Overview

The Commissary General Manager is responsible for the efficient, professional and profitable operation of the commissary for Brulee Catering.  This individual ultimately oversees every managerial, f/t and p/t position within the Commissary, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, dmv, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager manages and oversees Logistics, Purchasing, Receiving, facility cleanliess, sanitation, all vehicles, and the corporate office space.

This role will pay a salary of $90,000 to $110,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Job expires 7/31/2024

Responsibilities

• Ensure legal, efficient, professional and profitable operation of the commissary and its kitchen.
• Manage and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
• Critical decision-maker on equipment purchases and leases.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Author, review and amend policies & procedures, as required and present to VP.
• Author and amend contracts; authorize terms and present to VP.
• Oversee scheduling and labor allocation.
• Oversee product allocation and distrobution.
• Analyze sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.
• Evaluate historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
• Program and maintain a purchasing and receiveing system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Directs and assists team members in preparing and attaining future goals.
• Provides each team member with the proper direction and follows up on all assignments.
• Inspects the commissary operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.
• Develops an effective team.
• Gives the team clear direction, and provides the necessary assistance for them to provide them to perform their work.
• Evaluates each team member’s performance and makes recommendations for their improvement.
• Reviews and assists in the development of all operational plans with the appropriate department heads.
• Establishes and maintains personal relationships with managers, suppliers, vendors and the public that projects the venue in a positive light.

Qualifications

• BA or BS with business-related major; 
• Minimum 5+ years management experience in food-related, catering, or concessions industry.
• Nationally recognized, advanced food service sanitation training course certification.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Ability to speak, read, and write in English.
• Solid working knowledge of computer applications: Microsoft office, POS systems, and timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing Brulee locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit.
• Possess thorough knowledge and expertise of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and Brulee Catering.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages)
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Ability to work independently with little direction.
• Experience managing a very busy purchasing, logistical, and receiving operation.
• Strong organizational and cleanliness focus.
• Accounting minor or credits preferred.