General Manager-GM

The General Manager is the senior on-site leader responsible for the overall performance, culture, and operational success of a Forefront-managed community or account. This role has full accountability for financial performance, client satisfaction, team engagement, compliance, and service excellence across culinary and support services.

The GM serves as the primary client partner, strategic leader, and operational driver, ensuring Forefront delivers an exceptional resident, patient, or customer experience while meeting all contractual, financial, and quality objectives.

This is a hands-on leadership role that balances strategic oversight with daily operation execution.

Essential Functions and Duties

Operations Leadership

• Direct daily culinary and dining operations to ensure consistent quality, service, and presentation

• Oversee production, service flow, and staffing across all meal periods

• Implement company standards, recipes, and hospitality programs

• Maintain a safe, clean, and organized kitchen and dining environment

Financial Management

• Manage P&L performance including food cost, labor, and operating expenses

• Develop budgets, forecasts, and corrective action plans

• Oversee purchasing, inventory controls, and vendor relationships

• Analyze financial reports and drive continuous improvement

Team Leadership

• Recruit, hire, train, and develop culinary and service teams

• Conduct coaching, performance management, and succession planning

• Build a culture of accountability, engagement, and hospitality

• Ensure effective scheduling and labor productivity

Culinary & Menu Management

• Lead menu development aligned with client expectations and wellness initiatives

• Ensure recipe adherence, portion control, and food quality

• Collaborate with Registered Dietitians on therapeutic and specialized diets

• Drive innovation, seasonal programming, and resident engagement

Client & Resident Relations

• Serve as primary liaison with client leadership and residents

• Participate in food committees and resident feedback forums

• Lead service recovery and satisfaction initiatives

• Support marketing events and community functions

Compliance & Safety

• Ensure compliance with HACCP, OSHA, ServSafe, and state regulations

• Oversee sanitation, allergy management, and infection control

• Conduct audits and maintain required documentation

Strategic Growth

• Support new business surveys and contract retention

• Lead training and rollout of corporate initiatives

• Monitor trends and implement best practices

Travel

Occasional travel for company meetings by car and/or plane may be required

General Responsibility as Required for Position

• Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.

• Attends department meetings as required.

• Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.

• Completes mandatory training and competencies annually.

AAP/EEO Statement

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Other Duties as assigned

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.

Education/Experience/Training

• Bachelor’s degree in Hospitality, Business, Healthcare Administration, or related field (preferred).
• 7–10 years of senior leadership experience in hospitality, senior living, healthcare, or contract services.
• Proven P&L ownership and financial management experience.
• Strong background leading multi-department operations.
• Experience managing directors, managers, and large teams.
• Strong client-facing and executive communication skills.
• Demonstrated ability to drive culture, performance, and results.
• Highly organized, data-driven, and operationally disciplined.
• Comfortable in fast-paced, growth-oriented environments

License and Certification

ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment