Service Manager
COMPETITION NO. AD26-11R
Band 5: $50,656 to $63,320
About Durham College:
Durham College (DC) is a leading post-secondary institution that supports students to develop career-ready skills for the ever-changing job market. With a focus on experiential learning, led by expert faculty, through field placements, applied research, co-ops and other hands-on opportunities, DC grads are known for having the skills and knowledge they need to adapt to the ever-changing workforce.
A leader in innovative teaching and learning, Durham College offers a wide range of market-driven programs across multiple disciplines, including culinary management, farming and horticulture, business, IT, construction and trades, science and technology, health care, engineering, social and community services, media, art and design.
Our modern campuses in Oshawa and Whitby offer 145 programs – including six bachelor’s degrees and 11 apprenticeship programs – to more than 11,000 full-time post-secondary and nearly 3,000 apprenticeship students. In addition, we have more than 16,000 student registrations in professional and part-time learning. More than 120,000 alumni represent the college, both locally and around the world.
DC has an estimated annual economic impact of more than $913 million on Durham Region and is proud to be an active and engaged member of the communities we serve by contributing resources and expertise to enhance social and economic well-being through partnerships, investments and collaboration.
Duties and Responsibilities:
The Service Manager is responsible for the overall and day-to-day operations of Bistro ‘67 dining room service and CFF Events, as well as assisting with Pantry retail operations as required. The food service operations are to reflect the academic programming of the Centre for Food, health and service standards, and local food and beverages that support the Centre’s field-to-fork philosophy. Maintaining the Bistro’s Feast ON designation is essential and accomplished by creating a beverage list that is predominately Ontario wine, beer and spirits. The Service Manager is also responsible for maintaining Bistro ‘67’s LEAF certification, by prioritizing sustainability and environmental accountability in food and beverage operations.
Reporting to the General Manager, the Service Manager is an operations person who performs the Maître ‘D functions and supervises staff, co-ordinates front of house (FOH) operations and maintains high levels of service standards and customer service. The Service Manager is responsible for training staff, which includes post-secondary, placement and work study students, in product knowledge, customer service, food and beverage service, scheduling and monitoring revenue and expense targets, and liaising with the Back of House team to ensure continuous improvement throughout daily operations. This position provides a leadership role for Bistro ’67 staff, customers and clients by promoting service excellence while demonstrating strong communication and leadership skills.
The Service Manager is also responsible for assisting with marketing all Bistro ’67 initiatives and taking a direct role in telling the field-to-fork story by collaborating with the Barrett Centre and CFF teams.
The Service Manager will work with the General Manager and Executive Chef to ensure the front of house and back of house are integrated to meet customer and financial requirements, while also ensuring that all learning objectives for DC students are achieved within this teaching restaurant.
Food & Beverage and Facility Controls:
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Regulate inventory levels of liquor, wine, and beer to maximize revenues and contribution margins. Place orders with suppliers to ensure par stock levels are maintained
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Ensure updated competitive analysis to provide maximum contribution potential
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Identify and minimize “front of house” operational inefficiencies
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Update all employee manuals, opening and closing duties and event binders twice a year
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Research, source, cost and implement a new beverage and wine list two times a year
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Regularly monitor market trends and new liquor, wine, and beer products
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Work with the General Manager to ensure liquor, wine and beer pricing structures are consistent with market expectations and demands to ensure targeted contribution margins
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Maintain the POS system and online ordering platform to allow for proper tracking of sales both in the Bistro 67 and Pantry, while maximizing revenue
Dining Room & Event Operations:
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Responsible for supervising customer service operations by actively managing the dining room floor and catering functions
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Handle complaints from customers, clients and staff. Follow-up with staff and the Executive Chef / General Manager to improve practice and thus avoid ongoing customer complaints
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Efficiently manage and maintain the reservation system. Assure that proper staffing levels are in place at all times. Maximize capacity in the restaurant for regular business hours and special occasions
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Network with customers and clients to encourage repeat customers and additional revenues for CFF / Bistro ‘67
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Anticipate roadblocks and opportunities for a given shift and implement strategies to overcome obstacles and maximize opportunities
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Liaise and maintain high levels of customer service and communication with culinary staff, academic staff, students, CFF General Manager, Associate Dean and all associated departments
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Responsible for the supervision and training of all part-time and student front of house employees / academic placements
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Ensure that all staff are in proper uniform at the start of their shift
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Check daily Events Calendar to know what is happening at the Centre for Food at all times
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Keep the Bistro ’67 FOH team aware of upcoming events, so they can actively promote them to guests
