Food & Beverage Operations Manager - Banff, Alberta

JOB SUMMARY

Position: Food & Beverage Operations Manager

Company: Banff Jasper Collection by Pursuit

Job Location: Banff, AB

Job type: Full-Time

WORK PERFORMED

• Receive and prioritize requests for new products and packages
• Delivery of guest experiences that align with the vision of the BJC Food and Beverage
• Assist in the development and implementation of menu design
• Participate in the selection of purveyors:
• Maintain core standards as developed by the Senior Director Food and Beverage
• Contribute to the organizational strategic direction and overall success
• Work with LOB’s and Director of Bars and Beverage to implement progressive and profitable wine and beverage lists
• Assist in the development and follow-up on revenue enhancing promotions
• Ensure smooth flow and accuracy in all monthly inventory procedures and controls
• Communicate effectively with F&B outlets and other departments
• Maintain high standard of service, food quality and cleanliness of all food and beverage outlets
• Regular, structured verbal and written communications with the Food & Beverage leadership
• On floor support and coverage for floor management and micros
• Assist in preparing activity and status reports for Senior Director of Food and Beverage and business stakeholders
• Responsible to compile, research, and sourcing of F&B related products
• Micros: assist in building all databases, revenue centers for Banff and Jasper
• Working in conjunction with IT to ensure Micros is installed successfully in existing and new operations
• Daily Micros support to all BJC: rebuild, edit and address problems
• Assist in the recruitment of middle management positions (Assistant Manager – FB Manager)
• Assist in hourly recruitment when necessary
• Standardization of training for all salary and hourly managers
• On boarding all new F&B managers (IT onboarding, ECFs, access to programs, ADP)
• Assist in concept development
• Monitor and edit smartsheets for activations, building D-minus schedules
• Assist build and launch of FB app / takeout program: on-going training and troubleshooting whenever needed
• Simphony training of all new managers & on-going support where necessary to LOB Managers (unspecified revenue, linking of recipes to micros, storage locations, taking units)
• Present in seasonal openings: being present and ensuring training is going as planned (ML, GSB and CIF)
• Deliver F&B FB Orientation to all F&B leaders
• Community involvement: volunteering within the community: currently 2 hours monthly – Expected but agreed (worked with EE’s team)

QUALIFICATIONS

• Strong communication skills, both written and verbal
• Minimum of 10 years senior level experience operating a 3+ million diverse fast paced food and beverage operation
• Post-secondary education in hospitality or a related field
• Proven experience building relationships and working with teams across all levels
• Thrives in a fast paced and high energy work environment
• Able to create “followership” through modelling our core values and best practices
• Capable of inspiring and motivate teams to maximize performance within the organization
• Experience in budgeting, P/L management and financial controls required
• Excellent wine and food knowledge
• Pro Serve certificate (Licensee)
• Sommelier qualification an asset
• Flexible schedule as weekends and evening shifts are required
• Outstanding team player, able to motivate and support employees
• Excellent communication, interpersonal and guest service skills
• A self-starter with strong organizational skills
• To honour our commitment to be “Always Honest” all employees must consent to a criminal record check

 To Apply - Follow the link to the hiring company for further information

Director of Culinary Services - Edmonton, AB

JOB SUMMARY

Position: Director of Culinary Services

Company: Revera
Job Location: Our Parent's Home - Edmonton, AB

Job type: Full-time

Job ID: R11664

WORK PERFORMED

• Ensuring Resident & Employee Safety
• Engaging with residents and employees to consistently achieve high results through the survey process
• Hiring & training a team of superstar culinary and serving experts!
• Living our values and ensuring others on your team do to
• Maintaining Food & Labour costs
• Collaborate - Work with the Executive Director, National Culinary Manager and residents to implement the culinary vision and program objectives.
• Manage - Effectively manage a team of people, department financials and resident satisfaction.
• Roll-up your sleeves - Take a hands-on approach to leading, mentoring, and filling in as required to support both the culinary and dining staff.
• Comply - Maintaining food quality in compliance with regulations company policies and culinary standards.
• Cultivate - Build and maintain strong relationships with the community residents, employees, and managers along with the regional support team and vendor partners.
• Create - Elevate and deliver "Best In Class" dining experience using your creative culinary expertise.

