Ancillary Services Assistant Manager: Competition #211

An Internal/External Posting in the Exempt Employee Group.

Castlegar

Posted: Wednesday, November 14, 2018
Closes: Wednesday, November 28, 2018

Under the direction of the Manager of Ancillary Services, this position ensures Selkirk College’s food services are run in an efficient manner consistent with the mission, vision and values of the College. The Assistant Manager will oversee the cafeteria operations and catering services at the Castlegar, Silver King and Tenth Street campuses and is responsible for a high level of meal quality and service performance within an established budget for the cafeterias and catering services.

Main Duties and Responsibilities

Assists the manager and ensures Selkirk Food Services is run in an efficient manner consistent with the mission, vision and values of Selkirk College by:

• Establish and maintain effective quality and service standards and controls; ensure all cafeterias operate in an efficient, cost-conscious manner
• Plan and execute effective marketing, merchandising and promotional programs that will improve customer satisfaction and increase sales in the cafeterias
• Establish an annual budget for the Castlegar, Silver King and Tenth Street cafeterias and catering services subject to approval of the Director of Finance and Ancillary Services
• Working closely with the Head Chef, establish and update as needed, retail prices and serving portions in the cafeterias that keep food and labour costs at the level established in the budget and affordable to students; establish and implement effective purchasing and inventory controls.  All purchasing of food and consumable supplies are the direct responsibility of the Manager
• Managing the point of sale software and ensuring that sales (cash and non-cash) are reported daily in accordance with the College’s procedures
• Ensuring reports are prepared monthly of food service financial performance including inventory adjusted food and consumable supplies costs, identifying actual and potential problems and providing and implementing solutions

Assists the manager and Event Services Coordinator and oversees and manages all aspects of the catering operation and from internal and external events by:

• Planning, organizing and providing all catering services at the Castlegar and Silver King campuses, and at Tenth Street, except those provided by the Professional Cook Training Course and other culinary programs when in session
• Working closely with the Head Chef, establish and update as needed, retail prices and serving portions related to the catering services that keep food and labour costs at the level established in the budget, achieving an industry profit margin similar for this type of service
• Approving outside caterers when there is a lack of resources to provide the service to an internal customer; ensuring the coordination and implementation of internal and external events working with other department staff
• Participating in the marketing and promotion of “Selkirk Classic Catering” to non-College organizations and individuals in accordance with the direction of the College.  This may include local organizations’ events, weddings and similar events

Assists the manager and directly manages the Castlegar, Silver King cafeterias and the front end of the Tenth Street cafeteria staff including:

• Assists in hiring and disciplining food service employees in compliance with College policies and agreements covering the employees
• Supervising and managing the employees and provides support as needed; creating, updating, and revising position descriptions for employees as needed
• Ensuring training takes place of food service employees at the campuses under the assistant manager’s direct supervision and cross-train employees to ensure flexibility and the ability to fill any position as may be needed due to absence or other contingency
• Maintaining employee time records and absence reports and prepare payrolls for submission to Payroll
• Assists the manager with scheduling staff and finding backfill when required and approving any leave requests after consulting with the manager

Performs other duties as assigned by supervisor

Skills, Knowledge and Abilities

• Ability to manage food services in a multi-campus environment; ability to lead, supervise, train and inspire hourly employees
• Ability to communicate effectively with superiors, students, faculty, staff members and others who come into contact with ancillary services
• Excellent, varied culinary skills, retail, and/or hospitality; imaginative menu planning and marketing capability
• Excellent, varied catering service planning, organization and execution skills
• Basic accounting and reporting ability; ability to use Excel, Word, and email in proficient manner
• Ability to be calm and effective in emergency situations; demonstrated ability to deal tactfully and confidentially
• Ability to adapt to a changing work environment; ability to foster a cooperative work environment
• Ability to work independently; ability to maintain accurate documentation, problem solving and conflict resolution skills

Core Competencies

• Demonstrates self-awareness and personal capability; demonstrates adaptability and resilience in response to changing work environment and demands
• Improves work practices to achieve desired results and support productivity
• Communicates effectively in conversation and writing with a broad range of people
• Builds and maintains equitable relationships.  Maintains integrity, honesty, character, trustworthiness, fairness, morality and personal ethics
• Actively collaborates with others to produce desired results in a supportive environment; effectively assists and serves members of the College community to meet their needs
• Values the diversity of the College’s people and their cultures.  Demonstrates an understanding of the College’s vision, mission and goals.  Upholds integrity, honesty and respect in all pursuits

Education and Experience

• Diploma related to Hospitality and Tourism or Culinary Services or Business and 3-5 years of related experience managing staff (union environment is preferred)
• Experience managing a food service operation in an institutional setting will be considered an asset as well as a culinary Red Seal
• Business planning abilities (written and presentation)

A Complete Job Description available from HR upon request

This is a temporary, full-time position commencing as soon as possible and ending December 15, 2019 with possibility of an extension.  In accordance with the Administrative Staff Employment and Benefit Program, the salary range is Grid Level 7, compensation range $54,854.00 - $73,139.00 (Minimum to Market) (at 100% appointment).

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