Dining Operations Coordinator - Saskatoon, Canada - University of Saskatchewan, Culinary Services

Description

Marquis Hall is a food and dining venue in the heart of the University of Saskatchewan campus providing meals and great service to students living on and off campus, faculty and staff, as well as many guests, special events and conference groups visiting campus throughout the year.

The Marquis Culinary Centre is a unique platform with endless opportunity to engage our campus on many levels including the promotion of wholesome food, culinary arts, nutrition, sustainability, inclusion and diversity through food and dining.

We are searching for an outgoing and motived hospitality professional to join our leadership team.


Primary Purpose:

As a part of the Culinary Services management and leadership team, the Dining Coordinator holds the primary responsibility for the front of house operations of the Marquis Hall culinary centre and dining rooms ensuring outstanding customer service and engagement as well as the development, growth and promotion of the residential dining program, campus meal plans, culinary initiatives, and dining services.

This position provides leadership and stewardship for staff ensuring an engaged and well-trained team.


Nature of Work:

The Dining Coordinator works as a part of the Culinary Services leadership team in providing strategic leadership and stewardship for staff and services in a manner that is aligned with Culinary Services and University direction.

Reporting to the Manager, Culinary Services / Executive Chef, this position works in the development and mentoring of the employees ensuring operational efficiency as well as high level of professionalism, customer service and engagement.

Manages staff, processes, facilities, and other resources.

Provides leadership, advice and influences the course for the unit or function; develops and implements plans, programs or services. Allocates and schedules staff, recruits and develops human resources. Logistical and supervisory responsibility and accountability for resources (human, financial, physical). Maintains strong menu and product knowledge. Has an understanding and knowledge of the unit operations and how they fit into those of other units. Draws on expertise of others and consults as appropriate. Operational and customer service focus. Applies established policies and procedures.

Manages own work schedule accordingly to ensure accountabilities are covered and ensures a regular presence throughout the full scope of services.

This position requires alternate work plans involving evenings, weekends and/or stat holidays during peak times based on business demands that do vary throughout the year.

Typical Duties or Accountabilities:

• Provides direct staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment.
• Provides management support to staff and visible presence during service times.
• Recruits, hires, and schedules staff. Submits and approves employee time reporting.
• Works collaboratively with all areas in Marquis to identify and implement opportunities for productivity and staffing efficiencies.
• Ensures collective agreements are adhered to. Applies both positive coaching in regards to performance management as well as the formal discipline process when necessary.
• Maintains a thorough knowledge of menus and food products including allergens and special diet requirements.
• Develops and maintains allergy information, guides and materials.
• Responsible for all signage and proper labelling of food items.
• Manages and updates plasma screens with menus, promotional material and information daily as well as develops slides and marketing materials as needed.
• Assists in the development and implementation of various levels of special events, promotion and programming throughout the year. Events vary in levels of scope and involvement including seasonal and themed events as well as customer awareness/engagement campaigns.
• Works creatively in developing customer, student and staff engagement around the promotion of culinary initiatives.
• Creates and posts daily social media content for the Marquis Culinary Centre and Meal Plans
• Manages the sale of meal plans, assists in developing strategies, and leads initiatives for future growth.
• Works collaboratively with the Consumer Services Marketing Specialist for larger marketing materials and campaigns.
• Maintains working knowledge of POS / Moneris / and Meal Plan CIM system as well as daily cash reporting
• Works collaboratively with Retail Manager to coordinate cash handling and reporting for the Culinary Centre
• Drives initiatives for meal plan sales and growth.
• Provides a monthly sales report as well as customer count reports for the Culinary Centre
• Responsible for guest satisfaction surveys and developing systems for receiving regular customer feedback
• Ensure uptodate training and required certifications of staff (Food Safe, WHIM