QUALIFICATIONS

• Community College Food Services Supervisor Course or Equivalent
• Valid Food Safety/Food Handler's Certification
• Red Seal & Smart Serve Certification
• Passion for Customer Service and Resident Interaction
• Better than average computer skills
• Union Management Experience
• Values of Respect, Integrity, Compassion & Excellence
• Must provide a complete and current (within six months) Vulnerable Sector Check (including a Criminal Background Check) or be willing to obtain one

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

Director of Dietary Services - Westbank, BC

 JOB SUMMARY

Position: Director of Dietary Services

Company: Sienna Senior Living

Job Location: Lakeview Lodge - Westbank, BC

Job type: Full-time

WORK PERFORMED

• Planning, co-ordinating, directing and monitoring the effectiveness of all operational activities within the dietary department.
• Overseeing all production including food and non-food purchases, receiving, inventory control and implementation and follow up of Production sheets in the department.
• Participating in the recruitment, employee and labour relations, orientation, occupational and non-occupational injury/illness, performance management, training, education and other people related functions of the community for respective department team members.
• Responding promptly to concerns of residents and family members, mediating a satisfactory response to concerns and implements action plans to avoid reoccurrence of similar issues.
• Establishing and sustaining clinical care in a manner that is resident centered and fosters evidence based best practice.
• Performing other duties as assigned.

QUALIFICATIONS

• Graduate of a recognized Food Service Supervisor’s diploma course.
• Membership in the Canadian Society of Nutrition Management. Student memberships are not applicable.
• Completion of a Food Service Nutrition Management Certificate, from a recognized educational facility. Applicable to British Columbia applicants.
• Ability to cook 2 days per week is required. Applicable to British Columbia applicants.
• All applicants must successfully pass the prescribed Criminal Records Check. Applicable to British Columbia applicants.

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

Assistant Director, Catering - Vancouver

                                                                               

JOB SUMMARY

Position: Assistant Director, Catering
Company: Sodexo Canada
Job Location: Vancouver Convention Centre, Vancouver, BC

Job type: Full-time, Permanent

WORK PERFORMED

• Maximize Sodexo Live!’s catering revenue through creative sales techniques, customer focus and ongoing review of opportunities to implement enhanced processes.
• Assist in leading the Catering team, positively influencing team collaboration within Catering and between other departments and the Facility at all times.
• Provide ongoing coaching, training and recruiting as needed, continuously looking for development opportunities to enhance the team’s knowledge and skills.
• Build and maintain relationships with team members, clients, stakeholders, industry partners and both internal and external suppliers by consistently offering professional and engaging service.
• Find ways to continuously improve the customer and guest experience for all events. Ensure that our superior service standards are maintained, focusing on a consistently high-quality guest experience while achieving operational excellence.
• Provide oversight on events, from preliminary and operational planning by being available to the Catering team, internal client, and our internal Operations departments for support and inquiries on a daily basis.
• Work together with the Facility’s sales team to support new event business by attending food tastings, building tours, FAMS, and supporting contract negotiations.
• Act as an account representative for some of our top annual repeat clients by way of building relationships.
• Drive internal communications by actively participating in various committees and group discussions with our client; building key Facility client relationships.
• Lead relevant Sodexo Live! management and operations meetings, as well as client and Facility meetings as required and in absence of the Director, Catering.
• Attend client meetings to support the catering team in complex events and/or as needed in handling more sensitive events, planning concerns, and decisions.
• Work closely with the Operations teams to ensure information is accurate and timely for all events and efficiently work together and communicate as changes occur.
• Work with the Director, Catering and Executive Chef on new creative ideas for our catering packages and retail services. Assist with monitoring menu packages changes along with updating terms and conditions.
• Collaborate with the Director, Catering to review the booking calendar and to exercise yield management for optimum business results.
• Contribute to the efficient operation of our business by monitoring and reporting best practices such as food and beverage forecast numbers, event attendance, and all other reporting.
• Contribute to goal of making Sodexo Live! #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by example.

