Dining Room Supervisor - North Vancouver

 

JOB SUMMARY
Position: Dining Room Supervisor
Company: PARC Retirement Living
Job Location: North Vancouver, British Columbia, Canada

Work Performed:

• As Dining Room Supervisor, you play a key role in creating a top-notch, personalized dining experience for our residents and guests – and you’re the first person they turn to with comments or questions.
• You assist with hiring, training, leading, scheduling, and motivating our dining room team.
• You’re a hands-on leader that will assist to greet and seat residents, serve and provide bar service when needed.
• You work closely with our Executive Chef to support the Food and Beverage Team, assuring the highest standards of appearance and service.

Qualifications:

• You’re an outstanding communicator and relationship builder, who proactively anticipates resident needs and solves issues before they arise.
• You have experience as a server team lead in the hospitality or senior-living industry.
• You have your Food Safe Level 1, Serving It Right, and WHIMIS Certifications. Knowledge of mixology and/or wine is an asset, too.
• You have experience in hiring, leading, training, and scheduling staff, as well as planning the day-to-day operations of a dining room.
• You have strong organizational skills. You are able to manage multiple competing priorities and keep to deadlines.
• You have experience using Microsoft Word, Excel, and Outlook to draft communications, make schedules, communicate with team members, and book events.
• You understand and respect the needs of seniors, their families, and the professionals engaged in their care.

To Apply - Follow the link to the company website for further information.

Food Services Manager - Vancouver

JOB SUMMARY

Position: Food Services Manager
Company: Compass Group Canada
Job Location: Vancouver, British Columbia, Canada
Type: Full-time

Work Performed:

• Drive the financial success of the unit's operation.
• Lead all phases of food preparation, menu planning, and development, operation planning and expenditures, budgeting, costing, and maintaining proper inventory levels.
• Recruit, hire, schedule, and perform general administrative duties.
• Ensure excellent client relationships and client satisfaction with the service and menu options.
• Achieve compliance with Compass’s Quality Assurance, Occupational Health, and Safety Act, and WHMIS regulations.
• Initiate frequent workplace inspections and WHMIS training of all staff and effectively manage all.

Qualifications:

• At least two years of related food service management experience with at least one year of catering experience.
• The ability to control food and labor costs.
• Creatively apply trendy food items and presentations to foodservice operations.
• A strong motivator, mentor, and leader with management skills.
• A detail-oriented individual and a strong team player.
• Outstanding client relationship skills.
• Excellent communication skills (written and verbal).
• Proven Microsoft Office skills (Word, Excel, Outlook).
• Culinary skills would be an asset.

To Apply - Follow the link to the company website or contact PeopleHub@compass-canada.com for further information.

Assistant Food and Beverage Manager - Victoria

 

JOB SUMMARY

Position: Assistant Food and Beverage Manager
Company: Delta Hotels Victoria Ocean Pointe Resort
Job Location: Delta Hotels Victoria Ocean Pointe Resort, 100 Harbour Road, Victoria, British Columbia, Canada
Type: Full-time

Work Performed:

Assisting in Food and Beverage Operations

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.

• Provides excellent customer service to all employees.

• Responds quickly and proactively to employee's concerns.

• Uses coaching skills throughout the property.

• Demonstrates self-confidence, energy, and enthusiasm.

• Motivates and encourages staff to solve guest and employee-related concerns.

Ensuring Exceptional Customer Service

• Provides excellent customer service.

• Responds quickly and proactively to guest's concerns.

• Understands the brand's service culture.

• Sets service expectations for all guests internally and externally.

• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

• Follows up to ensure complaints have been addressed to the guest's satisfaction.

• Develops a relationship with all guests to build repeated clientele internally and externally.

Additional Responsibilities as Assigned

• Complies with all corporate accounting procedures.

• Assists GM as needed with annual Quality audit.

Qualifications:

• High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.

To Apply - Follow the link to the company website for further information.

