Food, Beverage and Hospitality Manager

**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

**Work hours**: 40 hours per week

**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.

**Responsibilities**:
**1. Leads, supervises and directs all staff assigned to the restaurant operations***:

- 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

**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
- 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

**3. Manages the purchasing and inventory management***:

- Assists with developing and maintaining Purchasing Standards for the kitchen
- Explores competitive costs for goods and service and make appropriate recommendations for changes that meets the needs of Food, Beverage and Hospitality Services
- 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

**Education**:

- Red Seal or trades designation
- University degree or Community College Diploma in Food, Beverage and Hospitality or equivalent
- Valid Food Handler Certificate

**Skills and Experience***:

- Four (4) years culinary experience for large group of customers
- Experience in food, beverage and hospitality services, especially for seniors
- Experience supervising staff and/or volunteers
- Experience developing and designing menus for all occasions
- Experience working in a culturally diverse environment an asset
- Knowledge in preparing nutritional meals for seniors, including special diets
- Excellent leadership, planning, organizational and time management skills
- Effective communication and interpersonal skills
- Excellent problems solving skills with the ability to manage and prioritize competing tasks
- Able to work as part of a team in a busy and high-pressure environment
- Proficient using Microsoft Office, specifically Word and Excel, with understanding of the internet and social media

**Others**:

- Vulnerable Sector screening required
- Proof of full COVID-19 Vaccination or Medical Exemption Certificate required

**While we thank all applicants for their interest, only those