Food Services Manager:$70k/year

*Temporary accommodations possible for the right candidate!*

We have an exciting opportunity for an experienced Manager of Food Service at a reputable camp organization located in Rosseau. If you love community, the outdoors, being part of making a positive impact, and take pride in ensuring an amazing food experience for guests, this may be the perfect opportunity for you! Our client is a Christian youth development organization that welcomes youth ages 6-17 to an experience of a lifetime. Although they are Christian-based, they don’t prescribe religion; they exist to inspire youth to shape their world, and engage campers in age-appropriate conversations about values. Located on the shores of beautiful Lake Rosseau, they specialize in summer camp, school trips, group retreats and leadership development.

About the Opportunity

The Manager of Food Service is responsible for assuring attentive, friendly, courteous, and efficient food service to all staff and guest groups while maintaining adherence to budgeted payroll and overhead costs. This position is responsible for directing and organizing the activities of the Baking, Culinary and Food Service Team to ensure a consistently high-quality food product while at the same time developing their team and driving a positive work environment for both BOH and FOH. The Food Services Manager is charged with consistently improving guest and employee satisfaction.

Guests eat together with their cabinmates and counsellors at tables inside one of three dining halls. They offer a wide selection of buffet-style breakfast, lunch and dinner options. Their youngest guests sit together family-style with their counsellors, who help to ensure they are eating balanced meals.

Key Job Functions:

Develop and maintain food service goals

• Establish challenging, realistic and attainable goals to guide operation and performance.
• Develop meal plan, recipes and standard operating procedures to produce “fresh, flavourful and fun” food and experience for all meals and desserts.
• Organize, direct & supervise the preparation/delivery of all food according to standardized recipes while maintaining the highest standards
• Ensure the cleanliness, sanitation and safety of the kitchen’s service stations, FOH & BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
• Make recommendations for CAPEX funding of food and beverage equipment and renovations

Develop and maintain budget

• In conjunction with the Purchasing Manager, create, monitor and be accountable for a 12 month budget for food, supplies, chemicals, paper and equipment.
• Order and purchase equipment, supplies, and food items.
• Work with Baking, Culinary and Food Service Team to determine areas of concern and develop strategies to improve the department’s financial performance

Lead Baking, Culinary and Food Service Team

• Lead, manage and hold the team accountable for successful delivery of all food preparation and service.
• Establish standard operating procedures, processes and team behaviours ensuring that they are clear, understood & followed by all.
• Oversee scheduling of all departments (Baking, Culinary, Food Service)
• Hold weekly Level 10 Team meetings, one to ones with direct reports and conduct regular performance reviews.
• Plan and support quarterly training of all seasonal staff
• Mentor and coach direct reports, and ensure team is participating in and support all leadership development activities held by the company

Ensure exceptional customer service

• Uphold, develop and execute the SDSD Customer Service Standards
• Innovate kitchen & dining room design to improve safety, comfort, efficiency & aesthetics.
• Interface with Program Team and guest groups in order to make sure all food service delivery details are understood and agreed upon prior to group arrival.
• Research and implement current dining trends with the goal of staying ahead of our guests’ expectations.
• Assess customer survey feedback and make adjustments and recommendations accordingly.
• Strive to improve service performance.

Other

• Participate in meetings as needed.
• Participate in corporate events including weekly Huddles, Town Hall, Annual Retreat, Arboretum, and leadership meetings.
• Personal and professional development.
• Other requests as outlined by the Director of Resort Operations.

Skills and Attributes required:

• Customer service mindset for children, youth and adults.
• Proven ability to assemble, lead, motivate and retain a dynamic team
• Strong people and time management skills
• Strong planning, organizing and administration skills.
• Maintain a professional working relationship and promote open lines of communication with managers and employees and all other departments.
• Ability to develop relationships with other departments and work within the larger team of the organization.
• Excellent communication skills both written and verbal
• Must be an effective problem solver with an ability to anticipate, identify and solve challenges while maintaining composure in a fast paced environment.
• Ability to work with and understand financial information. Have the capacity to analyze & forecast data in order to predict food quantities while minimizing waste.
• Proficient in Windows operating systems, company approved spreadsheets and word processing. Competent in learning online ordering systems.
• Hold and maintain applicable certification requirements. ( Food Handlers, CPR and First Aid)
• Personal values that match the organization’s Core Values and Core Leaves (although you do not have to identify with the Christian faith)

Experience Required:

Extensive experience in restaurant, banquet, catering, in room dining and kitchen management required.

Candidates should have either:

• 10 years of progressive experience in a resort, camp or a related field.
• 2-year college degree and 7 or more years of related experience or a 4-year college
• degree and at least 4 years of related experience. or;
• Culinary Degree with 5 years of progressive experience in a resort, camp or related field.

Essential Functions:

• Ability to lift and move 10 to 40lbs
• Able to stand, walk and work for 6 to 8 hours
• Possess physical and mental strength and endurance to maintain constant supervision of staff
• Ability to communicate, both written and verbal, with guests and staff.

If you are looking for an exciting opportunity to take your career to the next level, we invite you to apply for the position of Manager of Food Service.