QUALIFICATIONS

• Bachelor’s degree in business, hospitality management or a related field, and/or appropriate combination of education and experience to support on the job effectiveness.
• 5-7 years of catering sales experience, with at least 3-5 years in a management role.
• Experience in Food and Beverage operations at a supervisory/management level preferred, ideally in a large-scale operation, such as a busy hotel or convention centre.
• Must possess strong knowledge of food and wine for menu development.
• Must possess strong knowledge of food and beverage financials, including forecasting and budgets, operations procedures, controls and administration, as well as awareness and ability to perform all sales-related functions.
• Solid and proven track record for sales and leadership success.
• Tech savvy, with high proficiency in Microsoft Office and experience in event databases.
• Demonstrated success in interfacing with a variety of organizational functions and divisions to accomplish tasks.
• Proven ability to work effectively with all levels of employees and management; Ability to promote and participate in team environment concepts.
• Self-starter who can work independently and on several tasks/projects simultaneously, and work to numerous deadlines at once.
• Positive and professional attitude, with the ability to model our high standard of service.
• Ability to communicate effectively both orally and in writing.
• Initiative in identifying and resolving problems timely and effectively.
• Have the ability to meet the physical demands of the job including but not limited to transiting long distances throughout our large facility as required.

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

Assistant Manager - Full Service Dining - North Vancouver

JOB SUMMARY

Position: Assistant Manager - Full Service Dining

Company: Grouse Mountain
Job Location: North Vancouver, BC
Job Time: Full-time permanent

WORK PERFORMED

• Reports to the Manager of Full-Service Dining
• Supervision of Altitudes Bistro and The Observatory
• Ensure that all policies and procedures of operation are adhered to
• Providing premium customer service at all times and ensuring controls are in place
• Dealing with customer complaints in a polite and timely manner
• Assisting in the management of the business unit to increase sales and profitability
• Support and communication with all other F&B outlets and departments within Grouse Mountain
• Assisting in the management of Supervisors and developing a large staff
• Schedule writing
• Set up of training and development for all new staff
• Assisting in performance reviews and staff accountability
• Assisting in inventory, labour management, and recruitment
• Monitoring labour budget daily
• Assisting with service as required
• Requisition of product as required for daily operations
• Other duties as required

QUALIFICATIONS

• A minimum of 3-year experience in a front of house managerial role
• Formal training or a Diploma in Hotel and or Food & Beverage management preferred
• Serving it right
• Excellent oral and written communication skills
• Strong interpersonal skills and ability to resolve conflict
• Ability to motivate and develop employees to achieve goals
• Experience with MS Word, Excel
• Experience with Optimum Control an asset
• Ability to work a flexible schedule including opening, closing, weekends, and holidays

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

Director, Food and Beverage - Banff, Alberta

JOB SUMMARY

Position: Director, Food and Beverage

Company: Banff Centre for Arts and Creativity
Job Location: Banff, AB

Job type: Full-time

WORK PERFORMED

• Actively build the reputation of Banff Centre as a primary destination for a culinary and dining experience by supporting sales and marketing efforts and ensuring the delivery of high-quality services and experiences.
• Understand and clearly articulate Banff Centre’s culinary, beverage, workplace culture and facilities to board members, faculty, staff, destination marketing leaders, and conference and event planners.
• Develop and oversee a revenue strategy for food and beverage that incorporates the distinctive requirements of a conference/convening facility and an educational environment.
• Establish and evolve the culinary and beverage product and services for each venue, developing a competitive offering that is responsive to programmatic and market demand, peak and off-seasons, and exceeds client needs and expectations.
• Energetically build a welcoming and inclusive presence for all guests and staff.
• Identify service providers that span local, Indigenous and diverse services, adding value to culinary and beverage experience, differentiating the reach and offerings of Banff Centre, and building the brand of Banff Centre as a unique dining experience while maintaining a balance with program participant requirements.
• Demonstrate respectful, effective, and appropriate communication to achieve divisional and organizational buy-in for the full range of food and beverage programs and services.
• Cultivate and enhance authentic relationships in the local and provincial communities that Banff Centre serves.

