General Manager

Dexterra Group; Mississauga; On-site; CAD 70,000 - 90,000; Full time

Job summary

A leading company in Canada seeks a General Manager to oversee client relations and account management for cafes and franchises. The role involves collaborating with culinary teams, ensuring compliance with health regulations, and driving growth. Ideal candidates will have extensive experience in hospitality management and strong leadership skills.

Qualifications

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

Responsibilities

• Oversee client relations and account management for cafes and franchises.
• Collaborate with Executive Chef to plan menus and promotions.
• Train and develop staff, providing coaching and determining training needs.

Skills

Communication

Project leadership

Forecasting

Education

University Degree in hospitality management

College Diploma in related field

Tools

POS systems

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.

Company Description

We are a well-established Canadian company with over 75 years of experience supporting infrastructure and built assets nationwide. Our team is passionate about delivering high performance and productivity for our clients, leveraging regional expertise and comprehensive experience.

Job Description

Essential Duties and Responsibilities:
Under the supervision of the Director of Operations, the General Manager oversees client relations and account management for their units. Responsibilities include monitoring financial performance, customer and employee satisfaction, and driving growth for cafes and franchises.

• Collaborate with the Executive Chef and Retail/Catering Directors to plan menus and promotions, incorporating company and client guidelines, and encouraging staff creativity.
• Implement and monitor staff performance processes to ensure health and safety regulations and relevant legislation are followed.
• Ensure staff participate in required training for food preparation and handling.
• Monitor training effectiveness and proper use of tools and equipment.
• Ensure proper use of personal protective equipment and signage communicating health and safety regulations.
• Identify process improvements to enhance efficiency and output while maintaining brand standards.
• Ensure compliance with FoodSafe and/or ServeSafe standards and applicable legislation.
• Address employee concerns and work to create a safe, healthy, and productive environment.
• Stay informed on operational changes and update training and policies accordingly.
• Control location costs through inventory management, spoilage reduction, portion control, and budget recommendations.
• Adhere to contractual service agreement terms and liaise with suppliers regarding inventory and discrepancies.
• Review budgets and expenses with Directors and Controller, and identify sales and cost reduction opportunities.
• Train and develop staff, providing coaching and determining training needs.
• Oversee franchise locations to ensure standards are met.
• Develop marketing and business plans with management teams.
• Ensure cash flow security and staff compliance with security procedures.
• Participate in management meetings and act as a goodwill ambassador.
• Liaise with clients to meet their needs and resolve service issues.
• Represent procurement interests in district meetings and with suppliers.
• Respond professionally to customer questions and concerns.
• Lead construction or unit openings as a point of contact.
• Perform other duties as assigned.

Qualifications

Education and Experience:

• University Degree or College Diploma in hospitality management or related field.
• At least 7 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.
• Red Seal Chef status is an asset.
• Excellent communication skills in English.
• Ability to handle concerns tactfully and maintain confidentiality.
• Project leadership, forecasting, and growth identification skills.
• Proficiency in computer software and POS systems.

Physical Requirements

• Ability to lift 0-10 pounds and perform standing/walking for extended periods.
• Work in hot or cold temperatures.

Additional Information

Dexterra Group is committed to diversity and inclusion, offering accommodations upon request during the hiring process.