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.
Responsibilities
Direct daily culinary and dining operations to ensure consistent quality, service, and presentation.
Manage P&L performance including food cost, labor, and operating expenses.
Recruit, hire, train, and develop culinary and service teams.
Lead menu development aligned with client expectations and wellness initiatives.
Serve as primary liaison with client leadership and residents.
Ensure compliance with HACCP, OSHA, ServSafe, and state regulations.
Support new business surveys and contract retention.
Benefits
Occasional travel for company meetings by car and/or plane may be required.
ServSafe Food Protection Manager Certification required or must be obtained within 90 days of employment.
Full Job Description
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
Salary
$100,000 to $120,000
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.
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