Food Service Supervisor - Vernon

JOB SUMMARY

Position: Food Service Supervisor
Company: Vernon Jubilee Hospital
Job Location: Vernon, BC, Canada
Hours of work: Rotating days and evenings (including weekends) from 07:00 - 18:00, 06:30 - 12:45, and 11:45 - 18:00
Type: Casual

Work Performed:

• Supervises designated staff by scheduling and coordinating work assignments, determining related training and orientation requirements, and providing feedback to employees.
• In consultation with the Clinical Dietician, plans menus and develops recipes according to nutritional and therapeutic diet needs of the patients/residents.
• Estimates food requirements, and orders and receives supplies, and resolves discrepancies with suppliers.
• Visits patients/residents and/or family members to obtain and exchange diet-related information.
• Monitors expenditures for assigned areas; makes recommendations regarding budget allocations and resolves discrepancies for the assigned areas.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained.
• Coordinates meal preparation, pricing, and other related duties for community-based services such as Meals on Wheels
• Assists in coordinating and maintaining facility in-house services by coordinating cafeteria services including pricing, staffing allotment, coordinating closure of cafeteria, and securing money upon closure.
• Performs recommended audits to ensure that established food service and quality assurance standards are met.
• Monitors the storage of food, supplies, and related items.

Qualifications:

Education, Training, and Experience:

• Graduation from a recognized two-year program in Food Service Supervision
• One year's recent, related experience or an equivalent combination of education, training, and experience.
• Food Safe Certificate

Skills and Abilities:

• Ability to communicate effectively both verbally and in writing
• Ability to deal with others effectively
• Ability to supervise
• Ability to organize work
• Ability to operate related equipment
• Physical ability to carry out the duties of the position

To Apply - Follow the link to the company website for further information.

Restaurant Manager - Nanaimo

JOB SUMMARY

Position: Restaurant Manager
Company: Montana’s 
Job Location: Nanaimo, BC, Canada

Work Performed:

As a Restaurant Manager of Guest Experience, you will be responsible for driving Guests to the restaurant, leveraging our scale, and ensuring Guests come back. With your strong restaurant experience, solid leadership, and proven team-building skills, you will also be responsible for hiring and leading trained, focused, and engaged Associates, delivering on our promise of the Perfect Guest Experience.

Qualifications:

• Minimum 3-5 years experience as a Manager in an upscale dining environment with similar sales volume
• Post-secondary education, preferably in hospitality and/or business-related field
• Strong business acumen, including an understanding of budgets and operating costs
• Extensive knowledge of restaurant operations, food, and beverage
• Excellent understanding of the upscale dining industry
• Demonstrated ability to motivate and direct others

To Apply - Follow the link to the company website for further information.

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Kitchen Supervisor/Diet Technician - Vancouver

 

JOB SUMMARY

Position: Kitchen Supervisor/Diet Technician
Company: Sodexo
Job Location: Vancouver, BC, Canada
Full/Part Time: Part-time, 20 hours/week
Hourly rate: $25 an hour

Work Performed:

• Provides work direction, supervision and ongoing training to all assigned staff in a manner which establishes and maintains high staff morale
• Assists in scheduling, payroll, and performance management as assigned
• Promotes and maintains excellent customer relations and effective ongoing communication with all levels of staff
• Places orders, maintain accurate and timely inventories, and provides daily reports related to cost control
• Assist with planning and executing special assignments/projects and any required follow-up
• Conducts weekly sanitation inspections and establishes corrective action
• Conducts and participates in staff meetings
• Ensures that employees work in compliance with established safe work practices and procedures
• Ensures that equipment and safe and healthy work conditions are maintained in their assigned area
• Visits patients to ensure food service quality and preferences are met any other dietary needs
• Sets up nourishments and marks menus as per standard diet writing guidelines
• Acts as a liaison between Clinical and Food Service areas
• Conducts computerized nutritional analysis of menus, recipes and food records
• Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff and clients
• Complies with all Sodexo safety and risk management policies and procedures striving for an accident-free workplace

