General Manager

Position Title:  Dining Services Director (GM)

Location: Villa Sacred Heart 

Salary: 60K

Position will begin in August or Sepember 2026 (Fall Semester Start)

Now seeking an experienced Food Service Director to lead our AMAZING Team in a busy and fast-paced, setting.  Experience in School, Healthcare dinning or institutional setting is preferred. Must have a strong culinary background!   This is a great opportunity for a polished Leader with a mentoring management style. 

Role Purpose

To lead a team in the execution of an excellent airport guest experience resulting in increasing guest counts, sales and profit growth.  To ensure decisions and actions are in alignment with our values and strategic plan while preserving and strengthening our business reputation in the community.  To select, coach and develop team members. To work closely with our client partners to ensure our mutual success. 

Key Responsibilities & Accountabilities

• Assist in the successful transition from current food service provider to us. Develop operational standards including training, recipes and steps-of-service while ensuring franchise brand standards are met. 
• Manages all day-to-day food, beverage and news operations with a focus on delivering a great guest experience and team member experience; directly supervise and support management and/or supervisors and all FOH and BOH hourly Team Members; manages all profit and loss centers. 
• Ensures business results relative to proforma and/or budget  
• Aligns all behavior with values and company operating expectations.  
• Executes on all brand standards. 
• Identifies opportunities to drive sales, traffic and return visits with a 4-wall mentality; oversee implementation of local store marketing and national marketing promotions.  
• Determines current and future staffing needs to ensure an adequate number of talented team members are available to deliver a great guest experience. Responds and adapts to travel interruptions and weather which has a direct impact on airport business volume. Is available to work on short notice to meet those business needs. 
• Identifies and develops high potential team members and managers to ensure personal and professional development.  
• Provides ongoing and honest feedback, coaching and development to managers and team members.  
• Evaluates performance fairly and frequently and holds managers and team members accountable to results.  
• Creates a safe, clean and discrimination-free environment for all managers, team members and guests by ensuring all legal and company standards are met.  
• Respond to Guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied Guests into return Guests. 
• Works closely with the airport administration, FAA and TSA to ensure all compliance standards are met. 
• Completes all financial and personnel / payroll related administrative duties in an accurate and timely way, in accordance with company policies and procedures.  

Key Decisions

Makes:  

• Team member hiring  
• Team member terminations  
• Team Member wage increases, with input of Human Resources  
• Employee relations issues. Partners with Employee Relations department and / or Director of Operations depending on severity
• Guest Relations issues. Partners with Guest Relations department and / or Director of Operations depending on severity

Influences:  

• Manager and/or supervisor terminations  
• Identifying opportunities and enacting plans to grow sales within the four walls of the operation  
• Partners with the DO to create annual budget and sales projections  

Measures of Success

• Guest satisfaction and guest complaints  
• Revenue growth  
• Controlling cost  
• PACE and proforma/budget performance 
• Staffing Level and Staff Turnover  
• Development and promotion of Team Members 
• Outstanding Ecosure and Health Department scores 

Qualification Requirements

• 4-year college degree preferred.  
• Minimum of 2 years of experience as a Restaurant or Airport GM with extensive knowledge of systems, methods, recipes, policies, standards and successful results with past responsibilities.  
• Must be capable of performing all functions and meeting all qualification standards for all hourly positions.  
• Knowledge of P.O.S. system and the back office systems to fulfill management functions. 

Competencies