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.
- 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.
