Food Service Director-Residence Dining Job Mississauga area,Ontario Canada,Restaurant/Food Service

Job Description

WHAT'S THE JOB?

Under the supervision of the General Manager, The Food Service Director is responsible for the overall management and success of food service operations, including cafés, franchises, and catering events. This role oversees staff, financial administration, menu planning, and compliance with health and safety standards. The Food Service Director ensures high-quality food service delivery, cost control, and exceptional customer satisfaction while fostering a productive and professional work environment.

THE POSITION:

The primary purpose of the Proposal Team Manager is to provide functional lead and support to the Proposals team. They will champion best practice and ensure the consistent production of high quality customer focused proposals. They will develop and mentor their staff

RESPONSIBILITIES:

Under the general supervision of the General Manager, the Food Service Director is responsible for overseeing all location staff, performing administrative and financial responsibilities, assisting with the planning of all meals and catering events, and ensuring the success of the entire unit including all Cafés and Franchises

Work with the Chef to plan and develop menus and recipes for the café and catering events, incorporating both the company’s promotional themes and the Healthwise Choices Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions

Put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed.

Ensure all staff participate and pass requisite training to ensure adequate knowledge of proper techniques for food preparation and handling

Provide on-the-job training to staff to assist in the application of knowledge to the job site

Ensure staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)

Provide or ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves) and that they are being used correctly

Put signage into place that communicates to staff the health and safety regulations and proper kitchen conduct

Notify appropriate parties of malfunctioning or in need of repair equipment

Make sure the location and staff are working within Food Safe and/or Serve Safe standards as well as all applicable legislation and company policies

Address the concerns of employees and work with the Chef to create a safe and healthy working environment

Update all training and policies as required and communicate any changes to staff members

Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as:

Perform physical inventories, adequately maintaining the level of stock at the unit Comply with maintenance of food rotation in storage in order to minimize spoilage and waste o Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations

Suggest dishes that take advantage of seasonal availability

Provide recommendations to the Operations Supervisor or General Manager regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures

Relay with suppliers in regards to maintaining inventory which can include: ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the General Manager or appropriate support department

Schedule and coordinate staffs shifts and work assignments, taking into consideration business needs and the skills and abilities of individual staff members

Track attendance and perform payroll functions for all staff, ensuring information is entered in an accurate and Created:
January 2010 Updated:
September 2018 timely fashion

Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development; determine all training and orientation requirements for each staff and coordinate with appropriate staff…


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