Unit Operations Lead - Food Service, Budgets & Quality

Chartwells Higher Education; Montreal; On-site; CAD 55,000 - 75,000; Full time

Job summary

Chartwells Higher Education in Montreal, Canada is seeking a Unit Manager to oversee restaurant operations on campus. The role requires strong leadership to manage food preparation, budgeting, and inventory, while maintaining excellent client service and satisfaction with menu options.

The ideal candidate has at least two years of related food service management experience, with French-language communication skills and training such as ProServe or Food Safe.

Qualifications

• Excellent verbal and written communication skills in French.
• At least two years of related food service management experience.
• ProServe, Food Safe or Basic First Aid training is required.
• The ability to control food and labour costs.
• Creatively apply trendy food items and presentation to food service operations.
• A strong manager, leader, motivator and mentor.
• A detail-oriented individual and a strong team player.
• Proficiency with MS Word, Excel and Outlook.

Responsibilities

• Drive the financial success of the unit's operation.
• Lead all phases of food preparation, operation planning and expenditures, budgeting, costing and maintaining proper inventory levels.
• Recruit, hire, schedule and perform general administrative duties.
• Ensure excellent client relationships and client satisfaction with the service and menu options.
• Achieve compliance with Compass’ Quality Assurance, Occupational Health and Safety Act and WHMIS regulations.
• Initiate frequent workplace inspections and WHMIS training of all staff and effectively manage all.

Skills

French communication

People management

Budgeting / cost control

Team leadership

MS Office proficiency

Tools

MS Word

Excel

Outlook

Job description

Chartwells Higher Education in Montreal, Canada is seeking a Unit Manager to oversee restaurant operations on campus. The role requires strong leadership to manage food preparation, budgeting, and inventory, while maintaining excellent client service and satisfaction with menu options.

The ideal candidate has at least two years of related food service management experience, with French-language communication skills and training such as ProServe or Food Safe.