Qualifications:

• Diploma in Food and Nutrition Management or Degree in Dietetics (preferred)
• Eligibility for membership in CSNM (only candidates who are eligible will be considered for this position)
• Possess FoodSafe I & II
• 1-3 years experience working in Kitchen and/or Kitchen management
• English proficiency, verbal and written
• Excellent interpersonal and team-building skills
• Effective communicator and able to adapt well to change
• Possess problem-solving, planning, and organizational skills
• Requirement upon hire:
• Current vaccinations records (Tetanus, Diphtheria, Polio, Mumps, Rubella, Varicella, Hepatitis A & B, Tuberculosis, Measles, Yearly Influenza (Flu))
• Valid criminal record check through Ministry of Justice
• Have the ability to meet the organizational and physical requirements of the position
• Black slip-resistant shoes

To Apply - Follow the link to the hiring website for further information.

Support Services Supervisor - Vancouver

JOB SUMMARY

Position: Support Services Supervisor 
Company: Fair Haven Homes Society
Job Location: Vancouver, BC, Canada
Type: Full-time, Permanent
Salary: $28.65 per hour

Work Performed:

• Supervises support services staff by coaching, mentoring, training, providing direction according to regulations and best practices, including but not limited to food safety, infection control, and occupational health and safety. Fosters a collaborative work environment that supports learning and development.
• Assists with interviewing new employees; provides an orientation to new team members, coordinates work assignments, recommends and carries out related training and orientation requirements, provides feedback to employees, and maintains an efficient and effective operation of the service and quality standards through the performance of audits and feedback to staff.
• Scheduling and coordinating work assignments; responds to and processes employee scheduling requests; employee payroll administration and liaises with payroll regarding employee inquiries.
• Manages effective use of resources by estimating food requirements, handling food orders, receiving support service supplies, and resolving discrepancies with suppliers; performs financial responsibilities; monitors and keeps equipment in good repair.
• Ordering of products in accordance with buying specifications.
• Estimates food requirements in collaboration with food service staff; oversees the storage of food and related items according to established standards.
• Maintains and recommends inventory supply levels utilizing methods that minimize spoilage, loss, and waste; carries out an effective inventory management process that tracks the receiving, storage, redistribution including rotation of supplies, such as foods, to minimize spoilage and waste. Ensures the orders and deliveries are consistent and resolves discrepancies with suppliers.
• Evaluates support services to ensure the established standards and work quality are maintained through daily rounds and audits; oversees the implementation of service guidelines; develops and delivers required training and orientation.
• Assists with labeling resident clothing, facility linens; sorting/folding, etc.
• Prepares and maintains reports, statistical information, and departmental records as required by facility policies and procedure, Ministry of Health, and government legislation; maintain support services forms, binders, and manuals, etc.
• Regularly reviews related equipment and appliances to ensure they are working effectively; calls related companies for repairs; make proposals for improvement as needed.
• Arranges the staffing for ad hoc support service duties, such as remodeling and painting of resident suite.
• Carries out contingency plans in response to emergencies and/or challenges to or interruptions in services.
• Conducts incident investigations of work-related injuries in Support Services and reviews relevant system and work process for work safety; engages employees in safety education; participates in the Occupational Health and Safety Committee as required; attends and assists in leading department meetings and huddles.
• Performs other duties as assigned.

