General Manager of 's Social - Ottawa, Canada - The Ottawa Mission

The Ottawa Mission

Verified Company

Ottawa, Canada

4 days ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Our Mission is to by provide food, shelter, clothing and skills, and offer healing, faith and hope for building a wholesome life.

Vision & Values

Our Vision is that all the hurting, hungry & lost in Ottawa find HOPE, HEALING & HOME

Our Values are Faith First, Excellence in All, Respect & Dignity

Accountability Statement

Reporting to the Director of Food Services (Director), the General Manager of Chef Ric's (Manager) has full accountability of The Ottawa Mission's social enterprise, Chef Ric's which includes the Food Services Training Program (FSTP), the Catering Services Program, and the Storefront Retail Program.

The Manager oversees all internal and external catering including, but not limited to, liaising with the FSTP Coordinator, Catering Services Coordinator, catering clients, etc., to ensure the efficient running of the department.

The Manager works with the Storefront Supervisor and the Chef to determine what menus and promotional programs need to be in place that will best suit the operation.

The Manager works with the FSTP coordinator to ensure a flawless intake of new students 3 times a year with an expected average of 25 students per session.

He/She oversees the FSTP coordinator to ensure all aspects of the training program are covered.

The Manager oversees the catering coordinator to ensure all catering requests are being met and followed up on and time lines are met.

He/She meets directly with the Lead Catering Driver to ensure that a driving schedule is prepared daily for all drivers.

The Manager is responsible for developing community partnerships to support the FSTP and the expansion of the catering program.

Scope and Dimensions

The Manager is responsible for managing Chef Ric's budget, which includes Catering Services, FSTP and the Retail Storefront Program, of approximately $2.2M combined.

He/she is also responsible for approving professional development activities of direct staff, and provides input into annual compensation and performance merit increase decisions.

The Manager has direct staff management of 22 FTEs and 10 PT. He/she provides managerial direction and leadership to the team and has accountability for overall performance of Chef Ric's.

The Manager must, under the direction of the Director, develop and direct the implementation of the Chef Ric's components of The Ottawa Mission's Strategic Plan.

The Manager must prepare a written work plan that will outline all activities in the Catering Services department as part of the accountability framework.

They must also regularly update this work plan to reflect changes to programs and staffing and training needs. He/she provides recommendations to the Director.

The Manager is a team-oriented person, responsible for building and fostering solid relationships, networking opportunities, and communication strategies, both internally within The Ottawa Mission and externally within the community at large.

The General manager of chef Ric's solves problems by considering courses of action within the framework of existing policies and procedures.

They know what needs to be accomplished but can decide how to accomplish it. He/she may consider whether new methods need to be developed to achieve proper results. He/she deals with problems that involve interpretation and analysis to solve.

The Manager needs to have well prepared plans for the current quarter and have a clear sense of what is to be accomplished in the year to come.

On-going processes and results of completed work will be periodically reviewed.

Major Responsibilities

Management (_
This includes participating in the full employee lifecycle - from hiring to termination)_

Participate as part of the Management Team, lead by example and reflect the values of The Ottawa mission
Attend and actively contribute in management or organizational meetings and forums
Participate in special assignments or projects as directed by the Director of Food Services
Participate in the interview process in collaboration with Human Resources and the Director of food services for new hires to the department
Foster a team environment by providing new employees with departmentlevel orientation, supporting direct staff in the identification of learning and development needs/opportunities and regularly meeting with them to discuss department initiatives and general organizational happenings
Provide leadership, supervision and advocacy for the FSTP staff and volunteers
Initiate daily concrete and measurable goals and objectives for direct staff and volunteers and provide guidance, coaching, motivation and support in attaining these goals
Meet on a regular basis with the Director of Food Services to discuss operational issues
Proactively identify, communicate and manage staff challenges (performance, behavioral, personal, etc.) in collaboration with Human Resources, using progressive discipline when necessary
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