General Manager-- Corporate Dining at Brock & Company Inc

Durham, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

125000.0

Posted On

17 Feb, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Vision, Leadership, Menu Influence, Team Leadership, Client Relations, Purchasing, Menu Execution, Payroll Management, Budget Adherence, Reporting, Communication, Culinary Expertise, Catering Management, Organizational Skills, Scheduling, Problem-Solving

Industry

Food and Beverage Services

Description

Description Position: General Manager-- Corporate Dining Full-Time Benefits Eligible Salary: 100K-125K Step into a General Manager role where culinary vision and leadership truly intersect. At Brock & Company, this is an opportunity to shape innovative, forward-thinking food programs in a corporate dining environment that values creativity, quality, and fresh ideas. You’ll have the autonomy to influence menus, elevate the guest experience, and lead dynamic teams while working within a supportive, family-owned organization that prioritizes work-life balance and professional growth. If you’re a strategic leader with a passion for culinary innovation and the drive to transform dining into an engaging, modern experience, this role offers the platform to make a lasting impact. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. The General Manager will assume responsibility for the oversight and direction of the unit’s dining service operations to include client relations, purchasing, receiving, menu execution, employee development, payroll management, budget adherence and reporting. The candidate for this highly visible position will possess professional personal presentation and excellent communication skills, as they will have daily interaction with the client and client workforce at all meal periods. Further, candidates should have a solid foundation of culinary expertise, strong catering management skills, and a history of leading culinary and management teams to success. Lastly, strong organizational skills are paramount as they will assume responsibility for the scheduling and execution of multiple events such as lunches and meetings, and departmental caterings. Duties: Form positive relationship with client and client population to meet organizational and financial goals. Organize and direct all café service activities, catering and special events Management and administration of unit to include budget adherence, purchasing, invoicing, payroll, inventory and reporting. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Staffing activities to include coaching, counseling, training, hiring and firing. Qualifications: Customer-focused, service-oriented, “can-do” attitude Excellent communication and organization skills Professional, front of house presentation Problem-solving/delegation ability Must be able to stand for extended periods of time. Lifting and moving of food, food containers and other non-food items weighing 35 pounds from floor position to no higher than counter height. Computer proficiency for ordering and reporting 10-15 years experience in corporate dining or similar venue Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer Uniforms and Meals Provided Competitive Benefits and Incentive Program PM21

Responsibilities

The General Manager will oversee and direct all dining service operations, including client relations, purchasing, menu execution, employee development, and budget adherence. This involves daily interaction with the client workforce and managing catering and special events.