Food Service Director / Restaurant Manager

Grafton, ON

Salary: $100,000 annually

(+ $20,000 net profit bonus potential)

Position Summary:

The Director of Food Services will be responsible for overseeing and building our food service offerings.

Oversees food operation for all Group Settings including: the Pavilion, the English Garden, Events, Catering, Dining Room, and Room Service operations, Production Kitchen, Wholesale and Take Home meals as well as the Bakery.

You will be responsible for overseeing guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals and demonstrating knowledge of food and beverage laws and regulations. Develop and implement business plans for food services.

Responsibilities Include:

• Oversees all food and beverage operations to ensure that all operations meet or exceed organizational goals
• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments
• Maintains a positive cost management for food and beverage operations
• Ensures that all food and beverage departments meets or exceeds budgeted revenue and profitability
• Creates and ensures outstanding and passionate standards of food and beverage product and service in all food and beverage operations
• Work closely with the Chef de Cuisines’ in the design of menus, and other F&B service offers
• Responsible for managing food costs, upholding menu standards, and controlling inventory
• Follows up directly with all food and beverage issues brought forward from Fetch or other sources
• Involved with all of the day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs
• Conducts weekly communication meetings to ensure an effective flow of information occurs within the departments
• Ensures compliance with the operational standards in regards to safety and sanitation codes and laws, food storage, and loss prevention
• Understands our service culture and complies with set standards
• Ensures the efficiency and maintenance of the purchase order process, meeting the budget and goals across all operational departments
• Creates and sustains an engaging environment with staff, and addresses any issues by utilizing interpersonal and communication skills to lead, influence, and create an environment motivating teamwork and continuous passion for providing service
• Supervises and manages employees. Oversees all of the day-to-day operations and understands employee positions well enough to perform duties in employees' absence
• Provides proactive coaching, and direction to employees including setting performance standards and conducting performance reviews
• Works with other departments to ensure alignment of company goals, as set by senior management
• Sends Weekly reports to the General Manager on the state of the department

Requirements:

• Must be available weekends
• Education in Culinary Management.
• 5 years-experience as a Senior Manager in Food Services
• Strong Computer Skills
• Experience with Budgets, Costing and Ordering as well as inventory control

Competencies:

• Passionate about providing outstanding food and beverage service to guest
• A proactive planner and negotiator that possess strong problem solving skills
• Analytical capabilities and business acumen in leading and planning for events and projects
• A demonstrated thoroughness and attention to detail as well as the ability to consider the bigger picture in alignment with corporate strategic objectives;
• The ability to prioritize tasks and work on multiple assignments in a team environment
• A motivator and collaborative team player
• Demonstrates honesty, integrity and leads by example
• Ability to multitask and think quickly under pressure

Directly Reports:

• Chef de Cuisines’
• Food and Beverage Manager
• Bakery Production Manager
• Events Manager
• Production Kitchen Manager
• All Food and Beverage Staff (indirect reports)