The General Manager (Food Services) is responsible for all aspects of the operation including budgeting, financial management and weekly analysis, implementation and catering services, and general manager must be prepared to work weekdays and sometimes evenings and weekends.

Responsibilities

• Manage client relations
• Ensure customer satisfaction
• Manage staff
• Menu planning and merchandising
• Ensure compliance with strict quality assurance, health, safety and environmental programs

Qualifications

• Post‑secondary education with at least 5 years of foodservice or related management experience in an equivalent, multi‑unit management experience is a must.
• 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.
• Advanced Food...