Responsibilities

• Manage the daily operations of food services and catering services.
• Manage the team of unionized kitchen employees.
• Control costs to ensure the unit stays within budget.
• Respond to client requests and maintain excellent client relationships.
• Monitor the unit's compliance with quality assurance and health and safety policies, and implement any necessary corrective measures.
• Manage, coach, and develop unit staff to achieve unit and team objectives.

Qualifications

• 5 years of relevant experience in the food service and catering industry.
• Experience in managing, supervising, coaching, and developing unionized staff.
• Strong interpersonal and customer service skills.
• Basic financial and budgeting skills.
• Excellent written and verbal communication skills in French.
• Proven organizational, time management, and leadership abilit...