The Opportuity
As the Food Services Manager, you are responsible for managing the day to day operations of Bistro 7070 located at Chartwell’s Head Office in Mississauga. You put an emphasis on building a strong reputation for great food, being hospitable and financial performance. You have an entrepreneurial spirit, and you understand restaurant operations in all aspects of service, preparation, and back of house fundamentals. You are passionate about the cafeteria, menu and service as it relates to servicing your colleagues. As a hands-on manager, you'll be coaching and leading your team daily to not just meet, but exceed expectations. As a Chartwell leader, you are responsible for ensuring that the cafeteria runs smoothly and the day to day operations of the cafeteria are in compliance with all Chartwell policies, guidelines and expectations.
Key Accountabilities- Cafeteria Operations
You are responsible for:
- Recruiting, hiring, training, coaching and performance evaluations of the entire cafeteria staff to ensure that they work cooperatively to ensure a superior guest experience.
- Works closely with staff as well as the Senior Manager Facilities, to ensure that the cafeteria’s ambiance, repair & cleanliness are in excellent condition
- Ensuring food is prepared, presented and delivered according to specification by directing the food service team
- Ensuring service guidelines are being followed by staff who are consistently positive, engaged and passionate about guest service
- Responding to guest concerns and ensuring appropriate action is taken within decision-making authority and/or bringing them to the attention of the Senior Manager Facilities
- Planning, organizing implementing, controlling and evaluating staffing schedules. Reporting the number of paid staff hours to Corporate Office on a bi-weekly basis.
- Acting as a counsellor to staff in the area of human resources and reporting any difficulties to the Senior Manager Facilities
- Understanding policies, procedures and legislation relating to staff disciplinary matters within the food service industry and all compliance and regulatory policies that are covered under the Health Code
- In conjunction with company-wide initiatives, plans, organizes, evaluates and controls the inventory of the cafeteria supplies and equipment. Ensuring sufficient inventory levels are in place to efficiently manage the cafeteria.
- Ordering Supplies from Chartwell approved vendors on a weekly basis as required to maintain food and beverage par-stock levels
- Develop Menu items with recipes to align with customer preferences and to ensure staff have the recipes and production guidelines to consistently maintain food quality standards
Leadership
- Develops creative and innovative programs for the recruitment and retention of all categories of staff
- Plans, implements and evaluates orientation programs for all staff
- Participate in cooking and serving during service times and be visible in the kitchen and Bistro areas to support the cooks during service time
- Provide leadership and motivation to ensure staff works to meet the goals and KPI’s of the cafeteria while enjoying job satisfaction
- Interprets and implements policies and procedures
- Organizes, directs staff orientation, and in-service training programs
- Schedules and assigns work
- Monitors and evaluates staff performance
Budget& Financial
- Forecasts, monitors and approves expenditures from the food services budget
- Reporting any discrepancies from POS reconciliation to Senior Manager Facilities
- Maximizes purchasing power while maintaining or exceeding guests quality and service standards and provincial and legal requirements
- Utilizes the Purchase Tracker to balance food budget and food purchasing
- Develops and implements inventory control systems to maximize saving and minimize waste
- Manages and minimizes labour costs through effective scheduling and labour plans
Marketing & Occupancy:
- Ensures the provision of high quality food and beverage standards, and in turn delivers great guest experiences
- Effectively communicates and interacts with guests in a courteous and professional manner
Regulatory Compliance
- Liaises with municipal and provincial agencies concerning health and safety issues
- Voluntarily participates as a member of professional associations such as Canadian Culinary Federation, Canadian Food Service Supervisors Association
- Conducts duties in accordance with Chartwell policies and procedures, as well as, government regulations, laws and policies
- Ensures all Public Health regulations are maintained in relation to food storage, handling and preparation
- Ensures that all legal requirements are consistently adhered to pertaining to the purchase, service and control of alcoholic beverages
- Understands and follows all health and safety policies and procedures. Works safely to reduce the risk of injury to self, other staff members and guests. Promptly reports all actual or potentially hazardous situations. Submits required reports to the Joint Health & Safety Committee, staff, managers, and Corporate Office on a regular basis.
Operational & Administrative Systems:
- Supports corporate office negotiations with suppliers in order to obtain optimum agreement on delivery schedules
- Ensures compliance to food safety, sanitation and overall workplace safety standards
Other
- Actively pursues formal and informal continuing education for both the maintenance and upgrading of his/her professional and managerial confidence
- Participates in the preparation of meals as required
- Understands the lines of authority, flexibility and communications within the company and uses them effectively to meet his/her responsibilities
- Applies their knowledge of current relevant legislation to meet professional and managerial responsibilities
- Demonstrates accountability for their actions
- Performs other related duties as required
Qualifications
Education:
- Successful and minimum completion of a post-secondary diploma in Culinary Management from a recognized institution; OR
- Current qualification as a chef
Experience:
- Minimum of two years supervisory experience in a volume food preparation environment in the hospitality industry
- Experience in progressively responsible roles with demonstrated leadership, interpersonal, marketing and financial planning skills.
- Prior labour relations experience preferred
Skills & Abilities:
- Demonstrated effective communicator (written and verbal) and leadership skills
- Self-directed
- Effective interpersonal and conflict resolution skills
- Accountable
- Effective problem solver
- Customer service oriented
Special Requirements
- Must have working knowledge of special diets
- Ability to respond to emergency situations (as per Chartwell policies and procedures)
- Criminal Records Check Vulnerable Persons Check
At Chartwell, we’re all about Making People’s Lives BETTER: the lives of our residents and their families, and the lives of our employees. Join an exceptional group of diverse, inspiring, and caring people who are empowered to provide personalized, human experiences for our residents and staff through the connections they make every day within our communities.
Chartwell’s commitment to diversity and inclusivity is a commitment to hiring people whose skills and abilities contribute the most to the success of the organization and who reflect the communities in which we live and work. We are an equal opportunity employer and welcome applications from a wide range of qualified candidates, including people with disabilities. If you have questions or require assistance with the application process, please email [email protected] or call 1-888-663-6448.
Chartwell may use artificial intelligence to assist in screening and assessing applicants for this position.
We thank all applicants for their interest, however, only those selected for further consideration will be contacted.
