General Manager-- Private School at Brock & Company Inc

Owings Mills, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

110000.0

Posted On

11 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Catering Management, Client Relationship Management, Budget Adherence, Payroll Management, Employee Development, Inventory Management, Food Safety, Staff Training, Problem Solving, Organization, Communication

Industry

Food and Beverage Services

Description

Description Position: General ManagerFull-Time Benefits EligibleSalary: $95K-$110K Are you a polished, people-focused hospitality leader who knows how to run a strong dining operation while building trusted client relationships? Brock & Company is seeking a General Manager who can bring energy, organization, and culinary leadership to a highly visible corporate dining environment. This is an opportunity to take ownership of a full-service operation, lead and develop a talented team, oversee café service and catering, and create a dining experience that feels professional, welcoming, and well-executed every day. If you thrive in a client-facing leadership role where service, presentation, accountability, and hospitality all matter, this could be an excellent next step 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: 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

Oversee all dining service operations, including café service, catering, and client relations. Manage administrative tasks such as budgeting, purchasing, payroll, and staff development to ensure a high-quality dining experience.