Facility General Manager - Miami, Florida - Pivot Culinary
Miami, FL 33125
About the Job
Pivot Culinary: Your Trusted Partner in Professional Sports Nutrition
At Pivot Culinary, we are committed to delivering consistent, high-quality service, fostering authentic relationships, and overseeing sound nutrition for professional athletes nationwide; with a vision to "feed people good, nutritious whole foods that taste awesome". Whether at home or on the road, Pivot Culinary ensures professional sports teams are fueled to perform at its best. We are passionate about helping these teams to Nourish, Perform, & Evolve through exceptional food and service, wherever the game takes them.
Location: Miami, Florida
Tentative Start Date: Second week of February 2025!
POSITION OVERVIEW
The Facility General Manager (GM) is responsible for the comprehensive management of the assigned facility operations, driving excellence in guest satisfaction, operational efficiency, and team performance. This leadership role is integral in elevating the brand while maintaining high standards of quality, cleanliness, and service.
WORK HOURS
This role is required to work a minimum of 45-50 hours per week. They must be able to work flexible scheduled shifts based on business needs. Scheduling will include nights, weekends, and double shifts as necessary. Attendance and participation in team meetings is required to stay informed and keep the team aligned on business objectives. Travel may be required based on business needs.
RESPONSIBILITIES & DUTIES include but are not limited to
- Operational Oversight: Manage daily operations, ensuring all aspects of the assigned facility and services meet quality and budgetary goals. Maintain high standards in food quality, service, and cleanliness while adhering to health and safety regulations.
- Team Leadership: Hire, train, and schedule staff for all FOH and BOH positions. Develop and maintain team morale, oversee disciplinary actions, and facilitate strong communication among team members and clients.
- Inventory & Budget Management: Oversee inventory, ordering, and cost control for food, beverages, and supplies. Maintain par levels, conduct monthly inventories in MarginEdge, and monitor expenses to meet financial targets.
- Client & Guest Relations: Provide excellent customer service, ensuring client satisfaction through positive interactions, attention to detail, and prompt resolution of issues. Represent the brand professionally to clients and vendors.
- Facility Coordination: Support facility logistics, including kitchen setup, equipment checks, and overseeing on-site staff. Coordinate with the BOH leader to ensure smooth flow of service, especially in the kitchen.
- Safety & Compliance: Ensure all dining, kitchen, and other applicable areas meet local, state, and federal health codes. Ensure regular maintenance checks are performed on all equipment.
- Meeting Attendance: Attendance in all Corporate Facility Operations and BEO meetings is required.
REQUIREMENTS:
- Education & Experience: Bachelor’s degree in Hospitality Management or Culinary Arts preferred. A minimum of 3-5 years of management experience.
- Financial Acumen: Proficient in managing P&L statements, budgets, and cost control.
- Language Skills: Strong verbal and written communication skills; fluency in English is required. Being bilingual (Spanish/English) is a plus.
- Problem Solving & Reasoning: Ability to handle practical problems, think critically, and adapt to various situations. Must be able to interpret and apply instructions effectively.
- Technical Skills: Proficiency in Google Office, POS systems, and strong computer literacy.
- Physical & Licensure Requirements: Ability to stand for long periods, lift up to 50 pounds, and work in confined spaces when needed. Possess a valid driver’s license, reliable transportation, Health Department Food Handlers Card, and ServSafe certification.
PREFERRED QUALIFICATIONS:
- Proven ability to develop and execute process improvements with measurable positive outcomes.
- Proven ability to hire, train, coach and develop a high performing culinary team, both FOH & BOH.
- High attention to detail with strong organizational and time-management skills.
- Positive, proactive approach to challenges, with a focus on continuous improvement and quality.
- Entrepreneurial spirit with a focus on guest satisfaction and operational efficiency.
- Proficiency in both English and Spanish is preferred and considered a plus.
The GM is a self-starter and team player, comfortable working independently and collaboratively, and passionate about providing top-tier service in a high-energy environment.
PIVOT CULINARY MANAGEMENT
Nourish - Perform - Evolve
Think of Pivot Culinary as your teams catering coach that helps bridge the gap that exists between your teams guidelines and the caterer or the commercial kitchen.
Pivot Culinary has the solutions for all your catering and team meal needs. We have thoroughly analyzed professional sports catering and came up with solutions to fueling your organization. Let’s discuss what service meets your needs.
Featured Services:
-Travel Culinary Management
-Full-Service Onsite Culinary Management
-We work directly with your teams culinary contacts to create a comprehensive meal program for your team nationwide. At home, on the road, Pivot is always in your corner.