Role and Responsibilities

The General Manager is responsible for developing and executing strategy to meet operating and financial goals. Leads the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations. This position is responsible for overseeing, managing, and performing the daily operations of the entire property, foodservice operations, beverage operations, vending, and third party retail operations, operations budget, and to maintain the food quality standards, professional standards, and exceptional service standards set forth by RS3 and Circuit of the Americas. Our ideal candidate will have experience managing large volume food outlets, buffets & very high end, high volume special events.

ESSENTIAL JOB FUNCTIONS:

• Must be able to communicate clearly and effectively written and oral
• Must be able to move at a fast pace among different areas of the facility
• Hours may be extended or irregular to include nights, weekends and holidays
• Hours may be extended or irregular to include nights, weekends and holidays must be able to work extended hours.
• Lift and carry up to 50lbs for extended periods of time.
• Use of office equipment.
• Use of kitchen equipment
• Standing and kneeling for extended periods of time on hard surfaces.
• Mental demands such as problem solving, decision making, supervision, interpreting data, responding, reading, writing and organizing.
• Must be able to work in an environment with loud noises, exposure to cold refrigeration and exposure to heat.