WHAT'S THE JOB?

Under the general supervision of the Chef Manager the Residence Dining Manager is responsible for overseeing the operations of their assigned units which includes scheduling and training of employees, handling guest concerns, supporting administrative duties such as ordering, filling in at any stations as required, and ensuring the success of the assigned unit.

• Work with the Chef to plan and develop menus and recipes
• Working alongside the management team, put processes in place and monitor employee performance to ensure all required health and safety regulations and procedures are being followed, which can include:
• Providing on-the-job training to employees to assist in the application of knowledge to the job site
• Ensure employees are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
• Ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cut- resistant gloves) and that they are being used correctly
• Notify appropriate parties of malfunctioning or in need of repair equipment
• Work alongside the Chef and kitchen employees to control costs of the location by taking measures such as:
• Conducting physical inventories, adequately maintaining the level of stock at the unit
• Complying with maintenance of food rotation in storage in order to minimize spoilage and waste
• Controlling portioning of food item standards to ensure recipe yield meets quantity and budget expectations
• Suggesting dishes that take advantage of seasonal availability
• Relay with the Chef to coordinate ordering supplies
• Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment
• Schedule and coordinate employees shifts and work assignments, taking into consideration business needs and the skills and abilities of individual employees
• Track attendance and report to the management team any late or absent employees

WHO ARE WE LOOKING FOR?

• 2-3 years of experience in the food service industry as a supervisor
• ServeSafe and/or FoodSafe certified
• Superior communication skills in both verbal and written English and/or French.
• Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
• Able to effectively use a computer and all related software, including POS equipment

WHAT'S IN IT FOR YOU?

• Be part of an industry that's more important than ever!
• Employee Referral Program!
• Career advancement opportunities.
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans' status, Indigenous status, or any other legally

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And that's something we're truly proud of. Work That Matters, People Who Care.