Director Food Services, Residence Dining, UTM

Job Description

WHAT'S THE JOB?

Under the general supervision of the General Manager, the Director Food Services, Residence Dining is responsible for overseeing client relations and account management for their assigned units. The Director Food Services will ensure operational success by monitoring financial performance, customer and employee satisfaction, and client relations while driving continued growth for all assigned cafes and franchises.

Essential Duties and Responsibilities:

• Work with the Executive Chef and on-site Chef team to plan menus and promotions for the Residence Dining Cafe, incorporating both the company’s promotional themes and the Clients contractual requirements. while also encouraging creative ideas from staff that fall within company and client guidelines and restrictions
• Put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation
• Ensure all staff participate and pass requisite training to ensure adequate knowledge of proper techniques for food preparation and handling
• Monitor training being delivered to staff to ensure applicable knowledge is being transferred and used appropriately
• 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, cut-resistant 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, including signage as required by relevant legislation
• Identify completion times for tasks and processes and develop ways to improve efficiency and output while maintaining brand consistency
• Make sure the unit 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 on-site Chefs/Managers/Supervisors to create a safe, healthy, and productive working environment
• Stay informed on any changes to operations, whether initiated internally or from external sources (i.e. changes to legislation) and update all training and policies as required while communicating any changes to staff members
• Work alongside the Executive Chef and Retail/Catering Director Teams to control costs of the location by taking measures such as:Perform physical inventories, adequately maintaining the level of stock at the unitComply with maintenance of food rotation in storage in order to minimize spoilage and wasteControl portioning of food item standards to ensure recipe yield meets quantity and budget expectations Suggest dishes that take advantage of seasonal availability and excess inventoryProvide recommendations regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures while meeting student and client expectations.
• Adheare to all Client and Dexterra, Signature Dining Contractual service agreement terms
• Relay with suppliers in regards to maintaining inventory which can include resolving discrepancies with suppliers and escalating any and all issues unable to be resolved to the Director of Operations or appropriate support department
• Work with the General Manager, Director of Operations and the Controller to review unit budgets and expenses and identify ways to drive sales while reducing operating costs
• 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
• Work with the management team at each assigned unit to 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 General/District Manager 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 and budgetary guidelines
• Where necessary, step in to alleviate guest concerns and resolve issues that arise from service
• Act as a representative in the field for the procurement group, taking part in quarterly meetings to discuss delivery and quality of the product.
• Have regular communications with the procurement team to review ordering procedures and products. Meeting topics would include, but not be limited to: delivery satisfaction, adherence to COG, changes to the product listing on the COG,
• Become a point of contact for procurement in designated district. Able to provide recommendations to the procurement team to make their final decision
• Be familiar with the GFS order guide, as well as any other regional or item specific suppliers, to represent the interests of the team within the context of national procurement expectations
• Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
• Lead and champion any construction or unit opening, becoming a point of contact for employees, clients, and outside contractors
• 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
• Experience with Contract Management food services is an asset.
• 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.
• 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

Physical Requirements:

• 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:

• $4.5 million range plus

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.