LA Chefs

4 weeks ago

Lethbridge, Canada UpSourced HR Full time
Job Description
Located in the heart of southern Alberta, Lethbridge offers a vibrant community atmosphere, a growing economy, and an accessible lifestyle that blends urban convenience with a close connection to nature. As a Director of Operations at LA Chefs, you’ll have the opportunity to work with a respected, locally owned company known for delivering exceptional catering and hospitality experiences across diverse venues. We pride ourselves on our team-centered culture, commitment to innovation, and dedication to quality, making LA Chefs an ideal choice for those passionate about the culinary arts and hospitality industry. Joining us means becoming part of a company that values both professional growth and the strong reputation we have built in the community over two decades.

We are seeking an experienced Director of Operations to oversee and optimize operations at LA Chefs, a mid-sized catering and food & beverage company. This role ensures efficient front-of-house (FOH) and back-of-house (BOH) operations, leads HR practices, and strengthens our venue partnerships. The Director of Operations will work closely with executive leadership to achieve financial targets, support training initiatives, and uphold LA Chefs’ exceptional service reputation.

Key Responsibilities:

Operational Leadership
  • Supervise both the Executive Chef and Director of Catering, ensuring effective processes and workflows for FOH and BOH.
  • Review, implement, and refine systems and processes to drive efficiency and effectiveness across operations.
  • Lead efforts to launch and sustain digital training via Articulate, focusing initially on FOH and extending to BOH, making it a core component of employee development.
Team Management and Development
  • Support HR functions, including recruitment, job description accuracy, onboarding processes, and performance evaluations.
  • Develop an employee mentorship process to foster growth and accountability across all roles.
  • Provide coaching and guidance to direct reports, building a high-performance operations team aligned with company values.

Budgeting and Financial Management
  • Collaborate with the Director of Sales and Accounting to create and manage annual budgets, ensuring that financial goals and targets are met.
  • Identify cost-saving opportunities without sacrificing quality, aligning financial strategies with operational goals.
  • Manage venue contract relationships, supporting budget adherence and resource allocation.

Venue and Client Relationship Management
  • Manage relationships with contracted venues (e.g., Coast Hotel, Norland, Countryside Barn, and Agri-food Hub), attending planning meetings, engaging in strategic sessions, and ensuring effective communication.
  • Oversee client satisfaction and service quality, personally attending key events and following up on guest feedback to maintain LA Chefs' esteemed reputation.

Quality Assurance and Innovation
  • Champion quality standards in all aspects of service, from food presentation to guest experience.
  • Collaborate with team members on menu planning, beverage selections, and event setups, as required, to support creative and logistical needs.
  • Drive continuous improvement and innovation in service delivery, adapting best practices to elevate the client experience.

RequirementsQualifications:
  • Education: Bachelor’s degree in hospitality management, Business Administration, or related field.
  • Experience: 7+ years in operations management within the food & beverage or catering industry, with at least 3 years in a senior leadership role.
  • Skills:
  • Exceptional leadership and team-building skills, with experience in HR functions and team mentorship.
  • Proficient in budgeting, financial analysis, and cost control.
  • Strong venue management experience and ability to build client relationships.
  • Knowledge of digital training platforms and quality management systems.

Working Conditions:
  • Hours: Full-time; flexibility for evening, weekend, and holiday work as required to support events.
  • Environment: Fast-paced, dynamic setting with a need to adapt quickly to changing operational demands.


Requirements
Qualifications: Education: Bachelor’s degree in hospitality management, Business Administration, or related field. Experience: 7+ years in operations management within the food & beverage or catering industry, with at least 3 years in a senior leadership role. Skills: Exceptional leadership and team-building skills, with experience in HR functions and team mentorship. Proficient in budgeting, financial analysis, and cost control. Strong venue management experience and ability to build client relationships. Knowledge of digital training platforms and quality management systems. Working Conditions: Hours: Full-time; flexibility for evening, weekend, and holiday work as required to support events. Environment: Fast-paced, dynamic setting with a need to adapt quickly to changing operational demands.

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