General Manager

Dexterra; Mississauga; On-site; CAD 60,000 - 100,000; Full time

Job summary

An established industry player in facilities management is seeking a dynamic leader to oversee culinary operations and client relations. This role involves managing high-volume teams, ensuring compliance with health and safety standards, and driving growth through strategic planning. The ideal candidate will have extensive experience in hospitality management, strong communication skills, and a passion for fostering a productive work environment. Join a dedicated team committed to excellence and make a meaningful impact in the culinary field while enjoying a supportive and inclusive workplace.

Qualifications

• 7+ years of experience leading high-volume culinary teams.
• ServeSafe and/or FoodSafe certification required.

Responsibilities

• Oversee client relations and account management for assigned units.
• Implement health and safety processes, ensuring compliance.
• Train and develop staff, providing coaching and identifying needs.

Skills

Team Leadership

Client Relations

Operational Management

Communication Skills

Cost Control

Education

University Degree in Hospitality Management

College Diploma in Related Field

Tools

POS Systems

Inventory Management Tools

Job description

WHO ARE WE?
We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day-to-day confidently and successfully.

Job Description

Essential Duties and Responsibilities:

• Oversee client relations and account management for assigned units, ensuring operational success by monitoring financial performance, customer and employee satisfaction, and driving growth for cafes and franchises.
• Collaborate with the Executive Chef and Retail/Catering teams to plan menus and promotions, incorporating company themes and client requirements, while encouraging staff creativity within guidelines.
• Implement and monitor health and safety processes, ensuring compliance with provincial and federal regulations.
• Ensure staff participate in and pass necessary training on food preparation and handling techniques.
• Monitor training effectiveness and proper use of tools, supplies, and equipment.
• Ensure proper use of personal protective equipment and display relevant health and safety signage.
• Identify opportunities to improve efficiency and output while maintaining brand standards.
• Ensure compliance with FoodSafe/ServeSafe standards and applicable legislation.
• Address employee concerns and work with management to create a safe, healthy, and productive environment.
• Stay informed on operational changes and update training and policies accordingly.
• Work with culinary and retail teams to control costs through inventory management, minimizing waste, controlling portioning, and suggesting seasonal menu adjustments.
• Adhere to contractual service agreements and liaise with suppliers to maintain inventory, resolving discrepancies as needed.
• Review budgets and expenses with finance teams, identifying sales opportunities and cost reductions.
• Train and develop staff, providing coaching and identifying training needs for career growth.
• Oversee franchise locations to ensure standards are met.
• Develop marketing and business plans with management, setting goals and action plans.
• Ensure cash flow and security procedures are followed, conducting periodic compliance checks.
• Participate in management meetings to discuss location performance and strategies.
• Represent the company positively, maintaining excellent client relations and resolving service issues.
• Coordinate with procurement for delivery and quality, providing recommendations for supplier decisions.
• Lead construction or opening projects, serving as a point of contact for staff, clients, and contractors.
• Perform other duties as assigned.

Qualifications

Education and Experience:

• University Degree or College Diploma in hospitality management or related field.
• At least seven years of experience leading high-volume culinary teams.
• Experience with franchise brands and contract management is an asset.
• Business administration experience with employee management knowledge.
• ServeSafe and/or FoodSafe certification required.
• Red Seal Chef status is an asset.
• Excellent communication skills in English, both verbal and written.
• Ability to handle concerns tactfully and maintain confidentiality.
• Strong project leadership, forecasting, and growth identification skills.
• Proficiency with computers and POS systems.

Physical Requirements:

• Lift up to 10 pounds as needed.
• Frequent standing and walking.
• Ability to work in hot or cold environments.

Additional Information

Dexterra Group is committed to diversity and inclusion. We consider all qualified applicants without regard to protected characteristics. Accommodations are available upon request.

About the Company

We manage places vital to millions by providing quality facilities management and operational services that support your business success.