inventory for both cafe and catering services, ensuring cost-effective operations and minimal waste.
  15. Collaborate with the culinary team to develop and refresh menus for both the cafe facility and catered events, with an emphasis on sustainability, seasonality, and creativity.
  16. Ensure that menu offerings align with client preferences and dietary trends, while balancing cost control and quality.
  17. Lead the development of innovative food and beverage programs for special events and catered services.
  18. Ensure compliance with all health, safety, and food handling regulations, including HACCP standards and company policies across both the cafe and catering services.
  19. Implement and maintain COVID-19 safety protocols for cafe and event operations, ensuring the safety of staff and guests.
  20. Lead initiatives to expand the catering business, exploring new markets, event types, and client engagement opportunities.
  21. Spearhead efforts to market the cafe and catering spaces to new clients, including corporate, social, and institutional partners.
  22. Attend networking events and client presentations to promote the unit's services and develop strategic partnerships.
Preferred Qualifications:
  • Bachelor's degree is preferred, or equivalent professional experience
  • Eight to ten years of upscale food service experience, including six years of experience at the management level in the same or similar level role
  • Experience in personnel management including hiring, supervision, evaluation, and succession planning
  • Proven track record in achieving company goals in compliance with company/client policies and procedures
  • Excellent leadership and organizational skills, and must possess attention to detail
  • Supervisory, scheduling, training and coaching skills
  • Effective problem-solving and conflict-management skills
  • Ability to multi-task as well as stay on task and concentrate with constant interruptions
  • Experience in food purchasing, food costs, and inventory control
  • Ability to create budgets, flash reports, financial targets, and forecasts
  • Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports
  • Must be knowledgeable on HACCP controls along with proper storage and use of food
  • Monitor compliance with health and fire regulations regarding food preparation and serving
  • Exceptional business etiquette and client relations
  • Manages time effectively and prioritizes tasks to meet deadlines
  • Strong catering experience required
  • Conformity to the highest standards of personal integrity and ethical behavior
Excellent knowledge of Microsoft Office:
  • Word, Excel and PowerPoint
  • ServSafe or Department of Health certification a plus

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