Job Title

Overview We are seeking a talented and dedicated individual who is as passionate about providing great food and environmental management service as we are. Being a preferred employer, we retain the finest employees, set the highest standard for personal advancement, and focus our talents on one main goal - customer satisfaction. To achieve our goals, we need people who concentrate on employee and customer satisfaction and are driven by their can-do attitude. This position is responsible for supervising and managing the staff and operations to ensure quality standards are met and maintained in all areas including administration, staffing/scheduling, client/customer relations, production and knowledge for all aspects of the Food Services. Now, if you were to come on board as one of our Food Services Manager wed ask you to do the following for us: 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 acute care 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. Qualifications At least three (3) years of leadership experience in Healthcare Food Services. 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 #J-18808-Ljbffr