Job Id : CLI-45306-3
Job Type: Direct hire
Role Overview:
Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.
We are seeking a General Manager at the University of Tennessee at Martin located in Martin, TN.
The General Manager's position will have oversight and leadership responsibilities for all food and beverage operations at the unit.
The General Manager will partner and communicate daily with clients and will have full operational and financial accountability for Residential Dining, Catering, and Retail units.
Position Summary:
Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client account.
Provides local leadership and strategic direction while developing team for new and emerging business solutions that sustain growth in the day-to-day operations.
Key Duties:
Directs all contract services.
Oversees management/administrative team who are responsible for special functions, cash control and payroll.
Customer and client satisfaction
Drives growth
Financial management
What You'll Do:
Lead a dining program with a focus on innovation, customer satisfaction, and financial performance
Build strong client relationships and serve as the primary point of contact for strategic decisions
Oversee operations across residential dining, retail, and catering functions
Ensure compliance with food safety, labor, and regulatory standards
Guide and develop staff, fostering a culture of excellence and accountability
Identify opportunities to enhance service delivery and implement creative, cost-effective solutions
Use data-driven insights to manage budget, forecast revenue, and optimize profitability
What You Bring:
Food service management experience, ideally in a campus environment;
Strong financial skills, P&L experience;
a work history demonstrating strong leadership and hospitality skills and the ability to work collaboratively;
the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;
Knowledge of compliance with food safety, sanitation, and overall workplace safety standards;
The ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.
Minimum Qualifications & Requirements:
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience – 5 years
Minimum Functional Experience – 5 years
Must Have:
General Manager or Operations Manager title with full contract accountability as the senior-most on-site leader
Minimum 5 years of food service management experience managing accounts with annual revenue of $3M or more
Demonstrated experience managing multi-outlet food operations (residential dining, catering, and/or retail) in a high-volume environment
Demonstrated experience in a campus or university dining environment
Minimum 5 years of management experience, including direct supervision of managers
Bachelor's degree or equivalent combination of education and directly relevant experience
Demonstrated knowledge of and compliance with food safety, sanitation, and workplace safety standards
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