VERANDA is a chef-driven corporate dining concept designed to redefine workplace hospitality through exceptional food, thoughtful service, and elevated daily experiences. Inspired by the culinary innovation found in the world’s leading corporate dining programs, VERANDA delivers restaurant-quality cuisine in a dynamic environment focused on wellness, performance, and hospitality.

At VERANDA, food is more than a convenience—it is a strategic component of workplace culture. Our culinary program is built around fresh ingredients, seasonal menus, healthy options, and engaging dining experiences that energize, inspire, and connect people throughout the workday.

Position Summary

The Executive Assistant General Manager is a senior operational leader responsible for supporting VERANDA's overall performance, service culture, team development, and daily execution.

This role requires a polished, highly visible hospitality professional who can lead with confidence, sound judgment, and attention to detail. The Executive Assistant General Manager works closely with the General Manager and culinary leadership to ensure seamless operations, exceptional hospitality, strong financial performance, and consistent delivery of VERANDA’s elevated workplace dining experience.

The ideal candidate combines refined hospitality instincts with operational discipline, business acumen, emotional intelligence, and the ability to develop high-performing teams. This individual must be comfortable leading from the floor, managing complex priorities, and serving as a trusted representative of the operation with guests, clients, and internal stakeholders.

Primary Responsibilities: Executive Operational Leadership & Service Execution

• Support the General Manager in leading all aspects of daily operations, service execution, team performance, and business results.
• Assume full operational leadership in the General Manager’s absence.
• Maintain a highly visible presence throughout the operation and actively lead service from the floor.
• Anticipate operational needs, identify potential challenges, and implement timely solutions.
• Ensure consistent execution across all dining periods, service platforms, events, and workplace hospitality functions.
• Translate strategic priorities into clear daily expectations for managers and hourly team members.

Guest Experience & Hospitality Excellence

• Champion a culture of polished, anticipatory, and personalized hospitality.
• Ensure every guest interaction reflects VERANDA’s standards of warmth, professionalism, and thoughtful service.
• Build meaningful relationships with guests, client representatives, executives, and key stakeholders.
• Resolve guest concerns with discretion, urgency, and sound judgment.
• Monitor service quality and identify opportunities to improve the overall dining experience.
• Support VIP visits, executive meetings, special events, and high-profile service needs.

Service Standards & Training

• Drive consistent execution of VERANDA’s service standards across all guest touchpoints.
• Lead pre-shift meetings, service briefings, and operational training sessions.
• Reinforce standards related to appearance, communication, service sequence, and professional conduct.
• Observe team performance in real time and provide immediate, constructive coaching.
• Ensure managers are actively engaged in training and reinforcing expectations.

Financial & Business Performance

• Support the General Manager in managing labor, payroll, controllable expenses, and operational productivity.
• Review staffing levels and schedules to ensure appropriate coverage and efficient deployment.
• Monitor operating trends and identify opportunities to improve efficiency and performance.
• Support budget adherence and cost-control initiatives without compromising hospitality or quality.
• Assist with operational reporting, forecasting, and business analysis.
• Maintain accountability for accurate cash handling, purchasing controls, and inventory procedures, as applicable.

Cross-Functional Collaboration

• Partner closely with the Executive Chef and culinary leadership to ensure alignment between service and kitchen operations.
• Promote strong communication and collaboration between front-of-house and back-of-house teams.
• Support menu launches, culinary activations, wellness initiatives, and special programming.
• Coordinate with internal departments and client stakeholders to ensure operational readiness and successful execution.
• Serve as a trusted liaison between team members, leadership, and business partners.

Safety, Compliance & Standards

• Ensure compliance with all company policies, safety protocols, and operational procedures.
• Maintain a clean, organized, and audit-ready facility.
• Support compliance with health, sanitation, and workplace safety requirements.
• Ensure all team members operate in accordance with brand and company standards.

Qualifications & Experience Required

• Minimum five years of progressive leadership experience in upscale hospitality, restaurant, hotel, club, corporate dining, or workplace hospitality operations.
• Demonstrated experience managing high-volume operations and leading large teams.
• Strong knowledge of service standards, labor management, scheduling, and operational controls.
• Excellent communication, leadership, and interpersonal skills.
• Proven ability to coach managers, develop talent, and drive accountability.
• Strong business judgment and problem-solving ability.
• Ability to manage multiple priorities while maintaining composure and attention to detail.

Preferred

• Experience in luxury hospitality, executive dining, premium corporate dining, private clubs, or high-end hotel operations.
• Experience working with executive-level guests, corporate clients, or high-profile stakeholders.
• Background in opening, repositioning, or elevating hospitality operations.
• Strong food, beverage, and culinary knowledge.
• Experience with financial reporting, forecasting, and performance analysis.

Personal Attributes

• Polished executive presence
• Strong emotional intelligence
• Highly organized and detail-oriented
• Confident and composed under pressure
• Service-driven and guest-focused
• Hands-on and highly visible
• Discreet and professional
• Collaborative and solutions-oriented
• Strong sense of ownership and accountability

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift and carry up to 25 pounds
• Frequent walking, bending, and movement throughout the facility
• Ability to work flexible schedules based on business needs

Why Join VERANDA

As Executive Assistant General Manager at VERANDA, you will play a central role in shaping an elevated workplace hospitality experience where culinary excellence, thoughtful service, and operational discipline come together.

This is an opportunity for an accomplished hospitality leader to influence culture, develop talent, strengthen business performance, and help set a new standard for premium corporate dining.

