Food Services Manager-Monday to Friday 8 am to 4pm.

Are you an experienced Food Services Manager and chef who has experience managing a team, creating menus and handling operational duties of a restaurant? If you are we have a great role for you that will have you working in a state of the art facility.

As the Food Services Manager, you lead the daily operations of our client's corporate head office restaurant, a state of the art facility with one of the most beautiful kitchens around. In this role you build a reputation for exceptional food, warm hospitality, and strong financial performance. You bring an entrepreneurial mindset and a deep understanding of restaurant operations—from service and menu execution to back-of-house systems. You are passionate about creating a dining experience that serves and delights your customers. This is a hands-on leadership role. You coach your team daily, set high standards, and ensure the restaurant operates smoothly, safely, and in full alignment with policies, guidelines, and expectations.

Responsibilities — Restaurant Operations

You are responsible for

• Staff Recruitment & Training — Hiring, onboarding, coaching, and evaluating all cafeteria staff to ensure a cohesive, guest-focused team.
• Facility Standards — Working closely with staff and the Senior Manager, Facilities to maintain an inviting, clean, and well-repaired cafeteria environment.
• Food Quality & Presentation — Directing the food service team to ensure all food is prepared, presented, and delivered to specification.
• Service Excellence — Ensuring staff consistently follow service guidelines and demonstrate positivity, engagement, and passion for guest service.
• Guest Relations — Addressing guest concerns promptly and escalating issues to the Senior Manager, Facilities when required. Staff Scheduling & Reporting — Planning, organizing, and evaluating staffing schedules; reporting paid hours bi-weekly to Corporate Office.
• HR Support — Coaching staff on HR matters and reporting challenges to the Senior Manager, Facilities.
• Compliance & Policy Adherence — Understanding and applying policies, procedures, and legislation related to disciplinary matters and Health Code compliance.
• Inventory Management — Planning and controlling inventory levels; ensuring adequate supplies and equipment to support efficient operations.
• Vendor Ordering — Ordering weekly supplies from approved vendors to maintain par levels.
• Menu Development — Creating menu items and recipes aligned with customer preferences and ensuring staff have clear production guidelines.
• Recruitment & Retention Programs — Designing creative strategies to attract and retain staff.
• Staff Orientation & Training — Planning and delivering orientation and ongoing in-service training.
• Visible, Hands-On Leadership — Participating in cooking and service; supporting cooks during peak times.
• Motivation & Performance — Leading staff to achieve cafeteria KPIs while fostering job satisfaction.
• Policy Implementation — Interpreting and applying policies and procedures.
• Work Assignment & Scheduling — Organizing daily tasks and monitoring staff performance.

Budget & Financial Management

• Budget Oversight — Forecasting, monitoring, and approving food service expenditures.
• POS Reconciliation — Reporting discrepancies to the Senior Manager, Facilities.
• Purchasing Strategy — Maximizing purchasing power while maintaining quality and meeting regulatory requirements.
• Food Cost Control — Using the Purchase Tracker to balance food budgets and purchasing.
• Waste Reduction — Implementing inventory control systems to minimize waste.
• Labour Management — Managing labour costs through effective scheduling and staffing plans.

Guest Experience & Communication

• Delivering high-quality food and beverage standards that create memorable guest experiences.
• Communicating with guests courteously, professionally, and consistently.

Regulatory Compliance

• Liaising with municipal and provincial agencies on health and safety matters.
• Participating in professional associations such as the Canadian Culinary Federation or Canadian Food Service Supervisors Association.
• Ensuring compliance with policies, government regulations, and Public Health requirements for food storage, handling, and preparation.
• Ensuring legal compliance for the purchase, service, and control of alcoholic beverages.
• Following all health and safety policies; reporting hazards and submitting required documentation to the Joint Health & Safety Committee and Corporate Office.

Operational & Administrative Systems

• Supporting corporate negotiations with suppliers to optimize delivery schedules.
• Ensuring adherence to food safety, sanitation, and workplace safety standards.

Additional Responsibilities

• Pursuing ongoing professional development.
• Assisting with meal preparation as needed.
• Understanding and using organizational communication channels effectively.
• Applying relevant legislation to meet managerial responsibilities.
• Demonstrating accountability and professionalism.
• Performing other related duties as assigned.

Qualifications

Education

• Post-secondary diploma in Culinary Management from a recognized institution; or
• Current qualification as a chef.

Experience

• Minimum 2 years supervisory experience in a high-volume food preparation environment.
• Progressive leadership experience with strong interpersonal, marketing, and financial planning skills.
• Labour relations experience preferred.

Skills & Abilities

• Strong written and verbal communication skills.
• Effective leadership and conflict-resolution abilities.
• Self-directed, accountable, and solutions-focused.
• Customer-service oriented.

Special Requirements

• Knowledge of special diets.
• Ability to respond to emergencies per policies.
• Criminal Records Check & Vulnerable Persons Check.