General Manager - Rice Memorial School Nutrition

SUMMARY:

The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition and Dining Program for which they oversee. General Manager will ensure that all guidelines, relating to the NSLP (National School Lunch Program) and SBP (School Breakfast Program), are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. This role is responsible for driving business performance, ensuring exceptional guest experiences, managing staff across all departments, and maintaining operational excellence while achieving profitability targets.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

Financial Management & Operational Performance

• Develop, manage, and maintain location budgets and operational financial forecasts; analyze P&L statements to identify variances, control food cost, labor cost, and operating expenses, and implement corrective action plans to achieve or exceed financial targets.
• Conduct recurring inventory counts and maintain accurate records in compliance with company, government, and accrediting agency standards; manage purchasing, utilization, and documentation of government commodities including processed goods.
• Control all location expenses through disciplined cost management practices, including monitoring waste, managing vendor contracts, and maximizing resource utilization without compromising product quality or service standards.
• Prepare the location for internal QA audits, including State Administrative reviews, using company-required tools; maintain a score of 80% or above on internal audits and demonstrate measurable improvement year over year.
• Attend all mandatory state meetings and trainings as required.
• Attend all mandatory Whitsons meetings and trainings as required.

Team Leadership & Workforce Development

• Recruit, hire, onboard, train, develop, and retain team members using company-required systems, procedures, and policies; ensure adequate staffing levels are maintained across all departments at all times. Ensure that 30/60/90 day evaluations are completed for all new hires.
• Motivate, coach, and manage team members through consistent, equitable, and policy-aligned leadership; provide the tools, resources, and direction necessary for the team to perform at a satisfactory level.
• Conduct regular meetings with school leads (PICs) and kitchen staff to review menu offerings, communicate operational updates, and reinforce standards for food preparation, presentation, and safety.
• Maintain a harmonious and productive working environment by modeling respectful, consistent behavior and addressing performance issues promptly and in accordance with company policies.

Food Safety, Compliance & Quality Standards

• Ensure full compliance with applicable federal, state, and local health codes, sanitation regulations, food handling standards, labor laws, and licensing requirements across all operational areas.
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing, and serving of food products in accordance with company-approved policies and food safety best practices.
• Ensure all team members are adequately trained in food safety, sanitation, and safety protocols; maintain documentation and readiness for all state, local, or board of health inspections at any time.
• Coordinate and supervise all production, quality control, and food safety activities; maintain HACCP-compliant processes and uphold brand standards for food quality and presentation at every service.

Workplace Safety

• Champions and maintains a culture of workplace safety by ensuring compliance with all company safety policies, procedures, and regulatory requirements.
• Identifies and addresses unsafe conditions and behaviors, reinforcing safe work practices throughout the operation.
• Supports timely reporting of workplace incidents and near misses and ensures appropriate follow-up and completion of corrective actions to prevent recurrence.
• Provides leadership, training, and accountability to team members regarding workplace safety expectations, proper equipment use, and safe operational practices.
• Partners with Human Resources and Safety leadership to proactively reduce risk, prevent injuries, and maintain a safe environment for employees, customers, and visitors.

Guest Experience, Marketing & Client Relations

• Execute all applicable marketing promotions according to the company marketing calendar; ensure merchandising and marketing materials are in place, current, and effectively displayed at all times.
• Develop and maintain strong client relationships through monthly or bi-monthly communications to the client and District Manager, highlighting operational activity, participation data, and any financial information requested.
• Identify and pursue opportunities to introduce new products, services, and programs that support sales growth, increase participation, and strengthen client retention.
• Create and participate in advisory groups, PTO meetings, and district administrative meetings to build community relationships, drive program awareness, and support revenue and participation goals.

$1476/week

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education:

• Bachelor’s degree in a related field such as food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or similar OR
• Bachelor’s degree in any field plus either a state-recognized school nutrition director certificate or at least 1 year of relevant food service experience OR
• Associate’s degree in a related field plus at least 1 year of relevant food service experience OR
• High school diploma/equivalency plus at least 3 years of relevant food service experience

Experience

• Minimum 5-7 years of progressive experience in restaurant or food service operations
• Minimum 3-5 years of general management experience with full P&L responsibility
• 3 years’ experience in Food Service Management as a Manager/Director required.
• Minimum 1 year experience in K-12 programs required

Certifications and Training:

• ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.
• Additional management or hospitality certifications a plus
• Yearly mandatory training in accordance with USDA Professional Standards requirements as well as mandatory Whitsons training requirements

Technical Proficiency

• Strong business acumen including financial analysis, budgeting, forecasting, and P&L management
• Proficiency in POS platforms, scheduling software, and reporting tools
• Skilled in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) for business planning, analysis, and communication
• Understanding of marketing strategies, and customer relationship management as they relate to school nutrition dining

Other Qualifications

• Demonstrated success in driving sales growth, controlling costs, and achieving profitability targets
• Proven track record of building and leading high-performing teams
• Experience in multi-unit oversight or area management a plus
• Working knowledge of cooking procedures and recipe adherence and scaling
• Bi-lingual in Spanish highly desirable

Core Competencies

• Financial Acumen & Cost Management: Manages location-level budgets, P&L, and cost controls - including food cost, labor, and operating expenses - to consistently achieve financial targets and sustain profitability.
• Operational Leadership: Directs all daily operations including production, procurement, inventory, and quality control with a disciplined focus on efficiency, consistency, and brand standards.
• People Leadership & Team Development: Recruits, develops, and retains high-performing teams by providing clear direction, consistent coaching, and a supportive work environment aligned with company values.
• Food Safety & Regulatory Compliance: Ensures all location operations meet or exceed HACCP standards, health codes, sanitation requirements, and applicable federal, state, and local regulations at all times.
• Guest & Client Experience: Builds and sustains strong client and guest relationships through consistent service quality, proactive communication, and a commitment to exceeding expectations.
• Sales, Marketing & Community Engagement: Executes company marketing initiatives and develops local partnerships and community relationships to grow participation, increase revenue, and strengthen brand presence.
• Quality Assurance & Continuous Improvement: Maintains rigorous internal audit readiness, monitors quality metrics, and drives year-over-year operational improvements across food production, service, and compliance standards.

WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work:

This is a full-time exempt position. The role requires availability during all operational hours as needed, As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This may require extended work hours and flexible scheduling to meet business demands.

This position is aligned with the assigned school district calendar; however, the General Manager is expected to schedule vacation and other planned time off during school closures whenever possible to minimize disruption to operations. Work schedules are determined by the operational needs of the account. At locations where summer feeding programs or other summer operations are offered, the General Manager will be expected to work during the summer months as required to support the needs of the business.

Travel & Onsite Expectations

80% of the workday is expected to be in schools observing and supporting the team. Some travel may be required for corporate meetings, training, conferences, or multi-location support. The role requires daily onsite presence at the location to manage operations and staff effectively. Travel throughout school district will be required. All approved travel and related expenses will be covered by the Company. These expectations may evolve based on business needs.

Physical Demands of the Job:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear throughout the facility. The role requires extended periods of standing and walking during operational oversight. The employee must occasionally be able to lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, and the ability to adjust focus. The employee must be able to work in varying conditions throughout the facility including office areas and operational spaces. Work is primarily “hands on” during mealtimes with office work occurring before and after mealtimes.

Work Environment:

The work is performed in a restaurant/food service environment including both office and operational areas. The work environment includes varying noise levels from moderate in offices to loud during peak operational periods, exposure to varying temperatures, and frequent interaction with staff, customers, and vendors.