The Food Service Director is responsible to manage day‑to‑day operations for a single unit, including ensuring that work is completed, scheduling staff, controlling costs, resolving issues or complaints, and managing people.

We’d ask you to do the following for us:

• Manage the day‑to‑day operations of the unit by delegating work and providing direction to staff, in order to ensure that all tasks are completed to deliver services and production at the expected level.
• Coordinate scheduling of unit staff to ensure there is adequate coverage to deliver against expectations.
• Manage costs to stay within unit budget.
• Resolve requests, complaints, and concerns.
• Monitor unit’s compliance with Quality Assurance and Health & Safety policies, and initiate corrective action as required.
• Manage, coach, and develop unit staff to achieve unit and team goals.

Think you have what it takes to be our Food Service ...