Welcome to the new George Brown College online job application system.
Centre for Hospitality & Culinary Arts
$67,769 - $84,711
Reporting to the Director of the Chef School, the Café Manager is responsible for the daily culinary foodservice management operation at the Café located at 300 Adelaide St. East, establishing key quality control drivers in service excellence of the Enterprise Centre, carte kitchen, facilities relating to the position, catering and special events. The incumbent will demonstrate leadership by engaging students in this live practicum during peak times, as well as leadership of product procurement for food and beverage and other products for this Enterprise Centre. The role involves seeking to maximize revenues and profits for the unit and maintaining the College vision for students’ learning success.
Provides team leadership and works in harmony with students, support staff, faculty and the division's management team.
Responsible for team leadership through efficient operation of the learning environment, establishing and administering experiential learning/internship activities and vocational skills to support each individual student in the kitchen operation that delivers a real time learning experience; provides vocational development of culinary students through the supervision/mentoring of the Technologists and students in the foodservice operation along with other offsite foodservice events that support the CHCA's identity.
Responsible for management and leadership of the Café staff, including Chef Technologists and Cashiers: ensures that they work as a team and deliver a superior foodservice product to customers; hires, trains, and develops staff; provides feedback and performance management of staff; provides professional development and training opportunities for staff by leading team building initiatives and maintaining positive labour relations.
Works in tandem with the Director to support the achievement of vision and goals for this Enterprise Centre; works alongside the service team in the operational setting to promote real time learning to students; tracks and makes decisions related to budget in order to achieve targets.
Participates in the development and achievement of the business plan for the Enterprise Centre. Facilitates and ensures ongoing communication and business development with all concerned for Café, events, and catering. Pays close attention to quality (details) and the meeting of cost and revenue targets. Tracks objectives and the results of the Business and Catering events that could be internal or external as per the division's needs.
Responsible for creating, directing and ensuring all quality control standards on an ongoing basis, while meeting benchmarks in the delivery of le Café production, and maintaining proactive links between the learners, faculty, technologists, administrators, industry partners and guests; ensures the Technologists plan and coordinate special events for food production according to standard; ensures that all Health and Safety regulations and standards are performed to the level mandated by the local and federal governments.
Takes a proactive approach to facilities and housekeeping matters; generates work orders and arranges for outside contractors to repair teaching equipment; develops the annual maintenance program with the Director, setting benchmarks for evaluation of sanitation conditions that are mandatory to the local and provincial authority standards, taking corrective action as necessary.
Provides timely and appropriate feedback and follow up to the Director of the Chef School, Chair and/or faculty, depending of the nature of management issues.
Two-year diploma in Culinary Management from a recognized post-secondary institution, or an acceptable equivalent.
Red Seal Designation; First Aid/CPR, Smart Serve and Health and Safety certification required.
7 years’ management experience working in a quality foodservice operation, including catering and banqueting events; experience in inputting and operating Point of Sale (POS) software required.
Experience in customer service leadership, and in budget and project management, including costing a variety of menus and catering activities; demonstrated problem-solving skills.
Experience in leading procurement, including inventory controls.
Expert knowledge of current health and safety regulations and standards.
Demonstrated ability to manage teams to high performance levels; strong skills in coaching, mentoring and motivating staff.
Experience in a unionized environment preferred.
Demonstrated ability to support the development and delivery of business goals and plans; ability to multi-task effectively.
Excellent oral and written communication skills; excellent relationship-building skills; advanced interpersonal and conflict management skills.
Demonstrated ability to work collaboratively in a team environment.
Knowledge of the Adaco or similar software system; strong skills in Microsoft Office.
Excellent human relations skills and a commitment to diversity and equity are essential to interact effectively with the College’s diverse student and staff population.
The College requires proof of degrees, credentials or equivalencies from accredited regional or federal post secondary institutions and/or their international equivalents. Credentials may require validation at the time of interviews.
Please submit a covering letter and resume combined in one (1) document.
George Brown College is dedicated to employment equity and encourages applications from women, persons with disabilities, racial/visible minorities and aboriginal peoples. George Brown College is committed to accommodating applicants with disabilities throughout the hiring process, in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). The Human Resources representative responsible for the recruitment for this position will work with applicants requesting accommodation at any stage of the hiring process.