General Manager 3 - Food - job 4 of 6

As a General Manager 3 at Sodexo Corporate Services, you'll oversee daily operations at the USAA site, manage client relationships, control budgets, and lead a team of 15 to 20 hourly employees. Your role will involve menu planning, ordering, and requisitioning to ensure our food offerings are first-rate and meet our clients’ needs.

To qualify for the General Manager 3 position at Sodexo, you should have a Bachelor's Degree or equivalent experience, at least three years of management experience, and a strong background in food service operations. Culinary knowledge is also important to effectively manage the kitchen and menu development.

The General Manager 3 role at Sodexo offers a Monday to Friday schedule from 6 AM to 4 PM. This means you can enjoy weekends and evenings free, allowing for a great work-life balance, which is often hard to find in the food service industry!

As a General Manager 3 at Sodexo, you will receive strong support in terms of guidance from upper management, access to training and development resources, and a collaborative work environment. Sodexo believes in empowering their employees and ensuring their ideas are valued.

Sodexo actively promotes diversity and inclusion as core values by fostering an environment where all employees feel valued and respected. They believe that a diverse workforce enhances creativity and innovation, leading to a stronger and more robust team.

To enhance client relationships as a General Manager 3, I would prioritize regular communication and feedback sessions with clients. Building trust through transparency and consistently delivering exceptional service would be key in maintaining a strong partnership.

Managing a diverse team requires clear communication and an understanding of individual strengths. I would implement inclusive training programs and encourage open dialogue to ensure every team member feels valued and contributes effectively to our goals.

I have successfully managed budgets by regularly reviewing expenditures and aligning them with projected income. I also encourage input from team members on cost-saving initiatives, which fosters shared responsibility for financial health.

With several years of experience in culinary operations, I have honed my skills in menu planning by analyzing customer preferences and seasonal ingredients. This approach helps in creating appealing and cost-effective menu options that delight guests.

I believe in recognizing achievements and providing opportunities for professional development. Regular team meetings to celebrate successes and set new challenges ensure that everyone is engaged and motivated to perform at their best.

In a previous role, I mediated a conflict by facilitating a meeting between the involved parties. Encouraging open communication led to mutual understanding and a renewed focus on our common goals, which resulted in a more collaborative team dynamic.

I regularly implement quality control processes such as routine inspections, staff training, and feedback mechanisms from both clients and team members. This ensures that we consistently meet and exceed food safety and quality standards.

In a busy service environment, I prioritize tasks and maintain a calm demeanor. I believe that leading by example and encouraging the team to focus on excellence helps us thrive even under pressure.

Customer feedback is invaluable. I actively seek input to understand their needs better and implement changes based on their suggestions. This shows our clients that we are committed to continuous improvement.

The most important quality for a General Manager 3 at Sodexo is the ability to foster strong relationships—both with clients and team members. A successful manager creates an environment where everyone feels valued, leading to high levels of satisfaction and performance.