Now, if you were to come on board as one of our Food Services Managers, we’d ask you to do the following for us:

• Perform daily control and reporting of labour and food spend costs.
• Oversee meal services
• Be a presence in the dining room and interact with guests to receive feedback.
• Maintain confidentiality of all company information.
• Work directly with the Chefs to implement strategies/policies of the management team.
• Review services with the object of reducing costs, increasing profitability and efficiency, without loss of standard.
• Drive the ‘Food is the focus’ culture and action plan
• Perform a daily follow up on Webtrition standards.
• Oversee the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.
• Do quality checks on the daily mealtimes in terms of palatability of food for residents.
• Investigate and resolve complaints regarding food quality and service.
• Perform kitchen and dining room walk inspections to ensure cleanliness, health and safety compliance.
• Focus on HACCP and Food Safety Standards through auditing and observation complete with reporting and corrective action.
• Monitor food preparation methods and portion sizes, garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Control inventory counts and data processing.
• Monitor compliance with health and fire regulations regarding the kitchen.
• Ensure standards for personnel performance and customer service are maintained.
• Review work procedures and operational problems in order to determine ways to improve service, performance, and safety.
• Maintain food and equipment inventories and keep inventory records.
• Organize and direct worker training programs, resolve personnel problems, assist in hiring new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies as directed by the GM.
• Assist with spot inspections of camps to ensure product is consistent and equal at all locations.
• Arrange for equipment maintenance/repairs and coordinate a variety of services, such as waste removal.
• Provide cover for other Food Services Managers during their rotational time off.
• Help establish and enforce nutritional standards for our kitchen.
• Schedule use of facilities or catering services for events, such as banquets or receptions, and negotiate details of arrangements with clients.