General Manager-- Private School at Brock & Company Inc

Baltimore, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

85000.0

Posted On

21 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Catering Management, Budgeting, Staff Mentoring, Client Relations, Menu Development, Inventory Management, Payroll Management, Food Safety, Communication Skills, Organizational Skills, Problem Solving, Delegation, Customer Service

Industry

Food and Beverage Services

Description

Description Position: General Manager-- Private School Full-Time Benefits Eligible Salary: $77K - $85K Ready to take the lead and make a lasting impact? Brock & Company is searching for an energetic, polished, and visionary General Manager to lead dining operations at a private school where no two days are the same. This is your opportunity to combine your culinary creativity, leadership talent, and business savvy in a highly visible role that puts you at the center of everything from dynamic café operations and exciting catered events to mentoring staff and building strong client relationships. If you thrive in a fast-paced environment, love creating exceptional experiences, and want the freedom to bring fresh ideas to the table while enjoying a quality-of-life schedule and the support of a family-owned company, this could be the perfect next chapter in your career. 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: Strong Culinary Background Able to be innovative in menu development Ability to build catering sales 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 oversees all dining service operations, including client relations, menu execution, and catering management. They are responsible for budget adherence, staff development, and maintaining high standards of food safety and quality.