Hospitality Supervisor-Aspen

Calgary

Overview

EXTERNALLY MAY BE KNOWN AS**:** Front of House Supervisor or Manager

Job Objective

Reporting directly to the Community Assistant Manager and indirectly to the Technical Advisor Dining Services, the Hospitality Supervisor supervises, trains, coordinates, and contributes to the activities of Dining Attendants and other kitchen personnel engaged in preparing and delivering meals at Silvera for Seniors.

Responsibilities

• Oversee the delivery of food products to the standards established by Silvera (policy 7.50).
• Ensure compliance to all safe food handling practices in accordance with Board of Health regulations. Establishes and enforces nutrition and sanitation standards for each Community.
• Forecasts food needs and orders required ingredients, supplies, and equipment.
• Collaborates with others to plan menus and utilize leftovers, considering resident needs, food preferences, and recent menus.
• Receives and examines foodstuffs and supplies to ensure quality and quantity established Silvera standards and specifications.
• Uses food service experience to plan menus, table settings, and décor appropriate to each meal.
• Provides instructions to workers as to size of portions and methods of garnishing.
• Manages staff schedules, job duty updates, leave approvals, and payroll to ensure full coverage and accurate pay; also handles hiring, training, and letting go of dining services staff.
• Participates in monthly internal Dining Services Food Quality and Kitchen Cleanliness Audits.
• Supervises dining staff, manages performance and reviews, and resolves workplace issues, including conflict resolution.
• Coordinates schedule of cleaning the kitchen, dining room and food storage areas.
• Responsible for weekly and monthly inventory and ordering of non-food supplies.
• Review weekly and monthly menus and work within Silvera’s budget.
• Oversee the implementation and compliance with Accounting for Residents procedure as established by Silvera.
• Ensure all Supportive Living Accommodation Licensing Act standards are adhered to.
• Participate in and promote Silvera's Health and Safety Program and other committees/projects as requested.
• Welcome new residents and discuss the resident orientations in timely manner.
• Advise Community Management of concerns presented, and actions taken.
• Coordinate and lead bi-monthly meetings with the Culinary Supervisor in Resident Dining Council.
• Acts as the lead on-site in the absence of Community Management.
• Other duties as assigned.

Qualifications

• Possess certification from professional hospitality or culinary training institutions or equivalent preferred.
• Supervisory experience in catering, restaurant, or in a similar capacity within institutions or senior citizen’s facilities. Equivalencies may be considered.
• Demonstrated leadership qualities and proven ability to motivate others towards continuous improvement in all aspects of Dining Services.
• Genuine interest and commitment to work with seniors in a compassionate, dignified, and respectful manner.
• Must be able to work independently and as a team member demonstrating strong organizational skills to meet deadlines.
• Flexible, willing, with a positive attitude and excellent problem-solving abilities.
• Strong customer service focus and the ability to relate well with all community members.
• Possess a high standard of hygiene and personal appearance.
• Willingness to attend courses as requested by Silvera.
• Must have current First aid, WHMIS and Safe Food Handling Course.
• Strong proficiency with computer applications, including Microsoft Word and Excel, with the ability to build and maintain spreadsheets, develop presentations, and deliver them effectively.
• Experience using HRIS platforms, such as Workzoom, or similar systems for employee scheduling.
• Familiarity with payroll functions is considered an asset but not required.
• Experience with Sysco Synergy MealSuite software considered an asset.

Employment Level

Full-time

Work Conditions

• Must be able to lift objects up to 50 lbs and stand for long periods of time.
• Required to do repetitive food service work and able to withstand temperature changes.
• Required to travel between Communities and Supervise multiple sites.

Will be exposed to:

o Corrosive and non-corrosive chemicals.

o Frequent bending and stretching.

o Pulling and pushing, lifting furniture.

o Operating heavy cleaning equipment on an infrequent basis.