General Manager- Food Central

Job Summary

The GM oversees store operations, merchandising, supply chain coordination, financial performance, and brand execution while driving customer loyalty and employee engagement.

Key Responsibilities

• Develop and execute business strategies aligned with Landers Food Central’s vision, growth targets, and brand promise.
• Translate corporate objectives into actionable operational plans across store operations, merchandising, and customer experience.
• Identify market opportunities, customer trends, and competitive insights to drive revenue and margin growth.

• Oversee end‑to‑end store operations, including grocery, fresh foods, food service, warehouse, logistics coordination, and front‑end operations.
• Ensure consistent execution of operational standards, food safety, quality control, inventory accuracy, and loss prevention.
• Drive efficiency, productivity, and cost control across all departments.

• Own store P&L, meeting or exceeding revenue, margin, and expense targets.
• Monitor KPIs such as sales growth, shrinkage, labor efficiency, inventory turns, and member satisfaction.
• Prepare budgets, forecasts, and performance reports; implement corrective actions as needed.

• Champion a world‑class shopping and dining experience that reflects Landers’ premium, membership‑based positioning.
• Address escalated member concerns and ensure timely, professional resolution.
• Partner with Marketing and Merchandising teams to execute promotions, events, and new product launches.

• Lead, coach, and inspire department heads and store leadership teams.
• Build a high‑performance culture centered on accountability, collaboration, and service excellence.
• Drive talent acquisition, succession planning, training, performance management, and employee engagement.
• Ensure compliance with labor laws, safety standards, and company policies.

• Ensure full compliance with food safety regulations, health and sanitation standards, permits, and local government requirements.
• Enforce company policies, audit standards, and internal controls.
• Proactively manage operational risks and crisis situations.

• Bachelor’s degree in Business Management, Operations, Hospitality, or a related field; MBA is an advantage.
• 10+ years of progressive leadership experience in large‑scale food services industry or food operations
• Proven track record in managing multi‑department operations and large teams.
• Strong financial acumen with hands‑on experience managing P&L.
• Experience in membership‑based retail, big‑box retail, or food service operations is highly preferred.

• Strategic thinking and execution
• Strong leadership and people management
• Financial and analytical skills
• Customer‑centric mindset
• Operational excellence and process improvement
• Excellent communication and stakeholder management
• Decision‑making under pressure