Support Services Manager

**Job Summary**
Reporting to the Executive Director, the Manager of Support Services is a member of the leadership team and is responsible for the effective delivery of day to day Food, Nutrition, Laundry and Housekeeping services by:

- Providing effective leadership and direction to Support Services supervisors and staff;
- Functioning as the resource person for “Best Practice” in Support Services systems;
- Leading quality improvement and achieving positive results;
- Promoting safety across the organization.

**Responsibilities and Duties**
1. Support and promote the Centre’s Mission, Vision, and Values and is a role model of Person Centered Care, Residents Rights and the Code of Ethics.

2. Collaborate in the development of and ensures compliance with Corporate and site specific standard operating policies, procedures and other operational foundations required in the provision of Food Services, Housekeeping and Laundry services.

3. Participate in the development, implementation, and communication of the Centre’s Strategic Operational Plan.

4. Prioritize and promote a culture of safety and risk mitigation for all customers of the organization through due diligence, role modelling, corrective actions and problem solving, communication and education.

5. Ensure support service delivery practices and procedures comply with licensing regulations, professional standards, provincial regulations, accreditation standards and organizational policies through regular monitoring and evaluation. Implement specific actions as required.

6. In collaboration with the Executive Director and Director of Finance, provides input into the Centre’s annual operating budget. Regularly monitor expenditures and variances and initiate collaborative appropriate actions to align performance within the established budget.

7. Maintain effective cooperative relationships with designated external partners. Liaise with external suppliers to resolve issues regarding the quality and quantity of goods and services. Reconcile discrepancies.

8. Establish and maintain inventory levels of supplies according to established guidelines including those for emergency preparedness. Ensure cost effectiveness, efficiencies in storage and space requirements and compliance with waste management requirements.

10. Hires, disciplines, recommends and/or participates in the termination of staff according to established HR policies and procedures. Complete probationary and regular performance reviews for assigned staff and provide support in the achievement of identified goals. Monitor staff attendance and respond to absenteeism in accordance with the established Attendance Management Program.

11. Coordinates Support Services orientation for new employees utilizing established programs and checklists. Coordinates related in-services and annual educational opportunities for staff.

12. Monitor and respond to staffing scheduling issues on a daily basis in areas of responsibility. Consult with and advise supervisors as necessary.

13. Plans and delivers seasonal menus that are compliant with all related regulations, fit the residents nutritional and therapeutic needs, and meets the facility and resident’s expectations.

14. Develops and / or adjusts standardized recipes to ensure consistent high quality production outcomes including quality, nutritional & texture requirements, quantity, portion sizes, and resident satisfaction.

15. Plans, directs and supervises the preparation and service of high quality food utilizing standardized operating procedures, industry standards, and related internal and external policies.

16. Lead or participate in internal and external committees, as required.

17. Perform other related duties and management functions, as assigned.

**SAFETY RESPONSIBILITIES**
1. Demonstrates a commitment to communicating, improving and adhering to safety policies in the work environment.

2. Follow safe work procedures and act safely in the workplace at all times.

3. Investigate and follow up on all reported safety concerns.

4. Provide regular training/in-services to your workers, and measure the effectiveness of the training.

5. Ensure the health and safety of all workers under your direct supervision.

**CREDENTIALS**
Current membership or eligible for membership in the Canadian Society of Nutrition Management.

Serve It Right

Food Safe Level 1

Minimum of 2 years related experience and minimum two years managerial experience.

**COMPETENCIES**
- Leads People
- Acts with integrity
- Builds teams
- Develops others
- Communicates clearly
- Customer and Community Focused
- Is customer focused
- Engages Stakeholders and partners
- Awareness of external environment

**Leads a Culture of Quality**
- Strives for personal effectiveness
- Inspires and works towards a vision
- Promotes innovation

**Achieves Results**
- Thinks conceptually
- Demonstrates initiative
- Effectively manages resources
- Is accountable

**SALARY AND BENEFI