Hospitality Services Manager
JOB CODE: 02-028-08
JOB TITLE: Hospitality Services Manager
LOCATION: Vancouver BC
SHIFT: Day
STATUS: Full Time
POSSITION SUMMARY: Reporting to the Vice President, Operations, the Manager Hospitality Services is directly responsible for ensuring delivery of cost effective, high quality Dinning, Housekeeping and Laundry services in both owned and contracted-out sites. The primary focus of this position includes planning, cost control and quality assurance of facility support services. This position will also ensure that each facility’s support services function complies with applicable regulatory licensing standards and industry best practices and procedures.
RESPONSIBILITIES:
A. Planning:
• In conjunction with the Manager of Procurement (MOP) evaluate, monitor and assess dining and housekeeping equipment efficiency and procurement while evaluating innovations and creating improved efficiencies or cost savings
• Assist MOP in streamlining food purchases and negotiating contracts to obtain maximum rebates and reduce cost of food and other supplies while maintaining efficiency and product quality.
• Work with Director of Care Planning and Delivery and third party contractors to evaluate and implement Multi Tasking Models where efficient, to reduce labour costs.
• Assist in designing efficient workflow for kitchens to improve productivity of food preparations processes.
• Evaluate new and existing building design and provide recommendations regarding improving service delivery and/or efficiencies.
B. Cost Control:
• Work with the finance department to evaluate per diem costs for food production, laundry and housekeeping services. Using cost efficient sites as templates, replicate best practices across facilities to ensure consistent costs while maintaining quality and service standards.
• Review and analyze financial statements of third party fee accounts to ensure cost efficiency and highlight areas of concern to contractors for correction. Ensure costs are in line with proposed budgets and work with contractors to rectify discrepancies.
• Participate in the development of the capital and operating budgets for all assigned areas. Demonstrate responsibility for ensuring adherence to the budget by monitoring expenditures and taking action as required.
C. Quality Assurance
• In conjunction with the Director of Care Planning & Delivery and facility General Managers, develop and implement company standards for food quality, food service, and food handling procedures as well as standards for housekeeping and laundry services. Ensure standards meet regulatory requirements and follow Service Promise guidelines.
• Review and, where needed, modify third party contracts and RFP’s to ensure company standards for service and quality are reflected in both going forward.
• Work with existing third party contractors to ensure compliance with contracted service and quality standards and pricing.
• In conjunction with contractors and site managers develop and implement audit procedures based on set company standards and service promise, and measure both managed and third party contract facilities’ compliance with these standards. Conduct and evaluate semi annual service audits for each site
• Analyze and evaluate audit results. Develop scoring system (including pass/fail criteria), data collection process and prepare report with recommendations for VP, Operations.
• Review audit report with managed facility or third party contractor and develop action plan for areas requiring improvement. Monitor progress on action plan in conjunction with facility and/or contractor.
• Assist sites in menu development, food ordering and special event development.
• In conjunction with General Managers, participate in the WCB claims process and return to work programs.
• Participate in the quality improvement program. Prepare reports, participate in and provide information required by licensing, such as the gathering of information, and the analysis of statistics.
• Monitor and review service provider contracts to ensure compliance. Make recommendations to revise contracts as needed.
• Assist in development of annual Residents Surveys
• Monitor data collection of site specific resident surveys and work collaboratively with site managers to address service issues
D. Other:
• Attend resident and family meetings with VP, Operations as requested.
• Evaluate and submit recommendations on RFP’s for contracted service providers
• Stay informed on new developments in hospitality services and make recommendations for applications within RC properties.
QUALIFICATIONS:
• University degree or equivalent experience.
• Graduation from a recognized two-year program in Food Service Supervision.
• Membership in the Canadian Society of Nutrition Management mandatory.
• Operations experience at the managerial level.
• Demonstrated experience in leading a diverse team.
• Experience and interest in working in geriatrics.
PROFICIENCIES:
• Demonstrated oral and written communication skills.
• Ability to analyze and interpret financial and logistical data.
• Ability to evaluate data and specification and make recommendations on operational and design issues
• Planning, organizing and effective time management skills.
• General business acumen.
• Professional appearance and demeanour.
• Excellent interpersonal skills.
• Personal and professional integrity.
• A hospitality orientation.
• Ability to work effectively under pressure with little supervision and meet established goals and objectives.
• Ability to anticipate and solve problems.
APPLY NOW!
When applying please include both a cover letter and a resume and be sure to quote the job code in the subject line
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