General Manager 3 - Food - job 3 of 7

As the General Manager 3 - Food at Sodexo on Ellsworth AFB, your primary responsibilities include overseeing day-to-day operations of the Raider Cafe Dining Facility and the flight line grab-and-go kiosk. You'll be crucial in ensuring the delivery of high-quality food service, achieving financial targets, and adhering to both Sodexo and Air Force Standards. Additionally, you'll develop strategic plans to enhance operational effectiveness and provide mentorship to airmen within the culinary program.

To qualify for the General Manager 3 - Food position at Sodexo, candidates should hold a Bachelor's Degree or equivalent experience, with a minimum of three years in a managerial role in a food service environment. A strong background in food safety and sanitation compliance, as well as experience working in a union environment, is also essential. Candidates should demonstrate excellent leadership and communication skills, and a dedication to providing exceptional customer service.

Sodexo prioritizes quality and safety at the Raider Cafe Dining Facility by adhering to strict food safety and sanitation compliance standards. The General Manager 3 - Food will lead the team in implementing these standards while conducting regular staff training to ensure that all employees understand and follow best practices for food handling and preparation. This commitment to quality ensures that all meals served meet the high standards expected by both the Air Force and Sodexo.

Sodexo provides a comprehensive benefits package for the General Manager 3 - Food position, which may include medical, dental, and vision care, wellness programs, a 401(k) plan with matching contributions, paid time off, and company holidays. Additional benefits include career growth opportunities and tuition reimbursement, making it easier to advance your career with Sodexo.

A typical working day for the General Manager 3 - Food at Sodexo involves overseeing daily operations at the dining facility and kiosk, meeting with culinary staff, ensuring compliance with health standards, and addressing customer feedback. The role requires engagement with airmen, fostering a team environment, and strategic planning to meet business objectives. Flexibility to manage shift schedules and cope with high-volume situations is also part of the responsibilities.

When prioritizing tasks in a busy food service environment, it's essential to assess the immediate needs of both customers and staff. I typically focus on high-impact areas such as food quality and service efficiency first, while also ensuring that the team is well-supported. Effective communication and delegation of responsibilities to trusted team members allow for a smooth operation, enabling us to meet customer expectations and operational goals.

My leadership style is based on collaboration and respect for diverse perspectives. I believe in fostering a positive and inclusive workplace environment where everyone feels valued. I encourage open communication, setting clear expectations, and providing opportunities for team members to contribute ideas and feedback. By recognizing individual strengths and promoting teamwork, I strive to motivate my team and achieve our collective goals.

To maintain high food safety standards, I implement comprehensive training programs for staff on food handling best practices and sanitation protocols. Regular audits and inspections are conducted to identify potential issues, followed by immediate corrective actions. I also encourage a culture of accountability among team members, where everyone takes ownership of food safety. Ongoing education on evolving food safety regulations ensures we're always compliant and that customer health remains our top priority.

Handling customer complaints effectively begins with active listening to fully understand the issue they are facing. I acknowledge their concerns and express empathy, assuring them that their feedback is valued. I aim to resolve the issue promptly, whether it involves correcting an order or addressing service delays. Following up with the customer ensures that they feel heard and appreciated, which can turn a negative experience into a positive one.

My experience with contract management in food services includes negotiating contracts that meet operational needs while ensuring compliance with corporate standards and regulations. I monitor contract performance, analyzing financial metrics and service quality to ensure deliverables are met. Building relationships with vendors and stakeholders is crucial for maintaining effective contract execution and making necessary adjustments to enhance service delivery.

To motivate and train staff, I utilize a combination of personal mentorship, hands-on training, and regular feedback. I encourage team engagement through recognition programs and by sharing success stories. Implementing continuous learning opportunities, such as workshops or professional development courses, helps staff grow their skills while contributing to their overall job satisfaction and loyalty to the team.

My approach to budgeting and financial management for a dining facility involves detailed planning and analysis of past performance, current trends, and menu costs. I track expenses closely, making adjustments as necessary to stay within budget while ensuring high-quality offerings. Regularly reviewing financial reports and collaborating with my team empowers us to identify cost-saving opportunities without compromising service and quality.

The biggest challenges in food service management typically include maintaining consistent food quality, managing labor costs, and adapting to customer preferences. To address these challenges, I focus on continuous staff training, implementing efficient processes and systems, and staying attuned to evolving food trends and dietary needs. Flexibility and innovation are crucial to overcoming obstacles in the rapidly changing food service landscape.

Ensuring compliance with health and safety regulations starts with fostering a culture of awareness and accountability among staff. Regular training sessions on current regulations, conducting routine self-inspections, and maintaining clear operational guidelines help keep everyone accountable. Additionally, collaborating closely with regulatory agencies for updates and incorporating their feedback ensures that we are compliant and upholding the safety of our dining operations.

I am drawn to work for Sodexo as a General Manager 3 - Food because of the company’s commitment to quality service and improving community well-being. I appreciate Sodexo's focus on diversity and inclusion, values that resonate strongly with me. Additionally, the opportunity to mentor young airmen and directly contribute to their quality of life aligns perfectly with my career goals and passion for service.