Supervisor, Full Time

17121 - King's University College
266 Epworth Ave
London, ON N6A, CAN

Description

Assists the Manager on duty with the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.

Essential Duties and Responsibilities:

• Represent Compass Group Canada's commitment to service excellence by consistently engaging with all customers and employees with the utmost professionalism, courtesy, and efficiency.
  Managed and operated multiple food service brand units simultaneously under the direction of the Manager, maintaining full on-site lead accountability across all assigned locations.
  Exercised full on-site lead responsibility, making real-time operational decisions regarding staffing, food production, and service flow.
  Directly supervise and lead a team of around 15 food service staff members across all assigned units, ensuring consistent performance, adherence to CGC standards, and compliance with external brand requirements at all times.
  Lead, direct, and train food service staff across all units on brand-specific procedures, food safety standards, service etiquette, and CGC operational policies.
  Develop and manage staff schedules across all assigned units, ensuring adequate coverage and operational continuity at all times.
  Ensure personal completion of all required External Brand Training and CGC 24/7 or MyLearning training modules within prescribed timelines, while actively monitoring and ensuring all staff members complete their required training in a timely manner, remaining fully current on all relevant operational standards and procedures.
  Conduct product costing across all assigned units, analyzing food and supply costs to ensure alignment with budgetary targets and company financial guidelines.
  Manage all cash handling procedures across all assigned units including point-of-sale transactions, cash flow reconciliation, and bank deposits in accordance with CGC cash handling policies.
  Monitor portion control and waste management across all units to maintain cost efficiency and minimize product loss.
  Track and report product cost variances to the Manager, identifying opportunities for cost reduction and operational improvement.
  Manage inventory and procurement of food stock and supplies across all assigned units using FoodBuy and external brand vendor platforms in accordance with Compass Group procurement policies.
  Coordinate ordering and receiving with external brand vendors to ensure consistent and timely supply across all units.
  Ensure all food products across all units are prepared and served in the right condition, at the right temperature, and at the right time in full accordance with CGC and external brand standards.
  Ensure sufficient product quantities are prepared and available across all units, replenishing supplies as needed throughout service.
  Ensure safe and sanitary practices are consistently upheld across all units throughout all food handling and service operations in accordance with CGC policies, WHMIS standards, and applicable provincial food safety legislation.
  Maintain established food rotation practices in all storage areas including stock room, refrigerator, and freezer across all units to minimize spoilage and reduce waste.
  Ensure each unit is properly set up, adequately stocked, and fully prepared for service at the start of each shift.
  Address all guest and client inquiries and concerns immediately and professionally, escalating to the Manager when required.
  Monitor the condition and functionality of equipment and fixtures across all units, reporting any damage or inoperability to the Manager promptly.

Qualifications :

Think you have what it takes to be our Food Service Supervisors ? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• At least one year of strong operation food industry management experience.
• Comprehensive health and safety knowledge and training.
• Knowledge of food service catering.
• Strong supervisory skills and the capability to motivate and lead staff.
• Employee relations experience in a unionized environment is an asset.
• Excellent communication skills (written and verbal).