Food Service Manager (CSNM Required)
- Vancouver, BC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Now, If You Were To Come On Board As a Food Service Manager We’d Ask You To Do The Following For Us
Think you have what it takes to be our Food Service Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you will be successful:
- 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.
Think you have what it takes to be our Food Service Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you will be successful:
- At least three (3) years of leadership experience in healthcare food services in a labour environment.
- 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
More about this job
Responsibilities
Set departmental goals and manage service operations, budgets, procurement, inventory, costs, and financial reporting. Maintain food safety, regulatory compliance, and nutritional standards while coordinating with other departments and evaluating direct reports.
Requirements
Requires at least three years of leadership experience in healthcare food services in a labour environment, active CSNM status, and a degree or diploma in a relevant field. Candidates should have dietary software and Microsoft Office proficiency, strong fiscal and strategic capabilities, and excellent communication, organizational, and people skills.
Skills
- Healthcare Food Service Leadership
- Budget Management
- Financial Reporting
- Inventory Management
- Procurement
- Costing
- Food Safety
- Nutritional Standards
- Regulatory Compliance
- Operational Planning
- Dietary Software
- Microsoft Office
- Strategic Thinking
- Staff Development
- Communication
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Management & Leadership
- Healthcare
- Hospitality
- Finance & Accounting
Keywords
- Food Service Management
- Healthcare Food Services
- Canadian Society of Nutrition Management
- CSNM
- Food And Nutrition Management
- Business Administration
- Hotel And Restaurant Management
- Dietary Software
- Microsoft Office
- Word
- Excel
- PowerPoint
- Outlook
- Departmental Budgets
- Contract Management
- Project Costs
- Fiscal Management
- Food Safety
- Nutritional Standards
- Acute Care
- Inventory Management
- Procurement
- Financial Reporting
- Operational Planning
- Regulatory Compliance
- Patient Food Services
- Labour Environment