Manager, Food Services (Retail)

Education Training and Experience:

• Bachelors Degree in Food Service Nutrition Management Dietetics or Nutrition
• Current registration with the College of Health and Care Professionals of British Columbia or Canadian Society of Nutrition Management
• Five (5) to seven (7) years recent related experience including three (3) years of leadership experience in food services management in a hospital or similar large institutional environment or an equivalent combination of education training and experience.
• Current Food Safe Level 1 and 2 certifications.
• Red Seal Chef Certification or graduation from a recognized culinary training course or equivalent is an asset.
• Experience in a unionized environment is an asset.
• Project management training and/or experience are an asset.

Skills and Abilities:

• Demonstrated ability to plan consolidate and deliver high quality services in a cost-efficient customer-focused manner.
• Broad knowledge of Retail Food Services in the health care system.
• Demonstrated knowledge of quality assurance systems.
• Knowledge of industry-recognized Food Safe and infection control procedures.
• Demonstrated ability to resolve issues in a customer service environment tactfully and equitably with minimal supervision.
• Demonstrated ability to handle stressful situations in a consistent and positive manner.
• Demonstrated analytical problem solving and dispute resolution skills.
• Excellent communication skills with various levels of the organization both orally and in writing.
• Ability to promote and ensure compliance with local regulations and accreditation standards.
• Demonstrated ability to lead and motivate teams through effective coaching mentoring and performance management.
• Demonstrated ability to work effectively both independently and as part of a team.
• Effectively prioritize workload and ability to work under pressure to meet deadlines.
• Demonstrated ability to operate related equipment including relevant computer applications.
• Use of a personal vehicle to travel between multiple sites.
• Physical ability to perform the duties of the job.
  
  

• Competitive Salary: The salary range for this position is $46.37/hr. - $66.66/hr. depending on experience.
• Meaningful impact: Your dedication and expertise will directly impact the lives of our patients and community.
• State-of-the-art facilities: The new St. Pauls Hospital and health campus will be the most innovative approach to the delivery of integrated care in B.C. and Canada designed to appropriately address the future health needs of patients families and our communities. From hospital care to primary and community health solutions the new St. Pauls Hospital and health campus will continue to lead innovations in care research and teaching. The new St. Pauls Hospital is expected to open in 2027.

Your Day to Day:

• Provide operational leadership for retail food and catering services across designated PHC site(s) ensuring effective resource utilization scheduling menu planning recipe development customer service excellence and compliance with organizational policies procedures and standards.
• Lead retail food service planning purchasing and inventory management including menu and recipe development product evaluation procurement vendor coordination inventory control waste management and identification of alternative products to support operational and financial goals.
• Drive sales growth customer experience and continuous improvement by evaluating and enhancing services processes systems and equipment; conducting quality assurance and customer satisfaction reviews; leveraging feedback to improve offerings; and ensuring compliance with food safety sanitation and operational standards.
• Oversee financial operations and performance including retail sales controls cash handling banking and reconciliation processes budget monitoring variance analysis audit participation and implementation of corrective actions to support operational and strategic objectives.
• Lead develop and support supervisory and front-line staff through recruitment onboarding training coaching performance management labour relations workforce planning and the application of collective agreements to foster a high-performing team.
• Contribute to strategic planning and service development by supporting portfolio goals and objectives providing recommendations related to business growth service innovation policies and procedures culinary programming recipe development and emerging trends in retail food services.
• Manage vendor contract facility and stakeholder relationships by overseeing contract performance and compliance coordinating equipment and facility maintenance building collaborative partnerships across PHC representing the Regional Manager on committees and supporting initiatives that enhance retail food service delivery.
• Performs other related duties as assigned.

Who We Are:

Providence Health Care is one of the largest faith-based health care organizations in Canada. For the people at Providence living our Mission Vision and Values means providing British Columbians with compassionate socially just exceptional and innovative care every day.

From our humble roots 129 years ago Providence has grown into globally renowned research teaching and care organization. As individuals within a mission-driven organization we choose to be part of Providence Health Care because we value the organizations long commitment to social justice and compassionate care and its commitment to the process of Truth and Reconciliation with Indigenous Peoples.

We acknowledge that Providence Health Care and the new St. Pauls Hospital site is located on the traditional ancestral and unceded territory of the Coast Salish Peoples including the territories of the xʷməθkwəyəm (Musqueam) Skwxwú7mesh (Squamish) and Səlílwətaʔ/Selilwitulh (Tsleil-Waututh) Nations.