Restaurant General Manager Job at American Food & Vending (Kansas City)

Restaurant General Manager

American Food & Vending

Location:
United States , Kansas City

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

80000.00 - 85000.00 USD / Year

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Job Description:

The General Manager serves as the senior on-site leader for American Dining Creations at an assigned cultural institution, overseeing all culinary and hospitality operations with an uncompromising commitment to excellence. Reporting directly to the District Manager, this role acts as the primary representative of American Dining Creations, partnering with institutional leadership to ensure hospitality delivery reflects and supports the mission and growth of the institution. This position is responsible for delivering an exceptional guest experience for a discerning audience — including donors, trustees, institutional partners, and the public — while maintaining disciplined, cost-effective operations. Success in this role requires a sophisticated understanding of hospitality, meticulous attention to detail, and the ability to lead teams in high-expectation, high-visibility environments where quality and professionalism are paramount.

Job Responsibility:

Lead all dining and hospitality services, including daily restaurant operations, on-site catering, donor events, and high-profile institutional gatherings
Deliver hospitality that reflects the excellence within the mission of the institution — thoughtful, polished, detail-driven, and anticipatory
Partner closely with culinary leadership to ensure precise execution of menus, impeccable presentation, and consistency that meets the expectations of trustees, donors, guests, and institutional partners
Maintain rigorous standards for quality, cost control, and service delivery while responding gracefully to bespoke requests and evolving institutional needs
Serve as a visible and trusted presence during events and daily service, interacting confidently and professionally with senior leadership, board members, donors, guests, and vendors
Recruit, develop, and lead a team of supervisors and frontline staff (variable depending on season and programming), establishing clear expectations for performance, appearance, and accountability
Build staffing plans aligned with service volume and labor targets while maintaining high-quality execution
Execute high-profile events with precision, adaptability, and composure
Prepare and deliver thorough and accurate daily and weekly operational reports for leadership, demonstrating strong command of operational discipline
Maintain meticulous compliance with all food safety and regulatory standards, ensuring that all preparation, temperature, and production logs are accurate and audit-ready at all times
Continuously evaluate operations to strengthen systems, elevate guest satisfaction, and improve team performance
Perform additional duties as needed in support of the institution’s mission and public-facing initiatives

Requirements:

Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred, but equivalent professional experience is acceptable
Five years' experience in a similar leadership position with elevated service standards that may include restaurants, retail, hotels, or other hospitality-focused industries
Demonstrated success managing high-profile operations where professionalism, discretion, and attention to detail are critical
Strong financial acumen, including experience managing operating budgets, purchasing, inventory control, labor models, and point-of-sale systems
Proven ability to lead, coach, and hold teams accountable to exceptionally high standards of service, presentation, and guest engagement
Experience executing catered programs and special events requiring precision, adaptability, and coordination with multiple internal and external stakeholders
Comfortable interacting with senior leadership, trustees, donors, chefs, and institutional partners in a polished and professional manner
Experience with service volumes up to 500 guests daily and leading multi-level teams in dynamic environments
Proficient with Microsoft Office, online ordering applications, CATERTRAX or comparable catering management systems
Ability to work a flexible schedule, including evenings, weekends, and special events, in alignment with institutional programming needs
Must be able to lift 30lbs, stand, walk, bend for daily work schedule
Must possess a valid driver’s license and have reliable transportation to work

What we offer:

Weekly Pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Additional Information:

Job Posted:
March 18, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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