"Full Time - Training Table Restaurant General Manager"

General Manager - Training Table (New SDSU Athletics Concept)

We are launching an exciting new dining concept, currently referred to as 'The Training Table,' designed exclusively to fuel San Diego State University student-athletes. This is not a traditional restaurant - it is a high-performance dining program focused on meeting the specific nutritional needs of college athletes.

As we finalize the concept design, we are seeking a dynamic General Manager to play a foundational role in opening and leading this operation. This leader will partner closely with SDSU Athletics, our on-site dietitian, and culinary leadership to deliver high-quality, performance-driven meals in a collaborative, team-focused environment.

This is a unique opportunity for a hospitality professional who is passionate about food, leadership, and building something from the ground up - while directly supporting collegiate athletes at the highest level.

COMPENSATION:

Salary: $90,000 - $100,000 annually

This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment.

SUMMARY:

Manages 2 - 6 full time subordinate employees. Responsible for the overall direction, coordination, and evaluation of units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include strategic planning, budgeting, and forecasting; developing marketing plans for units; interviewing, hiring, and training employees; assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Responsible for annual revenue of approximately $2M - $3M.
• Manages and develops designated units' operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Prepares budgets and financial reports for all unit complexes.
• Oversees the daily operations in conjunction with culinary staff.
• Works closely with Athletics and Dining Nutritionist for meal times and special dietary needs.
• Develops strategies to evaluate, control and market products and services.
• Prepares financial projections and forecasts cost/benefits for new projects.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Designs, evaluates and implements marketing techniques and promotional programs.
• Implements operational plans to achieve profit and growth goals. Monitors unit expenditures.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
• Develops operational strategies to address customer survey results and feedback.
• Formulates pricing policies/strategies and approves pricing of menu items according to requirements for profitability of store operations.
• Evaluates and recommends new products and ingredients.
• Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'meets standards' or better.
• Researches, formulates and recommends new or upgraded policies and procedures.
• Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time staff.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is an Associate's degree, preferably Food Services Management or Business Administration from an accredited college or university with a strong, demonstrated background in management; or any equivalent combination of education and experience. Bachelor's degree preferred.

It is preferred, but not required, that applicants have at least 10 years related experience with at least four years managerial experience. Strong communications, computer literacy, mathematical/financial skills, and proven leadership skills are required.

Serve Safe Certified and Management Food Handler Certificate preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management and employees of the organization.

MATHEMATICS SKILLS:

Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Must be able to read and interpret financial data.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, draw valid conclusions and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision for extensive reading and interpretation of reports and documents.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. Physical appearance presented to the public and internal employees must be professional.

WORK CONDITIONS AND HAZARDS:

Work is regularly performed in a traditional office setting with travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.