COMPETITION NO. AD26-11

Band 5: $50,656 to $63,320

About Durham College:

Durham College (DC) is a leading post-secondary institution that supports students to develop career-ready skills for the ever-changing job market. With a focus on experiential learning, led by expert faculty, through field placements, applied research, co-ops and other hands-on opportunities, DC grads are known for having the skills and knowledge they need to adapt to the ever-changing workforce.

A leader in innovative teaching and learning, Durham College offers a wide range of market-driven programs across multiple disciplines, including culinary management, farming and horticulture, business, IT, construction and trades, science and technology, health care, engineering, social and community services, media, art and design.

Our modern campuses in Oshawa and Whitby offer 145 programs – including six bachelor’s degrees and 11 apprenticeship programs – to more than 11,000 full-time post-secondary and nearly 3,000 apprenticeship students. In addition, we have more than 16,000 student registrations in professional and part-time learning. More than 120,000 alumni represent the college, both locally and around the world.

DC has an estimated annual economic impact of more than $913 million on Durham Region and is proud to be an active and engaged member of the communities we serve by contributing resources and expertise to enhance social and economic well-being through partnerships, investments and collaboration.

Duties and Responsibilities:

The Service Manager is responsible for the overall and day-to-day operations of Bistro ‘67 dining room service and CFF Events, as well as assisting with Pantry retail operations as required. The food service operations are to reflect the academic programming of the Centre for Food, health and service standards, and local food and beverages that support the Centre’s field-to-fork philosophy. Maintaining the Bistro’s Feast ON designation is essential and accomplished by creating a beverage list that is predominately Ontario wine, beer and spirits. The Service Manager is also responsible for maintaining Bistro ‘67’s LEAF certification, by prioritizing sustainability and environmental accountability in food and beverage operations.

Reporting to the General Manager, the Service Manager is an operations person who performs the Maître ‘D functions and supervises staff, co-ordinates front of house (FOH) operations and maintains high levels of service standards and customer service. The Service Manager is responsible for training staff, which includes post-secondary, placement and work study students, in product knowledge, customer service, food and beverage service, scheduling and monitoring revenue and expense targets, and liaising with the Back of House team to ensure continuous improvement throughout daily operations. This position provides a leadership role for Bistro ’67 staff, customers and clients by promoting service excellence while demonstrating strong communication and leadership skills.

The Service Manager is also responsible for assisting with marketing all Bistro ’67 initiatives and taking a direct role in telling the field-to-fork story by collaborating with the Barrett Centre and CFF teams.

The Service Manager will work with the General Manager and Executive Chef to ensure the front of house and back of house are integrated to meet customer and financial requirements, while also ensuring that all learning objectives for DC students are achieved within this teaching restaurant.

Food & Beverage and Facility Controls:

• Regulate inventory levels of liquor, wine, and beer to maximize revenues and contribution margins. Place orders with suppliers to ensure par stock levels are maintained
• Ensure updated competitive analysis to provide maximum contribution potential
• Identify and mi