General Manager, Hospitality

$90,000 - $100,000/Yr

Oak View Group - Bridgeville, DE

Full-time - Mid Level

Bridgeville, DE

Professional, Scientific, and Technical Services

About the position

The General Manager is responsible for the efficient, professional operation of the food service operations at Heritage Shores, an active adult community in Bridgeville, Delaware. This individual oversees culinary operations for the community, providing meals for residents and culinary special events in the year-round facility. The General Manager oversees managerial staff and ensures full compliance with state and federal labor laws, sanitation, and food and beverage-related ordinances. In addition to managing the day-to-day business operations, the General Manager partners closely with the Heritage Shores client to work collaboratively on presenting the best culinary experience to residents, guests, and employees. This role will pay a salary of $90,000 - $100,000. Heritage Shores is a unique and upscale 55+ home community in Southern Delaware, featuring a premier public golf course and event venue. The General Manager will ensure the legal, efficient, and professional operation of the account, generating and reviewing financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, and wage and salary control. The General Manager will also be the final decision-maker on equipment purchases and leases in collaboration with Heritage Shores, authoring and amending policies and procedures as required, and overseeing scheduling and labor allocation. This position requires a strong focus on maintaining quality standards and developing an effective management team to achieve operational goals.

Responsibilities

• Ensure legal, efficient, professional operation of the account.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
• Final decision-maker on equipment purchases and leases in collaboration with Heritage Shores.
• Author, review and amend policies & procedures, as required.
• Author and amend contracts; authorize terms.
• Oversee scheduling and labor allocation.
• Analyze event schedule in relation to anticipating Hospitality staffing needs, target market demographics; determine and project point-of-sale to guest ratio.
• Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by outlet location.
• Directs and assists managers in preparing and attaining future goals.
• Provides each manager with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.
• Develops an effective management team.
• Gives the managers clear direction, and provides the necessary assistance for them to perform their work.
• Evaluates each manager's performance and makes recommendations for their improvement.
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
• Establishes and maintains professional relationships with Heritage Shores suppliers, vendors, and the residents that represent OVG and Heritage Shores in a positive light.

Requirements

• BA or BS with business-related major; accounting minor or credits preferred.
• Minimum 5 years people management experience in food-related or concessions industry.
• 10+ years in F&B industry in varying roles of increasing responsibility.
• Concessions Manager Certificate from the National Association of Concessionaires preferred.
• Nationally recognized, advanced food service sanitation training course certification.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Ability to speak, read, and write in English. (Proficiency in Spanish a plus)
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing concessions and dining locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession and premium services operations.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Ability to work independently with little direction.

Nice-to-haves

• Proficiency in Spanish.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401(k) savings plan
• 401(k) matching
• Paid time off (vacation days, sick days, and 12 holidays)