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General Manager of Restaurants and Food Service
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Ohio data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,351 / year median in Ohio
+7% projected growth
Job Description
Cleveland Metroparks is seeking a seasoned hospitality professional to serve as the General Manager of Restaurant Food Service. This individual will oversee multi-site food service operations, lead staff development, manage vendor relationships, and ensure exceptional guest experiences through efficient and compliant service delivery.
The General Manager will be responsible for supervising restaurant teams, coordinating event catering, maintaining inventory and budgets, and upholding health and safety standards across all food service locations.
Key Responsibilities:
Supervision & Leadership
- Hires, trains, schedules, and coaches employees; directs daily work and monitors performance.
Scheduling & Staffing - Creates schedules for multiple restaurants and events, adjusting as needed for weather or staffing.
Operations & Fiscal Oversight - Manages budgets, purchasing, receiving, and inventory across all sites. Develops menus, monitors costs, and identifies opportunities to grow revenue.
Event Planning & Execution - Plans and delivers food services for events, including procurement, preparation, service, and cleanup. Ensures timely communication with guests, accurate billing, and post-event follow-up.
Vendor Coordination - Works closely with vendors and purchasing teams to meet site and event needs.
Cleanliness & Compliance - Enforces sanitation and cleanliness standards in coordination with health authorities.
Establishes inspection checklists and ensures facilities meet or exceed safety requirements.
Education and Experience:
Associate's Degree in Hotel and Restaurant Management, Culinary Management, or a related field.
Minimum of five years of experience in hospitality or culinary management, including supervisory or training responsibilities.
Equivalent combinations of education, training, and experience will be considered.
Other Qualifications:
Valid Ohio driver's license.
ServSafe Certification and all required health certifications from Cuyahoga County and the City of Cleveland.
TIPS Alcohol or ServSafe Alcohol Certification.
First Aid and CPR Certification (or ability to obtain within six months of hire).
Strong interpersonal and communication skills.
High level of accuracy, organization, and discretion.
Proven leadership and business acumen.
Ability to manage multiple programs and meet deadlines.
Proficiency in Microsoft Office Suite.
Ability to work independently and collaboratively.
Flexible availability, including evenings, weekends, and holidays.
Application Deadline:
Open until filled
Benefits
- Dental Insurance