Area Manager

Overview

Oversee day-to-day operations and collaborate with Senior Management to strategize, plan, execute and monitor initiatives in anticipation of changing business needs and priorities consistent with departmental objectives, University policies, procedures and CUPE 793 Collective Agreement.

This position is contingent on funding.

Role is 100% on campus

Responsibilities

Oversee supply ordering, inventory control, cash controls, and security of all storage and servery areas

• Responsible for product development and pricing strategies to maximize revenue, may require consultation with Assistant Director
• Consult with franchise head office and take the lead on managing relationships and contract obligations depending on assigned work location
• Take initiative with minimal supervision, to maintain an efficient, effective, and cooperative work environment
• Ensure the maintenance of health, safety, and sanitation standards
• Provide guidance and support to salaried staff on matters related to full-time and part-time hourly staff
• Set hours of operation
• Handle a variety of tasks of an administrative nature (This could include the preparation of information for bi-weekly payroll submission, charge vouchers, cheque requests and invoices)

Responsibilities may vary depending on the support and resources available within the units

Strategic development - focusing on department wide emerging needs and priorities

• Ensure all imposed policies, procedures and guidelines are adhered to
• Oversee the development and implementation of unit specific operating guidelines and controls
• Oversee the development of menus and recipes for assigned units and assist in product selection
• Actively participate in the planning, controlling and execution of special projects, renovations, and program introductions
• Actively participate in the development and fulfillment of objectives associated with the department specific Strategic Plan
• Advise the Assistant Director / Director in the selection of product, vendor, and food service equipment as well as equipment maintenance, repair, and replacement
• May assist in the negotiation of the CUPE Local 793 Collective Agreement
• Assume duties of the Assistant Director in his / her absence
• Actively participate in departmental and other related committees

Responsible for effectively managing People Resources

• Oversee the work of applicable salaried staff, take corrective action as needed through the performance management process, and fulfill requirements of the annual performance appraisal process in consultation with Human Resources / Employee Relations area
• Recruit, train, coach and motivate staff on an ongoing basis
• Determine staffing needs and assignments of salaried staff; schedule appropriately to meet the specialized and variable production requirements
• Introduce and manage staffing strategies, including layoff planning in consultation with Employee Relations
• Monitor staffing levels in all employee categories to ensure maximum service at minimal cost

Financial Responsibilities

• May authorize purchases, other than food and beverage, up to a value of $5,000
• Develop the annual comprehensive, commercially oriented activity-based budget for assigned units
• Monitor all revenue and expense items monthly, including Key Performance Indicators to ensure goals are being met and take corrective action as required
• Develop numerous coordinated and progressive marketing plans to increase customer participation, average cheque, and contribution margin in consultation with Marketing Coordinator

Contribute in the delivery of positive and satisfying customer experience

• Work closely with the Marketing Coordinator to continually improve customer flow, unit appearance, product merchandising, messaging, signage, and unit atmosphere
• Continuously monitor operations to ensure service standards are being met
• Work with a high degree of professionalism and courtesy when dealing with students, members, guests, staff, and faculty

Other duties as assigned

Qualifications

University or College degree in Commerce, Business or related field required, consideration given to a combination of relevant education and experience.

Specialty in Hospitality, Tourism, Retail Sales or Food & Beverage management or related field is preferred

• Chef level experience in a diversified food service operation is an asset including Red Seal certified
• Must hold a valid driver’s license
• 10 years management experience in a multiple unit food service operation
• Demonstrated knowledge and skills in financial analysis, costing, inventory control, strategic development, and budgetary procedures
• Demonstrated ability to make frequent, complex decisions and work well under pressure with multiple deadlines
• Demonstrated ability to promote and manage a positive customer experience including providing exceptional customer service
• Highly motivated, able to self-direct and manage team projects
• Demonstrated knowledge of food, labour, inventory, and other cost control procedures required
• In depth knowledge of relevant commodities, their applications and how to
30+ days ago