Manager Food Services - Jobs in Vancouver, BC

Job Description

Pclass # AA303Job SummaryReporting to the Director, Commercial Services, the Manager, Food Services is responsible for the College’s food services and catering operations. The manager has the authority and accountability to make fiscally responsible decisions related to the provision of food services, in support of internal and external sales.The role works collaboratively with the Director, Commercial Services to ensure a seamless delivery of services within the Food Services Department. The Manager, Food Services, takes a proactive role in the organization and management of Food Services. Judgment requires discretionary decision- making which impacts the Department, Programs and the College. There is a high volume and wide diversity of responsibilities and work complexity.This position will have a direct impact on Food Services leadership and the support it provides enables staff to achieve their goals and contributes to the successful operations of the Food Services Department. The Manager, Food Services, directly supervises staff and ensures staff are fully informed and compliant on all aspects of the collective agreements as well as college and Department policies and procedures.Job Duties/Responsibilities

• Oversees the financial and operational components of Food Services (Downtown and Broadway campus) and Catering (internal and external).

• Supervises assigned staff and participates in the recruitment, promotion, evaluation, training and development, and performance management of staff within the scope defined by College policy and the Collective Agreements.

• Reviews service hours, food offerings and availability to ensure the College is meeting the food requirements of the customer, in consultation with the Dean, School of Business, Hospitality, and Food, and effected stakeholder groups.

• Provides business and/or financial advice on events, promotions, industry conferences, community activities and other forms of branding through a balancing of participation costs and return.

• Ensures FoodSafe regulations are met and liaises with health officials as required.

• Manages and costs College’s contracts for catering events both internally and externally working with catering and the School of Business, Hospitality and Food to develop cost-savings and revenue generation projects. Prices all menu items produced or purchased for resale as well as in-class demos, paying attention to availability by block, seasonality, and wastage.

• Establishes pricing mechanisms to ensure cost recovery including maximizing returns on catering events.

• Analyzes sales data performing cost, price, volume, and sale comparisons through the management and utilization of point-of-sale software

• Develops and performs monthly variance analysis, ensuring members of Food Services are trained in reviewing and analyzing the quarterly information, and financial decisions/actions are implemented as a result of the findings.

• Ensures fiscal responsibility in Food Services through the management and utilization of inventory procurement and management software, ensuring control measures to provide information for pricing and costing decisions.

• Manages food services and goods and services contracts.

• Performs other related duties as required.

QualificationsEducation and Experience

• Two (2) year Diploma in Hospitality, Food Services Management, Business Management, Commerce or Accounting from a recognized educational institution
• Five (5) years’ experience in a management role in Food Services operations.
• Journeyman Red Seal certification in a related trade considered an asset.
• An equivalent combination of education, training and experience may be considered
• Proficient in Microsoft Office suite.
• FOODSAFE Level 2
• Serving it Right

Skills and Abilities

• Strong business acumen/entrepreneurial skills with a demonstrated ability and commitment to customer service.
• Strategic planning, budgeting, and organizational skills.
• Strong leadership skills with a demonstrated ability to motivate, mentor, supervise and develop staff while fostering a positive working environment.
• Strong oral and written communication and diplomacy skills especially in working with the public.
• Superior interpersonal skills.
• Strong teamwork skills.
• Ability to establish and maintain effective working relationships with students, staff, faculty and vendors.
• Sound judgment and problem-solving abilities.
• Ability to manage competing priorities and challenging schedules.
• Ability to act decisively and exercise a high degree of initiative and judgment on a wide range of issues.
• Demonstrated ability to take initiative and work both independently and as part of a team within a large, complex, dynamic organization.
• Demonstrated professionalism in handling sensitive and confidential information ethically and with discretion.
• May be required to work at various college campus locations.

Salary Range - Prorated based on FTE$69,725 – $92,967 – $102,263 annualized (Pay Grid 9). Normal starting salary placement is between $69,725 and $92,967. Compensation beyond the control/mid-point requires approval by the Public Sector Employer’s Council Secretariat (PSEC).Posting Detail InformationEmployment Group AdministrationType of Position PermanentEmployment Type Full TimeDepartment FOOD SERVICESPrimary Location - This position may require you to work at all VCC locations. DowntownIs this posting only for internal applicants NoDesired Start Date - May be subject to change 11/14/2022Position End Date - For Temporary PositionsVacation Blackout DatesNumber of Hours per Week 35Work Schedule - Hours may vary according to the needs of the DepartmentMonday to Friday 8:00 am – 4:00 pmEligible for Fortnight NoSpecial Instructions to ApplicantPosting Open Date 10/18/2022Posting Close Date 10/31/2022Is this a pooled posting NoQuick Apply

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