Now, if you were to come on board as one of our Food Services Managers, we’d ask you to do the following for us: 

• Perform daily control and reporting of labour and food spend costs. 

• Oversee meal services 

• Be a presence in the dining room and interact with guests to receive feedback. 

• Maintain confidentiality of all company information. 

• Work directly with the Chefs to implement strategies/policies of the management team. 

• Review services with the object of reducing costs, increasing profitability and efficiency, without loss of standard. 

• Drive the ‘Food is the focus’ culture and action plan 

• Perform a daily follow up on Webtrition standards. 

• Oversee the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control. 

• Do quality checks on the daily mealtimes in terms of palatability of food for residents. 

• Investigate and resolve complaints regarding food quality and service. 

• Perform kitchen and dining room walk inspections to ensure cleanliness, health and safety compliance. 

• Focus on HACCP and Food Safety Standards through auditing and observation complete with reporting and corrective action. 

• Monitor food preparation methods and portion sizes, garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner. 

• Control inventory counts and data processing. 

• Monitor compliance with health and fire regulations regarding the kitchen. 

• Ensure standards for personnel performance and customer service are maintained. 

• Review work procedures and operational problems in order to determine ways to improve service, performance, and safety. 

• Maintain food and equipment inventories and keep inventory records. 

• Organize and direct worker training programs, resolve personnel problems, assist in hiring new staff, and evaluate employee performance in dining and lodging facilities. 

• Order and purchase equipment and supplies as directed by the GM.

• Assist with spot inspections of camps to ensure product is consistent and equal at all locations. 

• Arrange for equipment maintenance/repairs and coordinate a variety of services, such as waste removal. 

• Provide cover for other Food Services Managers during their rotational time off. 

• Help establish and enforce nutritional standards for our kitchen. 

• Schedule use of facilities or catering services for events, such as banquets or receptions, and negotiate details of arrangements with clients.