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I.L. Creations


General Manager

Job Summary

General Managers (GMs) are responsible for the daily unit operations, establishing and maintaining superior customer service levels at the cafeteria. As a General Manager, you will develop and drive sales by implementing a "customer is king" mentality as you manage all aspects of store operations. You'll also have the opportunity to take on a variety of management roles to provide different focus areas for your development, including:

  • Focused on ensuring quality products and programs through merchandising techniques, systems, training and inventory management.
  • Sales and Service General Manager
  • Driving financial performance through outside/in-store sales while developing a strong service culture and providing hands-on leadership

Summary of Essential Job Functions

  • Planning menus in consultation with chefs and translating menus to team members.
  • Organizing, leading and motivating the Managers and Associates.
  • Planning staff shifts and catering events.
  • Budgeting and establishing financial targets and forecasts
  • Monitoring the quality of the product and service provided
  • Keeping financial, invoicing and administrative records
  • Maintaining stock levels and ordering new supplies as required
  • Liaising with suppliers and clients
  • Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering)
  • Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff
  • Planning new promotions and initiatives, and contributing to business development
  • Dealing with staffing and client issues in a calm yet urgent manner.
  • Keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues
  • Maintaining a positive working environment for both internal and external customers.

Minimum Requirements

  • Successful Candidate must pass a Background Clearance
  • Completion of Higher Education in Culinary Arts or Restaurant Management
  • Valid Serve Safe or similar Food Safety Certification
  • Empathetic Communicator with Servant Leadership Skills
  • Believes in putting their People First
  • Hard working Accountable Person who believes in Exceptional Customer Service, Ownership, & developing associates at all levels
  • 2-5 Years Experience effectively managing a small to medium volume food service operation
  • Experience with computerized POS system
  • Has managed a staff of over 20 people in restaurants, catering, fast food, food courts & institutional or government food service operations

Abilities Required

  • Proven solid controls over profit & loss operations through cost management and prevention
  • One who is not afraid to make a decision while possessing exceptional Business Math, Accounting, Spreadsheet, Email and Strong Analytical Skills
  • Keep accurate records of employees & inventory
  • Empathic Communicator who can delegate tasks & keep calm under pressure
  • Strong interpersonal and conflict resolution skills
  • Possess excellent written & verbal command of the English Language
  • Bilingual Skills a plus

Submit Application

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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