Food Service Director

WHATS THE JOB

Under the supervision of the District Manager The Food Service Director is responsible for the overall management and success of food service operations including cafs franchises and catering events. This role oversees staff financial administration menu planning and compliance with health and safety standards. The Food Service Director ensures high-quality food service delivery cost control and exceptional customer satisfaction while fostering a productive and professional work environment.

THE POSITION:

The primary purpose of the Proposal Team Manager is to provide functional lead and support to the Proposals team. They will champion best practice and ensure the consistent production of high quality customer focused proposals. They will develop and mentor their staff

RESPONSIBILITIES:

• Under the general supervision of the District Manager the Food Service Director is responsible for overseeing all location staff performing administrative and financial responsibilities assisting with the planning of all meals and catering events and ensuring the success of the entire unit including all Cafs and Franchises
• Work with the Chef to plan and develop menus and recipes for the caf and catering events incorporating both the companys promotional themes and the Healthwise Choices Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions
• Put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed.
• Ensure all staff participate and pass requisite training to ensure adequate knowledge of proper techniques for food preparation and handling
• Provide on-the-job training to staff to assist in the application of knowledge to the job site
• Ensure staff are using the techniques conveyed during training and are properly using all the tools supplies and equipment provided (i.e. knives ovens cleaning materials)
• Provide or ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes cutresistant gloves) and that they are being used correctly
• Put signage into place that communicates to staff the health and safety regulations and proper kitchen conduct
• Notify appropriate parties of malfunctioning or in need of repair equipment
• Make sure the location and staff are working within FoodSafe and/or ServeSafe standards as well as all applicable legislation and company policies
• Address the concerns of employees and work with the Chef to create a safe and healthy working environment
• Update all training and policies as required and communicate any changes to staff members
• Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as:
  • Perform physical inventories adequately maintaining the level of stock at the unit
  •  Comply with maintenance of food rotation in storage in order to minimize spoilage and waste o Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations
  • Suggest dishes that take advantage of seasonal availability
  • Provide recommendations to the Operations Supervisor or District Manager regarding budget requirements for assigned area maximizing the profit of the location while reducing expenditures

Relay with suppliers in regards to maintaining inventory which can include: ordering and receiving supplies resolving discrepancies with suppliers and escalating any and all issues unable to be resolved to the District Manager or appropriate support department

Schedule and coordinate staffs shifts and work assignments taking into consideration business needs and the skills and abilities of individual staff members

Track attendance and perform payroll functions for all staff ensuring information is entered in an accurate and Created: January 2010 Updated: September 2018 timely fashion

Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development; determine all training and orientation requirements for each staff and coordinate with appropriate staff to ensure successful completion of training and skill development

Oversee all aspects of applicable Franchise locations in accordance with Company standards and Franchise requirements

Develop a marketing and business plan on an annual or semi-annual basis detailing the locations previous accomplishments while setting goals and action plans for the upcoming quarters

Ensures the integrity of the cash flow process making certain staff are following all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures)

Attend all regularly scheduled Chef Manager or Food Service Director meetings ready to discuss your current location and overall organization success strategies

Remain an ambassador of goodwill ethics and great client relations at all times

Liaison with the client(s) to ensure their needs are met while working within Company guidelines

Where necessary step in to alleviate guest concerns and resolve issues that arise from service

Maintains speed of service standards

Lead and champion any construction or unit opening

Oversee all aspects of franchise locations as applicable

Listens to customers (internal and external) and responds professionally to all questions and concerns directing concerns to further levels of management as needed

Other duties as assigned

Qualifications :

WHO ARE WE LOOKING FOR

• University Degree or College Diploma in hospitality management or a related field
• Seven years of experience in the food service industry leading high volume culinary teams
• Previous business administration experience with knowledge of employee management
• ServeSafe and/or FoodSafe certified
• Red Seal Chef status would be considered an asset
• Superior communication skills in both verbal and written English with the ability to communicate in French as necessary
• Able to effectively handle the concerns of employees customers and clients with tact while adhering to confidentiality policies
• Able to lead projects forecast business needs and identify and target growth opportunities
• Able to effectively use a computer and all related software including POS equipment

WORKING CONDITIONS:

• Reach and lift between 0-10 pounds from floor to shoulder height
• Frequent standing and walking required
• Able to work in hot or cold temperatures

Number and titles of Direct Reports:

• Approx. 4 titles
• Director Reports is seasonal; approx. 8

Revenue responsible for:

• $4.3 million

The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.

Additional Information :

WHATS IN IT FOR YOU

• Be part of an industry thats more important than ever!
• Employee Referral Program!
• Career advancement opportunities.
• Whereas other companies are downsizing we are growing!
• Be #1 on day 1 by joining an industry leader.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race color religion sex sexual orientation gender identity national origin age disability protected veterans status Indigenous status or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

#IND1

Remote Work :

No

Employment Type :

Full-time