General Manager

The Business Sherpa Group is searching for a General Manager for a premium, high-profile corporate food program serving a confidential company at its headquarters in Kanata.

In this hands‑on operational leadership role you will be the single accountable leader responsible for the day‑to‑day performance of a multi‑faceted food program serving a large, discerning employee population. This is not a back‑office management position – you will be present, visible, and actively leading from the front every day. You will oversee kitchen operations, front‑of‑house service, staffing, programming, and vendor coordination while acting as the primary liaison with an on‑site client stakeholder.

This program is designed to be more than a workplace cafeteria. It is a curated, hospitality‑driven food experience that prioritizes quality, variety, and engagement. As GM you will play a central role in shaping that experience – ensuring the operation runs seamlessly from morning prep to closing, while maintaining a consistently high standard across food, service, and team performance.

Key Responsibilities

• Lead the end‑to‑end daily operation of a high‑volume corporate food program
• Maintain an active floor presence, especially during peak service periods
• Ensure all service periods are executed smoothly, from opening prep through final close
• Set the daily rhythm of operations through briefings, oversight, and real‑time direction
• Oversee and support both kitchen and front‑of‑house teams as a unified operation
• Align service timing, communication, and execution across all functional areas
• Step in quickly to resolve issues before they impact the employee experience
• Hire, onboard, and develop team members; from frontline staff to supervisors
• Provide ongoing coaching, performance feedback, and leadership support
• Create a culture of accountability, professionalism, and engagement
• Uphold high standards for food quality, presentation, and consistency
• Ensure menus are executed as planned, with appropriate variety and dietary coverage
• Maintain strong working knowledge of offerings to support team and guest questions
• Oversee coffee and beverage operations, including equipment readiness and stock levels
• Ensure staff are informed and confident in describing products and offerings
• Enforce food safety, allergen awareness, and workplace safety requirements at all times
• Maintain compliance with all certifications, inspections, and regulatory expectations
• Respond to and document any incidents, ensuring timely escalation when required
• Support the planning and execution of internal events, activations, and catering
• Help deliver programming that enhances employee engagement with the food program
• Monitor costs and spending decisions within established approval frameworks
• Review invoices and identify irregularities or unexpected variances
• Act as the primary point of contact for the on‑site client stakeholder
• Provide regular operational updates and raise issues proactively
• Contribute to ongoing program evaluation through structured reviews and reporting

Key Qualifications

• 7+ years of leadership experience in food service, hospitality, or corporate dining environments
• Proven ability to manage both front‑of‑house and back‑of‑house operations
• Strong leadership presence; you lead from the floor, not from behind a desk
• Excellent problem‑solving skills with the ability to act quickly and decisively
• Strong communication skills; comfortable managing both teams and client stakeholders
• Experience with food safety standards, certifications, and compliance requirements
• Financial awareness; able to manage costs and identify anomalies
• High attention to detail and a commitment to operational excellence
• A mindset focused on accountability, consistency, and continuous improvement

Why This Role

• Lead a flagship, high‑visibility food program with strong executive engagement
• Take full ownership of a complex, well‑resourced operation
• Work in a dynamic environment where hospitality, quality, and experience matter
• Play a key role in shaping a program that employees engage with daily
• Salary of $70,000 to $80,000, along with a competitive benefits package
• Core work hours are 8am to 4pm, Monday to Friday, with occasional (typically 1‑3x per year) catering events outside of business hours.
• This is a net new position.