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General Manager

General Manager

Job Description

Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace.

Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer is an onsite specialty foodservice company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With accounts across 31 states, Guckenheimer features evolved employee health and wellness programs led by registered dieticians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available.

With new growth in the area, we have incredible employment opportunities for our Austin Area
Multi  General Manager
SCOPE OF RESPONSIBILITY AND AUTHORITY:Site Managers are the representatives of Guckenheimer /T.D.S. They are responsible for the effective and efficient functioning of their operations within the guidelines established by the client organization as well as the Corporation. They are further responsible to provide the highest professional standards possible. They are given the authority necessary to accomplish these objectives.
DUTIES AND RESPONSIBILITIESA. To satisfy the needs of the client and customer by providing high quality, cost effective food service.B. To develop, in conjunction with Guckenheimer/T.D.S. food standard programs, attractive menus meeting the needs of the customers at that particular location.C. To interview and hire unit staff employees in accordance with corporate, client, Federal, State and local regulations.D. To participate and lead in establishing corporate employee training and development programs as instructed by Area Manager.E. To supervise, direct and schedule the activities of unit food service personnel following the tradition and values of the Guckenheimer organization.F. To maintain accurate and timely accounting and financial records.G. To prepare and monitor unit operating budgets.H. To maintain sanitary and safe operation in accordance with Federal, State and local health regulations. This includes following HACCP guidelines to prevent food borne illnesses.I. To establish effective communication channels with customers and client management which provides a system of feedback on the overall success of the operation. This feedback should lead to the implementation of operational improvements that better meet the needs of both clients and customers.J. Achieve the highest standards in food, utilizing recipes and programs included in the Creativity Program.
FORECAST AND PLAN OPERATING NEEDS FOR FOOD AND SUPPLIESa. Be able to forecast future food production on a per meal, daily, and weekly basis.b. Be able to prepare and cost menus to meet requirements of client and customers.c. Know food production recording procedures.d. Be able to determine necessary selling prices.
ORDER, RECEIVE, AND INVENTORY OF ALL PRODUCTS AND SUPPLIES SUPERVISE FOOD PRODUCTIONa. Implement product specifications, grade, size, color, and texture of food products.b. Read and follow recipes and be able to effectively oversee hourly staff employees in their use.c. Know specific portion control standards of client account.d. Effectively control food production through consistent and correct use of production sheets to hold leftovers and prevent run outs.e. Maintain relevant HACCP temperature logs of hot foods and cold food prior to commencing meal service to ensure proper serving temperatures at all times.f. Follow safe food preparation techniques. Utilize all information contained in the HACCP manual.g. Have full knowledge and understanding on how to prepare all foods offered at unit location.h. Understand HACCP process as outlined by the Company.i. Be able to hold certification in food safety through ServSafe Safe Food Course and Exam.
ENSURE PROPER MERCHANDISING OF FOOD AND FACILITIESa. Know basic principles of merchandising relative to the sale of food, including line setup; employee appearance and attitude; cleanliness of equipment as established by Guckenheimer/T.D.S. Management.b. Understand basic principles of merchandising as they relate to customer acceptance and satisfaction.c. Be able to implement policy of one major special promotion per month. This includes planning process through execution.d. Be able to run mini promotions throughout the month. This includes the planning process through execution.e. Be able to correctly implement quarterly promotions as determined by Corporate Management.f. Understand the principles of customer surveys and their implementation.

MAINTAIN SERVICE STANDARDSa. Be completely familiar with all Guckenheimer/T.D.S. food and service and operating standards.b. Understand contractual service requirements.c. Understand and implement uniform and grooming requirements for all Guckenheimer/T.D.S. employees.d. Be proficient in maintaining and handling complaints, customer comment card system.e. Be able to accurately operate a cash register (if applicable).f. Be able to ensure that service personnel follow proper portions ingredients and process of menu items.g. Be able to maintain congenial and efficient flow of service during peak period times.h. Maintain a current price and portion guide and ensure its use by cashiers and other Guckenheimer/T.D.S. employees.i. Be able to perform cash audits as required by Finance Department.
COMPLETE AND REPORT PAYROLLa. Know Guckenheimer/T.D.S. policies for salary, full time and part time hourly staff employees.b. Know and adhere to Guckenheimer/T.D.S. time-keeping requirements.c. Be able to accurately complete time sheets and submit to Guckenheimer Payroll Department as required.
Guckenheimer embraces equal opportunity employment

Job Requirements


Job Snapshot

Employment Type Full-Time
Job Type Restaurant - Food Service, Hospitality - Hotel, Retail
Education Not Specified
Experience Not Specified
Manages Others Not Specified
Industry Food, Restaurant, Hospitality
Required Travel Not Specified
Job ID US-A3C45A8B16
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General Manager

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