Food Services Manager

Food Services Manager-Monday to Friday 8 am to 4pm.

Are you an experienced Food Services Manager and chef who has experience managing a team, creating menus and handling operational duties of a restaurant? If you are we have a great role for you that will have you working in a state of the art facility.

As the Food Services Manager, you lead the daily operations of our client's corporate head office restaurant, a state of the art facility with one of the most beautiful kitchens around. In this role you build a reputation for exceptional food, warm hospitality, and strong financial performance. You bring an entrepreneurial mindset and a deep understanding of restaurant operations—from service and menu execution to back-of-house systems. You are passionate about creating a dining experience that serves and delights your customers.

This is a hands-on leadership role. You coach your team daily, set high standards, and ensure the restaurant operates smoothly, safely, and in full alignment with policies, guidelines, and expectations.

Responsibilities — Restaurant Operations

You are responsible for:

· Staff Recruitment & Training — Hiring, onboarding, coaching, and evaluating all cafeteria staff to ensure a cohesive, guest-focused team.

· Facility Standards — Working closely with staff and the Senior Manager, Facilities to maintain an inviting, clean, and well-repaired cafeteria environment.

· Food Quality & Presentation — Directing the food service team to ensure all food is prepared, presented, and delivered to specification.

· Service Excellence — Ensuring staff consistently follow service guidelines and demonstrate positivity, engagement, and passion for guest service.

· Guest Relations — Addressing guest concerns promptly and escalating issues to the Senior Manager, Facilities when required.

Staff Scheduling & Reporting — Planning, organizing, and evaluating staffing schedules; reporting paid hours bi-weekly to Corporate Office.

· HR Support — Coaching staff on HR matters and reporting challenges to the Senior Manager, Facilities.

· Compliance & Policy Adherence — Understanding and applying policies, procedures, and legislation related to disciplinary matters and Health Code compliance.

· Inventory Management — Planning and controlling inventory levels; ensuring adequate supplies and equipment to support efficient operations.

· Vendor Ordering — Ordering weekly supplies from approved vendors to maintain par levels.

· Menu Development — Creating menu items and recipes aligned with customer preferences and ensuring staff have clear production guidelines.

· Recruitment & Retention Programs — Designing creative strategies to attract and retain staff.

· Staff Orientation & Training — Planning and delivering orientation and ongoing in-service training.

· Visible, Hands-On Leadership — Participating in cooking and service; supporting cooks during peak times.

· Motivation & Performance — Leading staff to achieve cafeteria KPIs while fostering job satisfaction.

· Policy Implementation — Interpreting and applying policies and procedures.

· Work Assignment & Scheduling — Organizing daily tasks and monitoring staff performance.

Budget & Financial Management

· Budget Oversight — Forecasting, monitoring, and approving food service expenditures.

· POS Reconciliation — Reporting discrepancies to the Senior Manager, Facilities.

· Purchasing Strategy — Maximizing purchasing power while maintaining quality and meeting regulatory requirements.

· Food Cost Control — Using the Purchase Tracker to balance food budgets and purchasing.

· Waste Reduction — Implementing inventory control systems to minimize waste.

· Labour Management — Managing labour costs through effective scheduling and staffing plans.

Guest Experience & Communication

· Delivering high-quality food and beverage standards that create memorable guest experiences.

· Communicating with guests courteously, professionally, and consistently.

Regulatory Compliance

· Liaising with municipal and provincial agencies on health and safety matters.

· Participating in professional associations such as the Canadian Culinary Federation or Canadian Food Service Supervisors Association.

· Ensuring compliance with policies, government regulations, and Public Health requirements for food storage, handling, and preparation.

· Ensuring legal compliance for the purchase, service, and control of alcoholic beverages.

· Following all health and safety policies; reporting hazards and submitting required documentation to the Joint Health & Safety Committee and Corporate Office.

Operational & Administrative Systems

· Supporting corporate negotiations with suppliers to optimize delivery schedules.

· Ensuring adherence to food safety, sanitation, and workplace safety standards.

Additional Responsibilities

· Pursuing ongoing professional development.

· Assisting with meal preparation as needed.

· Understanding and using organizational communication channels effectively.

· Applying relevant legislation to meet managerial responsibilities.

· Demonstrating accountability and professionalism.

· Performing other related duties as assigned.

Qualifications

Education

· Post-secondary diploma in Culinary Management from a recognized institution; or

· Current qualification as a chef.

Experience

· Minimum 2 years supervisory experience in a high-volume food preparation environment.

· Progressive leadership experience with strong interpersonal, marketing, and financial planning skills.

· Labour relations experience preferred.

Skills & Abilities

· Strong written and verbal communication skills.

· Effective leadership and conflict-resolution abilities.

· Self-directed, accountable, and solutions-focused.

· Customer-service oriented.

Special Requirements

· Knowledge of special diets.

· Ability to respond to emergencies per policies.

· Criminal Records Check & Vulnerable Persons Check.