Operations Supervisor

Company Description
**WHO ARE WE?**
We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together - offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

**Job Description**:
**WHAT'S THE JOB?**

Under the general supervision of the District Manager or Director of Ops, the Operations Supervisor is responsible for overseeing client and employee relations and general account management for their assigned units. The Operations Supervisor will ensure café level success by monitoring financial performance, customer and employee satisfaction, and client relations while providing ideas and support to drive continued growth for all assigned cafes.
- Assist the Chef at each assigned unit in planning and developing menus and recipes for the café and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging creative ideas from staff that fall within company and client guidelines and restrictions
- Ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation and FoodSafe and/or Servesafe standards
- Monitor training being delivered to staff to ensure all staff have participated and passed requite training, ensuring applicable knowledge is being transferred and used appropriately
- Work with on-site management to make sure that all staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
- Provide or ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly
- Ensure on-site management has put into place signage that communicates to staff the health and safety regulations and proper kitchen conduct, including signage as required by relevant legislation
- Assess completion times for tasks and processes and develop and help implement ways to improve efficiency and output while maintaining brand consistency
- Communicate with the client for in need of repair equipment (i.e. malfunctioning and/or damaged), ensuring the equipment is safe for use, and if not, that the equipment is properly locked out and secured until repaired
- Address the concerns of employees and work with the on-site manager to create a safe, healthy, and productive working environment
- Stay informed on any changes to operations, whether initiated internally or from external sources (i.e. changes to legislation) and communicate any changes to staff members while working with Senior Management to update training policies and documentation
- Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as:

- Assist in performing physical inventories, maintaining an appropriate amount of stock at the unit
- Ensure the unit is complying with maintenance of food rotation in storage in order to minimize spoilage and waste
- Suggest controls for portioning of food items to ensure recipe yield meets quantity and budget expectations
- Suggest dishes that take advantage of seasonal availability and excess inventory
- Provide recommendations regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures
- Relay with suppliers on behalf of assigned units which can include resolving discrepancies with suppliers and escalating any and all issues unable to be resolved to the District Manager or appropriate support department
- Review unit budgets and expenses with on-site management and the District Manager to identify ways to drive sales while reducing operating costs
- Coordinate and oversee training and coaching sessions with staff to ensure proper procedures and best practices are being followed, while also helping staff members reach the next stage in their career development
- Oversee applicable Franchise locations in accordance with Company standards and Franchise requirements
- Work with the on-site management team at each assigned unit to develop a marketing and business plan on an annual or semi-annual basis. Plans must be approved by the District Manager and should detail the locations previous accomplishments while setting goals and action plans for the upcoming quarters
- Ensures the cash flow process is being adhered to by all staff and perform periodic checks to ensure compliance (train all staff in Cash Handling procedures)
- Attend all regularly scheduled management meetings ready to discuss your current location and overal