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About the Role
We are seeking a Food Service Manager to oversee food service operations at a remote site, ensuring the highest standards of customer service and regulatory compliance.
Responsibilities
- Coordinate food service department activities and maintain high customer service standards.
- Ensure compliance with occupational health, safety, hygiene, HACCP, permitting, and government regulations.
- Manage food stocks, purchasing, inventory, product costs, and budgets in collaboration with chefs.
- Conduct orientation and training for culinary staff and ensure policy compliance.
- Oversee equipment maintenance and repair.
- Perform administrative procedures and provide accurate reports.
- Plan group and special functions.
- Maintain excellent client communications.
- Ensure project and staff compliance with culinary operating policies.
- Supervise staff to maintain sanitary standards in food serving and storage areas.
- Maintain confidentiality of company policies and procedures.
- Direct and manage kitchen supervisors.
- Ensure contract compliance and staff awareness of contractual obligations.
- Record and monitor staff hours for budget compliance.
- Coordinate staffing, scheduling, overtime approval, and crew changes.
- Participate in production meetings to ensure food preparation meets menu and service requirements, focusing on quality, appearance, and waste minimization.
- Monitor mealtimes and dining room presence to direct staff, gather customer feedback, and ensure product replenishment.
- Monitor governmental permits and ensure company compliance with regulations.
- Perform all duties safely and report incidents and concerns.
- Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed.
- Perform other duties and special projects as assigned.
Requirements
- College/CEGEP diploma in Hospitality Administration, Food Services, Nutrition, or a related field, or equivalent experience.
- Cooking background and experience required.
- Minimum of 8 years’ experience in large-scale food service, hospitality, or restaurant management.
- Minimum of 3 years in a management position.
- Strong leadership skills with experience recruiting, training, scheduling, and supervising staff.
- Experience managing budgets, labour costs, inventory, and financial reporting.
- Excellent customer service, communication, and interpersonal skills.
- Ability to work effectively in a fast-paced, high-pressure, and physically demanding environment.
- Highly organized, dependable, flexible, and capable of managing multiple priorities simultaneously.
- Comprehensive health and safety knowledge and training.
- Knowledge of food service catering.
- Knowledge of Microsoft Office.
Skills
- Leadership
- Recruiting
- Training
- Scheduling
- Supervising staff
- Budget management
- Labor cost management
- Inventory management
- Financial reporting
- Customer service
- Communication
- Interpersonal skills
- Organizational skills
- Dependability
- Flexibility
- Multitasking
- Health and safety
- Food service catering
- Microsoft Office
Location
- Dubreuilville, Ontario
- Remote site
Work Type
- Fly-In/Fly-Out
- Onsite
Experience Level
- 8 years in large-scale food service, hospitality, or restaurant management
- 3 years in a management position
Education Level
- College/CEGEP diploma in Hospitality Administration, Food Services, Nutrition, or a related field, or equivalent experience.
Salary/Compensations
- $85,000 to $90,000
Benefits
- Group benefits
- Employer RRSP contributions
- Discretionary bonus or incentive programs
- Accommodations provided
- Meals provided
About the Company
- 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.
Equal Opportunity
- Canadian work experience is not a requirement for this role.
- Artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.