Food Service Manager (Pastry)

First Nations$80K *
Food & Beverages
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • 5-7 years of managerial experience in food service, specifically in pastry operations.
  • High school diploma required; post-secondary education in a related field is an asset.
  • Proficient English communication skills, both verbal and written.
  • Demonstrated experience in inventory control and revenue management.
  • Ability to lead and develop a team in a high-paced environment.

Responsibilities

  • Plan and oversee the operations of the pastry department.
  • Implement and refine service offerings and operational procedures.
  • Recruit, train, and supervise pastry staff, ensuring high performance.
  • Manage inventory and pricing strategies to minimize waste and maximize revenues.
  • Enhance customer satisfaction through quality service delivery.
  • Ensure compliance with health, safety, and licensing regulations.
  • Negotiate with suppliers for sourcing ingredients and materials.

Benefits

  • Overtime pay after 40 hours per week.
  • Opportunity to significantly impact customer dining experience.
  • Vibrant work environment at a prestigious golf and country club.
  • Potential for professional growth in culinary management.
Full Job Description
Job Details
Newlands Golf & Country Club is looking for a full time Food Service Manager (Pastry) at 21025 48 Ave., Langley, BC V3A 3M3. Canada. There is 1 position available.

Hours of work are an average of 35 hours per week (overtime paid after 40 hours per week). Pay is $38.40/hour. Successful candidate must speak English and have completed high school. Completion of a program at a post-secondary level in a related field is considered an asset. Minimum work experience is 2 years hands on manager-level experience.

Please send resumes via email to [email protected].

Job Description
Main duties and responsibilities are as follows but not limited to:
• Plan, organize, direct, control and evaluate the operations of pastry department
• Determine type of services to be offered and implement operational procedures.
• Hire, train, schedule, supervise and monitor performance of staff (pastry department).
• Control inventory, monitor revenues and modify procedures and prices; set/modify procedures to minimize waste
• Ensure a positive customer experience
• Ensure health, safety, and licensing regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate arrangements with clients for catering

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