The salary for this position is $80,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

This is a posting for an existing job vacancy. 

Mon – Fri: 8am – 5pm (one shift dinner coverage 1030am – 730pm)

Now, if you were to come on board as our Assistant General Manager, we’d ask you to do the following for us:

● Leading daily operations with the Executive Chef and General Manager across 3 buildings, encompassing 3 cafes, 12 MicroKitchens, and 6 Hydration Stations.

● Ensuring Hospitality Excellence.

● Collaborating with the Executive Chef and General Manager to achieve Operational Excellence.

● Direct management of 3 reports: MicroKitchen (MK) Manager and two Cafe Managers, including oversight of their respective teams of 19 employees.

● Financial tracking and budget management for the MicroKitchens and Barista operations. Including Orbit, CIMS, WOR, Concur.

● Preparation and presentation of Financial Reporting to Senior Leadership.

● Collaboration with the Executive Chef and General Manager to meet all Key Performance Indicators (KPIs) as defined in the contract.

● Provision of Human Resources oversight and guidance to direct reports.

● Oversight and accountability for various trackers, including attendance, contact lists, and the seniority roster.

● Compliance with HSQA, HACCP, and Food Safety Allergen standards, including daily participation in taste testing.

● Management of 24/7 and Learning Management System (LMS) training and compliance tracking.

● 1 night dinner coverage (dinner 6:30pm – 7:30pm) (later start)

● Production of a bi-weekly Newsletter.

● Tracking and processing of invoices for the campus and mitigating budget compliance.

● Maintaining floor presence and overseeing service operations, including:

○ Daily Breakfast service (08:30 – 10:00).

○ Daily Lunch service (11:30 – 13:30).

○ Dinner service on Monday, Tuesday, and Wednesday (18:30 – 19:30).

○ Miscellaneous Catering events.

● Oversight of Off-Site Unit, including participation in the breakfast and lunch manager rotation.

● Thorough understanding and application of the Collective Bargaining Agreement (CBA) and effective collaboration with the Union.

● Interfacing with other REWS members, including Facilities, Event Partners, and Janitorial services.

● Conducting quarterly Performance Reviews for direct reports.

● Conducting weekly 1:1 meetings with direct reports and developing PDPs

● Resolving issues with Point of Sale (POS) Terminals.

● Contributing to the weekly submission of “Snippets” the role up of weekly Operations summary to Senior Leadership

● Vendor Management for repairs and maintenance for MK Equipment

● Year End and bi-annual equipment inventory trackers oversight

● UKG/Payroll oversight and submission for all associates including salaried manager. Ensuring UKG time cards match trackers

● Hiring and onboarding of operational associates and managers

Think you have what it takes to be our next Assistant General Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Degree in Hospitality/Food Service
• AFST (Advanced Food Safety Training)
• Strong management skills, capable of motivating, leading and developing associates
• Excellent client relationship-building and communication skills
• At least three or more years of related hospitality experience in a food service environment, as well as 3 years’ supervisory experience
• Ability to control food and labour costs
• Detail-oriented and a strong team player
• Excellent communication skills (written and verbal)
• Proven Microsoft Office skills (Word, Excel, Outlook) and comfortable with utilizing multiple supporting programs
• Must have ability to support managing larger groups in the main Retail Food operation