Company DescriptionWHO ARE WE?
We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.Job DescriptionEssential Duties and Responsibilities: Under the general supervision of the Director of Operations, the General Manager is responsible for overseeing client relations and account management for their assigned units. The District Manager will ensure operational success by monitoring financial performance, customer and employee satisfaction, and client relations while driving continued growth for all assigned cafes and franchises.Work with the Executive Chef Team and Retail/Catering Director teams to plan menus and promotions for the cafés and catering events, incorporating both the company’s promotional themes and the Clients contractual requirements. while also encouraging creative ideas from staff that fall within company and client guidelines and restrictionsPut processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislationEnsure all staff participate and pass requisite training to ensure adequate knowledge of proper techniques for food preparation and handlingMonitor training being delivered to staff to ensure applicable knowledge is being transferred and used appropriatelyEnsure staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)Provide or ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctlyPut signage into place that communicates to staff the health and safety regulations and proper kitchen conduct, including signage as required by relevant legislationIdentify completion times for tasks and processes and develop ways to improve efficiency and output while maintaining brand consistencyMake sure the unit and staff are working within FoodSafe and/or ServeSafe standards as well as all applicable legislation and company policiesAddress the concerns of employees and work with the on-site Directors/Managers to create a safe, healthy, and productive working environmentStay informed on any changes to operations, whether initiated internally or from external sources (i.e. changes to legislation) and update all training and policies as required while communicating any changes to staff membersWork alongside the Executive Chef and Retail/Catering Director Teams to control costs of the location by taking measures such as:Perform physical inventories, adequately maintaining the level of stock at the unitComply with maintenance of food rotation in storage in order to minimize spoilage and wasteControl portioning of food item standards to ensure recipe yield meets quantity and budget expectations Suggest dishes that take advantage of seasonal availability and excess inventoryProvide recommendations regarding budget requirements for assigned area, maximizing the profit of the location while reducing expendituresAdheare to all Client and Dana Hospitality Contractual service agreement termsRelay with suppliers in regards to maintaining inventory which can include resolving discrepancies with suppliers and escalating any and all issues unable to be resolved to the Director of Operations or appropriate support departmentWork with Retail/Catering Directors and the Controller to review unit budgets and expenses and identify ways to drive sales while reducing operating costsTrain and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development; determine all training and orientation requirements for each staff and coordinate with appropriate staff to ensure successful completion of training and skill developmentOversee all aspects of applicable Franchise locations in accordance with Company standards and Franchise requirementsWork with the management team at each assigned unit to develop a marketing and business plan on an annual or semi-annual basis, detailing the locations previous accomplishments while setting goals and action plans for the upcoming quartersEnsures the integrity of the cash flow process, making certain staff are following all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures)Attend all regularly scheduled General/District Manager meetings ready to discuss your current location and overall organization success strategiesRemain an ambassador of goodwill, ethics, and great client relations at all timesLiaison with the client(s) to ensure their needs are met while working within Company and budgetary guidelinesWhere necessary, step in to alleviate guest concerns and resolve issues that arise from serviceAct as a representative in the field for the procurement group, taking part in quarterly meetings to discuss delivery and quality of the product.Have regular communications with the procurement team to review ordering procedures and products. Meeting topics would include, but not be limited to: delivery satisfaction, adherence to COG, changes to the product listing on the COG,Become a point of contact for procurement in designated district. Able to provide recommendations to the procurement team to make their final decisionBe familiar with the GFS order guide, as well as any other regional or item specific suppliers, to represent the interests of the team within the context of national procurement expectationsListens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as neededLead and champion any construction or unit opening, becoming a point of contact for employees, clients, and outside contractorsOther duties as assigned QualificationsEducation and/or Work Experience Requirements: University Degree or College Diploma in hospitality management or a related fieldSeven years of experience in the food service industry leading multi-high volume culinary teamsExternal Franchise Brand experience is an asset as well as experience with Contract Management internal Brands.Previous business administration experience with knowledge of employee managementServeSafe and/or FoodSafe certifiedRed Seal Chef status would be considered an assetSuperior communication skills in both verbal and written English.Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policiesAble to lead projects, forecast business needs, and identify and target growth opportunitiesAble to effectively use a computer and all related software, including POS equipmentPhysical Requirements: Reach and lift between 0-10 pounds from floor to shoulder heightFrequent standing and walking requiredAble to work in hot or cold temperaturesAdditional InformationDexterra 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, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.
