Manager, Culinary Retail Operations

USask’s Culinary Services is one of the largest multi-unit food service operations in the province. It consists of four main areas: Retail Operations (13 franchise and non-franchised outlets), Conference/Campus Events, Residential Dining (up to 2200 students on meal plans), and Catering (daily deliveries, weddings, banquets, receptions, corporate catering, and high-end dinners and events). Our talented chefs and committed staff ensure that every experience in our Marquis Culinary Centre, retail dining locations, or catered events, satisfies your needs. Our main focus is to enhance the student experience.

We are currently seeking our next Manager, Culinary Retail Operations. This is an exciting and unique opportunity for somene with experience in food services or restaurant management.  

Primary Purpose: You will provide leadership for 13 retail culinary service outlets across campus, including the daily management of operational responsibilities such as finance, budget, facilities, and people resources. Operational responsibilities include but are not limited to staff scheduling, financial resources, marketing and events, compliance with franchise standards and specifications, and customer services. The 13 retail food service outlets include national franchise brands and USask branded campus retail units.

Nature of Work: Reporting to the Director, Culinary Services and Manager/ Executive Chef, Culinary Services you lead a team to deliver exceptional services and work together to ensure we create and deliver services that meet the needs of our customers. Your understanding of what it takes to provide the USask community with the best experience possible will help drive a performance culture that delivers exceptional service. This position is accountable for the ongoing operations and continuous improvement of 13 culinary service locations across campus. You will maintain a large focus on the ongoing development and promotion of non-branded retail locations and ensure an innovative approach to non-branded food concepts, initiatives, and services.

In addition, you will be responsible for the administration of university and unit policies, setting guidelines, and making recommendations for all areas of responsibility to meet unit financial goals. Monitoring revenues up to $6M across the multiple locations, you will also grow revenue through action planning sales by location. You are an effective communicator, collaborator, and leader and strive to improve experiences and achieve operational efficiences. You have strong financial skills to identify trends and opportunities, and inform decisions and strategic planning.

This position requires flexible work hours, and as such, some evening and weekend work is required.

Accountabilities:

Operational Leadership

• Responsible for the budget and financial resources in line with operational and strategic plans for the 13 culinary service locations.

• Review, analyze, and manage all aspects of cost control such as food cost, labour cost and other operating expenses.
• Define goals and targets for teams ensuring alignment with unit goals.
• Support the Director with strategic planning including the development of new retail locations and ongoing renovation and renewals.

• Oversee facilities management including facilitating service calls, submitting work orders, and participating in renovation planning and purchasing of equipment to maintain operations.
• Plan, organize, and oversee promotional calendars and special events for all franchise and USask proprietary brands.
• Maintain positive and consistent relations with our national branded partners.

People Leadership

• Inspire positive, confident teams by establishing a common vision, displaying integrity, encouraging accountability, and achieving team goals.
• Identify key opportunities to develop individuals that will enhance and align their skills and abilities to meet both their professional as well as organizational goals.
• Responsible for all aspects of the employee lifecycle including recruitment, training and development, assignment of duties, performance assessment and planning, and if required, discipline up to and including termination.  
• Assist the Culinary Management Team as required, including vacation coverage.

• Build and maintain collaborative external relationships with stakeholders to identify organizational opportunities.

Problem Solving

• Develop new ideas and approaches to address issues or find opportunities that drive positive customer outcomes and improve service delivery. 

• Use critical management analysis skills to identify issues and collaborative opportunities to enable the unit and the university to meet its goals.

Service Delivery

• Ensure high standards of customer service at all locations through consistent monitoring of service levels.
• Maintain working knowledge of Point of Sale (POS) systems, sales reporting systems, and daily cash reporting.
• Ensure best practices in regards to Food Safety and Occupational Health and Safety.
• Work closely with the Executive Chef, Culinary Services for menu planning, recommending and implementing new products or services, and determining selling prices.

• Develop and recommend process and policy improvements to streamline resource utilization and improve delivery services.
• Ensure outstanding customer satisfaction is delivered by Culinary Services locations.

Education: A relevent post-secondary diploma or certificate related to culinary services or restaurant operations. Current Food Safe and WHMIS Certificates are required. Training in Advanced Food Safety, WHMIS, occupational health and safety, and franchise specifications courses are an ongoing requirement for this position. An equivalent combination of education and experience may be considered.

Experience: Minimum four years in culinary services management is required. Experience with a full service food operation and supervisory responsibilities for over 65 employees. You will work in a diverse and inclusive environment, and as such, the ability to work effectively with people from diverse communities, cultures, and perspectives is required. Experience creating and managing structured weekly schedules for over 65 employees in multiple locations. Experience in developing marketing materials and executing promotions and events, as well as a track record of achieving sales growth.

Familiarity with quality assurance programs, cash handling procedures, and food service facilities safety requirements; experience managing in a unionized environment and working in a multi-location multi-branded retail food services opertion are assets.

Skills: High level of technology competency (proficient in MS Office, social media, web site updates); clear and efficient communication skills; effective interpersonal skills; both verbal and written; organizing and analyzing financial information; detail oriented with demonstrated ability to organize work, delegate duties, and set priorities; customer service; work independently and collaboratively.

Department: Culinary Services

Status: Permanent

Employment Group: Exempt
Full Time Equivalent (FTE): 1.0

Salary: The salary range, based on 1.0 FTE, is $66,030.00 – 103,174.00 per annum. The starting salary will be commensurate with education and experience.

Salary Family (if applicable):
Salary Phase/Band: Phase 2

Posted Date: 10/20/2023

Closing Date: 11/3/2023 at 6:00 pm CST
Number of Openings: 1
Work Location: On Campus

The successful applicant will be required to provide the following current verification(s) where ‘Yes’ is indicated below. Further information is available at: https://careers.usask.ca/tips-for-applying.php

Criminal Record Check: Not Applicable
Driver’s License and Abstract Check: Not Applicable
Education/Credential Verification: Not Applicable
Vulnerable Sector Check: Not Applicable