General Manager

Dana Hospitality; Mississauga; On-site; CAD 70,000 - 90,000; Full time

Job summary

A leading company in the hospitality sector is seeking a General Manager to oversee operations in multiple cafes and franchises. The ideal candidate will have extensive experience in culinary management, client relations, and team leadership. Responsibilities include ensuring operational success, managing budgets, and fostering a productive environment. This role requires strong communication skills and a commitment to health and safety standards.

Qualifications

• Seven years of experience leading multi-high volume culinary teams.
• Experience with external franchise brands and contract management.
• Excellent communication skills in English, both verbal and written.

Responsibilities

• Oversee client relations and account management for assigned units.
• Monitor financial performance, customer satisfaction, and staff training.
• Develop marketing and business plans with management teams.

Skills

Communication

Project leadership

Business forecasting

Education

University Degree or College Diploma in hospitality management

ServeSafe and/or FoodSafe certification

Red Seal Chef status

Tools

POS systems

Job description

Company 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:

Under the general supervision of the Director of Operations, the General Manager is responsible for overseeing client relations and account management for their assigned units. The District Manager will ensure operational success by monitoring financial performance, customer and employee satisfaction, and client relations while driving continued growth for all assigned cafes and franchises.

1. Work with the Executive Chef Team and Retail/Catering Director teams to plan menus and promotions for the cafés and catering events, incorporating both the company’s promotional themes and the Clients contractual requirements, while also encouraging creative ideas from staff that fall within company and client guidelines and restrictions.
2. Implement processes and monitor staff performance to ensure all health and safety regulations and procedures are followed, including relevant provincial and federal legislation.
3. Ensure all staff participate in and pass requisite training to ensure proper knowledge of food preparation and handling techniques.
4. Monitor training delivery to staff to ensure knowledge transfer and proper application.
5. Ensure staff use techniques conveyed during training and handle tools, supplies, and equipment properly (e.g., knives, ovens, cleaning materials).
6. Provide or ensure employees have proper personal protective equipment (e.g., non-slip shoes, cut-resistant gloves) and that they are used correctly.
7. Put signage in place communicating health and safety regulations and proper kitchen conduct, including signage as required by legislation.
8. Identify task completion times and develop ways to improve efficiency and output while maintaining brand standards.
9. Ensure the unit and staff operate within FoodSafe and/or ServeSafe standards and all applicable legislation and policies.
10. Address employee concerns and collaborate with on-site Directors/Managers to create a safe, healthy, and productive environment.
11. Stay informed on operational changes from internal or external sources and update training and policies accordingly, communicating changes to staff.
12. Control costs by performing inventories, maintaining stock levels, minimizing spoilage and waste, controlling portioning, suggesting seasonal dishes, and providing budget recommendations to maximize profit and reduce expenses.
13. Adhere to all contractual service agreement terms with clients and Dana Hospitality.
14. Coordinate with suppliers to maintain inventory, resolve discrepancies, and escalate unresolved issues.
15. Review budgets and expenses with Retail/Catering Directors and the Controller, and identify ways to increase sales and reduce costs.
16. Train and develop staff, providing coaching and identifying training needs for career growth.
17. Oversee franchise location standards and requirements.
18. Develop marketing and business plans with management teams, setting goals and action plans.
19. Ensure cash flow security and compliance with security procedures, training staff accordingly.
20. Participate in regular manager meetings to discuss organizational success strategies.
21. Represent the company positively, maintaining ethics and client relations.
22. Liaise with clients to meet their needs within company and budget guidelines.
23. Address guest concerns and resolve service issues.
24. Coordinate with procurement for product quality and delivery, providing recommendations and acting as a contact point.
25. Respond professionally to customer questions and concerns, escalating as needed.
26. Lead construction or unit opening projects, acting as a point of contact for employees, clients, and contractors.
27. Perform other duties as assigned.

Qualifications

Education and/or Work Experience Requirements:

1. University Degree or College Diploma in hospitality management or a related field.
2. Seven years of experience leading multi-high volume culinary teams.
3. Experience with external franchise brands and contract management is an asset.
4. Business administration experience and employee management knowledge.
5. ServeSafe and/or FoodSafe certification.
6. Red Seal Chef status is an asset.
7. Excellent communication skills in English, both verbal and written.
8. Ability to handle employee, customer, and client concerns tactfully and confidentially.
9. Project leadership, business forecasting, and growth identification skills.
10. Proficiency in computer software and POS systems.

Physical Requirements:

1. Reach and lift between 0-10 pounds from floor to shoulder height.
2. Frequent standing and walking.
3. Ability to work in hot or cold temperatures.

Additional Information

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or other protected factors. Accommodations are available upon request during the hiring process.