Senior Food Service Supervisor Full Time at Maquise

Regina, Saskatchewan, Canada -

Full Time

Start Date

Immediate

Expiry Date

12 Oct, 26

Salary

0.0

Posted On

15 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, HACCP Compliance, Hospitality Management, Inventory Management, Scheduling, Performance Management, Customer Service, Food Safety, Budgeting, Event Coordination, Training and Onboarding, Quality Assurance

Industry

Description

Essential Duties and Responsibilities: * Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process. RESIDENT & GUEST EXPERIENCE * Foster a warm, welcoming, and resident-focused dining experience. * Build positive relationships with residents and become familiar with their preferences. * Ensure every resident and guest is greeted promptly and professionally. * Resolve resident concerns or service issues promptly and professionally. * Follow up on resident feedback to ensure satisfaction. * Create memorable dining experiences through exceptional hospitality and attention to detail. * Support special dietary requests by working closely with the culinary team. * Promote resident independence while providing appropriate assistance when required. DINING ROOM OPERATIONS * Assists the Director of Hospitality to supervise multiple food service units and special events. * Supervise daily operations of all front-of-house dining venues. * Conduct pre-shift meetings to communicate daily menus, special events, service expectations, allergies, and operational updates. * Manages resident seating charts to ensure a smooth and timely service for each meal period and special events. * Ensure dining rooms are clean, organized, and presentation-ready before every meal period. * Monitor service flow to ensure efficient, timely meal delivery. * Assist during peak service periods by greeting, serving, clearing tables, or expediting food. * Ensure buffet, beverage stations, and condiment stations remain fully stocked and maintained. * Maintain high standards of table presentation, room appearance, and overall ambiance. * Oversee opening and closing procedures. * Ensure all dining areas are properly reset following service. LEADERSHIP & STAFF SUPERVISION * Assists the Director of Hospitality with recruitment, onboarding, training and performance management of associates. * Assists the Director of Hospitality to track and produce weekly reports on inventories, training compliance, sales revenue, labour and food cost. * Provide daily leadership, coaching, and direction to front-of-house associates. * Lead by example through professional appearance, positive attitude, and outstanding customer service. * Train new associates in service standards, hospitality expectations, and operational procedures. * Conduct ongoing coaching and performance feedback. * Assist with employee performance evaluations. * Support progressive discipline in partnership with management when necessary. * Foster teamwork and respectful communication between front and back of house. * Promote employee engagement and recognition. * Assist with recruitment, interviews, onboarding, and orientation of new associates. * Monitor employee attendance and punctuality. * Ensure staffing levels meet operational needs. SERVICE STANDARDS * Ensure consistent execution of established dining service standards. * Monitor table service techniques and etiquette. * Verify proper sequence of service is followed. * Ensure uniforms and personal grooming standards are maintained. * Monitor professionalism and guest interactions. * Reinforce luxury hospitality standards throughout each shift. * Maintain a calm and organized dining environment. FOOD QUALITY * Ensure food is served at the proper temperature. * Verify meal presentation meets quality standards. * Communicate menu shortages or quality concerns immediately to the kitchen. * Monitor meal timing between kitchen and dining room. * Assist with menu knowledge training for service staff. * Ensure accurate delivery of meals and special diets. SCHEDULING & LABOUR MANAGEMENT * Assists the Director of Hospitality with associate scheduling, ensuring resident satisfaction and budgeted labour targets are met. * Monitor labour utilization throughout each shift. * Adjust staffing based on business levels. * Approve breaks and meal periods. * Assist with payroll verification. * Monitor overtime and labour costs. * Ensure productive deployment of staff throughout service. INVENTORY & SUPPLIES * Assists the Director of Hospitality to complete regular period end inventory, maintain par levels for FOH related service supplies, condiments and beverages. * Order front-of-house operating supplies as required. * Ensure adequate inventory of: * China * Glassware * Flatware * Linen * Napkins * Condiments * Beverage supplies * Cleaning supplies * Minimize waste and unnecessary expenses. * Report damaged equipment or inventory shortages. HEALTH & SAFETY * Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations. * Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office. * Maintain sanitation standards in all dining areas. * Ensure associates follow proper handwashing and hygiene practices. * Monitor safe food handling procedures. * Report hazards immediately. * Participate in workplace safety meetings. * Support emergency response procedures. * Ensure incident reports are completed accurately and promptly. CLEANING & SANITATION * Ensure dining rooms, lounges, and service stations remain clean throughout the day. * Monitor cleaning schedules. * Ensure proper sanitation of tables, chairs, and service equipment. * Verify dishwashing and storage procedures are followed. * Ensure side work is completed at the end of each shift. * Maintain cleanliness of beverage and coffee stations. SPECIAL EVENTS * Coordinate service for special events, banquets, and community functions. * Assist with room setup and décor. * Ensure event timelines are followed. * Coordinate staffing requirements for events. * Deliver exceptional guest experiences during community functions. * Support holiday celebrations and themed dining experiences. COMMUNICATION * Maintain effective communication with culinary leadership. * Communicate resident concerns and dietary needs promptly. * Participate in departmental meetings. * Maintain accurate shift notes and communication logs. * Collaborate with other departments to ensure excellent resident service. FINANCIAL ACCOUNTABILITY * Support departmental budget objectives. * Monitor controllable operating costs. * Reduce waste and breakage. * Promote efficient use of supplies and labour. * Assist with monthly inventory counts where required. * Support initiatives that improve operational efficiency. QUALITY ASSURANCE * Conduct regular dining room quality audits. * Monitor compliance with hospitality standards. * Ensure policies and procedures are consistently followed. * Participate in continuous improvement initiatives. * Assist with inspections and audits. * Implement corrective actions when required. ADMINISTRATIVE RESPONSIBILITIES * Complete required reports and documentation. * Maintain employee training records. * Ensure operational checklists are completed. * Monitor completion of daily opening and closing checklists. * Maintain resident preference information where applicable. * Assist management with projects and departmental initiatives.

Responsibilities

Supervise daily front-of-house dining operations to ensure a luxury resident experience and high service standards. Lead and train staff while managing scheduling, inventory, and compliance with health and safety regulations.