Job Opportunity: Food Service Manager at The Big Carrot
Posted: July 22, 2014
Categories: Food in the News / Opportunities / Volunteer. Job and Writing Opportunities
The Big Carrot is in search of a Food Service Manager to take their organic deli and bakery to the next level. They are looking for a dynamic, passionate candidate for this new full time position located at their store in Toronto’s east end.
Job description:
Department: Foodservice (Kitchen/Bakery/Deli)
Title: Food Service Manager
Job Type: Full Time
Report to: Operations Manager
Post Date: Thursday, July 3, 2014
Close Date: Open until filled
Job Summary:
To successfully lead, operate and grow out the prepared foods department, and to meet sales, margin and other goals with a commitment to excellence and continuous incremental improvement.
Qualifications:
• Recent foodservice experience;
• Excellent oral and written communication skills;
• Staff development skills and a love for teaching and mentoring staff;
• Demonstrated ability to follow through on commitments;
• Time management skills sufficient to balance multiple priorities;
• Proven experience in merchandising and customer service
• Experience with systems for purchasing, inventory, revenue and systems analysis;
• Office and computer skills with common programs including Excel, Word, email etc.
• Ability to lift > 25 lbs to transport product.
Responsibilities
Production & Customer Service
• Select, prepare, and supervise foodservice staff in preparing selections to provide both variety and consistency.
• Research and develop new recipes that honor our store’s commitment to organic, Non-GMO and largely vegetarian whole foods.
• Price dishes to achieve margin goals, to ensure proper production volumes, and to minimize waste and out-of-stocks.
• Ensure prompt, friendly, courteous customer service.
• Regularly track and report customer suggestions, comments and complaints to staff and supervisors.
• Create and maintain kitchen procedures and systems.
Merchandising
• Plan attractive displays with uniform signage, ensure displays are fully stocked and rotated to ensure freshness.
• Visit and network with other sector specific and conventional food delis for product, merchandising and marketing ideas.
• Ensure accurate, up-to-date labeling to foodservice items.
• Provide product information for customers and staff.
• Provide input to the Advertising and Marketing Team for planning, promotions, cross-merchandising and advertising.
Purchasing & Financials:
• Negotiate with suppliers for favourable pricing, terms, quality, delivery of foodservice items.
• Evaluate suppliers and investigate new sources of supply.
• Receive orders, or ensure proper receiving by foodservice staff.
• Coordinate returns and credit from suppliers where applicable.
• Ensure accurate up-to-date records of cost of preparing foodservice items.
• Review and approve invoices for accuracy, break into inventory categories, and pass on to accounts receivable.
• Use efficient systems and tools for proper production planning, accurate inventory counts, intra-department product transfers, etc.
• Participate in setting sales and margin goals for the department.
• Review department financials reports, (sales, labour, margin, turns) and take
corrective action as needed.
Leadership & Personnel
• Hire qualified applicants following established Big Carrot policy.
• Ensure on-the-job training and develop a culture of ongoing staff development.
• Conduct performance evaluations.
• Recommend pay increases within department budget.
• Take disciplinary action as needed following established policy.
• Schedule hours of foodservice department within payroll, budget, and review employee timecards.
• Hold regularly scheduled department meetings to ensure full and effective communications.
• Lead by example; professional and
• Delegate key responsibilities to other experienced staff so that you can focus on what you’re best.
• Develop strong leadership team partners.
Other Responsibilities:
• Perform other tasks assigned by Operations Manager
• Upholds The Big Carrot’s principles, Mission code of conduct at all times.
• Attend management meetings.
Academic/Educational Requirements:
• Completion of a college or other program related to hospitality or food and beverage service management is usually required.
• Several years of experience in the food service sector, including supervisory experience, are required.
Working Conditions:
• Flexibility of long hours with some work during non traditional working hours encompassing both evenings and weekends.
• Indoor climate controlled environment with some exposure to both hot and cold conditions.
• Long periods of standing and walking. Walking, sitting and standing are required daily to perform the total duties of the job.
• Dexterity and energetic enough to fill in for any position in the department in a moments notice.
• Concentration required for short and long periods of time and ability to turn ones attention from one matter to another as required.
• Work flow requires preparing reports for Operations Manager meetings, speaking with Human Resources, Marketing and Advertising and standards.
Please send applications to Scott Russell, Human Resource email:
hr@thebigcarrot.ca