Manager Food Services
2 weeks ago
**Pclass #**
- AA303**Job Summary**
**Who We Are**
- We acknowledge that Vancouver Community College (_
- VCC_
- ) is located on the traditional unceded territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples who have been stewards of this land from time immemorial._
- For over 55 years, VCC has been a leader in innovative, experiential post-secondary learning. We’re one of B.C’s top employers and we are proud to inspire students to discover their passions, gain essential skills, and learn what it takes to succeed in a competitive workforce.- At VCC, we respect and celebrate our differences, and are committed to the work of decolonization, accessibility, and inclusivity for all. Be a part of creating an inclusive community that provides equitable opportunities for Indigenous and diverse representation, participation, and success for everyone.-
Reporting to the Director, Commercial Services, the Manager, Food Services is responsible for the College’s food services and catering operations. The manager has the authority and accountability to make fiscally responsible decisions related to the provision of food services, in support of internal and external sales.- The role works collaboratively with the Director, Commercial Services to ensure a seamless delivery of services within the Food Services Department. The Manager, Food Services, takes a proactive role in the organization and management of Food Services. Judgment requires discretionary decision
- making which impacts the Department, Programs and the College. There is a high volume and wide diversity of responsibilities and work complexity.- This position will have a direct impact on Food Services leadership and the support it provides enables staff to achieve their goals and contributes to the successful operations of the Food Services Department. The Manager, Food Services, directly supervises staff and ensures staff are fully informed and compliant on all aspects of the collective agreements as well as college and Department policies and procedures.**Job Duties/Responsibilities**
- Oversees the financial and operational components of Food Services (Downtown and Broadway campus) and Catering (internal and external).
- Supervises assigned staff and participates in the recruitment, promotion, evaluation, training and development, and performance management of staff within the scope defined by College policy and the Collective Agreements.
- Reviews service hours, food offerings and availability to ensure the College is meeting the food requirements of the customer, in consultation with the Dean, School of Business, Hospitality, and Food, and effected stakeholder groups.
- Provides business and/or financial advice on events, promotions, industry conferences, community activities and other forms of branding through a balancing of participation costs and return.
- Ensures FoodSafe regulations are met and liaises with health officials as required.
- Manages and costs College’s contracts for catering events both internally and externally working with catering and the School of Business, Hospitality and Food to develop cost-savings and revenue generation projects. Prices all menu items produced or purchased for resale as well as in-class demos, paying attention to availability by block, seasonality, and wastage.
- Establishes pricing mechanisms to ensure cost recovery including maximizing returns on catering events.
- Analyzes sales data performing cost, price, volume, and sale comparisons through the management and utilization of point-of-sale software
- Develops and performs monthly variance analysis, ensuring members of Food Services are trained in reviewing and analyzing the quarterly information, and financial decisions/actions are implemented as a result of the findings.
- Ensures fiscal responsibility in Food Services through the management and utilization of inventory procurement and management software, ensuring control measures to provide information for pricing and costing decisions.
- Manages food services and goods and services contracts.
- Performs other related duties as required.
**Qualifications**
**Education and Experience**
- Two (2) year Diploma in Hospitality, Food Services Management, Business Management, Commerce or Accounting from a recognized educational institution
- Five (5) years’ experience in a management role in Food Services operations.
- Journeyman Red Seal certification in a related trade considered an asset.
- An equivalent combination of education, training and experience may be considered
- Proficient in Microsoft Office suite.
- FOODSAFE Level 2
- Serving it Right
**Skills and Abilities**
- Strong business acumen/entrepreneurial skills with a demonstrated ability and commitment to customer service.
- Strategic planning, budgeting, and organizational skills.
- Strong leadership skills with a demonstrated ability to motivate, mentor, supervise and
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