Food, Beverage and Hospitality Manager (Full-time contract)

Job Description

Mission Statement: Understand the aspirations of seniors and respond with innovative supports.

Vision Statement: Building inclusive communities where all seniors are connected to living their best possible life.

What to expect when you join SPLC:
Competitive compensation with a comprehensive health benefits plan
Rewarding career that supports meaningful work in our communities
Training and Professional Development opportunities
Healthy and safe working environment

Position: Food, Beverage & Hospitality Services Manager (Full-time Contract ending September 2023)
Work hours: 40 hours per week
Reports to: Director of Facilities & Properties
Deadline: Until position is filled

Position Summary:
Responsible for people, systems and standards while overseeing the management and daily operations of the restaurant and kitchen including the supervision of staff, purchasing and inventory management and establishing and maintaining a high standard of hygiene, safety and cleanliness. Additionally, the Manager shares the role of a Chef and will be responsible for menu planning, preparing and cooking meals of the highest quality using efficiency standards with minimum wastage. Ensure continuous quality improvements to support customer satisfaction.

Responsibilities:
1. Leads, supervises, and directs all staff assigned to the restaurant operations
Provides supervision to Team leader, dining room and kitchen staff
Provides guidance and direction and conducts performance management, including discipline with staff and provides coaching and mentoring to meet or exceed established expectations
Trains, develops and motivates culinary staff and other staff in the Food, Beverage and Hospitality Services to meet and exceed established food preparation standards on a consistent basis
Revise and report on staffing levels to ensure that customer service, operational needs and financial objectives are met

2. Prepares and cooks quality meals in accordance with safe food handling practices
Develops, designs and update menus for breakfast, lunch, dinner, day programs and special events as required collaboratively with the team
Prepares and cooks a wide variety of regular and special diet meals according to prescribed or planned menus based on accepted nutritional practices
Determines quantity of food supply requirements and costs
Follows proper safe food handling practices for all food products and ensures that all products are prepared in a consistent manner and meet culinary appearance
Ensures that all equipment in the kitchen is properly maintained and in working order in accordance with Public Health and the Restaurant Industry Standards
Works cooperatively with other Cooks to ensure all food preparation is completed in a timely manner, meal service is conducted efficiently and proper supplies and equipment are readily available

3. Manages the purchasing and inventory management
Reviews inventory of supplies on hand and communicates orders for food supplies, ingredients, other consumables and paper products on a scheduled basis as determined by menu and estimated number of customers
Checks and inspects deliveries of food supplies for quantity and quality of items and rejects or returns incorrect items or poor quality of fresh products
Ensures delivered products are date stamped, labelled and stored appropriately according to Safe Food Handling guidelines
Provides monthly operational reports which includes revenues and expenses to supervisor

Education:
Red Seal or trades designation
University degree or Community College Diploma in Food, Beverage and Hospitality or equivalent
Valid Food Handler Certificate

Skills and Experience:
Four (4) years culinary experience for large group of customers
Experience in food, beverage and hospitality services, especially for seniors
Experience supervising staff and/or volunteers
Experience developing and designing menus for all occasions
Experience working in a culturally diverse environment an asset
Knowledge in preparing nutritional meals for seniors, including special diets
Excellent leadership, planning, organizational and time management skills
Effective communication and interpersonal skills
Excellent problems solving skills with the ability to manage and prioritize competing tasks
Able to work as part of a team in a busy and high-pressure environment
Proficient using Microsoft Office, specifically Word and Excel, with understanding of the internet and social media

Others:
Vulnerable Sector screening required
Proof of full COVID-19 Vaccination or Medical Exemption Certificate required

Senior Persons Living Connected is a diverse work environment. We encourage applications from all persons, including persons with disabilities. Accommodation will be provided, if needed, in accordance with the Ontario Human Rights Code and Accessibility for Ontarians Disability Act.

While we thank all applicants for their interest, only those applicants selected for interview will be contacted.

Tagged as: Restaurant Manager