Manage operations as the General Manager in food service. Oversee budgeting, staff management, and marketing efforts while cultivating exceptional client relations.

This pivotal role involves comprehensive management of operations, including financial oversight and menu merchandising. Ensuring compliance with health and safety standards is crucial, along with maintaining high customer satisfaction. Availability during weekends and evenings is necessary to effectively lead operations.

Key Responsibilities:
• Manage client relations to enhance loyalty
• Ensure high levels of customer satisfaction
• Lead staff management initiatives
• Develop effective menu planning strategies
• Uphold health, safety, and quality compliance standards

Requirements:
• 5+ years in food service management required
• Post-secondary education in a relevant field
• Advanced Food Service Training plus certifications preferred