Service Manager Jobs in Barrie, ON (NOW HIRING)

POSITION SUMMARY Under the general direction of the Director, Seniors Services, the Food Service Supervisor is a key member of the Seniors Services Dietary & Hospitality team, responsible for ensuring the delivery of high quality dining experiences that support the health, safety, and overall, well being of residents/clients. The Food Service Supervisor's primary focus is to Seniors Services with secondary support with clinical assessments to Long Term Care. Working within a resident centered philosophy, the Food Service Supervisor works collaboratively with the Dietary Supervisor to ensure that meals are not only nutritious and safely prepared but also enjoyable, culturally appropriate, and aligned with residents/clients' individual dietary needs and preferences.

As a valued member of Long Term Care and Seniors Services, the Food Service Supervisor demonstrates a commitment to Resident and Client Safety by providing quality care in accordance with the organization's mission and vision. DUTIES AND RESPONSIBILITIES (not listed in order of priority) 1. Ensure that all food service operations are planned, organized and maintained in a manner that meets the nutritional needs considering resident preferences of all residents/clients of all Seniors Services Housing and Programs according to according to Canada's Food Guide, Provincial legislation, Municipal by-laws and policies.

2. Responsible for recruitment, evaluation, discipline and termination of Dietary Multiservice a. Workers (MSW's) 3.

Provide leadership and supervision to the Multiservice workers in a manner that a. Motivates, guides and directs employees to the realization of department goals and objectives; b. Maintain a work environment that promotes staff participation, team work and; c.

Positive labour relations. Use the training materials provided to ensure that team is consistent with operational delivery within the kitchen. 4.

Review and approve Dietary MSW staff schedules orientation and training programs and oversee the day-to-day activities of the staff according to County policies and guidelines 5. Accountable for the management of an employee attendance management program for the Dietary MSWs to ensure effective Human Resource Management and day to day operations and delegating as necessary. 6.

Supervise and coordinate daily restaurant/cafe operations to ensure smooth, efficient service and operations. Oversee opening and closing procedures, cash handling, sales tax reasonability and inventory control. Support revenue growth, promotional initiatives and service efficiency.

Track sales performance and contribution to strategies that drive sustainability. 7. Responsible for the Point of Sale (POS) system oversight, menu pricing and staff training.

8. Develop and maintain nutrition profiles on all residents/clients as applicable. 9.

Develop and monitor department budget to maximize efficiency and ensure operating expenditures are within assigned authority and approved limits. Receive and analysis variance reports and develop appropriate action plans. 10.

Purchase and receive supplies and equipment according to needs, budget limitations and purchasing policy as approved by the Director of Seniors Services. Follow the food ordering practices to ensure the pull, prep, and production plan is in place. 11.

Monitor/audit for the effective and consistent application of department programs to minimize risks and promote lean effectiveness. Monitor food preparation, presentation and service standards to maintain quality and consistency. Follow the set production and cooking standards and follow the combi oven processes to increase food quality and consistency.

12. In consultation with the Dietician customize therapeutic diets as necessary. 13.

Participate in the Long Term Care and Seniors Services Quality Improvement and Risk Management Programs. 14. Develop and oversee in collaboration with the Manager of Professional Development a Food Service training program that includes, food preparation and service, sanitation, care and use of equipment, food handling and safety, cost control, hospitality/customer service and resident/client engagement.

15. Attend interdisciplinary team conference as required. 16.

Develop and maintain effective relationships with residents/clients, families, general public, management, other service providers, committees, organizations, and others. 17. Develop and oversee a catering program with effective processes to promote/market the program, pricing, ordering, execution and invoicing.

18. Monitor customer and resident feedback and implement improvements to enhance satisfaction. 19.

Participate in the development and implementation of food service policies and procedures as required. 20. Prepare and present written reports as required.

21. Effectively utilizes all electronic systems provided. 22.

Promote environmentally responsible practices, including waste reduction, and energy efficiency. 23. Participate in committees as required.

24. Perform other duties as assigned, including redeployment in emergency situations. 25.

Works in compliance with the Occupational Health & Safety Act to ensure a safe work environment including support to the joint occupational health and safety committee, and ongoing assessments and audits of the workplace. Participates in and demonstrates an understanding of Resident Safety principles and practices in all day-to-day activities. Follows safe work practices and procedures and immediately communicates any activity or action which may constitute a risk to Resident Safety.

26. Develops an understanding of the regulated requirements of the Retirement Home Act, and the Long Term Care Homes Act, and their regulations and ensuring compliance. Perform duties in a safe manner and follow all County of Simcoe Health & Safety policies, procedures and legislation.

27. Maintain confidentiality in accordance with the Municipal Freedom of Information and Protection of Privacy Act and the Personal Health Information Protection Act. Long Term Care Specific duties Assist the consulting Dietitian in assessments of residents.

Attend interdisciplinary team conference and ensure the completion of interdisciplinary dietary assessments. Admission Assessment with resident, communication to staff of special diets, arrange appropriate seating in dining room and update in mealsuite. Discharges; updating electronic system and communication to staff.

Attend monthly meetings as required. May support Dietary Supervisor during absence. LEADERSHIP COMPETENCIES Has knowledge of and demonstrated ability in our leadership competencies: Acts with the Customer in Mind Makes Sound Decisions Ensures Accountability Continuously Seeks to Improve Work Processes Plans and Directs Work Collaborates Leads Teams Communicates with Impact Develops Self Is Resilient EDUCATION, TECHNICAL SKILLS AND CERTIFICATION Strong knowledge of therapeutic, dietary and food preparation methods and services obtained through a certificate or diploma in Food Service Supervision and Preparation.

This job may be considered for educational equivalency in accordance with County Policy. Membership in the Canadian Society of Nutrition Management or Registered Dietitian. Good supervisory skills and ability to interpret and apply employment policies and collective agreements.

Strong interpersonal and oral communication skills. Knowledge of word-processing and spreadsheet application skills. Criminal Records Check with Vulnerable Sector Screening that is less than six (6) months old at time of hire.

As a condition of employment, candidates are required to submit documented results of TB testing, as per Public Health requirements. Valid G class drivers license and access to reliable vehicle. Bilingualism in English and French is considered an asset (Georgian Village only).

Knowledge of working in a unionized environment EXPERIENCE A minimum of three (3) years of progressively responsible experience in the food service industry, including one (1) year as a Food Services Supervisor or similar position. Previous Experience in a restaurant is preferred. Experience in the supervision of staff and the administration of employment policies and collective agreements.

EFFORT Visual and mental effort required when analyzing data and preparing reports WORKING CONDITIONS This position is located in a long term care facility, exposure to illnesses and germs are possible on a daily basis. #COSIND