General Manager – Executive Dining Hospitality

Job Description

GENERAL MANAGER – ATLANTA, GA | Eurest USA

The Tone:
This is a full-time role at Eurest USA, located in Atlanta, GA. Eurest is a leader in business and industry dining, providing world-class meals and services to employees of large companies across various industries. This General Manager role is crucial for leading a high-profile corporate executive dining account, taking ownership of hospitality, culinary, and operational performance to deliver exceptional dining experiences that align with client expectations and organizational standards.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person, Atlanta, GA
• Pay: $100000–$120000 yearly
• Team: Leads front-of-house service teams, the Executive Chef, Executive Sous Chef, and culinary operations.
• Mission: Responsible for leading a high-profile corporate executive dining account, ensuring exceptional dining experiences, financial accountability, and fostering positive employee and client relationships.

What You’ll Actually Do
• Financial Planning: Develops short and long-term financial and operational plans for the unit, including preparing the annual budget and initiating corrective actions based on performance analysis.
• Quality Management: Maintains product and service quality standards in collaboration with the culinary team to provide the best food quality to customers and clients.
• Workforce Leadership: Carries out leadership responsibilities for workforce planning, coaching, development, performance management, and effective assignment of work, adhering to company policies and labor agreements.
• Stakeholder Engagement: Serves as the primary liaison with client stakeholders, builds strong relationships with employees and guests, and fosters positive partnerships with union representatives.
• Operational Oversight: Oversees all safety, sanitation, maintenance, and food safety programs, ensuring compliance with regulatory and company requirements.

The Must-Haves
• Background: Bachelor’s degree in food service or a combination of education and work experience.
• Experience: 3-5 years of progressive hospitality experience, demonstrated profit and loss management ability, success in client relations, and experience managing in a unionized environment. Requires operations management experience with purchasing knowledge and proven success operating various F&B programs, including restaurants, catering, or corporate dining.
• Skills: Profit and loss management, client relations, unionized environment management, operations management, purchasing knowledge, excellent communication, and computer proficiency including MS Office products.
• Bonus: A 2-4 year degree in HRIM or culinary is preferred, and possession of a valid Food Handler’s Permit is desired.