Café General Manager

Job Description

Café General Manager, Culinary Program | Tesla

The Tone:
This is a full-time role at Tesla, located at one of its corporate campuses. Tesla is known for its pioneering work in electric vehicles, battery technology, and sustainable energy solutions. This role is crucial for supporting Tesla’s workforce by leading the daily operations of multiple café and dining locations. The Manager ensures an exceptional hospitality experience, drives operational excellence, and shapes culinary and workplace hospitality programs that align with the company’s high standards.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person, corporate campus (location not specified)
• Pay: $76000–$156000 yearly
• Team: Leads a team of managers and associates, partnering with culinary leadership
• Mission: Deliver an elevated hospitality experience while driving operational excellence, financial performance, and strong client partnerships within a corporate dining environment.

What You’ll Actually Do
• Lead Operations: Oversee the daily operations of multiple café and dining locations, ensuring exceptional guest experiences and consistent service standards across all units.
• Develop Teams: Lead, mentor, and develop a diverse team, including managers and frontline associates, fostering a culture of high performance and continuous improvement.
• Manage Finances: Drive financial performance by managing budgets, forecasting, labor, and overall financial accountability for dining operations.
• Build Relationships: Establish and maintain strong relationships with clients, guests, and various cross-functional partners within the corporate environment.
• Enhance Programs: Collaborate closely with culinary leadership to develop creative, high-quality menus and innovative dining experiences that reflect company culture and high standards.

The Must-Haves
• Background: Manager-level professional with a Degree in Hospitality Management, Culinary Arts, Business, or equivalent experience.
• Experience: At least 5 years of progressive management in foodservice or hospitality, including multi-unit oversight; proven success in high-volume corporate dining, hospitality, or catering environments; demonstrated ability to manage budgets, financial reporting, and operational performance.
• Skills: Strong leadership, clear communication, and client relationship management abilities; dedication to hospitality, culinary advancement, and team development.
• Adaptability: Capacity to succeed in a high-growth environment with a strong service culture, handling operational demands effectively.