Higher Education General Manager

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,700.00 - $72,800.00

Work Schedule

Flexible

Benefits

weekly pay

401K with company match

Employee assistance program

Medical insurance

Dental Insurance

Vision Insurance

Ongoing training and development programs

Bonus programs

Job Description

American Dining Creations, a division of American Food & Vending, is one of the largest privately held hospitality service partners in the United States. The company is dedicated to delivering exceptional dining experiences tailored to meet the unique needs of its corporate and educational clients. By combining the strength of a national presence with innovative, flexible hospitality solutions, American Dining Creations stands out in the industry. The company focuses on providing high-quality culinary offerings backed by outstanding management practices. This ensures every client receives top-tier operational standards, customized menus, and comprehensive dining concepts. Their commitment to excellence is evident in the wide range of dining and catering amenities offered, including full café dining, mobile ordering, catering services, event support, and the popular grab-and-go program named My Fresh Market.

Currently operating nationwide, American Dining Creations proudly employs over 2,000 individuals and serves hundreds of thousands of guests daily. The company's Fresh Difference culinary philosophy elevates the guest experience by emphasizing fresh, high-quality ingredients and innovative menu design. The company is also committed to true partnership and 24/7 client support, ensuring a seamless and responsive service environment. Employees enjoy weekly pay, 401K plans with company match, employee assistance programs, ongoing training and development, medical and dental benefits, and bonus opportunities.

The Higher Education General Manager role is a pivotal leadership position within American Dining Creations, based in Milwaukee, WI. This role is responsible for the overall leadership, performance, and success of an assigned higher education dining account. The General Manager oversees the day-to-day operations of dining, catering, and hospitality services, ensuring exceptional food quality, outstanding customer service, strong financial performance, and a positive team culture. As the primary on-site leader, the General Manager serves as the key partner to clients and builds strong relationships with students, faculty, staff, and other campus stakeholders. This role requires close collaboration with culinary and operations leaders to drive service excellence, team development, operational consistency, and client satisfaction.

Key responsibilities include leading all dining and hospitality operations, managing financial performance, overseeing staffing and scheduling, coaching and developing team members, and maintaining compliance with company standards and local regulations. The General Manager is also responsible for fostering a culture of accountability, teamwork, and continuous improvement while responding promptly and professionally to feedback. This position demands a flexible schedule to meet operational and campus needs and requires a valid driver's license. The successful candidate will thrive in a fast-paced environment, lead large teams, manage high-volume service operations, and contribute to the ongoing success of the client's dining program.

Job Requirements

Bachelor’s degree in hospitality business restaurant management or related field preferred
Minimum of 5 years of progressive management experience in foodservice hospitality retail dining hotel business dining or higher education dining environments
Proven ability to lead operations in a high-volume service environment with responsibility for team performance customer satisfaction and financial results
Solid understanding of budgeting food ordering inventory labor management and point-of-sale systems
Experience managing service volumes of 500 or more customers daily and leading teams of 5 or more employees
Strong leadership communication problem-solving and organizational skills
Demonstrated ability to build strong client relationships and lead teams in a fast-paced environment
Ability to work on a flexible schedule based on operational and campus needs
Valid driver’s license is required

Job Qualifications

Bachelor’s degree in hospitality business restaurant management or related field preferred
Culinary degree from an accredited culinary association also considered
Minimum of 5 years of progressive management experience in foodservice hospitality retail dining hotel business dining or higher education dining environments
Proven ability to lead operations in a high-volume service environment with responsibility for team performance customer satisfaction and financial results
Solid understanding of budgeting food ordering inventory labor management and point-of-sale systems
Experience managing service volumes of 500 or more customers daily and leading teams of 5 or more employees
Strong leadership communication problem-solving and organizational skills
Demonstrated ability to build strong client relationships and lead teams in a fast-paced environment
Proficient in Microsoft Office CaterTrax and other online ordering or foodservice systems
Ability to work on a flexible schedule based on operational and campus needs
Valid driver’s license is required

Job Duties

Lead all dining and hospitality operations for the assigned account including daily meal service retail operations and catering events
Serve as the primary on-site representative of American Dining Creations maintaining a strong and professional relationship with clients campus partners guests and vendors
Partner with culinary leadership to ensure successful execution of menu offerings food quality standards presentation customer requests and overall dining experience
Drive operational excellence by monitoring service standards workflow cleanliness staffing and guest satisfaction across all areas of the account
Oversee financial performance including budgeting labor management food cost awareness purchasing inventory controls and point-of-sale reporting
Complete and manage daily weekly and monthly reports for district leadership providing operational updates financial insight and recommendations for improvement
Manage staffing plans and work schedules in alignment with labor needs service demands and business goals
Recruit train coach and develop team members to support engagement retention succession planning and operational success
Foster a culture of accountability hospitality teamwork and continuous improvement
Interact daily with clients guests students faculty and vendors to ensure a high level of responsiveness and service
Respond promptly and professionally to feedback resolving concerns and implementing improvements when needed
Support special events campus programs openings transitions and other strategic initiatives as needed
Ensure all food handling preparation temperature logs sanitation practices and production records are completed accurately and in compliance with company policies and local health regulations
Maintain compliance with all local state and federal safety sanitation and workplace regulations
Perform other duties and responsibilities as assigned