Qualifications:

Education, Training, and Experience:

• Graduation from a recognized two-year program in Food Services Supervision, plus a minimum of one year of strong operation food and housekeeping industry supervisory experience or an equivalent combination of education, training, and experience
• Membership in the Canadian Society of Nutrition Management (CSNM) is an asset
• Diploma in Building Services Worker (BSW) is an asset
• Comprehensive health and safety knowledge and training
• Current Food Safe certificates Levels I & II
• Support service experience in a health care setting is preferred

Skills and Abilities:

• Strong communication skills with the ability to communicate effectively both verbally and in writing
• Excellent interpersonal/supervisory skills with the capability to motivate and lead staff
• Strong problem-solving skills with the ability to resolve conflicts and maintain a harmonious work environment
• Strong organizational skills with the ability to prioritize work according to the organizational goals and objectives
• Ability to operate related equipment, including having strong computer skills in Microsoft Office
• Demonstrated initiative and a positive attitude
• Physical and psychological ability to carry out the duties of the position

If you have Food Services/Housekeeping Supervisory experience we look forward to hearing from you.

To Apply - Follow the link to the hiring website for further information.

Assistant Manager, Food Services - Vancouver

JOB SUMMARY

Position: Assistant Manager, Food Services
Company: S.U.C.C.E.S.S Multi-Level Care Society
Job Location: Vancouver, BC, Canada
Type: Full-time, Permanent 

Work Performed:

Management Roles

• Maximizes the output of the quality and quantity of the work provided by the program by providing consultation and supervision to designated staff, establishing clear definitions of responsibility for each employee, reviewing workload assignments and adjusting schedules according to workload to ensure levels meet operational requirements.
• Supervises designated staff by scheduling and coordinating work assignments, evaluating employee performance and determining related training and orientation requirements.
• Oversees and updates standards and procedures for kitchen operation.
• Provides input to the Executive Chef regarding the planning and implementation of new kitchen operation and inventory system.
• Investigate incidents, unusual occurrences, and accidents and propose recommendations to the Executive Director/Management Team.
• Recruits staff by interviewing internal and external applicants, making hiring decisions and processing required documentation.
• Investigates work and staff issues and where necessary initiates disciplinary action up to and including termination. Participates in the management of grievances and labor relations matters.
• Promotes resident safety and maintains a safe working environment by ensuring safety practices and procedures are adhered to.
• Supervises meal service on each pantry kitchen to ensure proper food portion control, with accurate and smooth meal delivery.

Inventory Management Roles

• Plans and coordinates physical inventory checks and cycle counts as required.
• Receives, unpacks and checks incoming materials from suppliers, ensures that supplies/goods are delivered as per specifications and completes related paper work such as signing delivery slips.
• Rotates stock and checks for expiry date.
• Identifies and returns damaged or spoiled goods to suppliers; arranges for delivery and return of loan and return items; completes appropriate documentation.

Administration and Other Roles

• Checks invoices against orders and supplies/goods received and resolves discrepancies with suppliers and/or departments.
• Maintains records and provides information regarding stores activities; ensures correct coding/labeling on stock items; maintains security measures.
• Liaises with Clinical Leader, Nutrition and maintains diet records in kitchen accurate and updated in accordance to diet changes.
• Perform regular temperature record audits to ensure requirements are met and corrective actions are taken as needed.
• Performs all other related duties as assigned.

Qualifications:

• A Bachelor Degree in Administration / Accounting or related fields from a recognized college/university
• Registered as a member of the Canadian Society of Nutrition Management is an asset
• Supervisory/management: 3 years (preferred)
• Minimum of three years supervisory and/or management experience
• Experience in a long term care residence, the healthcare or hospitality industry is an asset
• Strong planning & organizational, problem-solving & decision making and time management skills
• Strong communication, both verbally and in writing, and interpersonal skills. Ability to speak and write Chinese an asset

Application question(s):

• Do you have a Bachelor's Degree in Administration / Accounting or related fields?
• Are you a registered member of the Canadian Society of Nutrition Management?
• Do you have any experience in the long-term care residence, the healthcare, or hospitality industry?

To Apply - Follow the link to the hiring website for further information.

