General Manager

MAIN ROLES AND RESPONSIBILITIES

1. Strategic and Business Support

Develop and implement comprehensive strategic plans to enhance the division’s performance and market position.

Provide executive leadership in aligning divisional goals with the broader corporate strategy.

Identify and execute market opportunities for growth in food service operations and distribution.

Foster and manage strategic partnerships and vendor relationships to create long-term competitive advantages.

2. Operational Management & Excellence

Oversee all aspects of the division’s operations, including supply chain, logistics, procurement, and service delivery.

Drive operational efficiencies, standardization, and best practices across all sites and channels.

Ensure customer satisfaction and loyalty through exceptional service and quality standards.

Lead continuous improvement initiatives that enhance productivity and innovation.

3. Financial Stewardship & Budget Management

Develop and manage the annual budget of the Food Service Division, ensuring alignment with corporate financial goals.

Monitor financial performance, implement cost-control strategies, and drive profitability.

Utilize data and analytics to make informed decisions that optimize financial outcomes.

4. Regulatory Compliance & Food Safety

Ensure full compliance with all relevant food safety, health, sanitation, and industry regulatory requirements.

Establish and maintain protocols that uphold the highest standards of food quality and safety.

Lead risk management strategies to protect the brand, customers, and stakeholders.

5. Talent Management & Succession Planning

Lead the development and implementation of a division-wide succession planning strategy.

Identify and cultivate high-potential talent through leadership development programs.

Promote a culture of mentorship, continuous learning, and performance excellence.

JOB QUALIFICATIONS

Required :

Bachelor’s degree in Business Administration, Hospitality Management, or a related field.

Minimum of 10 years’ progressive experience in food service, hospitality, or retail operations, with more than 5 years in a leadership capacity.

Proven track record in managing multi-site operations and improving operational KPIs.

Strong understanding of financial management, P&L analysis, and budget administration.

Knowledge of food safety and quality management systems.

Preferred :

Master’s degree or MBA.

Experience supporting large-scale transformation, supply chain optimization, or expansion projects.

Demonstrated success in people development and succession planning.

#J-18808-Ljbffr