Operations Manager / Chef

Job Description

To ensure the highest level of service possible to internal and external customers. To oversee an efficient, high quality, flexible and highly responsive production operation. To provide stores and kitchen with high quality and uniquely prepared food products to meet customer needs. To manage, motivate, and provide staff with the tools required to be successful in their jobs. To meet objectives for production, margin, labor and health and safety goals. Responsible for facilities management of the location.Department Responsibilities

• ?Model supportive and participatory leadership qualities, promote team building and motivate staff to achieve their stated objectives
• Treat staff and managers with consistency and fairness, in a style appropriate with a cooperative work environment
• Ensure that communications are clear, direct, and respectful
• Use the interest-based problem-solving method to resolve issues
• Ensure professional and friendly service from all staff
• Act as a model to all employees.

Ordering and Pricing?

• In coordination with the purchasing manager {Me}, negotiate with suppliers for favorable prices, terms, quality, and delivery
• Purchase products and supplies for the department according to guidelines. Coordinate product selection with the Director of Food Service (DFS). (Me and you)
• Ensure adequate supply and selection of ingredients and keeping our stocks to a minimum
• Receive and process vendor deliveries to ensure food quality. Check product condition and invoice accuracy on all deliveries
• Review invoices for accuracy, price changes, and product additions. Consult with DFS {Me and You} on pricing changes and product additions
• Coordinate returns and credit from suppliers when needed
• Ensure accurate up-to-date package labelling of department items.

Menu and New Product Development?

• Work with Head Chef to develop and introduce new products and line extensions
• Actively solicit feedback on customer comments and suggestions for improving existing food products and ideas for developing new items
• Test, develop, and introduce, following company product development standards, several new products per quarter
• Provide product information, product updates, and other pertinent information to Store Managers. {Selling points (Approved Market) (Saveco)}
• Communicate changes in product delivery schedule, new product development, ingredient information and other relevant information to Store Managers in a timely manner. {Selling points (Approved Market) (Saveco)}

Department Operations

• Ensure daily production tasks are assigned to ensure productive work flow
• Schedule production to ensure adequate supply and variety of product for store locations and kitchen
• Ensure accurate and updated records of product cost, production, losses, credits, and transfers
• Ensure department equipment is maintained and properly serviced
• Conduct quarterly inventory.

Sanitation and Security

• In conjunction with the Health and Safety Manager. {Me and You}
• Enforce department sanitation procedures according to H&S {Health and Safety} guidelines to ensure safe food handling and preparation
• Ensure that department coolers, work areas, storage areas, and floors are in clean and orderly condition and meet all H&S requirements
• Ensure staff are following health, safety, sanitation and security procedures.

Budgeting and Planning?

• Attend management team meetings
• Meet the established goals for margin, labor costs, sales and inventory
• Work with DFS {Me and You} to develop annual operating budget, production projections, capital budget, and equipment needs
• Plan and oversee a capital upgrade of the facility

Keyskills :
Department Budgeting Annual Budgets operations