Job function: Ensure Customer & Client needs are met in all areas at the dining hall.
Overview: This is a 7 day per week operation that is open 24 hours per day. This unit has a team of approx. 150 unionized associates.
Duties:
- Build and maintain positive relationships with customers, SFU stakeholders, Residence Management, Residence Life, and the Dining Commons management team.
- Deliver exceptional customer service, respond to guest feedback, and accommodate diverse dietary needs in collaboration with the culinary team.
- Oversee daily front-of-house operations, including floor inspections, service standards, cleanliness, menu signage, and operational readiness.
- Execute established promotional calendars, special events, and initiatives to enhance the dining experience.
- Supervise, coach, and support unionized associates, fostering a positive, productive, and respectful work environment.
- Support recruitment, onboarding, and training of new associates in accordance with Compass standards.
- Review daily staffing schedules, coordinate sick-call coverage, conduct shift briefings, and ensure compliance with the collective bargaining agreement.
- Review and approve employee timecards, including overtime, sick pay, and time adjustments, in accordance with company policies.
- Manage daily cash-handling procedures, including cash float distribution, cash reconciliation, preparation of bank deposits, and secure placement in the accounting safe for courier collection.
- Monitor and maintain compliance with quality assurance, occupational health and safety, food safety, sanitation, and security standards in collaboration with the culinary and management teams.
- Complete required operational inspections, audits, and documentation, ensuring records remain accurate and up to date.
- Maintain effective communication between shifts through detailed management logbook entries, shift handovers, and timely escalation of operational concerns.
Qualifications
- 3+ years of experience in food service management or hospitality operations.
- Strong knowledge of food safety regulations and best practices.
- Excellent organizational and communication skills.
- Experience with sustainability initiatives and waste management preferred.
- Ability to adapt to a dynamic, creative environment.
- Previous experience in a unionized workplace is an asset.
