General Manager, Perot Museum of Nature and Science

Compass Group • Dallas, TX, United States • $200k - $250k / year • 1m ago

Wolfgang Puck Catering

Salary: $95,000 - $105,000

Other Forms of Compensation: Bonus Plan

Pay Grade: 14

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within.

"The most important thing in life, whatever you do, has to be passion." Wolfgang Puck

Success on our team starts with our culture:

We have Wolfgang's PASSION for our business, our product, and our people / guests / clients.
A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.
Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don't have to.
We curate company and partner resources to bring our client's vision to life.
We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).
Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

"I can have the best food, but if we don't have good people, it won't get you very far."

Job Summary

We are looking for a passionate individual dedicated to delivering exceptional service to members and customers. As a General Manager at Wolfgang Puck Catering overseeing the cafes and catering at The Perot Museum, you will be responsible for the efficient and effective management of multiple dining service departments. Your role will be critical in achieving our financial goals and targets.

Key Responsibilities:

Is well versed in all aspects of foodservice management, with a proven track record of success.
Takes ownership of the operation and ensures operation meets all timelines for service and all other timelines established by management and/or client.
Manages all financials including planning, budget development and analysis, and financial reporting.
Is proactive and positive; interacts professionally with a diverse group of associates, peers, managers, suppliers, clients and customers.
Demonstrates initiative and good judgement in assisting customers, clients, peers and subordinates.
Conducts management meetings.
Has the ability to think quickly and accurately, be able to evaluate problems and make appropriate recommendations.
Audits units to ensure conformance with the Company, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping.
Hires, trains and orients new management associates.

Preferred Qualifications:

Minimum of five years of retail operational foodservice management experience preferred, flexible depending upon formal degree or training.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing and presentation.
P&L accountability and contract-managed service experience is desirable.
Multi-unit management experience preferred.
Experience with cash retail operations.
Retail marketing experience is highly desirable.
Supervisory, leadership, management and coaching skills.
Good communication skills both written and verbal.
Ability to communicate on various levels to include management, customer and associate levels.
Knowledge of financial, budgetary, accounting and computational practices.
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet.