Food Service Manager (CSNM) , Contract

Maquise•Orillia, ON

28d•CA$55,000 - CA$58,000

About The Position

The Food Service Manager (CSNM) will be responsible for determining departmental goals and objectives, developing service operating and capital budgets, and directing department activities to maintain the highest quality service standards. This role requires maintaining compliance with industry, company, and legislative standards, supervising operational planning, expenditures, inventory management, procurement budgeting, costing, and financial reporting. A key focus will be ensuring food safety is a priority and that facility diets meet nutritional standards as set out in the contract and applicable provincial or health authority standards. The manager will also establish effective relationships and coordinate services with other departments, attend interdepartmental meetings, and evaluate the performance of direct subordinates.

Requirements

At least five years of leadership experience in healthcare food services in a labour environment.
Current active status as Canadian Society of Nutrition Management (CSNM).
Degree or diploma in: Food and Nutrition Management, Business Administration, or Hotel and Restaurant Management.
Proficiency in dietary software and MS Office (Word, Excel, PowerPoint, Outlook).
Proven excellence in fiscal management of departmental budgets, contracts and project costs.
Demonstrated ability to think strategically / conceptually and evidence of achieving collaborative results across various departments and disciplines.
Current with the latest innovative trends in patient food services.
Demonstrated ability to lead, motivate, and develop direct reports and frontline staff during times of change and shifting priorities.
Excellent verbal and written communication skills.
Excellent organizational and people skills

Responsibilities

Determines departmental goals and objectives in keeping with organizational and departmental philosophy.
Develops service operating, and capital budgets. Utilizes data to manage area of responsibility.
Direct department activities and maintain highest quality service standards.
Maintain compliance with industry, company, and legislative standards.
Supervise all phases of operational planning and expenditures, inventory management, procurement budgeting, costing, and financial reporting.
Ensures that food safety is treated as a priority in all department activities.
Ensures diets in facility meet the nutritional standards as set out in the contract and adhering to any provincial or health authority standards, as applicable.
Establishes effective relationships and coordinates service with those of other departments.
Attends interdepartmental meetings.
Evaluates performance of direct subordinates, documenting concerns and progress.