VERANDA is a chef-driven corporate dining concept designed to redefine workplace hospitality through exceptional food, thoughtful service, and elevated daily experiences. Inspired by the culinary innovation found in the world’s leading corporate dining programs, VERANDA delivers restaurant-quality cuisine in a dynamic environment focused on wellness, performance, and hospitality.

At VERANDA, food is more than a convenience—it is a strategic component of workplace culture. Our culinary program is built around fresh ingredients, seasonal menus, healthy options, and engaging dining experiences that energize, inspire, and connect people throughout the workday.

Position Summary

The Executive Assistant General Manager is a senior operational leader responsible for supporting VERANDA's overall performance, service culture, team development, and daily execution.

This role requires a polished, highly visible hospitality professional who can lead with confidence, sound judgment, and attention to detail. The Executive Assistant General Manager works closely with the General Manager and culinary leadership to ensure seamless operations, exceptional hospitality, strong financial performance, and consistent delivery of VERANDA’s elevated workplace dining experience.

The ideal candidate combines refined hospitality instincts with operational discipline, business acumen, emotional intelligence, and the ability to develop high-performing teams. This individual must be comfortable leading from the floor, managing complex priorities, and serving as a trusted representative of the operation with guests, clients, and internal stakeholders.

Primary Responsibilities: Executive Operational Leadership & Service Execution

• Support the General Manager in leading all aspects of daily operations, service execution, team performance, and business results.
• Assume full operational leadership in the General Manager’s absence.
• Maintain a highly visible presence throughout the operation and actively lead service from the floor.
• Anticipate operational needs, identify potential challenges, and implement timely solutions.
• Ensure consistent execution across all dining periods, service platforms, events, and workplace hospitality functions.
• Translate strategic priorities into clear daily expectations for managers and hourly team members.

Guest Experience & Hospitality Excellence

• Champion a culture of polished, anticipatory, and personalized hospitality.
• Ensure every guest interaction reflects VERANDA’s standards of warmth, professionalism, and thoughtful service.
• Build meaningful relationships with guests, client representatives, executives, and key stakeholders.
• Resolve guest concerns with discretion, urgency, and sound judgment.
• Monitor service quality and identify opportunities to improve the overall dining experience.
• Support VIP visits, executive meetings, special events, and high-profile service needs.

Service Standards & Training

• Drive consistent execution of VERANDA’s service standards across all guest touchpoints.
• Lead pre-shift meetings, service briefings, and operational training sessions.
• Reinforce standards related to appearance, communication, service sequence, and professional conduct.
• Observe team performance in real time and provide immediate, constructive coaching.
• Ensure managers are actively engaged in training and reinforcing expectations.

Financial & Business Performance

• Support the General Manager in managing labor, payroll, controllable expenses, and operational productivity.
• Review staffing levels and schedules to ensure appropriate coverage and efficient deployment.
• Monitor operating trends and identify opportunities to improve efficiency and performance.
• Support budget adherence and cost-control initiatives without compromising hospitality or quality.
• Assist with operational reporting, forecasting, and business analysis.
• Maintain accountability for accurate cash handling, purchasing controls, and inventory procedures, as applicable.

Cross-Functional Collaboration

• Partner closely with the Executive Chef and culinary leadership to ensure alignment between service and kitchen operations.
• Promote strong communication and collaboration between front-of-house and back-of-house teams.
• Support menu launches, culinary activations, wellness initiatives, and special programming.
• Coordinate with internal departments and client stakeholders to ensure operational readiness and successful execution.
• Serve as a trusted liaison between team members, leadership, and business partners.

Safety, Compliance & Standards

• Ensure compliance with all company policies, safety protocols, and operational procedures.
• Maintain a clean, organized, and audit-ready facility.
• Support compliance with health, sanitation, and workplace safety requirements.
• Ensure all team members operate in accordance with brand and company standards.

Qualifications & Experience Required

• Minimum five years of progressive leadership experience in upscale hospitality, restaurant, hotel, club, corporate dining, or workplace hospitality operations.
• Demonstrated experience managing high-volume operations and leading large teams.
• Strong knowledge of service standards, labor management, scheduling, and operational controls.
• Excellent communication, leadership, and interpersonal skills.
• Proven ability to coach managers, develop talent, and drive accountability.
• Strong business judgment and problem-solving ability.
• Ability to manage multiple priorities while maintaining composure and attention to detail.

Preferred

• Experience in luxury hospitality, executive dining, premium corporate dining, private clubs, or high-end hotel operations.
• Experience working with executive-level guests, corporate clients, or high-profile stakeholders.
• Background in opening, repositioning, or elevating hospitality operations.
• Strong food, beverage, and culinary knowledge.
• Experience with financial reporting, forecasting, and performance analysis.

Personal Attributes

• Polished executive presence
• Strong emotional intelligence
• Highly organized and detail-oriented
• Confident and composed under pressure
• Service-driven and guest-focused
• Hands-on and highly visible
• Discreet and professional
• Collaborative and solutions-oriented
• Strong sense of ownership and accountability

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift and carry up to 25 pounds
• Frequent walking, bending, and movement throughout the facility
• Ability to work flexible schedules based on business needs

Why Join VERANDA

As Executive Assistant General Manager at VERANDA, you will play a central role in shaping an elevated workplace hospitality experience where culinary excellence, thoughtful service, and operational discipline come together.

This is an opportunity for an accomplished hospitality leader to influence culture, develop talent, strengthen business performance, and help set a new standard for premium corporate dining.