General managers in the food service field work in places such as cafes, restaurants, and cafeterias, and at least a few years of experience in the industry, and in management, are generally required for this position.
Food service general managers must strive to offer excellent food and quality service to customers and should have in-depth knowledge of service standards, hygiene practices, recipes, and food preparation. They should be able to lead by example and motivate their teams of employees, and they often assist cooks, waiters, and other staff members, especially when the facility is understaffed. Customer service skills are essential in this position to maintain positive relationships with customers and staff members, and they must be able to perform physical tasks such as walking, standing, bending, and lifting.
These general managers may also have human resources (HR) duties such as hiring and firing, administering payroll, training employees, and conducting employee evaluations. They usually work full-time, and there may be financial targets and goals to be met on a regular basis. A high school diploma is often a minimum requirement for this position, and some employers require a college degree in hospitality or a business-related field.
General Manager, Food Service Tasks
Implement efficient food service operations, appropriate cost controls, marketing programs and profit management.
Oversee maintenance of equipment, facility and grounds through the use of a preventative maintenance program.
Oversee day-to-day operations.
Ensure OSHA, local health and safety codes and company safety and security policies are met.
Ensure food quality and customer satisfaction.