WHO 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.

WHAT'S THE JOB?

Essential Duties and Responsibilities:

Under the general supervision of the Food Service Director, the Food Service Supervisor is responsible for overseeing the operations of their assigned unit which includes scheduling and training of staff, 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 for the café and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions
• Working alongside the Food Service Director, put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed, which can include:
• Provide on-the-job training to staff to assist in the application of knowledge to the job site
• Ensure 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)
• 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
• Make sure the location and staff are working within FoodSafe and/or ServeSafe standards as well as all applicable legislation and company policies
• Address the concerns of employees and work with the Food Service Director to create a safe and healthy working environment
• Communicate any operational changes to staff members clearly so that they can be implemented effectively
• Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as:

o Perform physical inventories, adequately maintaining the level of stock at the unit
o Comply with maintenance of food rotation in storage in order to minimize spoilage and waste
o Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations
o Suggest dishes that take advantage of seasonal availability
o Provide recommendations to the Chef Manager regarding budget requirements for assigned areas, maximizing the profit of the location while reducing expenditures

• 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 the house, and all related equipment
• Schedule and coordinate staff shifts and work assignments, taking into consideration business needs and the skills and abilities of individual staff members
• Track attendance and report to the Food Service Director any late or absent staff
• Train 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
• Provide suggestions on marketing plans to help drive sales and improve revenue
• Ensures 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)
• Remain an ambassador of goodwill, ethics, and great client relations at all times
• Where necessary, step in to alleviate guest concerns and resolve issues that arise from service
• Maintains speed of service standards
• Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
• Lead and champion any construction or unit opening
• Oversee all aspects of franchise locations, as applicable
• Other duties as assigned
   

WHO WE ARE LOOKING FOR?

Education and/or Work Experience Requirements:

• Three 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 
• 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
• Physical Requirements:
• Reach and lift between 0-10 pounds from floor to shoulder height
• Frequent standing and walking required
• Able to work in hot or cold temperatures

WHAT’S IN IT FOR YOU?

• A place where people matter I.E. receive benefits on day 1
• Employee Referral Program
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1by joining an industry leader
• A true ability to leave your mark and not just be a cog in a giant amchine 

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, 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 application process are available upon request.