Holland College
Job Summary:
Job Description:
Holland College is seeking an innovative, entrepreneurial, and dynamic individual to oversee all food and beverage operations for the Culinary Institute of Canada by coordinating activities that affect operational decisions, business requirements and educational outcomes. Reporting to the Program Manager, Culinary Operations, your responsibilities include:
- Develop, implement, and review operational process, policies, and procedures.
- Coordinate instructional and training staff to ensure both Emerit and Culinary Institute of Canada (CIC) standards are being followed during clinical training and service operations.
- Prepare and analyze the month end spreadsheets and yearly comparisons for all CIC Food and Beverage outlets (Dining Room, Marche, Café, Grab and Go, Banquet Operations).
- Coordinate recruiting, screening, interviewing, and hiring of qualified service staff.
- Manage the operational processes in all food service outlets in both the front and back of the house as they pertain to live service management and quality control procedures.
- Serve as a resource to staff, students, and instructional team.
- Provide timely and effective feedback to staff and manage any corrective action required.
- Oversee all inventory control including enforcing processes to prevent product loss from mishandling or theft.
- Ensure that daily sales reports are submitted, and all monthly reporting is accurate.
- Responsible for all in/out monies for our three public outlets, including management and tracking of Program and individual gratuities.
- Coordinate live website and point of sale management for our outlets.
- Other duties as required.
Qualifications:
- Post secondary education in a related field with at least five years’ experience in a food and beverage management role. An equivalent combination of education and experience maybe considered.
- Knowledge of the intertwining relationship between educational outcomes, clinical training and operational processes is considered an asset.
- Proven experience in managing staff, staffing assignments and oversight.
- Strong fiscal management including experience producing and analyzing financial information.
- Strong interpersonal, organizational, and leadership skills.
- Demonstrated flexibility and can effectively strategize and act on changing priorities when necessary.
- Emerit Food and Beverage Certification and Emerit Train the Trainer certification is required.
- Some evening/weekend work maybe required.