Manager – Food Services

Manager – Food Services

Requirements

• Strong verbal and written business acumen, problem solving skills, attention to detail and interpersonal skills.
• Basic ability to work independently and manage one’s time is essential.
• Basic knowledge of production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Advanced knowledge of business and management principles involved in strategic planning, resource allocation, and production methods.
• Strong knowledge of computer software, such as MS Word, MS PowerPoint, MS Project, Visio etc. Positive disposition and a problem solver.
• Bachelor’s degree in business administration or a related field. Project Management experience is an asset.
• 5-7 years’ working in senior complex Food Services management is required.
• Experience operating multiple Food Service operations across North America is an asset.

Responsibilities

• Oversee and manage the relationship with vendor(s) key contact providing Food Services for TD’s N.A. portfolio and supporting the Workplace Strategy.
• Oversight of the TD Visa Infinite Credit Card Lounge.
• Annual Review of KPIs for amendments.
• Set up QBR meetings, review agenda and financials ahead of time.
• Weekly meetings with vendor to ensure the program is running well and address any issues that require attention.
• Approve and monitor subsidy invoices (where applicable).
• Support the development of design standards for Food Services across our footprint in partnership with our Architect & Design Team.
• Oversight of vendor performance dashboard, ensuring the vendor is updating on a timely basis.
• Reporting any data entry support will be required to understand portfolio performance.
• Provide analysis of portfolio including P&L and investigate and resolve all discrepancies/differences in a timely manner, as required.
• Review monthly financial reporting as it relates to the MSA(s).
• Work with vendor(s) to develop innovation pilots that could be introduced to the Hospitality portfolio on a quarterly basis.
• Responsible for the Food Services general inbox.
• Ensure appropriate triage and escalation management.
• Act as a subject matter expert when new Real Estate projects require Food Services.
• Delegate effectively to Vendor(s) for appropriate work packages.
• Identify ways to better partner (internally & externally) to move with speed and deliver with excellence.
• Find ways to simplify the Hospitality’s portion of the end-to-end process.
• Ensure all keys risks are identified, documented and understood.
• Managing key risks.
• Continue to report to leadership on identified risks and their on-going status.
• Bring industry experience and knowledge to drive key decisions.
• Measure our success against what other competitors are doing.
• Have a strong sense of what our key industry benchmarks are and how are we performing relative to them.
• Other duties as assigned.
• Some travel will be required within Canada and the United States.
• In-office requirement 2x per week (subject to change).
• Prioritize and manage own workload to meet service level requirements for service and productivity.
• Consistently exercise discretion in managing correspondence, information, and all matters of confidentiality; escalate issues where appropriate.
• Be knowledgeable of practices and procedures within own area of responsibility and keep abreast of emerging trends for own functional area.
• Protect the interests of the organization identify and manage risks, and escalate non-standard, high-risk transactions / activities as necessary.
• Conduct reporting and / or meaningful analysis at the functional or enterprise level using results to draw conclusions, make recommendations, assess the effectiveness of programs/ policies/ practices.
• Monitor service, productivity and assess efficiency levels within own function and implement continuous process/performance improvements where opportunities exist.
• Acquire and apply expertise in the discipline, provide guidance, assistance and direction to others.
• Maintain a culture of risk management and control, supported by effective processes in alignment with risk appetite.
• On assigned projects/initiatives, use project/process management software / tools and applicable templates to prepare documentation, track, monitor and report information, and maintain database(s) as applicable.
• May lead work streams by acting as a project lead / subject matter expert for small scale projects / initiatives in accordance with project management methodologies.

Preferred Qualifications

• Project Management experience is an asset.
• Experience operating multiple Food Service operations across North America is an asset.