Job Description / Duties

As a part of the Culinary Services management and leadership team, the Dining Coordinator holds the primary responsibility for the front of house operations of the Marquis Hall culinary centre and dining rooms ensuring outstanding customer service and engagement as well as the development, growth and promotion of the residential dining program, campus meal plans, culinary initiatives, and dining services. This position provides leadership and stewardship for staff ensuring an engaged and well-trained team.

Nature of Work:

The Dining Coordinator works as a part of the Culinary Services leadership team in providing strategic leadership and stewardship for staff and services in a manner that is aligned with Culinary Services and University direction.

Reporting to the Manager, Culinary Services / Executive Chef, this position works in the development and mentoring of the employees ensuring operational efficiency as well as high level of professionalism, customer service and engagement.

Manages staff, processes, facilities, and other resources.

Provides leadership, advice and influences the course for the unit or function; develops and implements plans, programs or services. Allocates and schedules staff, recruits and develops human resources. Logistical and supervisory responsibility and accountability for resources (human, financial, physical). Maintains strong menu and product knowledge. Has an understanding and knowledge of the unit operations and how they fit into those of other units. Draws on expertise of others and consults as appropriate. Operational and customer service focus. Applies established policies and procedures. Manages own work schedule accordingly to ensure accountabilities are covered and ensures a regular presence throughout the full scope of services.

This position requires alternate work plans involving evenings, weekends and/or stat holidays during peak times based on business demands that do vary throughout the year.

Typical Duties or Accountabilities:

Provides direct staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment.
Provides management support to staff and visible presence during service times.
Recruits, hires, and schedules staff. Submits and approves employee time reporting.
Works collaboratively with all areas in Marquis to identify and implement opportunities for productivity and staffing efficiencies.
Ensures collective agreements are adhered to. Applies both positive coaching in regards to performance management as well as the formal discipline process when necessary.
Maintains a thorough knowledge of menus and food products including allergens and special diet requirements.
Develops and maintains allergy information, guides and materials.
Responsible for all signage and proper labelling of food items.
Manages and updates plasma screens with menus, promotional material and information daily as well as develops slides and marketing materials as needed.
Assists in the development and implementation of various levels of special events, promotion and programming throughout the year. Events vary in levels of scope and involvement including seasonal and themed events as well as customer awareness/engagement campaigns.
Works creatively in developing customer, student and staff engagement around the promotion of culinary initiatives.
Creates and posts daily social media content for the Marquis Culinary Centre and Meal Plans
Manages the sale of meal plans, assists in developing strategies, and leads initiatives for future growth.
Works collaboratively with the Consumer Services Marketing Specialist for larger marketing materials and campaigns.
Maintains working knowledge of POS / Moneris / and Meal Plan CIM system as well as daily cash reporting
Works collaboratively with Retail Manager to coordinate cash handling and reporting for the Culinary Centre
Drives initiatives for meal plan sales and growth.
Provides a monthly sales report as well as customer count reports for the Culinary Centre
Responsible for guest satisfaction surveys and developing systems for receiving regular customer feedback
Ensure up-to-date training and required certifications of staff (Food Safe, WHIMMIS, First Aid, etc...)
Ensure best practices in regards to Food Safety and Occupational Health and Safety
Ensures staff in respective areas uphold a high level of sanitation and all areas are properly maintained
Responsible for managing and maintaining inventory levels of small wares and renewals.
Works collaboratively to manage the Marquis Culinary Centre custodial operations including the scheduling of staff, resources and general maintenance.
Assist the Culinary Management Team as needed including vacation coverage.
Stays current with campus dining, food service, hospitality and market trends.

Qualifications / Required Skills

Qualifications

Education:

The incumbent requires a relevant degree or post-secondary certification preferably in Food Service, Hospitality, or Nutrition Management. A combination of experience and education may be considered.

A Food Safe Certificate is required

WHIMIS Certificate is required

Experience:

The incumbent requires a minimum 5 years of food and hospitality experience working in the front line in a restaurant and/or full service food operation with operational oversite and managerial responsibilities as well as experience in event planning, promotion and execution.

Skills:

The incumbent trains, directs, mentors employees. Develops systems for training and providing information. Ensures the promotion of services, initiatives, and engagement of staff, students, and customers.

Must be highly proactive, with a strong orientation towards customer service and student experience. Show initiative and ensure a creative approach to developing promotions and events, communicating initiatives and creating engagement through marketing involving, website, plasma screens, display merchandising, and social media.

Must possess strong and effective verbal, written and interpersonal communication skills; exceptional work ethic; detail-oriented with a demonstrated ability to organize work, delegate duties, set priorities with changing business demands; ability to work independently and collaboratively as a team member. The ability to foster trust and contribute to a supportive team environment is essential.

Must have a high level of technology competency, proficient in Microsoft Office, current social media avenues as well as training or experience in developing marketing material (plasma screen slides, signage, allergy materials, posters).

Additional Information

To apply visit the University of Saskatchewan careers site: https://careers.usask.ca/

Salary: $49,301.00 - 77,033.00 per annum. The starting salary will be commensurate with education and experience.

Contact Information

James McFarland
james.mcfarland@usask.ca
306.966.7536

Employer Profile

Culinary Services is the primary food service provider at the University of Saskatchewan which includes residential dining, campus meal plans, retail outlets, catering, conference, and events. 
Marquis Hall is a food and dining venue in the heart of the University of Saskatchewan campus providing meals and great service to students living on and off campus, faculty and staff, as well as many guests, special events and conference groups visiting campus throughout the year.

The Marquis Culinary Centre is a unique platform with endless opportunity to engage our campus on many levels including the promotion of wholesome food, culinary arts, nutrition, sustainability, inclusion and diversity through food and dining.