Food & Beverage Manager - Victoria

JOB SUMMARY

Position: Food & Beverage Manager
Company: Royal Victoria Yacht Club
Job Location: Victoria, British Columbia, Canada
Job Types: Full-time, Permanent

Work Performed:

Service

• Working closely with the Head Chef to help plan menus for all areas of the Club considering current market conditions, seasons, holidays, dish popularity and variety of other factors.
• Ensure the efficient running of functions / events.
• To be the ‘On Duty Manager’ as required. This may involve opening and closing duties, including those related to afterhours security.
• To ensure that the servers are always correctly and smartly dressed, that they
• offer professional and courteous service to their customers.
• To attend timely to customer complaints.
• Comply with Serving it right and food safe standards.
• Staff scheduling and training, labour control and costs.
• Wine list - planning, training staff, inventory, specials.
• Oversee meeting room cleanliness and service standards.

Inventories

• Ensure that all stocks are ordered to the correct quantities, quality and price.
• Check that stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• Establish controls to minimize food, liquor and supply waste / theft.
• Researches new products including an analysis of their costs and benefits.

Safety / Hygiene

• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that if are ill or injured receive the correct treatment or are not allowed to work. Filling of WCB forms.
• To regularly hold maintenance checks with the Foreshore Manager to ensure that cleanliness, maintenance, safety and other standards are consistently attained.
• To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• To ensure that all public areas are clean and well maintained.
• To ensure maximum security in all areas under your control and that staff are fully aware of key security.

Administrative Duties

• A working “hands on leader” of the Food and Beverage team. Prepare and maintain budget requirements including providing assistance in projecting annual food, liquor and labour costs and to take corrective action where necessary to help assure that financial goals are met.
• Provide daily, weekly, monthly reports and other reports as requested.
• To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
• To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the General Manager.
• Submitting Bi- weekly timesheets to the Payroll Clerk for servers and bartenders.
• Staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
• All documents are sent to the accounts department immediately for processing.
• To constantly update your knowledge and skills for the good of the establishment and the profession.
• POS layout, item keys, pricing adjustments within Jonas
• Assists the General Manager in developing and implementing long-range (strategic) plans.

Duties and responsibilities for Events:

Service

• Working closely with the Head Chef to help plan menus for group bookings and Special Events of the Club considering current market conditions, seasons, holidays, dish popularity and variety of other factors.
• Ensure the efficient running of function / events.
• To ensure that the servers are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
• Attend quickly to customer complaints. Follow up for feedback on events.
• Comply with Serving it right and food safe standards.
• Ensures that all departments of the Club are apprised of events at least two weeks in advance of the booking date.
• Ensures that setup of chairs, tables, stages, decorations, grounds and other equipment is in accordance with customer requirements.
• Is the customer advocate in all meetings, serving as the group planner’s primary contact on property and is responsible for the overall experience.
• Even if the Event is successfully planned, the Food and Beverage Manager should be present during the event and handle issues and problems that arise during the event.

Administrative Duties

• A working “hands on leader” of the Food and Beverage and Event team.
• Using the Clubs Caterease system for all events. Updating the system as needed.
• Prepare quotations and negotiate with clients if necessary. Close the deal with clients.
• Look for potential clients in the market place as well as maintain ongoing relations with old clients.
• Prepare function sheets at least two weeks prior to the event, including menu and floorplans.
• Prepare and maintain budget requirements including providing assistance in projecting annual food, liquor and labour costs and to take corrective action where necessary to help assure that financial goals are met.
• All documents are sent to the accounts department immediately for processing.
• Have weekly meetings with the marketing coordinator, Foreshore Manager and Head Chef.
• Maintain a follow up on each event and collect reviews from client. All reviews must be documented and presented to GM.
• To constantly update your knowledge and skills for the good of the establishment and the profession.
• Assist the accounts department as and when needed.
• Coordinating bookings / meetings for the Race calendar with the Racing Fleet Captain.
• Working with the administration department with the Club Annual calendar.
• The ability to manage and balance group, business and club based events.
• Updating wedding packages, event packages, floor plans, photos and menus.
• Working with the Swiftsure Committee in planning the onshore portions of the Race events.
• Attending Entertainment committee meetings if asked.
• Coordinating the Christmas decorating of Clubhouse and buildings.