QUALIFICATIONS

• A degree in Hospitality or Business Administration or equivalent
• 10+ years’ experience in the Food and Beverage Industry relating to multi-outlet operations.
• Excellent knowledge of wine, Spirits, and AGLC regulations.
• Effective in the planning and coordination of a large number of different projects.
• Exemplary leadership skills with strong experience in team-building and staff motivation.
• Knowledge of 4-star properties with regards to banquet/meeting set-ups, a la carte dining, proper food handling practices, service etiquette, and excellent customer service are important aspects of this position.
• Familiar with PC based Microsoft Office programs including Word, Excel, and Outlook.
• Familiar with Property Management Systems, Point of Sales, and scheduling/attendance software applications.
• A professional attitude and appearance is essential.
• Serve Safe, Basic First Aid/CPR, Alberta Server Intervention Program Trainer, and Wine I certificate are a requirement of this position (training provided to suitable candidates).

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

Chef Manager - Prince George

JOB SUMMARY

Position: Chef Manager

Company: Compass Group
Job Location: Laurier Manor - Prince George, BC

Job Salary: $48,000 (bonus eligible up to 20%)

This would be a great opportunity for a recent graduate that is looking for a leadership position that has a culinary background and would be interested in living outside Vancouver! 

WORK PERFORMED

• In conjunction with the Dietitian, the Chef Manager must ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets.  
• The Manager is responsible for monitoring and evaluating meal preparation and service to ensure established standards are maintained for both quality and quantity of all meals and snacks.  It is the responsibility of the Manager to develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery.
• The Manager will facilitate ongoing communication with all stakeholders in the facility including administration, nursing, residents and their families and staff.
• The Manager will ensure all quality controls are met for all products and services delivered to the Residents and their Guests.
• The Manager will order of all products in accordance with Compass Groups buying specifications.
• The Manager will maintain inventory control and complete all financial reporting according to the Compass Group fiscal schedule.  The Manager will maintain appropriate budgetary and cost controls and provide operational reports to the District Manager as required.
• The Manager is responsible for (with assistance from the District Manager as needed) all scheduling, hiring, firing and disciplinary action of all food service staff in accordance with Company and Government standards.
• The Manager will build and maintain a strong Food Service Team and carry out all training and Human Resource Programs implemented by Compass Group. This will include regular performance appraisals, compliance with all personnel file requirements and ongoing maintenance of such programs.
• The Manager will implement and control a Food Safety Plan that incorporates all Quality Assurance measures including but not exclusive to HACCP, WHIMIS, and all WCB regulations.  The Manager will be required to comply with the Company Audit procedures and schedule.
• The Manager will act of the primary liaison with the on-site client.
• The Manager will attend and participate in meetings as requested by client, including attendance at Resident Council Meetings and Family Meetings.
• It is the responsibility of the Manager to complete all payroll, period summaries and sales reports in a timely and accurate manner.
• From time to time the Manager may be asked to attend functions, training seminars, and meetings as requested by the Company and/or client.
• The Manager will work with the Recreation department, to develop and assist in the implementation of special events and programs as required.
• The Manager will develop and implement a cleaning schedule for the food services department, including the maintenance and cleaning of kitchen equipment, and general cleaning of the dining room and kitchen.
  

QUALIFICATIONS

• A minimum of three years culinary experience leading a team.
• Excellent communication skills.
• Proficiency on the computer, including MS Word programs.
• Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire
• CSNM is not required however an Asset!

To Apply - Please send your resume to Matt Bateman, Sr. Talent Acquisition Specialist,  at: matt.bateman@compass-canada.com 

Food Service Manager - Kamloops, BC

JOB SUMMARY

Position: Food Service Manager
Company: SimpeQ Care Inc
Job Location: Pine Grove Care Centre - Kamloops, BC
Type: Part-time, Permanent
Job Salary: $28.65–$35.00 an hour

