About the Role As the Manager, you’ll lead all aspects of foodservice operations, including forecasting, marketing, retail programs, and catering services. This is a hands‑on leadership role that requires flexibility to work weekdays, with occasional evenings and weekends.
What You’ll Do
Build and maintain strong
client relationships
Ensure
exceptional customer satisfaction
Lead and develop a high-performing
team
Oversee
menu planning
and
merchandising
Ensure compliance with
quality assurance ,
health & safety , and
environmental standards
What You Bring
Post‑secondary education and
5+ years of foodservice or related management experience
Advanced Food Service Training (AFST) and Health & Safety Level 1 & 2 (or willingness to complete within 90 days)