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.
Job Description

RESPONSIBILITIES:

• Under the general supervision of the General Manager, the Food Service Director is responsible for overseeing all location staff, performing administrative and financial responsibilities, assisting with the planning of all meals and catering events, and ensuring the success of the entire unit including all Cafés and Franchises
• 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
• Put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed.
• Ensure all staff participate and pass requisite training to ensure adequate knowledge of proper techniques for food preparation and handling
• 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)
• Provide or ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves) and that they are being used correctly
• Put signage into place that communicates to staff the health and safety regulations and proper kitchen conduct
• 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 Chef to create a safe and healthy working environment
• Update all training and policies as required and communicate any changes to staff members
• Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as:
• Perform physical inventories, adequately maintaining the level of stock at the unit
• 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
• Suggest dishes that take advantage of seasonal availability
• Provide recommendations to the Operations Supervisor or General Manager regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures
  Relay with suppliers in regards to maintaining inventory which can include: ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the General Manager or appropriate support department
  Schedule and coordinate staffs shifts and work assignments, taking into consideration business needs and the skills and abilities of individual staff members
  Track attendance and perform payroll functions for all staff, ensuring information is entered in an accurate and Created: January 2010 Updated: September 2018 timely fashion
  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; determine all training and orientation requirements for each staff and coordinate with appropriate staff to ensure successful completion of training and skill development
  Oversee all aspects of applicable Franchise locations in accordance with Company standards and Franchise requirements
  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 quarters
  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)
  Attend all regularly scheduled Chef Manager or Food Service Director meetings ready to discuss your current location and overall organization success strategies
  Remain an ambassador of goodwill, ethics, and great client relations at all times
  Liaison with the client(s) to ensure their needs are met while working within Company guidelines
  Where necessary, step in to alleviate guest concerns and resolve issues that arise from service
  Maintains speed of service standards
  Lead and champion any construction or unit opening
  Oversee all aspects of franchise locations, as applicable
  Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
  Other duties as assigned
  Qualifications

REVENUE RESPONSIBLE FOR:

• $4 million
  The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.
  Additional Information