General Manager- School Nutrition - Northborough​/Southborough Schools

General Manager
- School Nutrition - Northborough/Southborough Schools

#17104

Northborough, Massachusetts, United States

17104

Northborough-Southborough

Food Service General Manager – Lead with Purpose in School Nutrition!
School Dining Leadership

Are you a food service leader who’s passionate about people, operations, and purpose? Join our Whitson's
school nutrition team as a Food Service General Manager and take the lead in a mission-driven kitchen that fuels young minds and futures.

SUMMARY:

The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2500‑9,999.

The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times.

• Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies
• Manages program within all budgetary guidelines established by Whitsons.
• Motivates, trains, and manages subordinate Team Members.
• Provide the necessary tools for the team to perform at satisfactory level.
• Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies.
• Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection.
• Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained.
• Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training.
• Recruits, hires, develops and retains team using District required systems, procedures and policies.
• Participates in all wellness and nutrition committees and meetings.
• Must spend 80% of workday in the schools observing and supporting team.
• Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards.
• Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service.
• Manages all purchasing and utilization of government commodities including processed goods.
• Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times.
• Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year.
• Adhere to all company and district policies and ensure that entire team understands and follows them.

• Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization.
• Ensures marketing, merchandising in place effectually and current at all times.
• Looks for opportunities to implement new products and services which support sales growth and client retention
• Monthly or bi‑monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client.
• Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client’s office or department. When required (invoice past due) communicates directly to customers via phone or email.
• Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings
• Create…