RSOB - J.7 Key Personnel Qualifications.pdf
PDF 109 KB Posted
- Solicitation number
- AOCSSB26R0009
- Issued by
-
Architect of the Capitol
About this file
This document outlines the qualifications and responsibilities for a General Manager position in a food service operation managed by Restaurant Associates.
The General Manager will oversee daily operations while maintaining budget compliance and meeting client expectations, with key responsibilities including safety and sanitation program management, employee and guest relations, staff professional development, and interdepartmental coordination. Financial duties encompass P&L reporting, budget creation and adherence, cash handling, inventory management, food cost control, and financial data analysis. The position requires expertise in HACCP controls, food storage procedures, menu planning in consultation with chefs, and catering operations. The candidate must manage in compliance with Restaurant Associates policies and local, state, and federal regulations.
Required qualifications include a bachelor's degree or equivalent professional experience, 10–12 years of upscale food service experience with a minimum of 8 years at the management level, and demonstrated personnel management capabilities including hiring, supervision, evaluation, and succession planning. The ideal candidate must possess strong leadership and organizational skills, supervisory and training abilities, effective problem-solving and conflict management competencies, and proficiency with Microsoft Office applications. Additional requirements include knowledge of cash handling procedures, ability to create budgets and financial forecasts, excellent written and verbal communication skills, strong business etiquette and client relations abilities, and the ability to multitask while managing constant interruptions. ServSafe or Department of Health certification is preferred.
View the file
Other files
Show 40 more
50 files listed here. See the rest on GovTribe.
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
General Manager
The successful candidate will be responsible for maintaining the account in accordance with the approved budget while meeting client expectations. Conduct safety, sanitation, and maintenance programs. Maintain excellent relationships with employees, guests, and client as well as other departments within the operation. Promote the professional growth and development of the entire team. Foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations. Additional responsibilities include but not limited to the following:
Participate in employee meetings, reviews, and training programs Manage in compliance with Restaurant Associates established policies and procedures Manage in compliance with local, state, and federal laws and regulations Maintain food cost while ensuring quality standards Establish and maintain good rapport with staff, client and guest and other departments Financial acumen for all areas including financial reporting with sales reports P&L reports, writing, and adhering to annual budgets and cash handling Analyzing and trending financial data Manage purchasing and inventory controls Must be knowledgeable on HACCP controls along with proper storage and use of food Performs related duties and special projects as assigned
Qualifications:
Bachelors degree is preferred, or equivalent professional experience 10-12 years upscale food service experience, including 8 years at the management level Experience in personnel management including hiring, supervision, evaluation, and succession planning Proven track record of achieving company goals in compliance with company/client policies and procedures Excellent leadership and organizational skills, flexible and adaptable to constant changes 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 Food purchasing, food costs and inventory control Ability to create budgets, flash reports, financial targets, and forecasts Menu planning in consultation with chefs 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 Excellent communication skills both written and verbal 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
File details come from the government source that posted it. Updated .