Restaurant General Manager

American Dining Creations is a division of American Food & Vending, recognized as one of the largest privately held hospitality service partners in the United States. With a national presence and a commitment to innovation and flexibility, the company specializes in providing customized dining and catering solutions tailored to the unique needs of corporate and educational institutions. Their hallmark lies in pairing superior culinary offerings with outstanding management practices to deliver exceptional operation standards. They serve hundreds of thousands of guests daily through a diverse array of services, including full café dining emphasizing their Fresh Difference culinary philosophy, mobile ordering, catering, special events, and their grab-and-go program, My Fresh Market. Employing over 2,000 team members nationwide, American Dining Creations continuously invests in training, development, and flexible dining solutions ensuring every guest experience is memorable and top-notch.

The General Manager role, based in Kansas City, MO, offers an annual pay range between $80,000 and $85,000 and represents the senior on-site leader for American Dining Creations at an esteemed cultural institution. This position carries the responsibility of overseeing all culinary and hospitality operations with an uncompromising commitment to excellence. Reporting directly to the District Manager, the General Manager acts as the primary representative of American Dining Creations, working collaboratively with institutional leadership to ensure that hospitality services align with and support the institution's mission and growth objectives. The role demands a sophisticated understanding of hospitality combined with meticulous attention to detail to meet the high expectations of donors, trustees, institutional partners, and the public.

Success in this position requires the ability to lead dynamic teams in high-visibility environments with exceptional professionalism. The General Manager is charged with delivering hospitality that is thoughtful, polished, detail-driven, and anticipatory. They are responsible for managing daily restaurant operations, on-site catering, and donor events with precision and adaptability, ensuring that service delivery maintains rigorous quality and cost control standards. Additionally, the role requires a visible and trusted presence during events, interacting confidently with senior leadership, board members, donors, guests, and vendors. The General Manager leads the recruitment, development, and management of supervisory and frontline staff, ensuring clarity in performance, appearance, and accountability expectations. They build staffing plans aligned with service volume and labor targets and continuously evaluate operations to strengthen systems, improve guest satisfaction, and enhance team performance. Meticulous compliance with food safety and regulatory standards is integral to the role, maintaining accuracy in preparation, temperature, and production logs at all times. Further responsibilities include preparing detailed operational reports and performing other duties as needed to support the institution's mission and public-facing initiatives, making it a dynamic and impactful leadership position within the hospitality industry.