WORK PERFORMED

• Help the team to promote and maintain an atmosphere or harmony and a peaceful home like environment.
• Culinary certificate from recognized Institution preferred
• Knowledge of Hazard Analysis Control Points principles (HACCP).
• Food Service Nutrition Manager designation.
• Commitment to continuous education.
• Maintenance and upgrading of immunizations.
• Commitment to provide the highest quality of service.
• Comply with all employment requirements as detailed in the Simpe Q hiring package and Licensing guidelines
• Conducts regular meetings with staff to inform educate or discuss changes, or updating of procedures and standards.
• Maintains budget and monitors expenditures for assigned areas.
• Supervises inventory for food requirements. Monitors supplies and resolves discrepancies with suppliers.
• Reviews, evaluates, and implements policies in coordination with the views and wishes of ICC.
• Expectation of knowledge and the daily practice ICC and Simpe Q policies and procedures related to position.
• Complete audits in accordance with Licensing requirements.
• Supervises work assignments and evaluating performance.
• Ensures safety practices and procedures are adhered to.
• Knowledge of therapeutic diets.
• Ensures resident and personal safety.
• Oversees and updates standards and procedures for assigned area.
• Participates in the orientation, training and continuing education of staff.
• Conducts regular meetings with staff to inform educate or discuss changes, or updating of procedures and standards.
• Maintains budget and monitors expenditures for assigned areas.
• Ensures consistent staffing levels.
• Completes probationary and annual performance appraisals.
• Responsible for quality assurance activities such as ensuring correct food safe temperatures are hot/cold and holding service.
• Requisitions maintenance and/or housekeeping or laundry repairs are addressed by maintenance department.
• Consults with clinical dietitian for diet modifications and changes resident food preferences as required. Supervises inventory for food requirements. Monitors supplies and resolves discrepancies with suppliers.
• Evaluates resident meal services including tray service and dining rooms to ensure established standards of quality and quantity are maintained and oversees the preparation, portioning and/or serving of meals.
• Plans and develops recipes according to nutritional and therapeutic diet needs of the facility and estimates food requirements.
• Processes diet orders as required by making appropriate menu substitutions for standard, texture modified and therapeutic diets. Advises food service employees and dietitian as required.
• Attends meetings as requested: discusses appropriate action with dietitian and relays outcomes to staff.
• Oversees the ordering all products related to Dietary, Laundry, and Housekeeping Chemicals, Paper Products, Linens etc.
• Performs other related duties as assigned by COO/ Directors.

QUALIFICATIONS

• CSNM certification
• Satisfactory present and continuous medical screening in compliance with the Province’s immunization and tuberculosis control program
• Perform all duties in a manner in which client safety is the focus.
• Report any unsafe activities that may cause harm or injury to a client.
• Educate other co-workers/colleagues on the proper safety techniques when there is a possibility of endangering a client.
• Observe and correct any unsafe behavior demonstrated by the client.

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

Manager, Support Services, Food Operations - Chilliwack, BC

JOB SUMMARY

Position: Manager, Support Services, Food Operations
Company: Fraser Health
Job Location: Chilliwack General Hospital - Chilliwack, BC
Job type: Full-time

Work Performed:

• Plans, develops, implements and evaluates short and long range goals and objectives and operational opportunities in support of the identified strategic directions of the department and organization as a whole including new builds and redevelopment of site/facilities with a patient/resident focused approach.
• Responsible for overseeing the sites operational and capital budgets, understanding and achieving the financial objectives, monitoring and regularly reporting on performance and recommending and implementing remedial strategies.
• Actively pursues improved quality of services by planning, implementing and verifying improvements in key processes. Identifies areas of improvement, provides technical advice and coordinates problem resolution.
• Manages service provider and in-house service performance utilizing Key Performance Indicators and other information, identifies variances and implements corrective action. Prepares and works with BISS leadership in preparation and validation of scope changes following established guidelines and processes.
• Participates in the regional planning process for the portfolio, consults and negotiates with internal user departments and external stakeholders as required to facilitate consensus, and to ensure a fully integrated, high quality, and cost effective service is provided.
• Working with the Regional Director/Regional Manager, Food Operations, and the Food Services Leadership Team, implements initiatives to enhance food service standardization, quality, productivity and innovative service delivery.
• Partners with the Manager, Dietitian Services to foster a cohesive relationship with clinical services to ensure department and clinical operations priorities are effectively managed within a patient/resident centred model of care.
• Works with/liaises colleagues of the BISS teams to expand and promote initiatives throughout Lower Mainland organizations.
• Develops and maintains a general knowledge of pertinent service provider contracts, particularly of service performance requirements.
• Provides leadership and support to all members of the team and motivates them towards the attainment of the departmental goals; recommends changes to organizational structures to reflect evolving needs and is responsible to ensure and support an on-going system for measuring performance.
• Promotes and facilitates excellence in communication in keeping with customer service philosophy and good business practices.
• Responds to and resolves service related problems within the portfolio and seeks guidance from Subject Matter Expert colleagues as needed for other non-food services and retail services.
• Initiatives being lead will comply with BISS project management processes with an emphasis on timely completion to the schedule commitment.
• Responsible for the application of various collective agreements at their site/facilities; facilitates problem solving and decision making pertaining to various labour relations workplace issues; and works collaboratively with Human Resources staff accessing their advice and support as appropriate.
• Participates on various committees, teams and task groups; as requested representing the Lower Mainland committees at the local, regional and/or provincial level.
• Ensures that the Regional Director and other executive management as appropriate are informed of and aware of significant events and/or activities at other sites/facilities.
• Supports the Manager, Dietitian Services in providing direction to students; as appropriate, collaborates with UBC Dietetic Program Coordinators and Dietitian Services (Food Operations) to develop and modify the food service/administration program to support the 5th Year Dietetic Student Program.
• Performs other related duties as assigned.

