Job Title

Competition Number: REQ 6730 TITLE:Manager, ICC Operations DIVISION:Centre for Hospitality & Culinary Arts SALARY:Payband 10, $92,900 to $109,265 annually LOCATION:300 Adelaide St.E. STATUS:FullTime Admin EFFECTIVE DATE:Immediately CLOSING: Open until filled. LandAcknowledgement George Brown College is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work, and live in the community with each other. Equity Statement George Brown College is committed to creating and sustaining an equitable and inclusive learning and working environment.We encourage and actively seek applications from Indigenous, Black, racialized people, visible minorities, 2SLGBTQIA+ persons, all genders, and persons with disabilities. GBC Vision To be a college renowned for its inclusion, excellence, relevance, impact, and leadership. Position Description: Reporting to the Dean for the Centre for Hospitality and Culinary Arts(CHCA), the Manager, ICC provides leadership to the Inventory Control Centre(ICC) team to ensure that inventory, all food and non-food products, aremanaged efficiently to support student learning outcomes and effectiveexecution of special events needs for the division. The incumbent manages ateam of full-time and part-time unionized staff, oversees data, receiving,production, and invoicing teams, and support the procurement. The incumbent isresponsible for effective and efficient production flow, systems, and inventorymanagement to maximize productivity and cost effectiveness for inventoryloss and spoilage. Key Responsibilities: Manages the input of recipes into the inventory management software system (Adaco), which determines quantities of food and beverage product needed for all applied learning labs. Oversees the generation of production requisitions and SOPs as required. Oversees the receiving of products/equipment and ensures staff are meeting the needs for each class/event. Manages the flow of all food and beverages through CHCA; from receiving to the labs; production of carts, ensuring staff are coordinating work to deliver required product on time for each class/event. Ensures the team is coordinating the response to product shortages and that backup plans are effectively managed, providing advice and guidance to staff and taking corrective action as needed. Provides leadership to the ICC team for overall performance and job satisfaction. Recruits both full-time and part-time staff; coordinate training, and coaches new hires to ensure their skillsets are in alignment with departmental needs. Set ICC departmental policies and procedures. Evaluates the performance of all ICC staff; undertakes performance management as required; provides input to and participates in performance reviews of all ICC staff. Responsible for forecasting, budget development and management of approved budgets. Manages scheduling to maximize productivity while maintaining budgeted cost. Other duties as assigned. Educational and Experience Requirements: Three-year Diploma/Degreefroma recognized post-secondary institute in Hotel/Restaurant Management, orCulinary Management and Graduate Certificate (post Diploma) or in adirectly related field is required. Minimum of seven (7) years management and supervisory experience, including experience working within a unionized environment. Experience in team leadership, and in ensuring the maximum effectiveness and efficiency of staff and financial resources. Project management experience with time management, problem-solving and leadership skills. Previous management experience in a restaurant/kitchen fast-paced environment; previous management experience in the receiving function. Previous budget and financial management experience in a foodservice operation; knowledge of experience in the purchasing and procurement functions as well as vendor relationship management. Scheduling experience in a complex, frequently changing environment. Experience working under and knowledge of applicable legislation and regulations (Canada Food Inspection Agency, Agriculture Ontario, HACCP, WHMIS, Food Safety Training, Health and Safety Act, etc.). Experience with inventory control and food cost/purchasing software preferred. Experience with multitasking in a fast-paced, changing environment with stakeholders from multiple departments. Skills andAttributes: Excellent customer service leadership skills with an ability to respond professionally to last-minute unscheduled requests. Excellent conflict resolution and negotiation skills with an ability to interpret proper quantity and quality. Excellent interpersonal and communication skills with the ability to work collaboratively with various stakeholders. Demonstrated commitment to uphold the Colleges priorities on diversity and equity. Interview process may consist of a practical skills component. Notes: The College requires proof of degrees, credentials, or equivalencies from accredited regional or federal post-secondary institutions and/or their international equivalents. Credentials may require validation at the time of interviews or offer. About Us: George Brown College prides itself on educating students through real-world learning, in the heart of Toronto. Our faculty and employees make this vision a reality, and we support them by making George Brown a great place to work.See why we are consistently rankedas one of GTAs top employers. Why work here? George Brown College offers hybrid work opportunities, a competitive pension plan, generous holiday and vacation time, a tuition assistance program, discounted rates for employees taking Continuing Education courses, and an equitable work environment where everyone matters. George Brown College is committed to accommodating applicants with disabilities throughout the hiring process, in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). Candidates who require accommodation in the hiring process may contact confidentially. #J-18808-Ljbffr