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Food, Beverage and Hospitality Manager

4 months ago

Scarborough, Canada Senior Persons Living Connected Full time

**Mission Statement**: Understand the aspirations of seniors and respond with innovative supports.

**Vision Statement**: Building inclusive communities where all seniors are connected to living their best possible life.

**What to expect when you join SPLC**:

- Competitive compensation with a comprehensive health benefits plan
- Rewarding career that supports meaningful work in our communities
- Training and Professional Development opportunities
- Healthy and safe working environment

**Position**:Food, Beverage & Hospitality Services Manager **(Full-time Contract ending April 2025)**:
**Date Posted**: March,15, 2024

**Reports to**: Director of Facilities & Properties

**Deadline:**:Until position is filled

**Position Summary**:
Responsible for people, systems and standards while overseeing the management and daily operations of the restaurant and kitchen including the supervision of staff, purchasing and inventory management and establishing and maintaining a high standard of hygiene, safety and cleanliness. Additionally, the Manager shares the role of a Chef and will be responsible for menu planning, preparing and cooking meals of the highest quality using efficiency standards with minimum wastage. Ensure continuous quality improvements to support customer satisfaction.

**1. Leads, supervises and directs all dining room and kitchen staff**:

- Provides supervision to Team leader, dining room and kitchen staff.
- Provides guidance and direction and conducts performance management, including discipline with staff and provides coaching and mentoring to meet or exceed established expectations.
- Trains, develops and motivates culinary staff and other staff in the Food, Beverage and Hospitality Services to meet and exceed established food preparation standards on a consistent basis.
- Revise and report on staffing levels to ensure that customer service, operational needs and financial objectives are met. Hires staff in collaboration with HR department and supervisor.
- Ensures that the leadership in the dining room service meets the expectations of quality customer service provided by dining room staff.
- Ensures staff compliance with all legislative guidelines for the food industry, the organization’s policies and procedures as well as the FB& H Operations Guideline manual.
- Maintains confidentiality of personal information of staff, volunteers, residents and clients.

**2. Prepares and cooks quality meals in accordance with safe food handling practices**:

- Develops, designs and update menus for breakfast, lunch, dinner, day programs and special events as required collaboratively with the team.
- Prepares and cooks a wide variety of regular and special diet meals according to prescribed or planned menus based on accepted nutritional practices.
- Ensures prepared meals are creative and attractively presented during planning before serving and are frequently reviewed when finished for quality and presentation before the orders are sent to guests.
- Establishes correct portion sizes for seniors using the food services industry standards as a benchmark.
- Determines quantity of food supply requirements and costs.
- Follows proper safe food handling practices for all food products and ensures that all products are prepared in a consistent manner and meet culinary appearance
- Ensures that all equipment in the kitchen is properly maintained and in working order in accordance with Public Health and the Restaurant Industry Standards.
- Works cooperatively with other Cooks to ensure all food preparation is completed in a timely manner, meal service is conducted efficiently and proper supplies and equipment are readily available.
- Ensures that kitchen associates are trained in the fundamentals of good cooking and excellent plate presentations.

**3. Purchasing and inventory management**:

- Assists with developing and maintaining Purchasing Standards for the kitchen.
- Explore competitive costs for goods and service and make appropriate recommendations for changes that meets the needs of Food, Beverage and Hospitality Services.
- Coordinates the inventory of all food items and dry goods on a monthly basis and order new supplies appropriately.
- Maintains quality levels of inventory, receiving and storage of products.
- Reviews inventory of supplies on hand and communicates orders for food supplies, ingredients, other consumables and paper products on a scheduled basis as determined by menu and estimated number of customers.
- Checks and inspects deliveries of food supplies for quantity and quality of items and rejects or returns incorrect items or poor quality of fresh products.
- Ensures delivered products are date stamped, labelled and stored appropriately according to Safe Food Handling guidelines.
- Provides monthly operational reports which includes revenues and expenses to supervisor.

**4. Performs other support duties**:

- Reports to supervisor about all existing or potential hygiene and safety haz