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Manage customer inquiries and large reservation inquiries. Look for opportunities to grow the customer base and revenues for CFF / Bistro ‘67
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Oversee the day-to-day operations of the restaurant and catering events. Ensure that rooms are set, reservations in place, floor plans ready, Bistro ’67 tables set to standard, maintain equipment and overall cleanliness
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Work with the Executive Chef / Sous Chef to hold daily pre-shift meetings
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Attend weekly Food & Beverage team meetings
Finance / Administration / Human Resources:
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Process daily cash, reconcile end-of-day receipts, track discrepancies and monitor daily sales trends
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Analyze daily records, statistics and reports that capture sales, productivity and labour costs
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Monitor financial performance to include sales and costs. Work closely with the General Manager to make necessary recommendations and implement change as requested
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Ensure that staff assignments are consistent with college policies, procedures and collective agreements
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Ensure the efficient use of human and financial resources within the restaurant
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Maintain a high level of staff performance through effective recruiting, selecting, developing, teaching, mentoring, evaluating and discipline of staff
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Handle complaints from staff, students and customers. Conflict resolution as required
Marketing / Promotions / Communications:
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Marking various food operations and take a direct role in promoting Bistro ’67, Pantry and the Centre for Food, students and programs with customers and industry
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Assist the General Manager to develop functions, internal events and related programs to promote the restaurant and maximize revenue
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Maintain marketing material inventory, create social media content to increase awareness and drive revenue to Bistro ’67 and Pantry
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Assist in developing the company marketing strategy; targeting both internal and external customers
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Build a solid customer base through networking and social media
Staff and Student Training:
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Arrange biannual training sessions for FOH team for product knowledge and service standards
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Develop staff training packages for new menu launches that include menu item recipes and preparation methods, beverage pairing recommendations, allergen awareness and follow up quizzes
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Work directly with the Executive Chef to manage the FOOP/REST classes in Bistro ‘67
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Assure that the student experience is in line with the course outline and learning outcomes are met
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Work closely with the students to provide feedback and the proper tools to align FOH and BOH operations
Update the FOOP/REST course materials, attendance, menus, recipes, floor plans and general information every semester
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Qualifications: -
A minimum of a 2-year diploma in hospitality, special events, culinary or business discipline.
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At least 2-3 years work experience in a management role; restaurant management preferred.
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Demonstrated skills as are required by the hospitality industry
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Smart Serve Certified
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Must be proficient in Silverware POS operation, electronic reservation systems (Open Table) and word processing/spreadsheet programs such as Microsoft Office.
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Excellent communication, presentation, management, human relations, and conflict resolution skills, including the ability to handle student, staff and customer complaints, behaviour issues, and work effectively with a wide variety of customers, teams and groups.
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Excellent skills in work organization and handling confidential information.
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Able to work independently.
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Effective Time Management Skills.
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Demonstrated commitment to equity, diversity and inclusion in all matters related to students, staffing and programming.
Please note this posting is for an existing vacancy.
Please apply below by submitting your cover letter and resume to the online portal. Job Competition closes at 7:00 p.m. EST on May 22, 2026. Competition number AD26-11R.
Contact Us T:905.721.3073 [email protected]
C Wing, Second Floor - 2000 Simcoe St. N. Oshawa, ON
Durham College invites applications from all qualified individuals. Durham is committed to fostering workplace diversity, and, provides accommodations to applicants with disabilities throughout our hiring process. If you require this information in alternate format; require communication supports; an accommodation in applying for a posting and/or if you are selected for an interview, please contact our Human Resources (HR) department and an HR assistant will work with you to meet your needs.
We thank you for your interest in employment with Durham College however, only those candidates selected for an interview will be contacted.
Land Acknowledgement
Durham College is situated on the traditional lands of the First Peoples of the Mississaugas of Scugog Island First Nation. These lands are covered under the Williams Treaties and rest within the traditional territory of the Anishinaabeg. We offer our gratitude to the Indigenous Peoples who care for and, through the treaty process, share the lands on which we live, learn, teach and prosper today.
