Food Services and Housekeeping Manager
Reporting to the General Manager and/or designate, the Food Services & Housekeeping Manager is accountable for all aspects of the Food Services Department and Housekeeping. The Food Services & Housekeeping Manager supervises all food services staff, Multi Service Workers, develops and manages the Food Services Department & Housekeeping budget and serves as an intricate member of the management team. The Food Services & Housekeeping Manager is responsible for the day to day operations related to the production, preparation of meals from a designated menu, delivery & service of food, maintenance of a sanitary workplace, inventory control, staff work routines & schedules, and the overall safe operation of the Food Services Department. The position is also responsible for housekeeping standards, quality assurance and customer service.
RESPONSIBILITIES:
Include but not limited to:
- Acts as a contributing member of the management team; attends management team meetings, provides input into & participates in the strategic plan for assigned areas of responsibility.
- Responsible for recruitment, discipline and termination of Food Services Department/Multi-Service Worker employees.
- Identifies education needs for employees; participates in the developing, implementing and evaluating on a regular and ongoing basis, orientation, training and education programs for staff.
- Manages all Food Services/Multi-Service Worker staff including the development of their schedules, coordinating work assignments and dealing with employee issues as they arise.
- Participates in the planning and implementation of the budget, both operating and capital, monitoring expenditures and taking action as required for the Food Services Department/Housekeeping.
- Participates in the development of and implements policies and procedures in accordance to external & internal governing regulations and educates staff, tenants, and other departments as required.
- Collects department statistics, and provides other related information as required by external and internal regulatory & licensing bodies by performing tasks such as gathering information, performing related audits, preparing summary reports identifying strengths, weaknesses and trends and proposing solutions
- Participates in community committees; attends meetings as required.
- Participates in the development and implements a plan for the provision of food services to be used in the event of a disaster.
- Responsible for all tasks related to the production and service of menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
- Manages the activities and work flow for all tasks required for production, presentation / service and cleanup of assigned staff and area(s).
- Participates in the preparation, delivery and service of food and ensures proper preparation, delivery and service of food is carried out by the Food Services staff to ensure safety of tenants, guests and the public.
- Establishes production requirements according to the needs of the community, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
- Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste and maximize food quality & guarantees food safety.
- Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the community. Meeting with Food Licencing officer and health department.
- Participates in the development, implementation and delivery of education & training programs for Food Services/Multi Service Worker staff to ensure the high standards of Food Services and Housekeeping are maintained.
- Promotes and maintains positive communication and relationships among management, Food Services staff, Multi Service Worker staff, tenants, and the public
- Develops & maintains seasonal 5-week rotational menus based on the likes, dislikes, requests of the residents, based on the Canadian Food Guidelines; in conjunction with site leadership team plans and deliver special events such as holiday and themed meals.
- Performs all other duties as required.
QUALIFICATIONS:
- Food Safe certified level 1 & 2 mandatory.
- Minimum 3-5 years’ experience in quality food preparation and the operation and care of kitchen equipment.
- Minimum 1-2 years in a related management / leadership position.
- Graduation from a recognized Culinary Arts program - Inter-provincial (Red Seal) designation preferred.
- WHIMIS training and First Aide.
- Knowledgeable of all standards and regulations that govern the handling, delivery, storage and preparation of food.
- Knowledgeable in educational training of staff, an asset
- Knowledgeable in hospitality, seniors residences housekeeping standards, as asset
- ‘Serving it Right’ certification an asset
- Experience in providing input into labour relations matters including responding to grievances and collective bargaining.
SKILLS AND ABILITIES:
- Ability to prepare and administer department budgets within company guidelines.
- Strong written and oral communication skills & computer skills including Word, Excel, Outlook and other job related software.
- Ability to proactively respond to the needs of the organization and residents supported by an acute awareness of the impact of actions on others.
- Strong leadership qualities, including managing performance management of team and building and maintaining trust with staff, residents/tenants and external business contacts.
