Schedule

7 Days a week operation and available to wok variety of shifts, including days, mid-shifts, closing shifts, and weekends.

College Diploma in Food and Beverage Management or equivalent

Minimum of three years in junior management or supervisory capacity in Hotel, Commercial or institution food services. Food Safety Auditing experience required Management experience in a unionized environment required

Job Description

Hospitality Services is a McMaster department committed to enhancing the campus life experience by supporting the University vision and by fostering a culture of inclusivity and respect. Hospitality Services provides the McMaster community with an evolving variety of global cuisine options while striving to create a positive work workplace. Our staff (210 unionized, 250 non-unionized) work throughout more than 20 locations to serve vegetarian choices, international food menus, healthy options, quick snacks and made‑to‑order entrees seven days a week.

Job Summary:

Reporting to the Associate Manager, Catering Manager or Chef Manager, the incumbent assists in the effective management of the operations as assigned; supports the manager in ordering of food and supplies, cash controlling, scheduling of multi‑unit staff, menu and recipe development, food costing and food quality, marketing, maintaining and improving service and safety standards. This position involves front‑line customer services and food service functions which consist of working side by side with employees to maximize efficiency, quality and services in various shops and/or catering functions, including setup and clean up. Additional responsibilities will include working with external food safety auditors,



strategic hiring planning and job fair execution and pandemic Health & Safety responsibility, plus any other managerial or culinary functions as assigned.

Accountabilities:

1. Operational Management

- Under the direction of the Senior Manager, Chef Manager, Catering Manager or Associate Manager, assist in the day‑to‑day supervision of operations within Hospitality Services.
- Provides supervision and direction to employees.
- Operates under objectives set by the Senior Manager, Chef Manager, Catering Manager or Associate Manager.
- Assists in the monitoring of operational functions of assigned operation; including ensuring supplies and items ordered, identifying and recommending labour and food cost issues, and be conscious of the operational contribution of the unit.
- Assists with the identification, development and implementation of an effective service delivery model which balances food quality, sustainability and customer service by working closely with employees to understand the operational needs, by seeking input from customers and by communicating industry trends to the Associate Manager, Catering Manager, Chef Manager or Senior Manager.
- Assists with menu development, recipe development and testing, including recipe specifications, portion sizes and food costing.




- Supports and monitors food quality, consistency and presentation to ensure established recipes and standards are followed.
- Unit liaison/point of contact with external Food Safety/Secret Shopper auditor. Upon audit review, makes recommendations and develops action plans for corrective measures.
- Monitors inventory level, assists in ordering food and supplies.
- Develops and manages multi‑unit schedules.
- Ensures marketing, operational standards and service standards are executed and followed within assigned units.
- Assists with providing training to employees.
- Provides hands‑on culinary guidance and training to employees as required, including food preparation, cooking, recipe execution and food presentation.
- Involved in front‑line customer service, food preparation, set‑up and clean‑up when needed in peak demand.
- Acts as an escalation point for customers.

2. Human Resource Management

- Establish work priorities, shows employees how to do tasks, allocates staff and provides direction to union/casual staff during a shift.
- Works closely with Senior Manager on strategic hiring planning and execution of job fairs. This includes social media promotion, securing locations, arranging for materials and logistics.
- Assists with providing training by working side by side with employees to understand where training gaps exist, suggesting training programs to the Associate Manager, Catering Manager, Chef Manager or Senior Manager.
- Leads and ensures execution of pandemic Health & Safety and Food Safety protocols with unit staff, taking corrective actions when needed. Develops clean

📌 Assistant Manager II (Canada)
🏢 McMaster University
📍 Canada