Supervisory Responsibilities:

Training

Plan and carry out orientation and training.

    Train and supervise all food service staff in the proper presentation of menu items according to established guidelines.

Train staff for safe and proper use of all equipment, chemicals & utensils.

• Identify ongoing training needs of staff throughout the year – one-on one, on the job, group training.

Plan and hold group meeting or prepare memos as needed.

Allow opportunities for communication within department.

• Staff Evaluations
• Meet with staff one on one every six months to discuss work performance and establish goals.
• Document all reviews and present to GM.
• Communication
• Communicate effectively and frequently with staff to give feedback about work performance and to convey necessary information about menu changes, guest meal counts, inventory and procedural changes.
• Communicate daily with Head Chef, Event Coordinator, servers and bartenders to ensure smooth running of the F and B department.

Qualifications:

Education and Experience

Five years intermediate/senior food and beverage experience with an undergraduate degree in a related discipline, or diploma in hospitality, or management and certification in hospitality, or a minimum of four years progressive related experience combined with progression towards a professional designation. Demonstrated experience working with JONAS is preferred or experience with similar computerized POS system.

Skills and Abilities:

• Ability to apply knowledge of Food and Beverage and Event Management;
• Ability to work with minimal supervision and demonstrate good judgement and creative problem solving abilities.

To Apply - Follow the link to the hiring website for further information.

Senior Manager: Food & Beverage - Vancouver

JOB SUMMARY

Position: Senior Manager: Food & Beverage
Company: Alma Mater Society of UBC Vancouver
Job Location: 6133 University Boulevard, 6133 University Boulevard, Vancouver, British Columbia, Canada Req #68
Type: Full-time

Work Performed:

• Directing the day-to-day operations for all food & beverage, and purchasing operations ensuring consistently high guest satisfaction and product quality.
• Support student leaders by acting as an operational resource in order to fulfill their election mandates and priorities.
• Ensures strategic plan meets targets established by the society.
• Maintaining and adjusting flow charts, position descriptions, procedures and controls for each area to ensure ongoing efficiencies and growth.
• Monitoring and controlling F&B inventories and pricing.
• Preparing of annual budgets ensuring ongoing financial success of the departments.
• Leading and supporting all departments in the achievement of their financial and operational targets.
• Responding to customer and industry trends, needs, issues, comments and problems to ensure the quality of service and products and the ongoing financial health of the department.
• Actively managing human resources responsibilities including, but not limited to hiring, scheduling, training, briefing, mentoring, developing, evaluating, and disciplining employees (including termination).
• Driving and implementing promotions, menus and concepts creating a destination for the campus and non-campus neighborhoods and beyond.
• Marketing of all areas in cooperation with the communications/marketing team to ensure continuous exposure to existing and potential clients.
• Maintaining and utilizing all computer hard- & software according to AMS guidelines
• Actively promoting AMS events.
• Working with the AMS mission statement and values to operate a successful department.
• Ability to work flexible hours (daytime, evenings, weekends and holidays) and on call.
• Other duties as required.

Qualifications:

• Minimum of 3 years experience in a Food & Beverage Management Role.
• Completion of post- secondary education in food & beverage / hospitality preferred.
• Thorough knowledge of F&B cost controlling and budgeting.
• Thorough analytical skills.
• Excellent customer service skills.
• Ability to work well under pressure.
• Ability to multi task.
• Self-Starter, self-motivated.
• Minimum Food Safe level 1 certification or higher.
• Serving it Right certification.
• Ability to work flexible hours (daytime, evenings, weekends and holidays) and on call.
• Intermediate computer skills with proficient knowledge of MS Office (Outlook, Word & Excel).
• Language: Required to speak, read and write English, with fluency in other languages being an asset
• Strong interpersonal skills.
• Natural leader.
• Experience working with youth an asset.
• POS management experience and asset.

