General Manager / Chef Manager - job 2 of 2

A General Manager/Chef Manager at Sodexo is responsible for overseeing daily operations in the cafeteria, managing a team, planning menus, ensuring high-quality food service, and maintaining client relationships. You'll also handle financial objectives and inventory management, ensuring that Sodexo standards are consistently met.

To qualify for the General Manager/Chef Manager position at Sodexo, candidates should have an Associate's Degree or equivalent experience, along with at least two years of management and functional experience in culinary operations. Additionally, ServSafe certification and a strong understanding of HACCP are essential for success in this role.

Sodexo offers a comprehensive benefits package for its General Manager/Chef Managers, which may include medical, dental, and vision care, wellness programs, tuition reimbursement, 401(k) plans with matching contributions, and generous paid time off.

Sodexo is committed to career growth and development for its employees, including General Manager/Chef Managers. They provide opportunities for advancement, training programs, and a supportive work environment that encourages innovation and idea sharing.

Diversity and inclusion are core values at Sodexo, especially for the role of General Manager/Chef Manager. The company strives to create a respectful work environment where all employees feel valued and are encouraged to bring their unique perspectives and ideas to the team.

When answering this question, share specific examples of your previous roles in food service management, highlighting your responsibilities, successes, and any challenges you overcame. Focus on quantifiable results, such as improved customer satisfaction or cost efficiency.

Address this question by discussing your conflict resolution strategy. Emphasize the importance of open communication, understanding different perspectives, and finding common ground. Provide an example of a conflict you've resolved effectively in the past.

It's important to showcase your creativity and flexibility here. Describe a specific instance where you had to adjust menu items to meet customer needs, while still maintaining quality and taste. This shows that you prioritize customer satisfaction.

Highlight your knowledge of food safety regulations such as HACCP and ServSafe. Discuss your experience implementing these standards in previous roles and how you foster a culture of safety in your kitchen and among staff.

Discuss your experience with budgeting, forecasting, and cost control measures. Explain how you monitor expenses, streamline operations, and work with your team to adhere to financial objectives.

Building relationships is key in food service. Discuss your approach to communication, understanding client needs, and providing excellent service. Share specific strategies you've used to strengthen relationships.

Describe your processes for inventory management, including analyzing sales trends, preparing for seasonal fluctuations, and ensuring adequate stock without waste. Mention any software or tools you use to aid in this process.

Share a detailed account of a catering event, focusing on your role and contributions. Talk about the planning, execution, and feedback from clients. This showcases your organizational and leadership skills.

Illustrate how you assess immediate needs and delegate responsibilities. Discuss tools or systems you use to keep track of tasks, ensuring everything is organized and team members are supported.

Reflect on qualities like leadership, communication, adaptability, and culinary knowledge. Mention how you embody these qualities and how they contribute to a positive workplace atmosphere.