Roles & Responsibilities

The General Manager (GM) is responsible for the overall leadership, operational performance, financial management, and strategic growth of the company’s institutional and corporate catering business, including the management of central kitchen operations. The role oversees end-to-end foodservice operations, ensuring operational excellence, food safety compliance, profitability, customer satisfaction, and team performance across multiple sites and production functions.

The GM is accountable for achieving revenue and profitability targets while maintaining high service standards, efficient production systems, strong client relationships, and a high‑performing workforce.

Key Responsibilities

1. Business & Operational Leadership

• Lead and manage the company’s institutional and corporate catering operations, including onsite catering services and central kitchen production.
• Develop and execute operat...