Qualifications:

• Baccalaureate in Food Services Nutrition Management from an accredited university and/or current registration with the College of Dietitians of British Columbia or Canadian Society of Nutrition Management (CSNM)
• Supplemented by a minimum five (5) years' recent, related working experience in a food operations management role in a health facility or an equivalent combination of education, training and experience.

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

Food Service Supervisor / Diet Technician - New Westminster, BC

JOB SUMMARY

Position: Food Service Supervisor / Diet Technician
Company: Fraser Health
Job Location: New Westminster, BC
Job type: Casual
Job salary: $29.84 - $ 29.84 / hour

Work Performed:

• Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures. Orients and trains new staff as required.
• Evaluates and checks meals in food service tray line to ensure adherence to established standards of food quality and quantity. Oversees the preparation, portioning and serving of meals including the loading and distribution of meals to designated areas.
• Plans and develops daily menus according to the nutritional and therapeutic dietary needs of patients/residents. Visits patients/residents to obtain diet/food related information. Updates menus as required and orders necessary supplies.
• Plans, receives and checks food and supplies for the department. Assists in inventory control and resolves invoice discrepancies with suppliers. Processes purchasing invoices and places orders as needed.
• Oversees storage of food and food-related items. Receives and directs storage of supplies as necessary. Establishes and ensures maintenance of food rotations in storage areas such as refrigerators and freezers to minimize spoilage and waste. Ensures adherence to relevant regulations within all areas of the department.
• Participates in the departmental Quality Assurance Program through activities such as tray audits, sanitation and safety audits, temperature records and plate waste audits. Discusses audit results with Manager, and assigns duties pursuant to findings as directed.
• Maintains related records according to departmental guidelines. Monitors expenditures for assigned area. Provides input and makes recommendations regarding budget for assigned area.
• Completes payroll records, maintains and updates records such as staffing records/schedules, staff attendance records, vacation schedules, seniority reports and vacation entitlement reports.
• Calls in relief staff according to departmental guidelines and collective agreement provisions. Accepts calls from staff regarding illness or absences from work. Receives and process vacation and leave requests, and forwards to the Manager, or designate, for approval.
• Oversees and updated standards and procedures for assigned area. Ensures adherence to relevant practices, standards and procedures.
• Records all routine maintenance requirements. Arranges for emergent maintenance requirements based on established procedures.
• Supervises cafeteria operations and responds to customer inquiries. Operates cash register as required. Counts cash and prepares cashier report for deposit.
• Organizes and sets up various catering and special meal functions as required.
• Performs cooking and/or food service duties as required.
• Performs other related duties as assigned.

Qualifications:

• Graduation from a recognized two-year program as a Food Service Supervision, plus 
• one year of recent related experience or an equivalent combination of education, training and experience. 
• Current Food Safe Level I and II certificate or equivalent.

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