To Apply - Follow the link to the company website for further information.

Restaurant Manager - Victoria

JOB SUMMARY

Position: Restaurant Manager
Company: WestCana Services
Job Location: Victoria, British Columbia, Canada

Work Performed:

• Supervisory duties include but not limited to
• Recruiting, training and developing staff;
• Scheduling, assigning and monitoring work;
• Evaluating Team Member performance;
• Ensuring a healthy and safe work environment including adherence to company policies;
• Resolving conflicts
• and taking appropriate disciplinary action in consultation with the Operations Manager and Human Resources.
• Prepares and/or monitors the preparation of food menus and plans to ensure individual dietary needs/standards are met and costs remain within approved budget allocations.
• In collaboration with the WestCana corporate policies and procedures, coordinates the best quality and most cost-effective products that will meet or exceed the individual and group dietary needs of the facility’s residents.
• Monitors all operating expenditures, as well as purchases and stores inventory.
• Ensures all audits are completed as required, and corresponding Action plan to remedy any inefficiencies.
• Communicates safety concerns through; Team Member meetings, huddles, memos, communication books.
• Facilitates WCB paperwork and corresponding return to work programs for staff who are injured in the workplace.
• Other duties include but not limited to scheduling, inventory, month end report, weekly receivers’ reports, audits and reports, regular monthly Team Member meetings, site/corporate meetings including occupational health and safety, Infection control, food committee.
• Performs other related duties as assigned.

Qualifications:

• Must be willing to work the hours necessary to ensure the effective operation of the facility
• Holds and Maintain Valid Food Safe Level 1 and WHIMS Certificates
• Clear Criminal Record Check, including vulnerable sector, through the Ministry of Justice upon hire and every 5 years thereafter.

To Apply - Follow the link to the company website for further information.

Healthcare Safety and Training Support Manager - Burnaby

JOB SUMMARY

Position: Healthcare Safety and Training Support Manager
Company: Sodexo
Job Location: Burnaby, BC, Canada
Full/Part Time: Permanent

Work Performed:

•  Liaises with claims management, transversal functions, and operations regarding claims processes, safety initiatives and incident management.  

• Coordinates lost time discussions summarize actions and follow up on any/all outstanding items to ensure actions are completed timely and follow up are completed.  

• Follows up on the claim life cycle to ensure timely objections and claims status updates.  

• Participates with various cross-functional/cross-departmental teams to remain up to date on programs, policies and projects; researches and recommends best practices acts as a voice for the segment. 

• Co-lead the weekly incident review calls, ensure follow-up, actions are completed, and provide summary to senior leadership.

• Performs data analysis related to investigations, root cause analysis and incident trends.  Develops education initiatives and recommendations to improve results, reduce incidents and address trends. Provide report to management on metrics, success measures and performance.

• Work in tandem with HS&E Manager on reviewing all incident management and reporting programs and processes, provide advice, and guidance to segment management related to programs, identify gaps in program understanding with plans to address, educates managers on programs, creates education programs geared to front line staff related to injury reduction and safe working, continually reviewing and improving upon programs and processes.

• Provide support and guidance to operations related to consistent reinforcement of programs and processes.

Qualifications:

• Degree/Diploma with major in Health and Safety related field

• 5+ years operational health and safety experience including developing processes and training and providing health and safety oversight and/or consultation

• 3 years leadership operating in an influential role, ideally in healthcare operations setting with over 400 beds

• Industrial Health and Safety certification (or equivalent experience).

• Prior experience with health and safety claims management

• Knowledge of provincial Health and Safety regulations across Canada

• Strong leadership skills with proven ability to support and coach a diverse team

• Superior written, verbal and interpersonal communication skills

• Strong organizational and problem-solving skills

• Ability to excel with minimal supervision

• Ability to work flexible hours including days, evenings, weekends and holidays as required as well as to service multiple time zones  as required

To Apply - Follow the link to the company website for further information.