Foodservice General Manager (22-Month Contract)

Compass Group Canada (Beaver) Ltd.; Toronto; On-site; CAD 95,000 - 115,000; Full time

Job summary

Compass Group Canada (Beaver) Ltd. in Toronto is seeking a General Manager to oversee operations, budgeting, and strategic programs across retail and catering concepts.

The role requires strong client relations, staff development, menu planning, and adherence to quality, health, safety, and environmental standards. A post‑secondary education with 5+ years in foodservice management is required; proven cost control and catering experience are essential.

Qualifications

• Post-secondary education with at least 5 years of foodservice or related management experience.
• Strong experience dealing with labour relations issues.
• Proven financial management skills, including ability to control product and labour costs on a weekly basis.
• Strong catering experience, including demonstrated experience hosting large events.
• Experience working with branded concepts or the hospitality industry
• Strong management and organizational skills, capable of motivating, leading and developing associates.
• Excellent verbal and written communication skills.
• Exceptional client relations and guest service skills.
• Strong proficiency with Microsoft 365.

Responsibilities

• Manage client relationships.
• Ensure customer satisfaction.
• Manage, train and develop staff.
• Menu planning and merchandising involvement.
• Ensure compliance with strict quality assurance, health, safety and environmental programs.

Skills

Client relations

Staff development

Budget management

Catering events

Quality & safety

Team leadership

Communication skills

Education

Post-secondary education

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

PowerPoint

Job description

Compass Group Canada (Beaver) Ltd. in Toronto is seeking a General Manager to oversee operations, budgeting, and strategic programs across retail and catering concepts.

The role requires strong client relations, staff development, menu planning, and adherence to quality, health, safety, and environmental standards. A post‑secondary education with 5+ years in foodservice management is required; proven cost control and catering experience are essential.